This is the PERFECT white cake with a soft texture, moist crumb, and wonderful vanilla flavor; plus, it tastes incredible with creamy vanilla buttercream. Cake flour, egg whites, and sour cream are the secrets to the best texture. The cake batter is my gold standard and I use it as the base for many other cake flavors including strawberry cake, coconut cake, pistachio cake, burnt sugar caramel cake, and more.
Why This Is My Best White Cake Recipe
This white cake recipe is adapted from my perfect vanilla cupcakes, a longtime reader favorite. The cake is my definition of *cake perfection* and has become one of the most popular cake recipes on my website. I’m even publishing it in my 2025 cookbook. Here’s why:
- Soft & airy crumb
- Fluffy, but not eggy
- Pure sweet flavor
- Stick-to-your-fork moist & tender
- Completely from scratch
- Easy & approachable dessert recipe
I love this cake so much that I used it as the base for several other cake recipes I have published including espresso chocolate chip cake, pineapple coconut cake, cookies and cream cake, chocolate chip cake, plus more listed below. I even reduced the quantity of cake batter down to make the perfect 1-layer pineapple upside down cake.
It’s my flagship cake recipe, and I crown it with the smoothest, creamiest vanilla buttercream. Rainbow sprinkles add a little glitz and glamour because… what’s cake without sprinkles?
In the past 7 years, I’ve made this cake so frequently that I have the recipe memorized. I’m talking birthday parties, baby showers, summer parties, anniversaries, and even a couple bake sales. There are several success tips I’ve picked up along the way, and I’m thrilled to share them with you so you can enjoy cake perfection on your 1st try.
White Cake Success Tips
This Is a 2-Layer 9-Inch Cake
You need two 9-inch round cake pans for this batter. This batter does not fit into two 8-inch cake pans (it’s too much). Three 8-inch pans work, as seen here in my fresh berry cream cake, but the layers are thin. If you want to make a 6-inch cake, use this 6-inch cake recipe, which is scaled down from today’s batter. Feel free to visit my cake pans & conversions page if you have any questions about changing the pan size.
Make sure you line your cake pans with parchment paper rounds, to help the cakes seamlessly release from the pan. If you need recommendations for round cake pans, I really like Fat Daddio’s pans and these Wilton cake pans.
White Cake Decoration
While the ingredients in the cake batter don’t leave any room for substitutions, we can have some fun with a variety of frostings. I prefer vanilla frosting, which I include in the recipe below. But I encourage you to play around with chocolate buttercream, rainbow chip frosting, or chocolate cream cheese frosting. For a lighter, less sweet option, I love pairing this cake with whipped frosting. Each of these frostings are absolutely remarkable on this lovely cake. The vanilla frosting makes a lot, so expect a thick layer between the cakes.
*Crumb Coat Details*
To ensure the layer cake is stable, it’s important to apply a crumb coat. A crumb coat is a thin layer of frosting on the exterior of the cake that locks in any loose crumbs and helps stabilize the layers. After you stack the 2 layers with frosting in between, cover the top and sides of the layered cake with a very thin layer of frosting (about 1 cup). If desired, run a bench scraper around the cake to help smooth out the frosting. Refrigerate the uncovered cake for at least 20 minutes and up to 1 hour to “set” the crumb coat. Then cover the top and sides with the remaining frosting. This detailed how to assemble and decorate a layer cake post is a great guide!
Here Are All the Cake Flavors Made From This Perfect Batter
It’s impressive that this combination of ingredients can produce so many cakes. I will ALWAYS turn to this recipe.
- Elmo Cake & Cookie Monster Cake
- Chocolate Chip Cake with Ganache Drip
- Cookies & Cream Sheet Cake
- Espresso Chocolate Chip Cake
- Pineapple Coconut Cake
- Fresh Berry Cream Cake
- Burnt Sugar Caramel Cake
- Coconut Cake
- Pistachio Cake
- Strawberry Cake (very popular recipe)
- Reduced batter for 1 layer: Pineapple Upside Down Cake & 1-Layer Sprinkle Cake
To Change the Cake Pan Size:
The Perfect White Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..)
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until light and creamy—about 3 full minutes. Scrape down the sides of the bowl with a silicone spatula as needed. Add the egg whites and beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and mix on low speed until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove them from the pans and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low speed. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more salt if frosting is too sweet.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4 to 1 cup of vanilla buttercream in an even layer on top. Top with the second cake layer, upside down, and spread the top and sides with 1 cup of buttercream in a very thin layer to make the crumb coat. If desired, run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Finish by spreading the top and sides with the remaining buttercream. Decorate top of cake with sprinkles, if desired.
- Slice and serve immediately or keep at room temperature for a few hours before serving.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like using a cake carrier for storing and transporting.
Frequently Asked Questions
Yes. Same oven temperature. This batter will fit into a 10 to 12-inch Bundt pan. I'm unsure of the exact bake time, so use a toothpick to test for doneness.
Yes. Same oven temperature. Simply pour the batter into a greased and lightly floured 9x13-inch pan and bake for 38 minutes, or until a toothpick inserted in the center comes out clean.
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