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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!
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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. Hunter

      May 20, 2020 at 2:50 pm

      This is the best white cake I have ever made! Would it work as cupcakes too?

      Reply
      • Kara Jane

        May 20, 2020 at 7:57 pm

        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.

        Reply
    2. Kathy Allen

      May 24, 2020 at 4:43 am

      5 stars
      Fabulous cake!!! I topped it with cream cheese frosting. Everyone loved it!

      Reply
      • Kara Jane

        May 24, 2020 at 9:15 am

        Hi Kathy, I’m so glad you liked it! Thanks for the wonderful review. 🙂

        Reply
      • Kassandra

        June 10, 2020 at 7:46 pm

        5 stars
        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?

        Reply
        • Kara Jane

          June 11, 2020 at 8:11 am

          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.

          Reply
    3. Nancy Rowe

      May 25, 2020 at 9:19 pm

      I know the cake wouldn’t be as white but could I use whole eggs?

      Reply
      • Kara Jane

        May 26, 2020 at 2:36 pm

        Yes you should be able to use 3 whole eggs instead of the 6 eggwhites.

        Reply
    4. Annie

      June 06, 2020 at 12:08 pm

      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.

      Reply
      • Kara Jane

        June 06, 2020 at 2:08 pm

        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!

        Reply
    5. Cindy Gurdebeke

      June 26, 2020 at 11:13 pm

      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)

      Reply
      • Kara Jane

        June 27, 2020 at 8:02 pm

        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/

        Reply
    6. Nicole

      June 29, 2020 at 11:22 am

      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?

      Reply
      • Kara Jane

        June 29, 2020 at 7:15 pm

        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. 🙂

        Reply
        • Nicole

          July 03, 2020 at 10:13 am

          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☺️

          Reply
          • Kara Jane

            July 04, 2020 at 4:29 pm

            Oh hope you love it!

            Reply
        • nicole campbell

          July 05, 2020 at 12:43 pm

          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☺️

          Reply
          • Kara Jane

            July 05, 2020 at 5:43 pm

            Oh yay! I’m so glad it came out well and everyone liked it!! 🙂

            Reply
    7. Kari

      June 30, 2020 at 4:15 pm

      Would any changes need to be made for an 18×12 pan?

      Reply
      • Kara Jane

        July 01, 2020 at 1:57 pm

        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.

        Reply
    8. Dorett

      July 04, 2020 at 3:03 pm

      Made this beauty
      With tiny delicate red n blue sugar sprinkles
      Happy 4th!!

      Thank you for sharing your secrets ♥️

      Reply
      • Kara Jane

        July 04, 2020 at 4:20 pm

        Oh yay! Happy 4th Dorett!

        Reply
    9. Hope

      July 13, 2020 at 1:15 pm

      5 stars
      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!

      Reply
      • Kara Jane

        July 13, 2020 at 3:14 pm

        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! ?

        Reply
        • Nat

          July 18, 2020 at 12:13 pm

          Hi sorry I meant to ask if I can replace shortening with vegetable oil? If not butter? Thanks

          Reply
          • Kara Jane

            July 19, 2020 at 12:43 pm

            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/

            Reply
    10. Denise

      July 17, 2020 at 6:06 pm

      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.

      Reply
      • Kara Jane

        July 17, 2020 at 7:54 pm

        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!

        Reply
    11. Deborah

      July 31, 2020 at 11:40 pm

      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.

      Reply
      • Kara Jane

        August 01, 2020 at 6:02 pm

        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!

        Reply
    12. Olisa

      August 22, 2020 at 6:41 pm

      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?

      Reply
      • Kara Jane

        August 22, 2020 at 7:42 pm

        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!

        Reply
    13. Brian

      August 23, 2020 at 7:26 pm

      5 stars
      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.

      Reply
      • Kara Jane

        August 23, 2020 at 7:57 pm

        Oh that’s great! Thanks for the wonderful review and I’m so glad you liked it!

        Reply
    14. Alli

      August 26, 2020 at 10:12 pm

      5 stars
      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.

      Reply
      • Kara Jane

        August 27, 2020 at 12:23 pm

        Yay!!! That’s wonderful and I am so happy you love it! What a great review, thank you! ? ?

        Reply
    15. Brandi

      October 13, 2020 at 11:16 am

      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?

      Reply
      • Kara Jane

        October 13, 2020 at 6:31 pm

        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. 🙂

        Reply
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    Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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