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Home » Blog » Recipes

Moist White Cake

Updated: Jul 24, 2021 · Published: Apr 5, 2018 by Kara · This post may contain affiliate links · This blog generates income via ads

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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.

Jump to Recipe
moist white cake new pin graphic 1

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’.

Moist white cake on marble and wood cake stand

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.

Slice of moist white cake on white plate

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.

Cut moist white cake on a cake stand

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.

Slice of moist white cake on a white plate with a fork

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:

Can I substitute the baking soda or baking powder? 

No, you don’t want to do that. These do two different things.

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. If you can’t find sour cream, try using full fat yogurt (not the low fat kind).

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 and almond emulsion 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.

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

Slice of moist white cake on a white plate

Moist White Cake

A scratch white cake that’s actually moist, with a soft texture and oh so delicious with that wedding cake flavor.
4.64 from 286 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: cake, white cake
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 15 slices
Calories: 329kcal
Author: Kara @I Scream for Buttercream

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)
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
Prevent your screen from going dark

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 will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren’t storing it in a warm environment). Place in the fridge after a couple days to prolong it’s freshness.
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

Calories: 329kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 261mg | Potassium: 124mg | Sugar: 27g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

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:

  • French Vanilla Cake
  • Cream Cheese Pound Cake
  • Funfetti Bundt Cake
  • One Bowl Vanilla Cake
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    Filed Under: Cakes, Recipes Tagged With: birthday cakes, layer cakes, vanilla, wedding

    Reader Interactions

    Comments

    1. Lori

      February 24, 2020 at 10:43 am

      Can I use butter flavored shortening instead of the butter flavoring?

      Reply
      • Kara Jane

        February 24, 2020 at 6:53 pm

        Hi Lori, you can try it although I haven’t tested that out, so I don’t know what the end result would be.

        Reply
    2. Alicia

      February 27, 2020 at 10:40 pm

      Hi, I want to make this in a 12″ cake pan would this one recipe be ok for it? I need to make a doubled layer cake so I am hoping I can make two batches one for each layer. I am excited to try this recipe for my daughters birthday coming up next week!

      Reply
      • Kara Jane

        February 28, 2020 at 6:50 pm

        Hey Alicia, yes I think you’re exactly right. One batch will be enough for each 12″ cake layer, so you’ll end up making two batches. (You might have a bit of batter leftover after each layer, but you can make cupcakes out of that.) Anyway I hope your daughter’s birthday is a great success and that she has fun! I’d love to know how the cake turns out!

        Reply
        • Alicia

          February 28, 2020 at 7:08 pm

          Thank you so much for your reply! Extra batter means mini cupcakes to help decorate her table ☺️ I’ll definitely update you with how it turns out!

          Reply
        • Alicia

          March 08, 2020 at 5:02 pm

          5 stars
          The cake turned out absolutely delicious! Thank you for the recipe.

          Reply
          • Kara Jane

            March 08, 2020 at 6:01 pm

            Oh good! I’m so glad! ?

            Reply
    3. Theresa Jarriel

      March 02, 2020 at 6:24 pm

      5 stars
      This cake is the bomb!! So very moist! Loved it!!

      Reply
      • Kara Jane

        March 02, 2020 at 7:12 pm

        That’s great to hear! I’m so glad you loved it! ?

        Reply
    4. Rachel

      March 16, 2020 at 3:47 pm

      Can this recipe be made into a sheet cake

      Reply
      • Kara Jane

        March 17, 2020 at 6:04 pm

        I have not made this in a sheet cake pan. It may be okay, but I just haven’t tried it. Depending on how thin the sheet pan is, you’ll want to at least double the recipe, maybe even triple it or more…just depends on how deep your pan is. Essentially this one recipe will make enough for a 13×9 inch pan which is a quarter sheet cake. If the sheet cake pan you’re using is very thin, you’ll need to watch your baking time very closely as it will bake quickly.

        Reply
    5. Corinne

      March 16, 2020 at 4:55 pm

      Hi!! I have 9 in pans but am dying to make this cake- what modifications do you think I could make to make it work out?! Thank you!

      Reply
      • Kara Jane

        March 17, 2020 at 6:05 pm

        Corinne, it should bake just fine in 2, 9 inch pans. The layers will be a little thinner, but it’ll be okay. I would start checking for doneness about 10 minutes earlier, just to make sure you don’t over bake it though.

        Reply
    6. Beth Boatman

      March 18, 2020 at 6:27 pm

      I am going to use this for cupcakes….is there any alteration you would make?

      Reply
      • Kara Jane

        March 19, 2020 at 3:14 pm

        Hi Beth, yes… fill the cupcake wrappers just slightly over half full. Bake at 350 degrees, not 325. Start checking them at about 20-25 minutes although you might need a bit more baking time than that.

        Reply
    7. Toi

      April 03, 2020 at 2:06 pm

      Hello! Do you think this recipe will hold for a fondant cake, or will it be too moist to hold! I love the ingredients, but I want to make a fondant cake for my son since we are in house arrest lol and I can’t order one.

      Reply
      • Kara Jane

        April 07, 2020 at 4:17 pm

        Toi, yes this one should be strong enough to handle fondant. And what better time to start doing cakes than when sheltering in place, right? lol 🙂

        Reply
    8. DEBBIE GRIFFITHS

      April 09, 2020 at 10:16 am

      Do you think this recipe would work with soy cream cheese and almond milk?

      Reply
      • Kara Jane

        April 11, 2020 at 5:04 pm

        Hi Debbie, I’m not sure. I’ve never tried it with either.

        Reply
    9. Galen

      April 11, 2020 at 1:26 pm

      If I don’t have shortening can I just use all butter? If so, what would the total amount of butter be? I don’t mind the cake not being white. Thank!

      Reply
      • Kara Jane

        April 11, 2020 at 5:11 pm

        Galen, that might work, but I just haven’t tried it out. The cake might not be quite as soft if you use all butter though, but I think it would work. Just use the same amount as the shortening. If you want an all butter vanilla cake, I have a recipe that’s tried and true here: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/

        Reply
    10. Kristina

      April 27, 2020 at 3:21 am

      Do you think this cake would work in an ice cream cake?

      Reply
      • Kara Jane

        April 27, 2020 at 11:23 am

        Yes I think it would. It will firm up a bit when cold and that will make it dense enough to handle the added ice cream.

        Reply
    11. Mary Munzert

      April 28, 2020 at 11:38 pm

      How many cups of batter does this recipe yield? I’m trying to estimate how many times to make the recipe to fill pans for a wedding cake.

      Reply
      • Kara Jane

        April 29, 2020 at 7:48 pm

        Hi Mary, I’m not exactly sure how many cups it makes. I normally just go by how many recipe batches to make when estimating the amount of cake batter that’s needed. If you can tell me the size of the cake layers you’ll be making and how many layers, I can help estimate how many recipe batches you’d need to make.

        Reply
        • Mary Munzert

          June 05, 2020 at 10:57 am

          The cake will be a 2 layer tier 7″ round and a 2 layer tier 10″ round. My pans are 2″ high. How many recipe batches would you estimate?

          Reply
          • Kara Jane

            June 05, 2020 at 12:49 pm

            Hi Mary, I would probably mix up 1 batch for the 2, 7″ round cake layers. You might have a bit of batter left over, but not too much. For the 10″ pans, I would make a recipe and a half. Hope this helps!

            Reply
    12. Taylor

      May 06, 2020 at 1:29 pm

      Wow! This is a really delicious cake! I’ve only cut the top off to level mine out a little bit, and I am LOVING what I am tasting. I’m pretty new to the cake baking and decorating world, and I’ve been looking for a good, made from scratch recipe, and I think I’ve just struck gold! I’m going to top it will your Vanilla Bean Buttercream, and I’m just as anxious to try that! Thank you for so kindly sharing your recipe. I’m so grateful!

      Reply
      • Kara Jane

        May 09, 2020 at 7:39 pm

        Hey Taylor, that’s great! I’m so glad you like it…that just makes me smile. 🙂 Thanks for the wonderful comment!

        Reply
    13. Wendy Long

      May 07, 2020 at 12:25 pm

      Do you think this recipe will work with gluten free flour (Bob’s Red Mill, 1-to-1)?

      Reply
      • Kara Jane

        May 09, 2020 at 7:37 pm

        Hi Wendy, I really don’t know. I don’t have much experience baking with gluten free flour. It’s worth a shot though!

        Reply
    14. Chelsea

      May 14, 2020 at 4:07 pm

      5 stars
      Amazing! My go-to birthday cake! So moist! I actually prefer to make it the day before we eat it and let it sit on the counter overnight. It seems to moisten up even more after a day or 2. YUM!

      Reply
      • Kara Jane

        May 14, 2020 at 6:56 pm

        YES!!! This is so great to hear!

        Reply
    15. laura bailey

      May 18, 2020 at 11:49 am

      so i have used this recipe before and it has came out great but I am trying to make a cake that looks like watermelon but still just using white cake and I want to add chocolate chips to the batter. will it still bake correctly?

      Reply
      • Kara Jane

        May 18, 2020 at 7:50 pm

        Hi Laura, I would break up the chocolate chips a bit in a food processor, then coat them in a little flour before adding to the cake batter…that way they don’t sink to the bottom of the cake while it’s baking. Another option is to use mini chocolate chips. Otherwise, it should bake up the same.

        Reply
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    4.64 from 286 votes (234 ratings without comment)

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