The Perfect Moist White Cake Recipe
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This perfect white cake recipe features a plush interior with a moist and velvety smooth crumb. Carefully chosen ingredients and a virtually foolproof method make this cake a long time reader favorite for good reason. Better yet, this beloved classic white cake recipe is the base for many other cakes on my website such as berry cake, champagne cake, rainbow cake, and confetti cake.
WHY THIS IS THE BEST WHITE CAKE RECIPE
As someone who has spent more than a decade and a half baking from scratch, and whose first specialty was cakes, believe me when I say that this is the only white cake recipe you will ever need for the rest of your baking life. Period.
It’s so reliable that it lays the framework for so many of the cake recipes on my site, and no matter how many other cakes have stolen my heart with just one bite (like, even my beloved carrot cake), this simple cake recipe has never not been at the top of my “basic favorites” list.
WHAT EXACTLY IS WHITE CAKE?
I get it, descriptions of cakes are often confusing, but first things first, white cake is, well, white. It’s not quite angel food cake white, since it does use plenty of butter, but you won’t be adding any egg yolks to this cake batter, so the batter stays fairly white, especially in comparison to its cousin cake, the yellow cake and half sibling vanilla cake.
Egg whites are the bulk of the glue that holds this whole cake business together, and you’ll need 6 of them for this two layer cake. I know, that’s a lot of unused egg yolks, but save them, toss them in an egg casserole, or use cartoned egg whites (see my notes in the ingredient section of this post or the notes section of the recipe card below).
WHAT THIS WHITE CAKE RECIPE TASTES LIKE
I used this recipe to make many many cakes for customers back in my cake baking/decorating days, and it was often referred to as “that wedding cake flavor” when I would ask customers to be specific when asking for a “white” cake (spoiler alert: often times, they really wanted yellow cake).
But do you know the cake I’m talking about? Dense but not heavy, the perfect amount of moisture, a tight crumb that flows seamlessly into the filling and/or frosting surrounding it?
Hopefully you’ve tried the cake I’m describing, and you’re nodding your head in wedding cake delight. Are we on the same cake page now?
Mmm… That page sounds yummy. But I digress.
WHITE CAKE INGREDIENTS
Nothing fancy here, but be sure you’re paying attention to these carefully chosen ingredients so your results are perfect.
ALL-PURPOSE FLOUR + CORNSTARCH: this recipe is adapted from Cook’s Illustrated which is a white cake recipe with cake flour. While I typically do have cake flour on hand, I find that using a DIY cake flour mixture of all-purpose flour and cornstarch yields the same results and makes this cake recipe more accessible to home bakers. Cake flour, even the DIY version, means a lighter, softer, and more delicate cake texture when compared to cake made with just all-purpose flour. Not only that, but this combination also means a superbly moist crumb as cornstarch helps absorb moisture.
GRANULATED SUGAR: no brown sugar in this cake because, remember, we want to keep it white.
BAKING POWDER: no acidic ingredients in this cake to activate baking soda, so we’re relying solely on baking powder to bring all the lift to this white cake recipe.
SALT: this perfectly offsets the sweetness of the cake. Don’t leave it out!
UNSALTED BUTTER: be sure your butter is at room temperature and no warmer. Anything warmer than room temperature and you run the risk of a greasy cake.
WHOLE MILK: whole milk is crucial to the texture of this cake. While you can use a lower fat milk or even a non-dairy one, whole milk produces the best balance of moisture and richness without weighing down the cake crumb.
EGG WHITES: while fresh eggs are my preference, you can use cartoned egg whites for this particular recipe. Aim for 30g per egg white as opposed to the 46g on the carton.
VANILLA EXTRACT: be sure you’re using pure vanilla extract since that’s all we get in this white cake!
THE REVERSE CREAMING METHOD: WHY YOU’LL LOVE THIS WHITE LAYER CAKE
We lean into my favorite cake making method, reverse creaming, which makes this recipe virtually foolproof and one that you’ll be baking again and again (you’ve been warned!). There are many reasons why I love this method, and if you’ve never utilized this method before, I think we can turn you into a believer!
NO CREAMING: this is quite possibly my favorite thing about the reverse creaming method! There’s no “is this mixture light and fluffy yet? How long have the sugar and butter been creaming? Did I cream them too much?” The reverse creaming method means you’ll add the softened butter right in with the sugar and other dry ingredients.
MIX, POUR, BAKE: since we aren’t creaming anything, the method for this cake feels as easy as a box mix with some ownership. Making the batter for this cake recipe means you just add all the ingredients (in a specific order, don’t let the rules go out the window!) to a bowl, pour the batter into your cake pans, and bake. It’s a one-bowl wonder (we love those around here).
NO TRIMMING: one of the amazing things about the reverse creaming method is that it’s kind of magical in that it produces flatter, more evenly baked cake layers. This method minimizes gluten development and air incorporation meaning the layers won’t dome during baking and they’ll wind up with a velvety smooth and delicate crumb.
HOW TO MAKE FLUFFY WHITE CAKE: STEP-BY-STEP PHOTOS
I like to make this cake in two 8″ round cake pans, though it will work in 9″ rounds as well as three 8″ rounds. See recipe notes for adjusting bake times based on the pans you have.
STEP #1: start by combining the flour, cornstarch, sugar, baking powder, and salt, then blend the ingredients together on low until completely combined.
STEP #2: add the butter and beat the mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until everything is thoroughly combined.
STEP #3: combine the milk, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended.
STEP #4: with the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
THE IMPORTANCE OF SLOWLY ADDING IN THE LIQUID
Your batter can only absorb so much liquid at one time. In order not to overload it with too much at once, adding it in two parts ensures there’s enough room for everyone to be happy and work together properly. It may seem like an unnecessary step, but trust me, it is crucial in producing the perfect texture for this cake.
STEP #5: divide batter evenly between the prepared cake pans, then bake. Allow the cakes to cool in the pans completely on a wire rack before removing and assembling.
FROSTING: YOU HAVE OPTIONS
While the recipe card below uses classic vanilla frosting, you can pair this cake with any frosting you like.
Consider using cream cheese frosting, Swiss meringue buttercream, or any other American buttercream that your cake-loving heart desires.
MOIST WHITE CAKE RECIPE VARIATIONS
While I personally like flavoring my white cake with just vanilla extract, you can actually add any flavoring to this cake to change the flavor. I often add almond extract to the cake batter itself and have also used citrus extract for a fun citrus punch.
Don’t miss this cake in my berry cake, champagne cake, rainbow cake, and confetti cake recipes.
HOW TO DECORATE WHITE CAKE WITH BUTTERCREAM FROSTING
As always, allow your cake layers to cool completely before assembling, and remember that no cake is complete without sprinkles. And some swirls.
WHITE CAKE SUCCESS TIPS
USE ROOM TEMPERATURE INGREDIENTS: be sure your ingredients are at room temperature so the batter comes together flawlessly. While it’s common for home bakers to over-warm their butter (too warm = greasy cake), they often under-warm the milk and eggs. Allow your ingredients to sit out for about 45-60 minutes before starting your recipe. See this post about room temperature ingredients for tips on warming ingredients more quickly.
STORAGE: this cake will stay fresh covered tightly at room temperature or in the refrigerator. If storing in the fridge, be sure you let the cake come to room temperature before serving.
FREEZING LEFTOVERS: when freezing a cake, it’s important to tightly wrap all exposed points to prevent air from drying out any of the frosting or cake crumbs. I like to wrap everything in plastic wrap and then again in foil.
Moist White Cake Recipe FAQs
The Best White Cake Recipe
Ingredients
CAKE
- 2 cups (240g) all-purpose flour be sure to measure properly
- 2 Tablespoons (15g) cornstarch
- 1 and ¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter softened to room temperature1
- 1 cup (240mL) whole milk room temperature1,2
- 6 large egg whites3 room temperature1
- 2 and ½ teaspoons vanilla extract
VANILLA BUTTERCREAM
- 1 cup (227g) unsalted butter softened to room temperature
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ to ⅓ cup (60-80mL) heavy whipping cream
- ⅛ teaspoon salt
Instructions
CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round4 cake pans.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute.2 cups (240g) all-purpose flour, 2 Tablespoons (15g) cornstarch, 1 and ¾ cups (350g) granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt
- Add the room temperature butter and beat mixture on low speed until it resembles sand (see photo in post text). Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.12 Tablespoons (171g) unsalted butter
- Combine the whole milk, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended.1 cup (240mL) whole milk, 6 large egg whites3, 2 and ½ teaspoons vanilla extract
- With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
- Divide batter evenly between the two prepared cake pans. Bake cakes for about 26-28 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
VNAILLA BUTTERCREAM
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth, about 2 minutes.1 cup (227g) unsalted butter
- Reduce the mixer to low, then slowly add the powdered sugar and mix until everything is combined. Add the vanilla extract and mix again.4 cups (480g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt, ¼ to ⅓ cup (60-80mL) heavy whipping cream
- Slowly add the milk or cream, watching for and stopping at desired consistency. Add the salt, then increase the mixer speed to medium and beat until completely smooth.
- If after beating, the frosting is too stiff, add more cream. If it is too thin, add more powdered sugar, about 2 Tablespoons at a time. Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes, but can take longer, especially if your mixer is very strong. Buttercream is ready to use right away.
ASSEMBLE THE CAKE
- Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired.
- Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Video
Notes
- Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- Whole milk: I strongly encourage using full fat whole cow milk in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
- Egg whites: you can use cartoned egg whites for this particular recipe. Aim for 30g per egg white as opposed to the 46g on the carton.
- Cake pans: this recipe has been tested with two 8″ round pans, but it will work in two 9″ pans OR three 8″ round pans. If using two 9″ pans, reduce bake time to 22-24 minutes. If using three 8″ pans, reduce bake time to 18-20 minutes.
- Sheet cake: you can also make this as a sheet cake.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
hi Lynn…you have buttercream with whip cream but its same with italian buttercream? can buttercream whip cream to make korean flower or another else? thankyou
I had the same issue.
I made the cake twice I even read your instructions on measuring properly and switched to the spoon method with the flour.
The cake sank in the middle and failed both times.
It had a wonderful flavor.
I will add I used a 8in 3imch deep Wilton pan so I was using the entire batter as one level.
Not sure if the issue is too much moisture in the recipe or too much baking soda.
I understand you have made it multiple times so are the expert but I am not sure what would cause such failure.
I have made and decorated a lot of cakes and am an experienced baker and have never had something like this happen.
Do you think it has to do with not dividing it?
Hey, Jane! Thanks for your detailed troubleshooting. It sounds like not splitting the batter is the culprit. The cake is on the denser side of cakes with a very moist crumb, so that’s a lot of cake to put in one spot. If you try it again, I would definitely split it into two pans or just halve the recipe.
Re: the frosting ONLY
I usually use only 1 stick of butter in an amount of buttercream that would frost a 2-layer cake. You have 2 sticks of butter… have you ever used just 1? I’d like to try but wasn’t sure if you had and if there is a real reason for 2 sticks…
I’ve not tried that way– I just like the texture and flavor of 2 sticks.
Wonderful! Thanks so much for the feedback. Yes, I do use both extracts when I make it. The vanilla is the star, but I like the little secret something that a bit of almond extract adds.
Can you half this recipe if you are only looking for one layer cake? Being in quarantine and it being my birthday, I don’t want too much cake!
Absolutely! I hope you’re able to enjoy your birthday, Leah!
Would it be possible to divide the batter into 4 to make thinner layers? Would it still cook alright? I’m trying to make a rainbow cake, but 1 foot seems TALL and I’d rather not half all the cakes (and have to make a second) if I don’t have to. It would be easier to make thinner layers of each colour to begin with, if it’s possible.
I’m also curious, would it still work with egg yolks included?
Hey, Natalie– to answer your first question: you could definitely bake thinner layers, though I can’t guarantee on bake time. If you’re only making 4 layers, your cake would only be about 8″ tall IF you didn’t trim your layers at all. This batter just comes out nicely in my 6″ pans, so they don’t need to be trimmed. I do wind up trimming them in 8″ pans.
Second, if you add in yolks, you’re now on your way to a yellow cake, thus adding yellow to all of your colors. Using white cake as the base for a rainbow cake insures you don’t have any yellowing of colors. Hope this helps!
We have some aspiring bakers\cake decorators in our house and today we had a little cake bake-off between my husband and 5 year old daughter. My hubby made the full recipe made a 2 layer cake and I halved the recipe for my daughter and she made a single layer. My hubby made a double batch of the buttercream frosting for both cakes. Other then my daughter adding a little too much flour and having a drier cake, both cakes turned out very well. It was a denser cake then expected (despite Lynn saying it’s a dense cake) so my hubby thought maybe it was cooked a bit too long? Are there other reasons why it might have ended up denser? Also they had hoped to do more decorating \piping but didn’t have enough frosting, do you recommend making a certain\different amount of frosting if more then just covering it?
Hey, Kim– this is definitely a denser cake. Using the reverse creaming method gives a slightly tighter crumb. And if you want leftover buttercream for decorating, I usually 1.5x the recipe!
Hello
Is the cake batter any good if I filled it with stabilized whipped cream frosting and fresh strawberries or would it get too doughy or soggy when eaten the next day??
Also could I use stabilized whipped cream to frost the cake ?
That sounds great! Enjoy!
The cake itself turned out just perfect, but make sure to not put too much almond extract in the buttercream or it will turn out extremely sweet 🙂 My family loved it though
Thanks so much!
This is a FABULOUS dessert. It has the perfect amount of moisture and the flavor of vanilla and almond are divine.
Thanks so much, Carnia!
This is absolutely the BEST cake recipe ever in my life!!! The cake when cooking glistens! When cooked it has a golden almost carmelized flavor with the vanilla white cake wonderfulness inside! I used fresh strawberries and real whipped cream on the inside and the whipped buttercream on the sides and top! I everyone raved how good this was!!!!!! Five stars or more for this.
Thank you so much, Phyllis! I appreciate you 🙂
Is there a way to make a chocolate frosting using your frosting recipe?
Hi, Pat! There is a chocolate frosting on my yellow cake that I love and recommend.
Love this white cake recipe. I’ve made some before with mediocre results and this one was just so wonderfully moist and yummy. The reverse creaming method was so simple and made quick work of making the batter! It was ideal for coloring cake layers with gel food coloring and I’ll definitely use this recipe again.
Thank you so much, Katja! I appreciate this review so much 🙂
I will be trying this recipe this weekend. I wondered whether I could add some frozen huckleberries to the batter before baking. The recipe looks wonderful and if I don’t get a response I will just add them to the mascarpone frosting I plan to make.
Kim
Hi, Kim! I would not add huckleberries to the batter. It is a pretty dense cake, so I imagine huckleberries would weigh it down even more and mess with the baking time. If you want to add huckleberries, I suggest making a compote (use this strawberry compote recipe as a guide) and putting it between the cake layers! Let me know how it goes!
Hi Lynn, I was wondering if I can use whole milk, buttermilk or another substitution for the cake? I haven’t got heavy cream on hand. The cake looks wonderful!
Hi, Jen! I would recommend whole milk if you have it.
This cake did nit dome for me. Did I not mix enough or is this an intentional result?
Hi, Catby– doming is not necessarily a must for cakes. In fact, many folks use tools to help them keep their cake layers completely flat. Aside from that, how was it?
I got the recipe for The Moist White Cake. I’m planning to make the Wedding Cake for my oldest Granddaughter’s wedding, but I need that recipe for the Light white icing, you know the one that uses gelatin to stabilizes the icing, if you have one, I sure could use it. Thank you in advance. From a loyal user for your recipes.
Hi, Mary– I don’t have a recipe for a frosting with gelatin, but I am publishing a Swiss meringue buttercream here this week! If that will work well for you, I can come back here and link it when it’s ready 🙂
Thank you. I’ll give it a try. I went ahead and made the cake this morning and just as I thought, it was really good.
It would be really good but it is really too much sugar in it, especially in the frosting…
Hi, Cath– this is a standard buttercream frosting recipe. If it was too sweet for you, it’s likely that you don’t like traditional American buttercream. Also, it’s not too much sugar. It’s cake and cake is sweet. Especially white/vanilla ones. Thanks for giving it a try!
Perhaps a silly question, but can you use liquid egg whites (i.e. All Whites, ect.) instead of separating regular eggs?
Hi, Deborah! Yes, you can, for this particular recipe. I don’t recommend that for a recipe where you’re making a meringue and the egg whites need to be sturdy. Aim for 30g per egg white as opposed to the 46g on the carton. I’ll add this note in the recipe card– great question!