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.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
One reader, Shandra, commented: “This. Cake. Is. Excellent! Thank you, Sally, for such a delicious recipe. For my preference, this hit the spot on tenderness, fluffiness, and taste (which to me means non-eggy). And the frosting is excellent as well! Archived as my #1 white cake recipe. Yum! ★★★★★“
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. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find it printed in my cookbook, Sally’s Baking 101 (which is now a New York Times Best Seller!). 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
- Cream the Butter: To achieve a good rise, properly cream the butter and sugar together. You have the crutch of baking powder and baking soda, but the cake’s crumb truly sings when that creaming process steps in. If you’re new to this technique, this quick tutorial and video walk you through how to cream butter and sugar.
- Use Only Egg Whites: Do not use egg yolks. Using only egg whites not only gives you a pristine white cake, but also it ensures that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cake require only the egg whites. It’s the same story here. You need 5 large egg whites in this cake.
- Use Pure Vanilla: You need pure vanilla extract for this cake, and a full Tablespoon in the cake batter. You’ll really taste it, so don’t skimp on the amount. If you have a vanilla bean, go ahead and scrape the beans from half of it into the batter for extra flavor, or you can swap the extract for the same amount of vanilla bean paste.
- Sour Cream Instead of Egg Yolks: Sour cream is the cake’s security blanket. While it contains fat like the egg yolks would, it doesn’t really weigh down the crumb. It’s pure moisture and adds the most creamy, tender texture to every bite. It plays the same important role in coffee cake, too.
- You Need Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate, soft-as-a-pillow texture. It’s sold in the baking aisle and you can use the rest of the box in any of these recipes that use cake flour including my popular confetti cake.
- Room Temperature: Make sure all of your ingredients are at room temperature. When ingredients are the same temperature, they bind together more readily than if you had some cold and some warmer ingredients. Colder ingredients, especially egg whites, will produce a thicker batter and, since it’s cold, will take longer to bake. This changes everything.
Room-Temperature Ingredients
If a recipe calls for room-temperature eggs or any other ingredient such as milk or sour cream, make sure you follow suit. Recipes don’t do that for fun—room-temperature ingredients emulsify much easier into batter, which creates a uniform texture throughout your baked good. Think of cold, hard butter. It’s impossible to cream cold butter into a soft consistency. Same goes for eggs—they add much more volume to the batter when they’re at room temperature. Place your eggs in a glass of warm water for 10 minutes, and you can briefly warm the milk and sour cream (separately) on the stove or in the microwave to bring up the temperature. Here’s my trick for bringing butter to room temperature quickly.
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 (also delicious on this zebra cake!). 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:
This batter does not fit into two 8-inch cake pans (it’s too much). Three 8-inch pans work at the same oven temperature, 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 this batter.
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 9×13-inch pan and bake for 38 minutes, or until a toothpick inserted in the center comes out clean.
I recommend following my Homemade Wedding Cake recipe as a guide for a tiered cake, and it will be best to use cake dowels and boards for support. The bottom tier of that cake is sturdier than this white cake, though the flavor is pretty identical.
My vanilla cupcakes recipe is essentially this same recipe, only halved. If you want more cupcakes, you can follow this white cake batter recipe and use the baking instructions for the cupcakes.
The Perfect White Cake
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 4 hours
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is the PERFECT white cake with a soft texture, moist crumb, and wonderful vanilla flavor; plus, it tastes incredible with creamy vanilla buttercream. See various flavors above and all of my recipe Notes below. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, Tbsp!)
- 1 cup (240ml) whole milk, at room temperature*
Vanilla Buttercream
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 2 teaspoons pure vanilla extract (or use clear imitation vanilla for stark white frosting)
- 1/8 teaspoon salt, as needed
- optional: sprinkles, for garnish
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. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream and vanilla extract, and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat just 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 the batter evenly into the prepared pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Sift in the confectioners’ sugar and then add the cream and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to medium-high speed and beat for 2 full minutes. Taste; beat in the salt if the frosting is too sweet. 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.
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) 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 3/4–1 cup (180–240g) 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 (240g) 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 the 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.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. See this post & video on how to freeze cakes for information on freezing.
- Special Tools (affiliate links): 9-inch Round Fat Daddio’s Cake Pans or Wilton Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Straight Spatula and Bench Scraper (for frosting) | Round Cake Carrier (for storage)
- Amount of Batter: If it’s helpful for using different size cake pan sizes and conversions, this recipe yields about 7 cups (about 1680g) of cake batter.
- Cake Flour: If you can’t find cake flour, here is a DIY homemade cake flour substitute you can use instead.
- Carton Egg Whites: You can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
- Milk, Sour Cream, Substituting Buttermilk: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cake may not be as light. Same goes for a lower-fat milk. If you want to use buttermilk, the best way to do so is to have it replace both the sour cream AND milk in this recipe. Use 1 and 1/2 cups of buttermilk, then leave out the sour cream and whole milk.
- Other Cake Sizes (6-inch, 8-inch, 9×13-inch, tiered cake, Bundt cake, cupcakes): Please see FAQ above the recipe.
- Almond Cake: If you want to add almond flavoring, I recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract for an almond cake. I usually just do this to the cake, but you could certainly swap some of the vanilla extract in the frosting for almond extract for an even deeper almond flavor. Decorate the cake with sliced almonds, if desired.
Reader Comments and Reviews
Hi Sally, I’m going to be using this recipe to make a rainbow layer cake for my daughter’s birthday in a couple weeks. gel food coloring shouldn’t change the texture too much should it?
Thanks,
Michelle
Hi Michelle, gel food coloring is perfect! For a rainbow cake we recommend using this light and fluffy white cake or our vanilla cake. The vanilla cake makes a little more batter, which could be helpful for a rainbow cake. You can divide either batter into 5 or 6 layers to color and bake-– keeping in mind the layers will be thinner and require a shorter bake time. Or, for regular sized (thickness) layers, you can make several batches — keeping in mind that it’s best to make the batches separately rather than multiplying. Hope this helps!
What is 5 egg whites in weight? Reason is I am going to buy egg whites in carton rather than break 5 whole eggs. Thanks.
Hi May, Egg whites can vary, but a large egg white is usually about 30 grams, so you’ll need about 150 grams of egg whites for this recipe. Hope you enjoy the cake!
In order to make a 3 layer 10″ cake, what I just doubled the recipe? It sounds delicious. Thank you so much
Hi Joann! Here is everything you need to know about converting recipes to different Cake Pan Sizes. This recipe yields about 7 cups of batter. Happy baking!
I want to make a double layered funfetti cake using a 9×13 pan. I’ll also be cutting the cake into sections prior to layering to make a flat robot shape. Would adding sprinkles to this recipe be my best bet? Or would you recommend a different base for that? I’m loyal to my Sally’s recipes as they never fail me, so I’m determined to fine one here that will work!! 🙂
Hi Kalee, you can fold in 1/2 -2/3 cup of sprinkles (jimmies, not nonpareils) to this batter for a funfetti cake. Or, you can double this sprinkle cake recipe for a 9×13 inch quarter sheet cake. Bake at 350°F (177°C) for 40 minutes or until a toothpick inserted in the center comes out clean. Hope it’s a hit!
I have a question. Can I freeze extra batter, and if so what’s the proper way to do it?
Hi Jessy, unfortunately, batter isn’t the best for freezing. Once the leaveners are activated upon mixing, it’s best to bake the layers right away. You can, however, freeze baked cake layers. Hope this helps!
Hello. I am looking to make a white cake for my sisters birthday so have reviewed this recipe as well as your best vanilla cake and funfetti layer cake. However I would like to add jam between the layers as well as cream. Can you recommend if this is possible and which cake would work best with jam, as well as roughly how much I should add to compliment the cake?
Thank you xxx
Hi Sarah! Any of those three cake recipes will work well with jam. We recommend layering it with buttercream to keep it from seeping into the cake layers and making them soggy. Just a thin spread of jam for each layer should do the trick. Let us know how the cake goes!
Hi Sally & Team! Would this work for 3 x 6 inch round cake pans? Thanks!
Hi Mimi, We suggest following the recipe in this 6 inch cakes post for a three layer 6 inch vanilla cake instead.
Hi Sally! I love your blog.
For this recipe, is it possible to add a food coloring to the frosting ?
Thanks
Thanks Oumy! Yes, you can add food coloring to the frosting. I recommend gel food coloring because liquid could alter the consistency.
Hi, if I was to double this recipe, can I make them in the same mixer at the same time, or is it better to do each batch separately?
Hi Suwanee, for best taste and texture, we recommend making two separate batches.
Absolutely amazing!! So light and fluffy and not overly sweet! By far the best white cake recipe I’ve ever made!!
Hello! Would I be able to add mini chocolate chips folded into the batter? If so, how much would you suggest?
Hi Cassy, absolutely! 3/4 – 1 cup mini chocolate chips would be plenty.
Hi how would I add a third layer to this cake?
Hi Hannah, for three layers you can use 1.5 times the batter. Or you can use our recipe for Best Vanilla Cake.
Hi! Should I do the recipe twice to make a 3 layer 10 inch cake?
Hi Joann! Our cake pan sizes and conversions guide will be helpful for determining how best to scale this recipe for your needs.
Hi,
Can I reduce the sugar in the cake and the frosting? Can i use this recipe for 8 inches baking tins? Temperature and baking time to remain same for 8 inches? Hope to hear from you soon. Thanks!
Hi Vin, you can use two 8 inch pans instead of 9 inch pans. Bake time may be a minute or two longer — use a toothpick to test for doneness. A slight reduction in sugar is fine, but keep in mind that sugar also plays a role in texture and structure of the cake. We recommend reducing to 1 and 1/4 cups. Likewise with the frosting, you can reduce the confectioners’ sugar, but the sugar helps give the frosting its thickness, so yours may be runnier/thinner without the proper amount of sugar. Hope you enjoy this recipe!
Thanks for your reply! Can I substitute heavy cream in the buttercream frosting with whipping cream? I can’t find any heavy cream, only have normal whipping cream.
That will work!
Hi, I’d like to make this cake for my daughter’s birthday next week. I’m in the UK and can’t get cake flour. Can I use plain/all-purpose flour or will the cake go wrong?
Thanks!
Hi Rachel, you can use our homemade cake flour substitute with no other changes to the recipe. Hope the cake is a hit for your daughter’s birthday!
Can I ask what the purpose of the sour cream is? Also, could I use a box of vanilla pudding in this recipe either with or without the sour cream?
Hi Autumn, the sour cream helps to create a supremely moist cake crumb. We haven’t tried adding a box of vanilla pudding so we’re unsure of what the results would be.
Hi. Is it possible to add some almond extract this recipe along with the vanilla? Thank you
Hi Deborah, Yes! We recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract. Happy baking!
This is a great base, I decided to add ruby chocolate to the batter (covered in flour so it wouldn’t sink) and matcha to the frosting. It came out so great!
Hi dear Sally ❤️I’m always one of your fans and I want to try this recipe but couldn’t find cake flour.Can I use home made cake flour with the combination of all purpose flour and cornstarch?Does it work for this recipe?
Hi Sara! Yes, you can use our homemade cake flour substitute with no other changes to the recipe.
I’m testing this tomorrow for my daughter’s birthday in a few weeks. I want to make 3 layers and cut them in half to put different colored icing between the layers for a rainbow look. Could I bake this in 3 8-inch cake pans? Would I need to increase the recipe? Thanks!
Hi Sarah, For three layers you can use 1.5 times the batter. Or you can use our recipe for Best Vanilla Cake. Using 8 inch pans your layers will be a little bit thicker and may take an extra minute in the oven – use a toothpick to check for doneness.
Hi there!
Would it be okay to add sprinkles to this cake batter?
Thank you,
Izzy 🙂
Hi Izzy, You can fold in 1/2 -2/3 cup of sprinkles (jimmies, not nonpareils) to this batter.
Would this be sturdy enough to use as a tiered wedding cake with lemon curd?
Hi Summer, With the proper dowels/supports it should hold up to a 6 inch tier on top. You can see exactly how we support this size tiered cake in the post on Simple Homemade Wedding Cakes. Lemon curd should work just fine as a filling, too.
This was truly the best vanilla cake ever!!! So moist and pillowy soft with flavor. I cooked it in a 9×13 so I could decorate it as a lego cake. The only thing was that after I added the milk, very slowly, the batter got very separated and clumpy like cottage cheese..
I decided to bake it anyway and it turned out awesome. I also used plain whole milk yogurt and 2% milk. Thanks Sally and team! Another awesome recipe
Hello,
How high of a layer does this come out using a 9 x 13 cake pan?
Hi Jen! We’re unsure of the exact thickness, maybe a couple of inches? See recipe notes for 9×13 baking instructions!
I had made copied this recipe years ago, but just made it again, and remembered how amazing it is. Light and fluffy, but with great body. I used a lemon buttercream with it, and it was fantastic. Thanks for sharing it!
Hi Sally,
I have just baked and made this white cake, it’s a great recipe, and my family are enjoying this cake! 🙂
My white cake have come out a little on the dense side. I have been reading some of the reviews and your comments here. I used two 8 inch cake tins (the internal dimensions were a little smaller than 8 inch), why does a smaller cake tin require longer baking time, and not shorter?
Also on the recipe, after the stage where you beat the egg whites into the mixture, should we fold the dry ingredients in instead of putting the mixer on low speed? Would it not break the air bubbles in the beaten egg whites?
I may also have used a bit more sour cream than what you have listed, as it wasn’t so easy to measure, would too much sour cream be the cause of the denseness too? I also used slightly less sugar, would this affect the cake too?
Thanks! 🙂
Hi Karen, happy to help! Cakes bake slower in smaller pans because the layer of cake batter in the pan is thicker. We’ve never had issues mixing too much air out using the mixer, but you can definitely mix by hand if you prefer! Sour cream is definitely a tricky one to measure (you can read about how we measure ingredients like sour cream in this post). Too much wet ingredients will lead to a denser cake. Reducing the sugar will impact the taste, texture, and structure of the cake – we recommend sticking with the recipe for best results. Here’s more tips for baking perfect cakes that may be helpful!
Hi,
Love your recipes. Your salted caramel sauce is my all time favorite and to go recipe every time.
This cake recipe measurements, Can I use it in one 9 inch springform tin? or will the batter be in excess for the said tin size?
Thank you in advance 🙂
Hi Piya, this will be too much batter for a single 9 inch round pan. You can halve the recipe for only one layer, or you can bake the two layers separately, leaving the excess batter covered with a clean towel at room temperature while the first layer is baking. Once that layer is baked and cooled, remove from the pan and bake the remainder of the batter. Hope this helps!
Do you know if you could you use plain Greek yogurt instead of the sour cream and get the same results?
Hi Sally, I halved the recipe to make a test cake and baked it in one 8 inch pan. It came out really tasty but it’s not very thick, so it doesn’t look like your picture. Are there some troubleshooting steps you might have so I can make sure I’m following directions correctly? Or is it just because the ratios were off?
Hi Lynn, we’re happy to help troubleshoot. We’re your baking powder and baking soda fresh? Even if not technically expired, we find they lose their strength after about 3 months. That could be contributing to the lack of rise in your cake layer. How was the texture? Since yours was made in an 8 inch pan, the layers should be a bit thicker and therefore would take a few minutes longer to cook. If it was somewhat dense and squat, it’s possible the cake needed a bit more time in the oven, which would also help with the rising. Hope this is helpful!
I know you said you would not substitute anything in the batter, but I noticed on the vanilla cake you couple sub the heavy whipping cream for whole milk. Could you do the same for this one?
Hi Nicole! Are you referring to the heavy cream in the buttercream recipe? Yes, whole milk can be used in the place of heavy cream if desired. Enjoy!
It was in the best vanilla cake recipe
Making today! How many grams of egg whites would I use? I have frozen whites left from other baking adventures! Will these whites work?
Hi Karen, using the frozen (and thawed) egg whites shouldn’t be a problem. Egg whites can vary, but a large egg white is usually about 30 grams, so you’ll need about 150 grams of egg whites for this recipe. Hope you enjoy the cake!
Hi Sally, would like to bake this in 12×18 sheet pan with doubling the recipe. I’m worried that the edges might be too dry while the center is still not fully done. Have you ever tried baking this in a 12×18 sheet pan? Would like to bake it this week for my sons party. Thank you.
Hi Marinelle! We haven’t tested this recipe in a 12×18 pan. You’ll need between 1 and 2 times the recipe to have the correct amount of batter. You can see our post on Cake Pan Sizes and Conversions to find out exactly how to calculate the square inches for a pan and then adjust the recipe. Although the easiest thing to do would be to make the recipe twice (for best texture don’t double it) and then fill your pan 2/3 full and use the leftover batter to make some extra cupcakes