This super moist white cake recipe from scratch is the best white cake I’ve ever had. It’s made with sour cream and has a deliciously soft texture. No more looking around for a homemade white cake that’s actually moist. It’s the perfect recipe for a wedding cake or a birthday cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
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 vanilla cake, hence the name, but I wanted to see if I could get a truly ‘white’ cake that I loved just as much and I wanted to get that wedding cake flavor.
Well I think I’ve done it. This cake is actually a white cake (I’d also consider it a vanilla cake) that is actually moist, AND it’s got that wedding cake taste.
LET’S TALK ABOUT SOME OF THE CAKE INGREDIENTS:
Egg whites: 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, which I’ve done as well.
Butter & Shortening: 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.
All purpose flour or cake flour: 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.
As an Amazon Associate, I earn from qualifying purchases.
Vanilla Extract: 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 (or grab it here if my shop is sold out).
Almond emulsion: Second, I added in my favorite flavor booster…almond emulsion (or get it here if my shop is sold out). 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.
Butter Extract: 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.
MIXING METHOD FOR THE WHITE CAKE:
You’ll be using the reverse creaming method when mixing this cake. I like using that because it helps preven over-mixing the cake batter (which can cause problems with the texture).
The reverse creaming method is just mixing the dry ingredients in one bowl and the liquid in another. Then you’ll slowly mix in the butter and shortening to the dry mixture and let it coat the flour.
You’ll then add the liquid in two parts, mixing in between. It’s really an easier way to mix a cake in my opinion.
TIPS AND FAQS FOR THE WHITE CAKE RECIPE:
No, you don’t want to do that. These do two different things.
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.
Because I like the taste of butter. You just can’t beat butter in a cake.
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.
You can, but the cake won’t be as moist and the texture and taste may be a little different than the original recipe. If you can’t find sour cream, try using full fat yogurt (not the low fat kind).
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.
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.
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.
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.
As an Amazon Associate, I earn from qualifying purchases.
Items & Tools Used for this cake:
- Vanilla Bean Paste – in my shop OR here if I’m sold out
- Almond Emulsion – in my shop OR here if I’m sold out
- Butter Emulsion
- KitchenAid Hand Mixer
- 8″ Round Baking Pans
Video:
Ok, I won’t talk your head off anymore…let’s get straight to the recipe!
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe
Moist White Cake
Ingredients
- 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour – for an even whiter cake)
- 2 cups sugar
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup butter (unsalted, room temp.)
- 1 cup sour cream (full fat)
- ½ cup milk (whole milk if you can get it)
- 2 teaspoon vanilla extract (can use clear extract)
- ½ teaspoon almond emulsion (optional)
- 1 teaspoon 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.
Notes
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil. Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Buttercream Recipe Links: Vanilla Bean Buttercream Recipe Bright White Heat Stable Buttercream Recipe
Nutrition
How to Share
I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!
OTHER POSTS YOU MIGHT LIKE:
Celeste
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!
Kara Jane
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. 🙂
Celeste
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!
Kara Jane
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!
Audrey
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?
Kara Jane
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.
Stephanie
Hi, thought you cake looked great so I followed it and it’s now in the oven baking. Then it came to me, I’m Amin Colorado/high altitude!? should I have done anything different because of the altitude?
Kara Jane
Oh no! Yes there are some things you’ll have to change for high altitude baking. I think you’ll have to up the temp a bit, but bake it for less time and there are some other things you might have to adjust as well. I’m not an expert at baking at high altitude. I’m way down here in Texas and have never really baked anywhere else. King Arthur Flour’s website has a really good explanation and chart on what to do though and I’ll link it here for you: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Amanda
Hi Kara,
I would like to try this recipe with cupcakes. What changes would you suggest for baking?
Kara Jane
Yes it should work just fine as cupcakes. I haven’t had the chance to try it out, but you should be able to fill the cupcake liners a little over halfway full. Bake them at 350 degrees instead of 325 and start checking them at about 20-25 minutes. Since this cake uses the reverse creaming method, the tops on the cupcakes will not have a huge dome on them, so just be aware of that. They won’t be completely flat, but they just don’t get a super high dome. Just know you didn’t do anything wrong…that’s just the nature of the reverse creaming method.
Carol
Can I add fresh chopped strawberries to the batter?
Kara Jane
You could probably add some, but be careful not to add to much or it may produce too much liquid and the cake’s texture could be off. You might cut them into smaller pieces as well.
Nova
Sorry I just saw the comment above. Would substituting one of the liquids like the milk or sour cream for the strawberry pulp make much of a difference to the texture?
Kara Jane
I can’t be sure without trying it out. The sour cream is pretty vital for moisture. It’s got a good fat content, so it really helps. You could try substituting it out, but I just couldn’t say what it might do to the texture without testing it out. I do have a strawberry cake recipe on the blog if you’d like to take a look at that and maybe compare to this one. Here’s the link for that: https://iscreamforbuttercream.com/strawberry-bundt-cake-with-cream-cheese-glaze/
Tiffani
Could I substitute the shortening for more butter or would that change how moist the cake is?
Kara Jane
It may change the texture of this cake. I use the shortening in this one to help with the texture (makes it a little softer), to help with moisture and to keep it white. If you’re looking for a butter cake, you might check out my vanilla bean cake. It uses all butter. Here’s the link for that: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/
Cris
Will this batter fit in a 9×13” pan? Will the cooking temp and time change?
Kara Jane
Yes this should be just fine baked in a 9×13 inch pan. Leave the temp the same and start checking for doneness around 40 minutes or so. I haven’t tested it out in a 9×13 inch pan, but I can’t think of any reason why it wouldn’t work. Just keep an eye on it while baking, but you don’t want to be opening and closing the oven door a lot either. Hope this helps.
Mike
Is it possible to use a sugar subsititute ? As I am diabetic I’m always looking for ways to reduce “sugar” in recipies. Lots of us out here that have to address this condition.
Kara Jane
Hi Mike, that’s a good question, but I have to say I’m really not an expert on sugar free baking. I did find what looks like to be a very informative article about using sugar substitutes and everything that goes along with that. I haven’t tested this recipe out using a sugar substitute, so I’m not sure how it would turn out. I do know that it changes the texture of the cake, but I don’t know if it’s a huge change. I just haven’t baked a lot with sugar substitutes. I’m going to link to that article here and hopefully it will have a suggestion in it that would work for you. Here’s the article: https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/baking-and-cooking-with-sugar-substitutes/
I do plan to work on a sugar free cake recipe at some point as I get asked this question occasionally and I’d like to be able to provide a good tasting alternative. I’m just not sure when I’ll be able to get to it, but it’s definitely on my list of recipes to write.
Candi
Can I sub pure vanilla for the vanilla extract? And I found imitation butter flavor at the grocery store will that work?
Thanks!
Kara Jane
Hi Candi, do you mean pure vanilla extract? Yes you can use pure vanilla extract. You can also use the butter flavoring in place of the butter emulsion. It’s not as tasty, but it will work in a pinch.
Mo
Hi Kara,
I just used this recipe,
The cake is so good. Thank you for sharing the recipe!
Question: can I take off the baking powder if I want it denser?
Kara Jane
Hi Mo, I’m so glad you liked the cake! You don’t want to take out the baking powder though because the cake may not rise properly. To make it more dense, you could add a whole egg, or you could try using 1 1/2 cups of sour cream instead of 1 cup of sour cream and the 1/2 cup of milk. I haven’t tried that out, but it might make it more dense.
Mo
Thank you, Kara.
I will try it and update this forum of the result.
Mo
Hi Kara,
I tried the recipe using 1 1/2 of the sour cream.
I also used 3 eggs instead of 6 egg whites.
So moist , dense and taste sooo good!
I don’t care about the cake being white.
Mo
Kara Jane
That’s great to know! I’m really glad it turned out! 🙂
Amanda
Hi Kara! I want to say this recipe was an hit on the cupcakes. Thank you! Also I want to make a 3 layer 6 inch cake my pans are 6×4. Would I need to double this recipe?
Kara Jane
Hey Amanda, I’m so glad you liked the cake! Yes I’d probably double the recipe because the cake pans are taller (4 inches and not 2 inches). You might have a bit left over, but maybe not. Thanks again for the great review and comment! 🙂
Sandy
Outstanding!!! I didn’t have the almond emulsion or the butter flavoring and simply excluded those but it turned out amazing! I made mine into cupcake, which made about 30.
Kara Jane
Yay! I’m so glad you liked it! ?
Mel
Hello,
I just tried your cake today and it turned out really dense. Any idea what went wrong? I live in Colorado, nearly a mile above sea level, could that be the problem?
Thanks!
Mel
Kara Jane
Hi Mel, hmmm, it could be caused by a couple things. Mixing the batter too long is usually the number one cause. Using baking powder or baking soda that isn’t fresh will do it too. In your case though, I kind of have a feeling it’s altitude and probably not anything you did wrong. I’ve never baked at a high altitude before, so I don’t have much experience with that, but I’ve read things about it and I think you have to adjust the ingredients and the temperature. King Arthur Flour has a good article on how to adjust the ingredients and temperature. Here’s the link to that article: https://www.kingarthurflour.com/learn/resources/high-altitude-baking I wish I could help more, but being down here in Texas, I’ve no way to really test out whether different adjustments will work. Let me know if you have any questions and I’ll try my best to help!