It’s an age old problem. How to get a moist white cake. You try recipe after recipe and either they taste like cornbread, the texture isn’t good, or it just isn’t moist enough. So, you end up just going for a box when you really wanted to make something with that ‘scratch wedding cake taste’.
You may have seen my Favorite Vanilla Bean Cake recipe on the blog. If not, go and check it out…it’s so moist and really tasty. It’s my favorite, hence the name, but I wanted to see if I could get a truly ‘white’ cake and I wanted to get that wedding cake flavor.
Well I think I’ve done it. This cake is actually a white cake that is actually moist, AND it’s got that wedding cake taste.
So, when trying to get a cake as white as possible, I wanted to use only egg whites. Generally, using only egg whites can tend to dry out a cake a bit, so you have to add a bit more moisture.
Now, I like a buttery taste to my cake, but in the effort to try and get a ‘whiter’ cake, I lessened the amount of butter and substituted the rest with shortening. If you want an all butter cake recipe (using no shortening), you’ll want to check out my vanilla cake recipe.
Another thing to note is that you can use either all purpose flour or cake flour for this recipe. The amounts will differ and that’s noted on the printable recipe below.
Here’s the deal though: Using cake flour will give you a whiter cake. I’m not a scientist or anything, but I think it’s because the cake flour seems to be more bleached than the all purpose. I could be wrong, but regardless, you’ll get a whiter cake using cake flour.
Now let’s talk about the flavoring that’s added in. Of course it’s optional for you, but I think it really takes it to the next level.
This post contains affiliate links, which means I will receive a referral commission, at no additional cost to you, if you make a purchase using these links. As an Amazon Associate, I earn from qualifying purchases.
These links also use cookies, which tracks and allows me to get credit for the referral. You can see my policies linked in the website footer.
First it’s the vanilla. You can always use clear extract to make sure it’s not adding any additional color to the batter, but I tend to use regular vanilla because honestly, it’s just better. If you can get it, try to use vanilla paste/emulsion.
Second, I added in my favorite flavor booster…almond emulsion. You’re using just a touch of it, so you won’t really get an ‘almond taste’. It just adds to the flavor. Seriously most people won’t even know you’ve added it in there…they’ll just know it tastes amazing.
Ok, if you just can’t stand the thought of adding it, or you don’t have any handy, then don’t worry, it’ll still taste good. Oh and the emulsion is much better than the extract. The extract just does not taste good to me.
Lastly I added in a bit of butter flavoring. Since I’d replaced some of the butter with shortening, I wanted to add back in some flavor. Now, that part is optional, but it really seems to give it that wedding cake flavor.
The butter flavoring you can get at the grocery store is gross to me…now that’s just my opinion. I feel like Lorann’s Butter Emulsion tastes much better.
You’ll also want to check out my vanilla bean buttercream recipe…it goes perfectly with this cake, but if you’re looking for a bright white buttercream, you’ll want to check out that recipe here: Bright White Heat Stable Buttercream.
FAQs for baking the Moist White Cake:
Can I substitute the baking soda or baking powder? No, you don’t want to do that.
What is shortening? It’s basically just fat. I use vegetable shortening like Crisco, not lard which is animal fat. This helps get the cake moist and I use this in place of most of the butter to keep the color as white as possible.
Why are you still adding in butter if you’re using the shortening? Because I like the taste of butter. You just can’t beat butter in a cake.
Can I microwave my butter to get it to room temperature? I don’t recommend doing that. It could get too warm and will heat up unevenly. That could mess with the texture of your cake. Just set the butter out on your counter and let it warm up to almost room temp. It’s ok if it’s a little cooler than room temp…you just don’t want it warm.
Can I just use milk instead of sour cream? You can, but the cake won’t be as moist and the texture and taste may be a little different than the original recipe.
I don’t have clear vanilla extract. Is that necessary? No not really. Actually regular vanilla extract or vanilla bean emulsion (or paste) tastes better, but clear will help keep the cake white if that’s really an important factor for you.
Do I have to use the almond emulsion? No. Some people just don’t like almond taste, but I will tell you that if you haven’t tried it, you might actually like the small hint of it. A lot of people assume they won’t like it, but honestly I think it tastes different than what most people think it would taste like. And you’ll just be adding a touch of it, just enough to add a little flavor.
Do I have to add in the butter extract? No, but I think it adds a little more butter flavor and that in combination with the vanilla and almond emulsion are what gives it that classic wedding cake taste.
Where can I get butter extract, almond emulsion and vanilla emulsion? I’ve got links just below the recipe card for the ones that I like to use.
Anymore questions? Just let me know. I’m happy to help.
Ok, I won’t talk your head off anymore…let’s get straight to the recipe!
Moist White Cake
Ingredients
- 2 1/2 cups all-purpose flour (or 2 3/4 cups cake flour – for an even whiter cake)
- 2 cups sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup shortening
- 1/4 cup butter (unsalted, room temp.)
- 1 cup sour cream (full fat)
- 1/2 cup milk (whole milk if you can get it)
- 2 tsp vanilla extract (can use clear extract)
- 1/2 tsp almond emulsion (optional)
- 1 tsp butter extract (or emulsion) (optional)
- 6 egg whites (large eggs)
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.
- Add the shortening and butter in chunks to the flour mixture.
- Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.
- Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
- Cool on a wire rack then cover with buttercream.
Video
Notes
Nutrition
Items & Tools Used for the Moist White Cake:
Was wondering if this cake is dense enough to stack and/or cover with fondant?
Karen, It should be fine. I have not tried it under fondant yet, but I can’t think of any reason it wouldn’t work. It’s very similar to my favorite vanilla bean cake recipe and that has always worked fine for me under fondant and stacked.
Hi Kara Jane, Is this cake recipe adaptable for making cupcakes? This recipe sounds delicious. Thank you,
Hi Diane, I haven’t made cupcakes with it yet, but I’m sure it will be just fine. My vanilla bean cake recipe is very similar and it works great as cupcakes, so there’s really no reason this recipe wouldn’t work. I’d fill the cupcake liners about 2/3 of the way up, bake at 350 degrees and start checking them at about 20 minutes. It’ll probably take them about 25 minutes or so to bake.
Could you make this recipe to fit 2 -9 inch rounds by halving this recipe and then adding the half to the whole? If I’m making myself clear! Or just double the recipe and make 3- 9 inch rounds? I don’t want to chance changing the texture though. Thanks!
Hi Robyn, I get what you’re saying. Actually, I think either way you described would work and doing a recipe and a half or just doubling the recipe shouldn’t change the texture.
If I’m using extra large eggs, should I decrease the eggs?
Hey your comment worked this time! I just needed to approve it…yay! Ok, I answered you earlier, but I’m going to answer again in case someone else comes along and has the same question…AND I’m amending my answer just a tad from this morning. It will ‘probably’ be okay to use extra large eggs instead of large eggs, but because it will add a little more liquid to the recipe, I can’t make promises. Even though I think it’ll be ok, to be on the safe side, I’d go with 5 extra large egg whites.
Great! Good thinkin’ Lincoln. You’re absolutely right! Thank you very much.
Hi Kara,
Can butter be substituted with vegetable oil.
My short answer is maybe. 😉 Here’s what you could try: Instead of 1/4 cup of butter, just use about two tablespoons of vegetable oil and instead of adding it to the flour mixture with the shortening, just add the oil to the liquid mixture (when you mix the eggs, sour cream, milk and all that together). Hope that makes sense. I think this will work, but let me know how it goes!
Hi! Researched so many “moist” white cake recipes and looking at the ingredients yours seems to sound like the better recipe… I want to really impress my guests.. a little nervous becouse the results I’m looking for is super moist … I’m going to follow it to the T I bake a lot so I trust it will turn out… I want to put a lemon chantilly cream with some blueberry it’s my daughters request for her Birthday… Can I use 9 inch pans? I’m serving 15 people should I double or triple the recipe? Hope to hear from you soon?
Hi Sarah, this cake recipe has always turned out moist for me. Just make sure not to bake it too long and all should be fine. You can bake it in a 9″ round pan, but the layers will be a little thinner than baking in an 8″ pan. Watch your baking time, since the batter will be a little thinner in the larger pans, you may need to bake it for a little less time. You could do a recipe and a half and do 3, 9″ pans…that way you’ll have a three layer cake, then you can cut the slices smaller. If you look at the Wilton website, it’ll show you how to cut the cake into around 15 slices. They are pretty small slices, so if you want to make sure you have enough, you could instead do a two tiered cake that’s an 8″ on the bottom and a 6″ on the top. (One recipe will fill 3, 6″ round cake pans.) You could also just do 2, 9″ cakes that are only two layers each (that would be two recipes). Lemon and blueberry are always a great combination and that will be really good with the white cake. I also have another recipe that has a more vanilla/butter taste to it and is also very moist if you’d like to check that one out as well, here’s the link: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/
Hi Kara,
I will be making this for the first time on Saturday! Do you think the cake taste better with or without the almond and butter extract ?
Also, do you think that adding oil instead of butter will make the cake more moist ?
Hi Michelle, I think it’s good as it is, but if you don’t have the almond or butter extract, it will still be good. Just make sure to use a good vanilla extract. Also, the cake is moist as it is. I added butter instead of oil because I had already added shortening and I wanted to add in a little more butter taste. The shortening, butter and sour cream all work to make the cake most, so as long as it’s not over-baked, it turns out nice and moist. I would suggest just making it as is, without any substitutions, for the first time and see how you like it, then make adjustments from there if you feel like you need to. Hope this helps! 🙂
Hi Kara,
Can I use buttermilk instead of regular milk?
Yes that should be fine. There is already baking soda in the recipe, so that will take care of some of the acidity…mainly from the sour cream, but the added 1/2 cup of buttermilk should be okay with the same amount of baking soda. If it’s a little too acidic, you might have to adjust the amount of baking soda and baking powder, but I’d try it first just using the buttermilk instead of the milk and no other changes and see how it goes.
I don’t have any shortening. Which is better to substitute, more butter or vegetable oil? Color doesn’t really matter to me…
I haven’t tested this one out with a substitution. If you don’t have shortening, you might want to try the all butter vanilla cake I have posted. That one is a tried and true recipe and quite similar to this one, but it uses all butter. Here’s the link for that one: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/
Hello
I want to make this in a 9×13 pan. Also, may I use regular extracts?
For the icing, would regular crusting cake icing be ok? I’m not a baker but wanna try something with this. It looks delicious ☺️
Hi Dee, it should be fine baked in a 13×9 inch pan. You may watch it before it gets to the bake time listed in the recipe in case it bakes quicker. You can use any kind of icing you’d like on this one. Crusting buttercream will do just fine. Let me know what you think!
How do you avoid a domed cake? I just made your cake and put the cake strips around the pans and the cake still domed…. 🙁
Hi there. I don’t normally have an issue with this cake getting a dome on top, but I would say check your oven temp maybe with an oven thermometer and make sure it’s not running too hot. Make sure you’re baking it at 325 and not 350 as well. Also, if you’re using smaller pans (other than two 8″ round pans), then that could perhaps do it. I will say that personally I don’t really worry about cake domes, unless it’s a super high dome or something. I just don’t worry about getting my cakes to bake super flat because you can always just level them out with a cake leveler or knife, so I don’t worry about it too much. I hope this helps a little!
Butter- salted or unsalted?
Sour Cream- full fat (regular)?
Milk- whole?
Hi Marie, Yes unsalted butter, full fat sour cream and whole milk if you can get it. The whole milk isn’t essential…you could use 2% if you want, but I think the whole milk works a bit better. I’ll go back and clarify those things on the recipe.
I’m making this cake tomorrow can I use butter flavor Crisco instead of regular Crisco. Thank you. The cake looks delicious
Hi Linda, it should work the same, but I have not tried it that way, so I’m not sure about the taste. Might actually turn out kind of amazing though 😉 Keep me posted!
Butter flavor Crisco is VERY yellow (fyi) and looser with the added butter flavoring. I’ve tried to use it to stabilize a buttercream in extreme heat, epic fail. LOL
Oh thanks Michelle! That’s really good to know!
Hi Kara,
I’m baking making my cake a day before serving it at my party. I know that the recipe calls for only egg whites (which are more drying than whole eggs). In my experience having cakes in the fridge overnight dries them out a bit. That combined with the fact that I’m only using egg whites makes me a bit concerned that the cake won’t retain the desired moisture. Will the cake still be moist after refrigerating it overnight?
Hi Emilia, you’re correct that egg whites are more drying than using whole eggs. I added a bit more moisture and fat to this recipe to counteract that though. Another thing to note is that it’s not necessary to chill the cake unless you have perishable frosting on it. I usually don’t chill mine, but I understand if you’re more comfortable chilling them, or if it’s decorated a certain way and needs to be chilled. Generally if the cake is covered really well (like in a cake box) and iced, it’s sort of sealed against the drying affect of the fridge, but I understand your concern. Also, butter cakes will always firm up a bit when chilled, but they soften again once they come to room temp.
If you’re concerned about using an egg white cake recipe, you might take a look at my vanilla cake recipe. It uses whole eggs. Both cakes are moist, but the vanilla one is a little more yellow in color. Here’s that link: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/
Have you ever used vanilla sugar in any of your cake recipes? I got some from Hawaii and have been saving it for a special recipe.
Hi Erin, I haven’t used it in a recipe yet, but I have heard of it and it does sound amazing. I don’t know why it wouldn’t work though. It’s my understanding that it’s regular granulated sugar that’s infused with vanilla. You might not need to add the vanilla extract called for in the recipe (or at least not as much), but I imagine that using the vanilla sugar would make an amazing cake. If you do try it, I’d love to hear how it turned out!
Hi Kara, I am looking for a moist and flavorful Spice cake recipe. Can I use your moist vanilla cake recipe and just add the spices?
Hi Dawn, You can certainly do that. I do have a spice cake recipe on the blog though and you can find that here: https://iscreamforbuttercream.com/brown-sugar-spice-cake/
That one is made with brown sugar and it gives it a bit of a richer, more deep taste to it. But if you really like the moist white cake and want to try just adding the spices to it, you can certainly do that. I think a spice cake tastes better with a more buttery cake though and the white cake doesn’t have much butter in it. You could also just try adding in the spices to the favorite vanilla cake, which does have more butter than the white cake. You can find that recipe here: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/ Hope this helps.
I have been trialing white cake mix after white cake mix to try and absolutely love the flavor and crumb of this one. Crazy how little tweaks can change the entire density of a cake. Any suggestions on getting this to be a tad whiter?
Oh yay!! So glad you like it! Yeah I agree…little changes in ingredients make a huge difference sometimes. As far as getting it whiter, I’ve made this a couple different ways and I’ve noticed when I use cake flour instead of all purpose, that it comes out a bit whiter. It’s weird, and I don’t really know the science behind that, but that’s what I’ve discovered anyway. I like using Swan’s Down Cake Flour (in case you want to try out that theory). Also, you could probably replace the butter with more shortening, but I really like using a small amount of real butter in there…I think it helps with the flavor and I’m not sure the small amount of butter would make a huge difference in the color. If you do replace the butter with more shortening, I’d add in just a tad bit more butter flavoring to offset it. The only other thing I can think of to make it more white is to use clear vanilla extract. It’s not as tasty as real vanilla extract, but it won’t tint your batter.
I plan to use this recipe with 8 minute frosting and coconut for Easter. If it were you, would you replace the almond flavoring with coconut flavoring? Or keep it as is? I usually keep recipes that I like as they are written but, I just wondered what YOU would do. 🙂
Hi April, if you’re covering it with 8 minute frosting and coconut, I think I would use coconut extract instead of almond. That’ll give the cake a little coconut kick. I’d probably add in 1/2 – 1 tsp of coconut extract. That’ll give it a hint, but not over power it. If you’re interested, I have a really good coconut cake recipe on the site. Shredded coconut isn’t actually inside the cake, so it’s essentially just a white cake like this one, but I use coconut emulsion and coconut milk. It comes out very moist with a good amount of coconut flavor. Here’s a link to that recipe if you want to take a look at it: https://iscreamforbuttercream.com/coconut-cake-sour-cream-buttercream/
Could you use almond flour instead of cake flour? Will buttermilk make it more moist?
Hi Rebecca, this cake is moist as it is. If you’re wanting to use buttermilk in place of the regular milk that the recipe calls for, that probably wouldn’t make that much of a difference, since it’s only half a cup. Try the recipe first as written and see what you think and if you’d like to try the buttermilk instead of regular milk, then just sub it out, but don’t add any extra though, or it could throw off the ratios. I haven’t tried it with almond flour, so I really don’t know if that would work, or not.
Hi Kara Jane,
I just ordered the vanilla and almonds emulsions (thanks for the links) and will try the cake this week. My question, and it’s not crucial, is do you have the measurements for the flour in ounces versus cups?
Hi John, I’m excited to hear how it turns out. I hope you really love it. As far as the measurements go, if you click ‘metric’ under the ingredient list, it’ll convert it to grams. If you need ounces though, I just googled and the internet says that 1 cup of flour is about 4 1/2 ounces. So 2 1/2 cups of flour would be around 11.25 ounces. Here’s the deal though… I realize technically it’s best to weigh out your ingredients when baking, but on my blog I write recipes with volume measurements and not by weight. Therefore, I have not tested this out by weighing out the dry ingredients. I write the recipes by volume really because most people don’t want to deal with weighing out ingredients and it just seems easier to most to measure them out by cups. Anyway, my point is you don’t have to weigh the ingredients in this one if you don’t want to…it’s actually written for volume, so I can’t promise if you weigh them, that it’ll be perfect. I hope that made sense. Also, if you do decide to measure out by volume, just make sure to spoon the flour into the measuring cup and not to pack it in by scooping it out of the flour bag with the measuring cup. You sound like an experienced baker, so I’m sure you didn’t need me to tell you that, but I’m playing on the safe side. 🙂 Ok, I hope this helped…I can’t wait to hear what you think about the cake!
Hi Kara Jane,
Thank you for your reply. I will let you know how everything turns out. The almond and vanilla emulsions arrive today.
Okay, so I made this for the first time today but made the mistake of being a little rushed. I accidentally added a whole stick of unsalted butter versus a half stick. The result wasn’t so much that the flavor was off (it was excellent) but the crumb ended up very much like what you’d get if you baked a Duncan Hines box mix – very tight, light crumb.
Questions going forward: I assumed that you wanted the cakes baked on the middle rack, so that”s what I did. I was very careful not to overmix that batter: I used a bubble whisk to mix the wet ingredients and then I used an electric hand mixer when I added the wet to the dry, but only just to get it mixed; then I used the whisk to scrape down the sides and mix it all together one last time. I mention all this because I’m wondering if the tight crumb I ended up with was the result of doubling the butter, or was it because I may have overmixed it? And all of this is academic, really, because the cake was light and moist; but it just wouldn’t have “qualified” for wedding cake, if you know what I mean. I was looking for a larger crumb that was densely moist (if that makes any sense).
Also, I made Swiss Buttercream for this, which in retrospect was probably not the right choice. The SB tastes amazing but I think the cake is a little too heavy for this particular frosting. I ended up making a quick blueberry curd/compote (not sure – just boiled them and added sugar, lemon zest & juice, powdered tapioca) to spread in the middle. This again proved to be a slight “mistake,” in that after I made the first slice, I noticed that the knife dragged the purple color through the cake so that I ended up with white cake w/purple streaks. Not the end of the world, but not exactly what you’re looking for if you want to feature a cake that is very white. And again, it all tasted great – I just tend to obsess a bit about the details.
Al in all, I think the recipe is fantastic. I will definitely make it again and will let you know how it comes out once I follow the directions carefully! 🙂
Hey John, thanks for letting me know how it turned out! First, I must say that the blueberry filling sounds amazing actually. I really should try that. I’m thinking with a cream cheese buttercream…that would be amazing. I also agree with you about swiss meringue. While it is very good, it is a little too light for this cake.
So, this cake is more dense than the texture of a box mix would be. It’s still obviously moist, but it will be a bit heavier, more dense textured than a cake mix, which isn’t real unusual for a scratch cake. The extra butter could have made it a little heavier though. It sounds like you tried very hard not to overmix, so I don’t I’m betting that wasn’t the issue. I’m guessing it was the additional butter. That could have weighed it down a bit more than usual.
I’d try it again with the correct butter amount and then see what you think and hopefully it’ll be exactly what you’re looking for. Oh and yes I bake mine on the middle rack.
By the way, you sound like me as I like to experiment and am really interested in all the details as well.
Oh and I’m glad you liked the taste of it!
I need to make a 2 layer quarter sheet cake… is this recipe enough for that or do I have to double it?
Hi Stephanie, I believe a quarter sheet cake is 9×13. This recipe will make one 9×13 layer. If you’ll be splitting it, then you can get two thin layers, but if you want two thicker layers, then you’ll need to double the recipe and use two 9×13 inch pans, or you could just bake one at a time.
OMG!!! Thank you so much for sharing!! I made this cake 2 days ago and hands down the most moist cake I’ve ever tasted, I really do appreciate you sharing all your incredible recipes… From now on this is the cake I’m baking to all my BBQ’s and kids birthdays…
thank you, thank you, thank you!!!!
Hi Marina that’s awesome and you’re so welcome! I’m really glad you loved it…that just makes my heart happy! ❤️😊
I can’t seem to find any last minute purely Butter Emulsions, would a Butter Vanilla Emulsion work? And how much should I decrease the vanilla extract if I use a Butter Vanilla Emulsion?
Nicole, Amazon should have the butter emulsion. I have a link to it in the blog post, but if you can’t get it from there, the butter vanilla would probably work just fine. I’d probably go for about 2 teaspoons of the vanilla butter (maybe even 2 1/2 tsps), then I would cut the regular vanilla extract completely out, or just use 1/2 tsp or so if you want. Let me know how it goes!
Thank so much…. The person i made this for loved it…. I made one for the house and everyone loved it…. I made a Publix Buttercream because my friend is from Florida and he told me about that buttercream that they have at a certain grocery store where he’s from and it went together wonderfully. and just recently I looked up your red velvet cake recipe and cream cheese buttercream recipe and made that cake for my son’s birthday and everyone loves that so thank you very much I really appreciate your recipes LOL
Hi Stephanie…that’s wonderful and I’m so glad you liked the cakes! Thanks for letting me know they all worked out…that just makes my heart happy! 😊
The link to the Metric version of the recipe isn’t working. Just wanted to let you know.
Thanks for letting me know! I just tried it and it seemed to work for me, but maybe it was down for a bit earlier. It should be working fine now. If not, be sure and let me know!
Kara, I have tried several, probably 4 or 5, white cake recipes and this one is THE BEST! I baked it in 3 6 inch round cake pans. I followed the instructions very closely and made sure not to over mix. I also used cake flour. It’s fabulous! However, I may have over baked it because it doesn’t seem quite as crumbly and moist as yours is in the photo. What would you recommend for baking time on the 6 inch layers? When I took mine out they were golden brown on top. Thank you so much for this awesome recipe!
Hi Robin, I’m so glad you liked the cake! And I think you’re right…It sounds like maybe it was overbaked a bit, but that’s an easy fix. When you use 3, 6″ pans instead of 2, 8″ pans, you’ll need to shorten the baking time, since the layers will smaller and a little thinner. I don’t have an exact time because I normally bake this with the 8″ pans, but I would start checking for doneness at about 25-30 minutes. You’ll probably need to go a bit longer, but start checking it then. It should be a light golden brown color on top and the sides will pull away from the pan just a bit. If you use the toothpick method to test it, there should be some crumbs on the toothpick still. You don’t have to keep baking until no crumbs appear, because that’s overbaking it. You just don’t want raw batter on the toothpick. I hope all that made sense. Let me know if you try it again and how it turns out!
Yes, that makes sense! I’m sure it will be perfect next time. I plan on using it to make a tiered cake for a family member’s birthday party. Thanks again!
You’re welcome! Let me know how it turns out and I hope everyone loves it. 😊
This is a very good recipe. I have been trying to find a good white cake recipe and this is it. The cake was truly moist with a very good flavor. It tasted better than a wedding cake. It lived up to it’s claim. Every one who tasted it said how moist and flavorful it was. This will definitely be my go to recipe for a delicious white cake. Thank you so much for posting!!! I will try the yellow cake recipe next.
Hi Shelley, what a wonderful comment! Thanks so much! I’m so glad everyone liked it. I work really hard to write moist cake recipes, because who wants dry cake, right? Anyway, I’m thrilled you liked it so much and I hope you love the yellow cake too! 🙂
Would I have to make any changes to the recipe if I wanted to make it into Whoopi pies?
Hi Virginia, yes…to make this into a whoopie pie recipe, it would probably take quite a bit of testing and changing. Essentially it would be a totally different recipe. It would need less liquid, less fat, less eggs and probably less sugar. The mixing method and baking time would be different as well. Honestly the best thing to do is to use a recipe made specifically for whoopie pies as I’m sure this one wouldn’t work well for that as it’s written and would take quite a bit of testing to get it to turn out with that whoopie pie texture.
So I want to make this cake for my great grandmothers funeral. I do not have baking soda. Is that okay? I’m making a two layer cake. So the top will be vanilla cake and the bottom apple fritter cake. And since apple fritter is a little sweet instead of frosting I’m using whipped cream.
Sofia, you don’t want to leave out the baking soda. It’s generally added when there is an acid in the batter (which in this case is the sour cream). Now, if you’re not able to get it at all, instead of using the 1/2 tsp baking soda plus the 1 1/2 teaspoon of baking powder called for in the recipe, try using 2 1/2 teaspoons of baking powder instead. I haven’t tested that, but essentially if you leave out the baking soda, you’ll have to add in more baking powder. So instead of the baking soda and baking powder called for in the recipe, you may be able to use 2 1/2 teaspoons of the baking powder instead. Like I said, I haven’t tested this out, so I can’t promise it’ll be perfect…it’s my best guess for a substitution. Hope this helps!
Hi Kara Jane,
I will be baking the Moist White Cake for a birthday. I’ve never used the emulsion form of a flavoring. Is it equal to the extract amount? That is, 1 tsp of emulsion is the same as 1 tsp of extract? Can I use the butter emulsion in the cake batter instead of butter extract?
Hi Gail, you might want to check the label of whichever brand of emulsion you’re using, but as far as LorAnn’s emulsions go, I’ve found it’s generally the same amount. So I generally use a teaspoon for a teaspoon. I’m not sure how other brands are though. Oh and a quick note, LorAnn has ‘flavored oils’ which actually ARE concentrated and not teaspoon for teaspoon, but I’ve found most of their emulsions are. And yes you can use the butter emulsion instead. Actually I find it tastes better than the extract and I need to go and put that option in the recipe.
Can you use pasteurized egg whites from a carton?
Hi Laurie, I haven’t tried it personally, but I think it would be just fine.
Hi Kara. My friend has asked me to make this recipe for her wedding cake. The cake will be a 12, 9, 6. Do you think this recipe will have enough structure to support that size. She loves this recipe so hopefully it will work. Thank you!
Hi Celeste, it’s so good to know she likes this recipe! And yes, this recipe should work just fine for those size cakes. Just make sure to dowel and give it enough support structure and you should be just fine. 🙂
Thank you so much for your quick reply! I’ve been browsing your website and enjoying all of your well explained information. Thank you for sharing!
Thanks so much for that. I often wonder if I’m explaining things well enough and that helps. I’d love to know how everything goes for the wedding!
Hi Kara,
I made this using three six inch pans and baked 36 minutes, it tested done. I cooled completely and filled with my raspberry filling and frosted with your buttercream recipe. My crumb was much denser , more like pound cake. I was careful not to over mix. I only used extracts not emulsions. What could cause this?
Hmmm, the first thing I thought of was the mixing time, but if you didn’t over mix, then it might be because the layers are a bit thinner than they would be in two 8 inch pans. I’m not sure if that was the case, but it might have something to do with it. When you tested it, was it with a toothpick? Did the toothpick come out clean? If so, you might bake it for a little less time next time. I like to take them out of the oven when there are still a few crumbs on the toothpick. That seems to be about right. I can’t think of any other reason though…that’s really a mystery.