Julie Clark
Updated:
Moist White Cake Recipe (Soft, Fluffy & From Scratch)
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This homemade white cake recipe makes two soft, moist cake layers with buttery vanilla flavor and a tender crumb.
The secret is using both butter and oil, plus sour cream for extra moisture. Whipped egg whites keep the cake light. It’s a dependable from-scratch cake for birthdays, celebrations, or anytime you want a classic white layer cake with buttercream frosting.
I took our popular almond cream cake recipe and made it into this foolproof vanilla cake now lovingly called “the best white cake recipe”. This is a cake that is tender when you take a bite, but sturdy enough to stack and frost without falling apart.
Try our sour cream chocolate cake and old fashioned 7 minute frosting, too!
Quick Look: White Cake Recipe
- Flavor: Buttery vanilla with a rich, classic white cake flavor.
- Texture: Soft, moist and velvety, with a slightly sturdier crumb than a boxed cake mix.
- Method: Homemade cake batter with whipped egg whites gently folded in before baking.
- Baking: Two 8-inch round cake pans at 350°F for 27 to 30 minutes.
- Best for: Birthday cakes, layer cakes, celebration cakes and cakes with fruit fillings.
- My best tip: Measure the cake flour carefully and fold in the egg whites gently. Both steps help keep the cake tender.
Why does this homemade white cake stay moist?
The secret to a moist white cake is using ingredients that give the cake both richness and a soft texture. This recipe uses butter, vegetable oil and sour cream together, so you get the flavor of a traditional butter cake without sacrificing moisture.
Here’s why I use all three:
- Butter gives the cake that rich, homemade flavor that makes it taste different from a boxed mix.
- Vegetable oil helps the cake stay soft, even after it has cooled.
- Sour cream adds richness and helps create a tender crumb.
If you’re looking for a simple cake recipe with delicious flavor, this is one of the best! It bakes up tall, is strong enough for layers, but has a velvety crumb.
You may also love our other popular recipes: ho ho cake with chocolate ganache, lemon pound cake, pistachio bread, pumpkin swirl cheesecake and easy cut out cookies.
Looking for a quick cake? Try our pistachio bundt cake recipe or funfetti birthday cake.
Enjoy! -Julie
Key Ingredients Needed
- Cake flour: Cake flour has less protein than all-purpose flour, which helps give this cake its soft, fine crumb. I recommend using cake flour for the best texture. Measure it with a kitchen scale if possible.
- Egg whites: Using egg whites without the yolks gives white cake its lighter color. Whipping them to stiff peaks before folding them into the batter helps lighten the finished cake.
- Butter and vegetable oil: Use softened butter for flavor and a neutral vegetable oil for moisture.
- Sour cream: Just ¼ cup adds richness and tenderness. I recommend full-fat sour cream.
- Whole milk: Whole milk adds moisture and richness. Bring it close to room temperature so it blends more easily into the batter.
- Vanilla extract: A full tablespoon gives this cake plenty of flavor. You can use almond extract instead if you prefer a classic almond-flavored celebration cake.
- Baking powder and baking soda: These work together to help the cake rise. Make sure your leavening ingredients are fresh.
Before you begin.
There are 3 tips to ensure a perfectly delicious homemade white cake. Yes, they take an extra few minutes to do, but if you want your cake to turn out the best, don’t skip them.
- Froth the egg whites. This is a white cake so it calls for only egg whites…no whole eggs. Egg yolks will give the cake a yellow tinge. The first step in this recipe calls for frothing the egg whites until they hold stiff peaks. You’ll then set those aside and fold them in at the very end. Whipped egg whites help the cake to be as light as possible. Don’t skip this step!
- Use cake flour. What is the difference between cake flour and all-purpose flour? It’s all about the protein content. Cake flour has less protein which means it won’t develop gluten strands as much you mix it. This is important to ensure a soft cake. You can use all-purpose flour in pinch though!
- Carefully measure with a kitchen scale. This is the best way to get the accurate amount of the ingredients. If you don’t have a scale, simply spoon the flour into the measuring cup, then level it off with a knife. Don’t pack the flour into the measuring cup or your white cake will end up dry!
Moist White Cake Recipe
A homemade white cake with buttery vanilla flavor, a soft, moist crumb, and two sturdy layers perfect for frosting. Made with cake flour, sour cream, and whipped egg whites.
Servings 15
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Ingredients
For the cake:
- 3/4 cup egg whites plus 3 tablespoons This is about 6-7 large egg whites
- 1/2 cup salted butter room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract or almond extract
- 1/4 cup sour cream
- 2 3/4 cups cake flour*
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup whole milk
For the buttercream:
- 1 cup salted butter room temperature
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
- 4 tablespoons milk or heavy cream
Instructions
- Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
- Place the softened butter in a large mixing bowl (or bowl of a stand mixer) and cream or about 2 minutes until it is white in appearance. ½ cup salted butter
- Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes). 1 ½ cups granulated sugar
- Add the vegetable oil, vanilla and sour cream. Mix well. ½ cup vegetable oil, 1 tablespoon vanilla extract, ¼ cup sour cream
- Add 2 cups of the flour, plus the salt, baking powder and baking soda. Mix just until barely combined. 2 ¾ cups cake flour*, ½ teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda
- Add in half the milk and mix until combined. Then mix in the remaining flour, then the last of the milk. Scrape the sides and bottom of the bowl as needed. 1 cup whole milk
- Add the stiffly beaten egg whites to the cake batter. Fold the egg whites in gently. Do not over mix at this point.
- Grease and flour 2 8" round cake pans. Line with parchment paper to ensure the cakes come out cleanly. Pour the cake batter equally into the prepared cake pans. Bake the cakes at 350ºF for 27-30 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a cooling rack, allowing them to cool completely.
- In a stand mixer bowl, using the paddle attachment and on medium speed, whip the butter for 2 minutes until it is almost white in color. 1 cup salted butter
- Add in the powdered sugar, vanilla and 3 tablespoons milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Scrape the sides of the bowl as needed during the mixing to ensure no clumps 1 ½ teaspoons vanilla extract, 4 cups powdered sugar, 4 tablespoons milk or heavy cream
- Place one cake layer on a cake plate. Spread with vanilla frosting. Then place the second layer on top. Frost the top and outsides of the cake with frosting. Decorate with sprinkles if desired.
Notes
Tips for the Best White Cake
- Measure the flour carefully. For the softest cake, use cake flour and weigh it if possible. Too much flour can make the cake dry.
- Use room-temperature ingredients. Softened butter, milk and sour cream that aren’t cold will mix more evenly into the batter.
- Beat the egg whites to stiff peaks. The peaks should hold their shape when you lift the whisk. Gently fold them into the finished batter.
- Prepare the pans. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Don’t overbake. Begin checking near the end of the baking time. The tops should spring back when lightly touched.
- Cool completely before frosting. Warm cake layers can melt the buttercream.
- Make ahead. Wrap completely cooled, unfrosted cake layers tightly and freeze for up to 4 weeks for the best quality.
Nutrition
Calories: 553kcal | Carbohydrates: 70g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 290mg | Potassium: 138mg | Fiber: 1g | Sugar: 53g | Vitamin A: 677IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.3mg
How do you make white cake by scratch?
Beat the egg whites. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
Mix the wet ingredients. Place the softened butter in a large mixing bowl (or bowl of a stand mixer) and cream or about 2 minutes until it is white in appearance. Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes). Add the vegetable oil, vanilla and sour cream. Mix well.
Mix in the dry ingredients alternately with the milk. Add 2 cups of the flour, plus the salt, baking powder and baking soda. Mix just until barely combined. Add in half the milk and mix until combined. Then mix in the remaining flour, then the last of the milk. Scrape the sides and bottom of the bowl as needed.
Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not over mix at this point.
Bake the cakes. Grease and flour 2 8″ round cake pans. Line with parchment paper to ensure the cakes come out cleanly. Pour the cake batter equally into the prepared cake pans. Bake the cakes at 350ºF for 27-30 minutes or until the top bounces back when you touch it. Allow the white cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a cooling rack, allowing them to cool completely.
What frosting goes best with white cake?
Vanilla buttercream is the classic choice for homemade white cake, but the mild vanilla flavor also pairs beautifully with chocolate, strawberry and lighter whipped frostings.
- Chocolate Frosting: A classic. Chocolate goes with everything, right?
- Swiss Meringue Buttercream: If you don’t like super sweet frosting, this is for you.
- Easy Strawberry Buttercream: Made with strawberry jam. This is the easiest and tastes delicious.
- Homemade Whipped Cream: For those who like simple!
- Fresh Strawberry Buttercream: Made with a reduced strawberry puree. Plan ahead for this!
If you’re looking for classic cakes to make from scratch, our yellow cake recipe, strawberry cake and chocolate cake recipe are great additions to your family recipe box.
Why is my white cake dense instead of fluffy?
Overmixing the batter can make white cake dense. Once you add the flour, mix only until the ingredients are combined. When you add the whipped egg whites, fold them in gently with a spatula.
The egg whites should be beaten until they hold stiff peaks before you fold them into the batter. This helps give the cake a lighter texture.
Keep in mind that this is a homemade butter-and-oil cake. It has a soft, velvety crumb, but it won’t have exactly the same airy texture as a boxed cake mix.
Why is my white cake dry?
Too much flour and overbaking are two reasons homemade white cake turns out dry.
Measure your cake flour carefully and begin checking the cakes near the end of the baking time. The top should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs. The cake should be relatively light in color.
Why did my white cake sink in the middle?
A white cake may sink if the center hasn’t finished baking, the oven temperature is too low, or the batter contains too much leavening.
Measure the baking powder and baking soda carefully, and avoid opening the oven door repeatedly during the early part of baking.
Frequently Asked Questions
What’s the difference between white cake and vanilla cake?
White cake is traditionally made with egg whites instead of whole eggs, giving it a lighter color and delicate crumb. Vanilla cake can contain whole eggs, including the yolks, which make the cake more yellow.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in a pinch, but the cake may have a slightly firmer crumb.
Can I use carton egg whites?
Carton egg whites may not whip as well as fresh egg whites, especially when the recipe requires stiff peaks. Since this cake relies on whipped egg whites for part of its texture, I recommend separating fresh eggs.
If you use carton egg whites, check that the package says they are suitable for whipping.
Can I make this white cake in a 9×13-inch pan?
The batter may work in a 9×13-inch pan, but the baking time will differ from the two 8-inch round layers. Use the same oven temperature and bake until the center is set and springs back when lightly touched.
Can I use this white cake recipe for cupcakes?
This batter can be portioned into cupcake liners, but cupcakes will need a shorter baking time than full cake layers.
Can I make white cake without sour cream?
Full-fat plain Greek yogurt is a possible substitute for sour cream, although it may change the texture slightly. For the intended moist, tender crumb, I recommend using sour cream.
How do you store or freeze homemade white cake?
Keep the finished white cake covered so the layers don’t dry out. A cake frosted with the buttercream in this recipe can be stored in a cool room for a short period, but refrigerate it for longer storage or if your kitchen is warm.
For longer storage, wrap unfrosted cake layers tightly in plastic wrap and place them in an airtight freezer-safe container or bag. Freeze for up to 4 weeks for the best quality.
Thaw the wrapped layers before frosting. Keeping them wrapped while thawing helps prevent the cakes from drying out during thawing.
The cake was delicious moist perfect!
What if we only have unsalted butter??
Can the butter be substituted with oil since butter tends to make cakes get hard? Also, is this cake dense? I’m looking for the perfect cake that is light and fluffy, not dense. I’m wanting to make a lemon cake but don’t want it to be heavy and dense. Help please
Can I use heavy whipping cream in place of the milk?