There’s something truly enchanting about the moment you pull a freshly baked white cake from the oven, its golden edges hinting at the tender, fluffy delight that awaits. I couldn’t believe my luck when I adapted this recipe on a rainy afternoon, craving a dessert that reminded me of the joyful celebrations of my childhood. With its perfectly moist layers and silky vanilla frosting, this cake quickly became my go-to for birthdays, brunches, and any gathering that warranted a sweet touch.
In every bite, you’ll discover the nostalgic flavor that echoes those timeless birthday parties, while the delightful creaminess of the frosting adds a savory contrast that keeps everyone coming back for seconds (or thirds!). Whether you’re a seasoned baker or just starting out, this white cake is as approachable as it is impressive, making it a splendid addition to your recipe collection. Let’s get baking and create some sweet memories together!
Why is this White Cake so special?
Nostalgic flavors abound in this cake, bringing back memories of childhood celebrations with every slice. Easy to make, this recipe is perfect for both beginners and seasoned bakers looking for a classic dessert to impress friends and family. Versatile enough for various occasions like birthdays or brunches, it easily adapts to seasonal flavors. Moist and fluffy, each bite melts in your mouth, while the silky vanilla frosting adds a creamy finish that’s simply irresistible. Time-saving prep means you’ll spend less time fussing and more time enjoying your cake!
White Cake Ingredients
For the Cake
- Unsalted Butter – Provides richness and moisture; substitute with margarine if necessary.
- All-Purpose Flour – Forms the structure of the cake; ensure it is spooned and leveled for accuracy.
- Baking Powder – Acts as a leavening agent, helping the cake rise; ensure it is fresh for optimal results.
- Kosher Salt – Balances sweetness and enhances flavor; regular table salt can be used as a substitute.
- Baking Soda – Helps with cake rise; can be substituted with additional baking powder if needed.
- Granulated Sugar – Sweetens the cake and adds moisture; brown sugar can introduce a richer flavor.
- Vegetable Oil – Keeps the cake moist and adds tenderness; can be swapped with melted coconut oil.
- Large Egg Whites – Provide stability and lift; ensure they are room temperature for best incorporation.
- Clear Vanilla Extract – Adds vanilla flavor without tinting the cake; use pure vanilla extract for a deeper flavor.
- Almond Extract – Enhances the cake’s flavor profile; optional but recommended for a unique taste.
- Full-fat Sour Cream – Contributes moisture and richness; can be replaced with Greek yogurt.
- Whole Milk – Adds moisture to the cake; non-dairy milk can be used as a substitute.
For the Frosting
- Confectioners’ Sugar – Used in the frosting for sweetness and desired consistency.
- Heavy Cream – Creates a creamy frosting texture; avoid substitutes for the best results.
- White Sprinkles – Optional decoration for a festive touch; perfect for celebrating any occasion.
How to Make White Cake
-
Prep Pans: Begin by lining three round cake pans with parchment paper and greasing them with butter, followed by a dusting of flour. This helps the cake layers release effortlessly after baking.
-
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. This combination provides the solid foundation for your white cake, ensuring a perfect rise.
-
Cream Butter and Sugar: In a stand mixer, beat the softened unsalted butter and granulated sugar until the mixture is fluffy and light in color. This should take about 3-5 minutes. Gradually drizzle in the vegetable oil, then add the egg whites in three separate additions for optimal creaminess.
-
Combine Ingredients: Slowly incorporate the dry mixture into the wet ingredients, alternating with the whole milk. Start and finish with the dry mixture. Mix until just combined; a few lumps are okay!
-
Bake: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake in a preheated oven at 350°F (175°C) for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Prepare Frosting: While the cake layers cool, whip together the softened butter, confectioners’ sugar, heavy cream, clear vanilla extract, and a pinch of salt. Beat until you reach a fluffy, creamy consistency.
-
Assemble Cake: Once the cake layers are completely cooled, use a serrated knife to level the tops. Stack the layers with a generous spread of frosting in between. Cover the entire cake with the remaining frosting and sprinkle white sprinkles on top for a festive touch.
Optional: Add a few fresh berries on the side for a pop of color and added flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This White Cake is perfect for busy home cooks looking to save time on special occasions! You can bake the cake layers up to 24 hours in advance. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator to keep them moist. For longer storage, you can freeze the wrapped layers for up to 3 months and thaw them overnight in the fridge before frosting. Assembling the cake is quick and easy—just level the cooled layers, stack them with frosting in between, and cover the entire cake with your creamy vanilla frosting. This way, you’ll have a stunning dessert ready to impress with minimal last-minute effort!
White Cake Variations
Customize your white cake and let your creativity shine while indulging in delightful variations!
- Dairy-Free: Swap whole milk with almond or oat milk and use a dairy-free butter for a lighter cake.
- Flavor Boost: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist that enhances the vanilla flavor.
- Nutty Delight: Incorporate 1 teaspoon of almond extract along with the vanilla for a richer, nutty flavor sure to please.
- Rainbow Fun: Fold colorful sprinkles into the batter before baking for a festive, joyful surprise in each slice.
- Chocolate Swirl: Create a marbled effect by swirling in melted chocolate into the batter before baking—decadent and delightful!
- Coconut Cravings: Substitute half of the flour with shredded coconut for a tropical twist that will transport you to paradise with every bite.
- Layered Berries: Add fresh raspberries or strawberries between the layers and on top for a fruity celebration that adds brightness and flavor.
- Herb Infusion: For a unique touch, infuse the butter with fresh rosemary or mint, adding an herbal note that beautifully complements the sweetness.
What to Serve with Perfectly Moist White Cake?
Indulging in a slice of fluffy white cake opens the door to countless delightful pairing possibilities that enhance your dessert experience.
-
Fresh Berries: Serve with a medley of strawberries, blueberries, and raspberries to add a refreshing tartness that perfectly balances the sweetness of the cake. The vibrant colors also make the presentation pop!
-
Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that complements the moist cake beautifully. It’s an easy way to elevate the dessert without overwhelming the flavors.
-
Creamy Vanilla Ice Cream: Add a scoop of rich vanilla ice cream alongside. The cold creaminess contrasts the warm cake beautifully, creating a delightful melt-in-your-mouth experience.
-
Chocolate Ganache: Drizzle warm chocolate ganache over your cake for a decadent pairing. The rich chocolate flavor beautifully offsets the vanilla notes, striking a perfect balance.
-
Lemon Curd: Spread a layer of tangy lemon curd between the cake layers for a surprising pop of citrus flavor. This bright twist adds a refreshing element to every bite.
-
Iced Tea: Pair with a refreshing glass of iced tea for a delightful afternoon treat. Opt for lemon or peach-flavored tea to bring out delightful fruity notes that enhance the cake.
-
Coffee or Espresso: A cup of hot coffee or espresso offers a classic pairing that cuts through the sweet layers, enhancing the cake’s flavors with every sip.
-
Fruit Preserves: Serve with a side of your favorite fruit preserves, like raspberry or apricot. The added sweetness and fruitiness create a lovely contrast against the moist cake.
-
Pecan Pralines: For a crunchy texture, consider serving homemade pecan pralines on the side. Their sweetness complements the cake while adding a delightful crunch!
How to Store and Freeze White Cake
Room Temperature: Store the cake in an airtight container for up to 3 days. Keep it in a cool, dry area to maintain moisture and freshness.
Fridge: If you want to extend its life, refrigerate the cake wrapped in plastic wrap or in a cake dome for up to a week. Allow it to come to room temperature before serving for the best texture.
Freezer: For longer storage, freeze individual cake layers wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before frosting and assembling.
Reheating: If you have leftover frosted cake, place slices in the microwave for a few seconds to enjoy the moistness of the white cake again. Be careful not to overheat!
Expert Tips for White Cake
-
Room Temperature Ingredients: Ensure all ingredients, especially egg whites and dairy, are at room temperature for better mixing and texture.
-
Don’t Overmix: After adding the flour, mix gently until just combined. Overmixing can lead to a dense white cake instead of a light, fluffy one.
-
Level the Tops: Use a serrated knife to level the cake tops before stacking. This ensures even layers and a professional-looking finish to your cake.
-
Frosting Consistency: If your frosting is too thick, add a splash of heavy cream. If it’s too thin, sift in more confectioners’ sugar until you achieve the desired creamy texture.
-
Taste as You Go: Feel free to taste the batter before baking for final adjustments, especially adding extracts for flavor. This white cake is meant to be delectable!
White Cake Recipe FAQs
What type of flour should I use for white cake?
I recommend using all-purpose flour for this white cake. Be sure to spoon and level it in your measuring cup to ensure accuracy—this helps create that tender, fluffy texture that is so delightful!
How long can I store the white cake?
You can keep the cake stored at room temperature in an airtight container for up to 3 days. If you’d like it to last longer, refrigerate it wrapped in plastic wrap for up to a week. Just let it come back to room temperature before enjoying!
Can I freeze the white cake?
Absolutely! You can freeze individual cake layers wrapped tightly in foil for up to 3 months. To do this, let the layers cool completely, then wrap them securely. When ready to frost, thaw the layers overnight in the refrigerator for the best results.
What if my cake turns out dense?
If your white cake ends up dense, it could be due to overmixing the batter once you add the flour. This action can develop too much gluten, which is undesirable for a light cake. Always mix just until combined, allowing a few lumps in the batter for optimal fluffiness.
Are there any dietary considerations for the white cake?
If you need to adapt this cake for allergies or dietary preferences, consider using dairy-free milk and Greek yogurt instead of sour cream for a non-dairy version. There are also egg replacements available that can work if you’re avoiding eggs altogether. Just be sure to follow the package instructions for the best results.
Can I add flavor variations to this white cake?
Yes! This recipe is versatile and can easily adapt to various flavors. For a delightful twist, try adding lemon zest for a citrusy undertone or swap in almond extract for a lovely nutty note. You can even mix in rainbow sprinkles for a fun touch!
These answers should help you on your baking journey—enjoy every moment of creating this cherished white cake!
Irresistibly Moist White Cake with Creamy Vanilla Frosting
Ingredients
Equipment
Method
- Begin by lining three round cake pans with parchment paper and greasing them with butter, followed by a dusting of flour.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda.
- In a stand mixer, beat the softened unsalted butter and granulated sugar until fluffy and light in color.
- Gradually drizzle in the vegetable oil, then add the egg whites in three separate additions.
- Slowly incorporate the dry mixture into the wet ingredients, alternating with the whole milk.
- Divide the batter among the prepared pans and smooth the tops. Bake in a preheated oven at 350°F for 25-35 minutes.
- Whip together the softened butter, confectioners' sugar, heavy cream, clear vanilla extract, and a pinch of salt for the frosting.
- Once the cake layers are completely cooled, level the tops with a serrated knife and stack with frosting in between.
- Cover the entire cake with frosting and sprinkle white sprinkles on top.