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Slice of moist white cake on a white plate

Moist White Cake

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 15 slices
Calories: 329kcal
Author: Kara Jane @ I Scream for Buttercream
A scratch white cake that's actually moist, with a soft texture and oh so delicious with that wedding cake flavor.
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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 (unsalted, room temp.)
  • 1 cup sour cream (full fat)
  • 1/2 cup milk (whole milk if you can get it)
  • 2 tsp vanilla extract (can use clear extract)
  • 1/2 tsp almond emulsion (optional)
  • 1 tsp 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. 

Video

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