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
Hello! I grabbed ingredients for your vanilla cake but saw that if it was being layered to use this recipe. Can I use the buttermilk for this one? Or does it have to be whole milk? Thanks!!
Hi Sam, The best way to use buttermilk 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. Enjoy!
I know the cake is meant to be light and fluffy but for me the heavier and denser a cake is, the better. To get that would I add five whole eggs instead of just the whites?
Hi Andrea, This yellow cake is a little denser than this white cake with strong buttery flavors. This vanilla cake is lighter than the yellow cake, but a little denser than this. It has strong vanilla flavor. This is the lightest of them all.
Hiya. My friend has requested a vanilla or cream cake with a white chocolate flavour. I am thinking of adding chopped white chocolate into the batter before it goes into the tins. Do you think this batter would support this and if so what quantity would you suggest and bake timings? Thank you xx
Hi Francesca, we can’t confidently offer advice on adding white chocolate because we haven’t tested it ourselves. Perhaps you could add white chocolate chips to the batter or fill your cake with a white chocolate ganache like we do in our tuxedo cake. Let us know what you try!
Thank you 🙂 Another Q, sorry! I want to try and use up ingredients I already have in, do you think a mix of the sour cream and natural yogurt will work the same as 100% sour cream? Thanks
Hi Francesca, that should work in a pinch!
Hi, Sally. I’d like to make a rainbow swirl cake from scratch rather than using box mixes. Does this batter do well with gel food coloring? Also, if I want to use almond extract instead of vanilla, which you recommend changing the amount?
Hi Janet, gel food coloring will work great. We recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.
I am somewhat new to baking and I am enjoying your website. This cake turned out too dense and the bake time was a lot longer than 24 mins. I used 8 inch pans and the cake pulled away (shrunk) considerably. Any idea what went wrong?
Hi Jennifer, we’re so glad to hear you’ve been enjoying our site! Because your 8 inch pans are a bit smaller than the 9 inch pans used for this recipe, it’s normal for them to take a bit longer to fully bake the thicker layers. Overly dense cakes are often the result of over mixing the batter — you might find this post on how to prevent dry and dense cakes helpful for next time. Thank you for giving this cake a try!
Thank You!
I also discovered that my baking powder was beyond the expire date. I will try the recipe again with new powder and less mixing.
Can I make this in 8 inch pans? If so, would it be best to use 2 or 3 8 inch pans?
Hi Rachel, you can use two 8 inch pans instead of 9 inch pans. Bake time may be a minute or two longer as the layers will be thicker — use a toothpick to test for doneness.
Thank you so very much!! I’m so excited to try this!! Been an avid fan for so long but never made this.
I’m excited to make this! I have a couple of ideas, and was wondering, can I add sprinkles to make it a confetti cake? Or can I make this into a 2-layer 6-inch cake and use the leftover to make cupcakes?
Hi Cate, You can fold in 1/2 -2/3 cup of sprinkles (jimmies, not nonpareils) to this batter for a funfetti cake. And yes, you could make 2, 6 inch layers (filling your pans about 1/2 to 2/3 of the way full) and use the leftover batter for some cupcakes!
Would you know how many cupcakes it would make?
Hi Lexi! Why couldn’t I use nonpareils to fold in the batter? Those are the only ones I have
Hi Jenny! Nonpareils tend to bleed their colors and can leave the cake looking brown. You can use them if you’d like, we just caution that your cake layers may not look as nice aesthetically.
Also, I’ve now seen the video on room temperature butter, but for the egg whites and sour cream it’s the same? Take them out 1-2 hours before? And do I already need to separate the whites 1-2 hours earlier, too?
Hi Jenny, yes, you can take the eggs out at the same time. It’s easier to separate eggs when they’re cold, so we’d recommend separating them first!
Hi there, Can this icing be tinted with gel food colouring?
Hi Suzie, absolutely! We recommend gel food coloring for best results.
Hi, I’m looking for a white cake recipe that I can use with rolled fondant on top. Is this one strong enough without egg yolks, do you think?
Hi Lauren! This cake will hold up under fondant. Hope you love it!
Thank you, Trina! Given Sally’s track record, I see no reason why I wouldn’t love it!
This is the best baking site in the world.
Made this today as a trial run for my daughter’s first birthday cake. It turned out absolutely amazing— light, fluffy, moist and great flavor. I didn’t have cake flour on hand so made my own (make sure to sift if you’re doing this!). Used (3) 6” pans, which required me to up the baking time to about 35 minutes, but they turned out great.
Best cake I have ever made!!!!! Made this in a 9X13 and frosted it with my grandmother’s chocolate frosting. We had it for my mom’s birthday. Perfect and delicious!
Is it possible to substitute almond extract for the vanilla?
Hi Joana! We recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.
Could I use almond paste in this recipe to make a white almond cake? If so, what would be the amount to add?
Wow is all I can say!!! I usually am a chocolate cake/frosting fan but our dinner guests requested a white cake and your recipe is what I wound up selecting after a thorough google search.
It is one of the BEST cakes I’ve made. The directions were extremely easy to follow, the cake was super moist and the frosting was excellent. (I made a homemade red raspberry every filling and that made a perfect addition to this basic cake. )
The future daughter in law of our dinner guests swears by your recipes and now I am a fan!!! Thanks
I don’t normally leave reviews for recipes but I had to in this case, I made this cake yesterday with a strawberry buttercream frosting and it was AMAZING. Everyone that tried it raved about how great it was. This is definitely going to be a staple of mine.
The cake is light, and moist, and so delicious. Just too sweet to my taste. I try to reduce amount of sugar to 300 g -still too sweet. What is the smallest amount of sugar I can use next time for the recipe? I really like the moistness and lightness of this cake….and it taste fantastic! Thank you for the recipe! All of your recipes work great!
Hi Inna, A slight reduction in sugar is just fine, but reducing a lot of the sugar (more than half) will alter the texture of the cake. We recommend reducing to 1 and 1/4 cups.
Can you use the frosting in this recipe to pipe designs onto the cake as well?
Yes, absolutely!
I love all of your recipes that I’ve tried!
My son is asking for a white cake with either a raspberry or strawberry filling for his birthday! Wondering if this cake could handle an additional filling on top of the buttercream on the middle layer? How would you go about incorporating that into this cake recipe? Or do you suggest a different cake recipe?
Hi Jordan, a raspberry or strawberry filling would be delicious between layers of this cake. We recommend lightly frosting the cake rounds and then creating a ring of frosting around the edges to keep the raspberry jam in place. Hope it’s a hit for your son’s birthday!
Hi Lexi, thanks for your reply. Awesome.
Hi , I’m wondering whether I could use Swiss meringue buttercream instead of vanilla buttercream for frosting.
Hi Mala, absolutely. Swiss Meringue Buttercream would pair delicious here. Enjoy!
Any issue you can see if I were to double the recipe and stack it 4 high? Just looking for a taller cake to make it look a bit more fancy. 🙂
Hi Janie! For the best texture we suggest making it twice for 4 layers instead of doubling. Hope you love it!
I made your Favorite White cake last week and your Yellow cake this week for two separate special occasions. Because I couldn’t find cake flour in our stores, I used pastry flour and followed the recipes exactly as written being very careful not to overmix. The taste of both of these cakes was fabulous but they both came out very dense and took a shorter amount of time than what the recipe stated to bake. I’m now wondering if my oven temperature is off & if this could be the reason they were so dense? Or could it be the pastry flour? I’ve enjoyed many of your recipes in the past & am frustrated in trying to figure this out. I’m known as “the baker” in the family and have not encountered this before. What are your thoughts & thank you for your most informative website and tips!
Hi Susan, you really do need cake flour in this (and any cake calling for it). Cake flour is much lighter. You can read more about it and also how to make your own if you don’t have any in this post on Homemade Cake Flour Substitute.
How would you suggest adjusting this recipe to yield a 3 layer cake using 8 inch cake pans? Do you cut these cakes in half before stacking and frosting or frost as is?
Hi Holly, we don’t cut our cakes in half before frosting. 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.
My daughter wanted a rainbow cake For her birthday. Could i modify this to do 6 colored layers at 8 ins? would i just need to modify the cook time?
Hi Jodi, 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!
Yes!!! This is perfect. I just made it and i made extra little cakes for myself, i am eating them hot out of the oven with a dollop of frosting and fresh strawberries ❤️.
My 12 year old daughter found this recipe and made it for her dad’s bday and now its our family favorite, thank you! Its now her bday and she wants a half white and half chocolate cake. Do you have a recipe or suggestion on modification to this recipe to make the chocolate half?
Hi Joann, perhaps you would enjoy our zebra cake recipe!
Everyone loves this recipe it is by far the best White Cake (if not the best cake in general)! I am supposed to be making a full sheet cake (2 half sheet pans 12 x 18) for my nephew’s birthday. What is the best way to convert the recipe? I’m wondering if it would just be best to make this recipes multiple times and just keep making it until I fill the pan to the correct point, but then I wonder what I would change the cook time to… any advice
Hi Emily! Yes that sounds like a great plan – you can find more information about converting recipes in our cake pan sizes and conversions post. We’re unsure of the bake time, so keep a close eye on the cakes in the oven!
This is by far the best recipe ever! Definitely sub the milk out for buttermilk though but keep the rest the same. It’s my first time trying with sour cream and it’s definitely also a must. My husband who isn’t a cupcake/cake fan because so many are too dry, dense and or too crumbly with being dry but your recipe here is perfect! They came out so soft and moist. Going to try your cake recipe with the same ingredients that you posted which is almost double this cupcake recipe. Thank you so much. This brought my family and I so much joy. This deserved more than 5 stars lol
We first made this back in Dec 2021. I have to say, in my 40 years of baking, this is one of the best white cake recipes I have ever come across. Now, fast forward to today, Mar 3 2022. We wanted to make it again but didn’t have sour cream. We had yogurt though. Both are dairy products, right? Although the sour cream is, well, sour. I thought of putting in a teaspoon of cider vinegar and let it sit for a few minutes, like when making a buttermilk substitute with milk and vinegar (or lemon juice). But, I opted to just use the yogurt as is. The cakes turned out beautiful. Baking the batter in two 8 inch round pans took 34 minutes. Waiting for them to cool, then stack them with a layer of homemade custard, and then cover with chocolate icing… for a boston cream cake.
Hi Jim! Yogurt is a great substitute for sour cream in cakes. We’re so happy to hear that you love this recipe 🙂
I am interested in making this cake in advance, but using you not too sweet whipped cream frosting with strawberries. So, I am wondering if I can wrap & freeze the cooled layers? If so, would I thaw the layers before frosting them??
Hi Sue! Here’s our detailed post on freezing cake layers. Happy baking!
I’m not the greatest cook for anything, let alone baking. This cake turned out great for me and soooo tasty. I love the baking site and it is my “go-to”.