Julie Clark
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Moist White Cake Recipe
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The best homemade white cake recipe! Tips on how to make a moist white cake from scratch. This cake holds up well to layering and frosting for wedding cakes, birthday cakes, fruit filled cakes and cupcakes.
I took our popular almond cream cake recipe and made it into this foolproof vanilla cake now lovingly called “the best white cake recipe”. The key to the texture is that I use half butter and half vegetable oil for the best of both words: flavor and a moist crumb.
Try our sour cream chocolate cake, too!
A moist white cake recipe for your timeless recipe box.
One of our most asked questions is “How do you make cake from scratch?” We’ve taught your our yellow cake recipe, strawberry cake and chocolate cake recipe, so now it’s time for our white cake recipe!
When it comes to homemade cakes, they are often not quite as fluffy as box mix cakes. They are sturdier, butterier, maybe a little more dense, but they can still absolutely be moist.
I myself prefer a more dense, buttery from scratch cake, so that was my goal with this white cake recipe.
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!
Enjoy! -Julie
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
The best homemade white cake recipe! Tips on how to make a moist white cake from scratch. This cake holds up well to layering and frosting for birthday cakes and fruit cakes.
Servings 15
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 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 eggs 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
This was originally the same as our almond cream cake recipe (except with vanilla), but was updated on February 17, 2026 to be more user friendly and moist! The original recipe called for 1 cup of butter, no oil and no sour cream. The rest was is the same.
Store covered at room temperature. Freeze any leftover cake in an airtight container for up to 4 weeks.
*The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of unfrosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 549kcal | Carbohydrates: 70g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 292mg | Potassium: 135mg | Fiber: 1g | Sugar: 53g | Vitamin A: 666IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 0.3mg
How to Make White Cake: Step by Step
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.
Alternative Frostings for White Cake
We’ve shared a basic white cake recipe here, but we have a lot of frostings on our site that would be delicious on this cake!
- 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!
Delicious white layer cake recipe. Made a funfetti cake for my daughter’s birthday and the entire family just loved it. White layer cakes can be tricky and this recipe is a keeper!
I made this for my sons smash cake. The flavor was perfect! But mine came out so dense and not fluffy. The ONLY change I made was whole milk instead of 2%- could that be my problem.
I frothed the egg whites as instructed and folded them at the end. However, by the time I folded them in the consistency was different and the egg whites at the bottom turned back to liquid.. did I do something wrong there? Thanks for any help!
Do you have any suggestions for adjusting the recipe for high altitude?
Tried this recipe and the texture was just right! Cake was yummy but i feel like maybe the sugar or extract was too strong. Something was a little off and I can’t put my finger around it. Maybe will try less vanilla next time or less sugar- otherwise super happy with how it turned out.
Hi thank you for the cake flour alternative… But I’m still a little confused… We in the UK have plain flour for baking or self raising flour (with is usually baking powder included) so your recipe for cake flour would that be with the plain or self raising flour?
Can I use oat milk or coconut milk? I don’t really eat dairy.
Can I use 4 eggs? I don’t have enough to use 6
Which: salted or unsalted butter?
Hi, may I please have the full recipe of your white fluffy cake. it’s my sons birthday next week and would like to give it a try.
Thank you
Yvonne
Could I make this recipe into cupcakes? If so how long would you recommend in the oven?
Hi, so would it be 9 medium egg whites ?
Hi, it’s Chloe again, when you said in the recipe 350 degrees for you mean Celsius or Fahrenheit ? Or if not what gas mark is it ?
What can you substitute cake flour for ? I live in the U.K. , that’s why. I haven’t made it yet but due to the comments looks like I should !
Hi. I am confused about the amount of egg whites required. You have 3/4 cup plus 3 tablespoons with an asterisk beside it. What does that mean? Neither of the asterisks at the bottom of the recipe seem to apply to the egg whites. It would also be nice to know about how many large eggs it will take to have that quantity so I can be sure I have enough before I start.
3/4 cup egg whites, do you have any idea how many eggs this would be? Is the measurement for egg whites before they are beaten? Or 3/4 cup whipped egg whites?
Thanks