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
Calories: 553kcal
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. 1/2 cup salted butter
- Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes). 1 1/2 cups granulated sugar
- Add the vegetable oil, vanilla and sour cream. Mix well. 1/2 cup vegetable oil, 1 tablespoon vanilla extract, 1/4 cup sour cream
- Add 2 cups of the flour, plus the salt, baking powder and baking soda. Mix just until barely combined. 2 3/4 cups cake flour*, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 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 1/2 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
