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:
Hunter
This is the best white cake I have ever made! Would it work as cupcakes too?
Kara Jane
I’m so glad you liked the cake! Yes it should work just fine as cupcakes. Fill the cupcake liners about 2/3 of the way full and bake on 350 degrees instead of 325. Start checking them at about 20 minutes.
Kathy Allen
Fabulous cake!!! I topped it with cream cheese frosting. Everyone loved it!
Kara Jane
Hi Kathy, I’m so glad you liked it! Thanks for the wonderful review. 🙂
Kassandra
I love this recipe so much! I use it for every white cake i make. I was wondering would it work just as well for a cookies and cream cake if I just add oreos, or a funfetti cake?
Kara Jane
Hey Kassandra! I’m so glad you love it. 🙂 Yes, you can use it for funfetti or cookies and cream cake. For funfetti cake, just stir in about 3/4 cup of rainbow jimmies into the batter before pouring into the baking pans. Make sure not to use the rainbow sprinkles because those can bleed into the batter. For the cookies and cream version, make sure not to leave the oreos in large chunks because they’ll sink to the bottom.
Nancy Rowe
I know the cake wouldn’t be as white but could I use whole eggs?
Kara Jane
Yes you should be able to use 3 whole eggs instead of the 6 eggwhites.
Annie
I’ve been having a white cake battle and so far its won. No matter what recipe I try its either golden, corn bread flavor or both. Ive tried every method, any suggestions on what I may be doing wrong? Plan to try your recipe I’ll keep you posted.
Kara Jane
Hi Annie, it may not be anything you’re doing. One thing though: If the cake comes out golden, it might be baked too long…not sure. Even white cakes will be at least light golden on the outside from browning in the oven, but a white cake should be white inside. I know what you mean though, that some white cake recipes are more like vanilla or yellow cake and the color inside really isn’t white. This recipe is pretty white if you use the cake flour version (stated in the recipe card). It’s still pretty white if using regular flour, but it’s even whiter using the cake flour for some reason. As for the cornbread flavor, I know exactly what you mean and I hate that too. That’s generally the recipe and it’s a combination of the texture and flavor that does that I think. You do want to make sure though when mixing scratch cake batter, to not over-mix it. You don’t want to mix it for a couple minutes, that’s too long. Mixing it too much will cause the texture to be more dense and course and that can cause a cornbread type texture as well. But, this recipe doesn’t taste like cornbread to me, but each of us have our own tastes. It is a scratch recipe though and those just generally aren’t going to taste like a cake mix cake. Generally scratch cakes are a bit more dense in texture and sometimes not quite as spongy, so there is a difference there. But I don’t find this one overly dense. It’s moist and has good flavor. I hope you try it out and like it!
Cindy Gurdebeke
Hi, wondering how i would adapt this for 3 -8 inch pans as id like to do a 3 layer base then top with 3 6 inch cakes(recipe given does 3 6 inch pans i believe)
Kara Jane
Hi there, this recipe will make 2, 8 inch round cakes. If you’d like to make 3, 8 inch round cake layers, then you could just mix up a recipe and a half and that should be plenty of batter for that. For 3, 6 inch cakes, you can just make one recipe batch, but the layers may be a bit thinner than usual, or you could just make up a recipe batch and a half and have plenty and potentially a bit left over for a couple extra cupcakes. Here’s a post I wrote about estimating how much cake batter you’ll need. It might help for the future. https://iscreamforbuttercream.com/how-much-cake-batter-do-i-need/
Nicole
Cannot wait to try this recipe! Can I use almond extract and if so how much would I use? And how would I adapted to a 13 x 9“ pan?
Kara Jane
Hi Nicole, I can’t wait for you to try it! If it were me, I’d add about 1/4-1/2 teaspoon of almond extract. I think just getting a hint of it is perfect. As far as baking it in a 13×9″ pan, you don’t need to adapt the recipe, it should be work just fine as it is. Let me know how it goes! I hope you love it. 🙂
Nicole
Thank you so much for your response. I’m getting ready to make this now won’t be trying it till tomorrow but I will let you know how it goes. Fingers crossed☺️
Kara Jane
Oh hope you love it!
nicole campbell
It was so moist and delicious! I received many compliments. I made it with a homemade whipped cream and made it look like a flag with strawberries and blueberries. Will definitely print this recipe and add it to my recipe book! Can’t wait to try your other recipes☺️
Kara Jane
Oh yay! I’m so glad it came out well and everyone liked it!! 🙂
Kari
Would any changes need to be made for an 18×12 pan?
Kara Jane
Yes, depending on how deep the pan is, you’ll probably need to either make a recipe and a half or just double the recipe. It will depend on how thick the pan is though. Also the baking time will vary depending on how thick the pan is. If it’s pretty thin (like an inch or so deep), then you’ll need to watch your time as the cake will bake much quicker.
Dorett
Made this beauty
With tiny delicate red n blue sugar sprinkles
Happy 4th!!
Thank you for sharing your secrets ♥️
Kara Jane
Oh yay! Happy 4th Dorett!
Hope
I’m very picky about my cakes. Very picky. What most people find delicious, just doesn’t meet the standard for me. So when I say this recipe is delicious, I mean it! I’ve baked it so many times now for bridal showers, baby showers, family events, including a three tier version for a wedding! A first for me! Read the notes carefully and buy her suggested flavorings. I find that it tastes better when I use regular flour instead of cake flour. And the flavor really sets in after a night in the fridge. Yum! You will not be disappointed. It has been moist every single time I’ve tried it. I love to pair it with a simple cream cheese filling. Simply delicious. Thank you for this recipe!
Kara Jane
Hope, you just made my day! I am so happy you love this cake and thank you so much for the wonderful review of it! ?
Nat
Hi sorry I meant to ask if I can replace shortening with vegetable oil? If not butter? Thanks
Kara Jane
Hi Nat, I wouldn’t replace the shortening with oil in this recipe. Also, if you use all butter instead of the shortening, the cake won’t be quite as moist, fluffy and soft. If you’re looking for an all butter vanilla cake with no shortening, I do have a recipe for that, which you can find here: https://iscreamforbuttercream.com/favorite-vanilla-bean-cake/
Denise
I have been looking for a good yellow scratch cake recipe. I am going to use your recipe with whole eggs. Do you have a good vanilla buttercream frosting Deniserecipe? I have tried a few but they taste a little bland.
Kara Jane
Hi Denise, if you use whole eggs instead of egg whites, you’ll only need to use three. I do have a good buttercream recipe. You can find that one here: https://iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
I hope you like the recipes!
Deborah
Hello Kara,
Thank you for sharing your recipes with everyone! I am just learning about baking and I am trying to do a copycat recipe. I am in love with Two-Bite cupcakes – the ones that are all white with some white icing and then a dollop of lemon, strawberry or blueberry filling in the middle of the icing on top. I hope you are familiar with the ones I mean – they are soft, fluffy and totally melt-in-your-mouth dream cupcakes. I tried a recipe before and the cake had a taste and smell that interfered with the lemon dollop flavour. (perhaps because the recipe had buttermilk in it? I have no idea) So I realized I probably need the cake part to not have any strong flavour. It needs to be mild and fluffy. (not sponge cake though – I don’t like that) Would this be the recipe you think? Or do you have any suggestions? This one looks so yummy!!!
Also do you recommend this buttercream frosting? I think the frosting can be sweet but the cake needs to be mild. I really appreciate your help and look forward to your response. Thank you.
Kara Jane
Hi Deborah, thanks for your question. I’m not really familiar with the type of cupcake you’re referring to, but I totally get what you’re saying. What I can tell you is that this cake is not spongy. It’s a more dense texture than that. It is moist, just not really spongy in my opinion. I also don’t find it overly sweet either. If you’re looking for a good basic white cake, you might try it. For a white cake that won’t compete with the flavors of your fillings, I would omit the almond flavoring and go down to just 1 teaspoon of vanilla extract. You can also omit the butter extract as well. That should give you a pretty basic white cake without any flavoring to compete with the filling. I hope this helps!
Olisa
Two questions:
1) Can you sub AP flour for GF 1:1 in this recipe?
2) I only have two 6” pans and 3 9” pans. Which pans could I use this recipe for (to get nice layers) and to use the majority of the cake batter?
Kara Jane
Olisa, not sure about the gluten free flour. I’m not experienced with it, so I don’t know how it would turn out. Just know that it will have a different texture though and may be a bit drier than using AP flour, but it’s sure worth trying though. You could go with either pans really. Using the two 6 inch pans, you would probably have a bit of batter left over, but you could make a few cupcakes out of it. If you used, two 9″ pans, the layers would be a bit thinner, so you might need to bake for a little less time. Hope this helps!
Brian
Great recipe only exception I made was I didnt have almond extract and baked for about 40 mins, using cake flower. Otherwise the cake turned out very moist, very pleased.
Kara Jane
Oh that’s great! Thanks for the wonderful review and I’m so glad you liked it!
Alli
Welllllll… this is it – I have to look no further! My search may cease! I’ve been looking for and tweaking white cake recipes over the years and all for not. I had mostly given up. But then I saw this and thought I would give it a chance. And I’m so glad I did. This cake is moist, yet light, and has flavor for days! This recipe is saving my bum for a 1st bday party. It definitely was worth the unknown risk!
Thank you so much for sharing this recipe. It’s sooooo good.
Kara Jane
Yay!!! That’s wonderful and I am so happy you love it! What a great review, thank you! ? ?
Brandi
Hi, Kara. I’m going to be making this cake for a friend’s birthday in a few weeks, I plan on getting all the flavoring and following all your tips. I’m so excited to try it!! My question is this. Do I double or triple the recipe if I want to make a double layer cake with 2 – 17 x 12 rectanglular pans? Also, how long would I bake them? And…could I do a fruit filling between the layers?
Kara Jane
Hey Brandi, you might need to make a recipe batch and a half to fill one 17 x 12 inch pan – that’s if the pan is about 2″ deep (one recipe would fill a 13×9 pan). I would also use a heat core in the middle so that it bakes evenly. I would watch the timing on it. I haven’t baked this cake for that size, so I’m not sure of the exact time, but if the pans are about 2 inches deep, then I’d go with the time in the recipe, but check it frequently. A toothpick inserted into the middle should come out with some moist crumbs on it when it’s done. The heat core should help it bake evenly. I always use one if I’m baking a large cake like that. You can do any kind of filling between the layers that you like. 🙂