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.
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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.
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 emulsion…it’s amazing.
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.
Ok, I won’t talk your head off…let’s get straight to the recipe. (Also don’t forget to keep scrolling for the video.)
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 (room temp.)
- 1 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract (can use clear extract)
- 1/2 tsp almond emulsion (optional)
- 1 tsp butter extract (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.
Notes
Nutrition
And here’s the video:
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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! 🙂