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
The BEST white cake recipe
Hi,
I made this cake with the directions you provided but the cake came out dense and flat. What do you think happened? I followed the directions exactly you had written. Thanks!
Hi Jennifer! There could be a handful of reasons from over-mixing the batter to accidentally over-measuring the flour. Make sure you follow the recipe closely, mix as little as possible, and spoon and level your flour. What may help even more, though, is giving my post about how to prevent dense cakes a quick read. Lots of helpful information that will definitely help for next time.
Hi Sally! I’ve made this cake many times with success!! I’m wondering if I could add apples to it to make an apple cake? Planning to use your snickerdoodle frosting. But I don’t know if small apple bits will ruin the texture of the cake or add too much moisture! Let me know what you think. As always, thank you!!!
Hi Debra, Diced apples would be excellent in this cake batter, especially with that frosting! I recommend gently folding 1 cup of the apples into the batter before spreading it into your pans. Let us know if you try it!
I’d like to use this white cake recipe as a foundation for making other flavors. I’d like to try making cakes using flavored syrups (Torani or Monin – such as you’d find at a coffee bar). Sally, any advice on how much syrup to use? Would I reduce the milk by the syrup amount?
Hi Mark, I think that sounds like a great idea, but it would require additional testing. I know those syrups are usually sweetened. You would likely have to reduce the sugar as well as reduce the milk. Let me know if you test anything!
I am a complete beginner. I have tried making simple vanilla Cake several times but they all turn out to be a big flop because they turned out too dense and dry. After reading up, I learned that it is because of the temperature of the ingredients. So today I made sure that I set out all the ingredients on the kitchen table one hour before I started making my cake. Still, my cake turned out to be dense and dry, though it was not as bad as last time. Is the reason solely because I use plain flour instead of cake flour?
One thing I noticed about my cakes after several failed attempts was it always turn out to be dark Brown; it never turns out to be a beautiful yellow color. It is so frustrating to see this after I put in much effort. I wonder why. I did not bake it for too long. Is it because I use fan mode while baking?
Hi Julie, I’m happy to help! You really do need cake flour and not plain or all purpose 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.
All of the recipes on this site are written for conventional settings. While convection ovens are fantastic for cooking and roasting, if you have the choice, we don’t recommend convection settings when baking cakes, breads, etc. The flow of air can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hello, Sally! This recipe looks fantastic and I would like to make it for my dad’s birthday, but his favorite cake is white cake with poppyseeds. If I soak the poppy seeds ahead of time (I’m thinking 1/3 cup of seeds) , do you think I could I add them to this cake? I have never been disappointed with your recipes and am hesitant to try elsewhere. Thanks in advance for any insight you may have!
Hi Kate, You could add up to 1/4 cup of poppy seeds – no need to soak them first!
I have been looking for a white cake recipe for quite some time! It’s been two years and this one was the best cake I’ve ever baked! It’s not dense, came out of the pan with ease, even the batter was amazing! Thank you so much for this recipe, this is my go to from now on
Hi Sally, I am planning to make this cake for my daughter’s birthday. She has requested a hazelnut cream filling. Do you have a favorite recipe for that flavor filling?
Hi Beth, What about using Nutella Frosting?
Hi Sally – I made this cake for my son’s 5th birthday and added 2/3 cup sprinkles to it. It overall turned out well and everyone enjoyed it. However, it took quite a bit longer (about 10 more minutes) than the 25 minutes stated in the recipe. At the 25 minute mark it was still really jiggly in the middle so I waited until the toothpick came out clean, checking every 1-2 minutes. I found the cake to be on the verge of being too dry. I spooned/leveled the cake flour, had all new ingredients, and followed the recipe as close as possible (aside from the added sprinkles). Any advice for future attempts?
Hi Haley, Thank you for trying this recipe! The sprinkles shouldn’t have made much of a difference. Did you divide the batter between two 9-inch round cake pans? Any different size pans would change the bake time. But all ovens are slightly different so if you notice that the edges or tops of your cakes are browning before the cake is finished, you can loosely cover it with foil while it finishes baking. If you are interested here are 10 Baking Tips for Perfect Cakes.
I made this cake for my daughter’s birthday and it was absolutely delicious! This recipe will definitely be a regular in our house! Thank you.
After reading all the comments, I can’t wait to make this cake for sister’s birthday in a few weeks. I have a question about the frosting you listed with the recipe: can I use this frosting to write on the cake, will it be thick enough?
Yes, we pipe with this frosting all the time! I hope your sister has a great birthday 🙂
I love your recipes and they almost always turn out near-perfect the first time. I definitely did something something with this one though. I filled the liners 2/3 way and they barely made it to the top. The texture was of course weird due to the lack of rise. I suspect over-beating. I only have a hand-mixer and I sometimes wonder if it’s more “severe” than a typical stand mixer. (I only have the wire whisk-like attachments so I can’t get the typically paddle action.) I actually timed the mixing times since it seemed important in this recipe, and now I wonder if it was too much. The batter looked normal until I added the milk (which had been sitting out for almost two hours) but after that it looked slightly grainy. The only other thing I can think of is that I’d let the butter get too soft. Do you have any ideas?
HI Karen, it’s likely the butter was too soft. Room temperature butter needed for proper creaming is actually much cooler than most think. (See my Room Temperature Butter post.) Additionally, make sure your baking powder and baking soda are fresh. I find they both lose strength after just 3 months. Finally, see my How to Prevent Dense Cakes. It applies for cake recipes you turn into cupcakes, too.
I want to try this recipe with a lemon curd filling and an italian merengue buttercream frosting I already made. Do you think I should lower the amount of vanilla extract in the cake recipe? These would be for 2 – 8 inch pans.
Thanks!
Hi Andrea, This cake would be delicious as written with lemon curd and your frosting! Happy baking!
This cake is delicious!
I have made at least 8 white cakes since April trying to find something that resembles my wedding cake. This is a perfect match! It’s soft, moist and fluffy. Thank you!!
Hi Sally ,
If I am using 9 inch pans what should the height of the pans be ? Can I use the one below ?
Calphalon Nonstick Bakeware, Round Cake Pan, 9-inch
Yes, this pan works. We bake this in a 2 inch high round pan.
THIS. IS. THE. CAKE!
I’ve been hunting for the perfect vanilla cake, and after making at least 20 recipes, this is the most flavorful, lightest and perfectly textured I’ve come across. The 5 egg whites + sour cream make all the difference.
@Sally – if I wanted to make this an almond, would you recommend swapping out a 1 tsp or 1.5 tsp of the vanilla for almond extract? Thanks!
Hi Leigh! So glad you enjoy this cake recipe. Thank you! For an almond cake, I would use 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.
Hi I just made this for my son’s birthday. It was delicious. I live in the UK and not always easy to get the same ingredients, but I was able to special order cake flour (unbleached). My cake turned out extremely moist, like the centre of cake pop’s moist. We loved it but from UK guest who might expect maybe a bit drier cake, can you think of what we might do differently? Make sure fresh baking powder? and level measures? Higher heat in the oven? [my oven is not always right}. Any suggestions would be welcomed.
Hi Susan, I’m glad you tried this cake. I wonder if the cake layers were underbaked? Or perhaps a little extra cake flour next time will help (such as an extra 50g). I don’t think oven temperature would be the issue here.
This recipe looks delish! Would this recipe work in 3 or 4 6-inch pans, or would I have to increase the recipe a bit?
Hi Shana, This recipe yields about 7 cups of batter. You only need between 3-4 cups of cake batter for a three layer 6 inch cake. See recipe note #2 for a link to calculating different size pans.
Never have I ever made a cake that turned out so well, I always manage to have over-moist or dry cakes but this one turned our perfect! The texture was unlike any cake I’ve ever had before.. spongy but fluffy at the same time. And nothing has satisfied my sweet tooth like this cake recipe along with the frosting in a long time. So happy I chose to use this recipe and I feel like I can’t ever go wrong with picking my cake recipes from Sally’s baking addiction.
Made this cake with your strawberry cream cheese frosting and added sprinkles to make it confetti and all I can say is WOWZA!! I have made your yellow and vanilla cakes as well and this one was my favorite! So light and fluffy and I couldn’t stop eating it. I saw a few other people comment saying these were thin layers but I have to disagree. This was the perfect sized two layer cake. Can’t wait to try this with many different types of frosting and variations! Thank you again Sally for always having solid, excellent recipes for me to make and impress myself and others!!
Hi Sally, For my husband’s birthday he would like a vanilla cake with a lemon buttercream frosting. I am planning to make this cake and was wondering if you have a lemon frosting (or other suggestion)?
Thanks for your great recipes!
We sure do! This is our lemon buttercream.
This recipe was amazing. I personally love chocolate flavor. But after making this cake, i’m in love with vanilla cakes. Everyone loved it. It was the perfect recipe. The sponge was velvety, and the buttercream had the right amount of sweetness. Thank you so much for this recipe.
(I substituted sour cream with yogurt)
Hi Sally! A few questions… Will leaving these cakes in the cake pans to cool completely dry it out? Should I make a simple syrup to brush over before frosting? About how long should I leave it out to cool (when will I know it’s ready to frost?)? Also, I saw that someone asked this above but will people be able to taste the sour cream that goes in this? I’m making this for my boyfriends birthday and he hates sour cream lol. Sorry for all the questions, I’m excited to use this recipe!
Hi Mariah, I’m glad to help. I always let cakes cool completely in the pans and haven’t noticed a loss of moisture. No need to add a simple syrup unless you want to. (I never do to this cake.) The cakes take a few hours to cool in the pans– about 3 hours. You can’t taste the sour cream– it’s really just used for moisture.
I have made this cake recipe before and LOVE it!! It is such a delicious white cake. However, this time I am planning to make three tiers using 8-inch pans. Does the frosting recipe yield enough to frost the layers and outside of a three tier cake?
Hi Brittany, It should be enough. However, if you wish to make thick layers of frosting or wish to have extra to decorate with you can use the quantities of frosting in this three layer Best Vanilla Cake.
Help!!! I want to use this cake with caramel icing that was made in the crock pot. Would it be good to use salted butter instead of the unsalted butter with the caramel icing to give it a salted caramel kind of flavor?? Also should I make this recipe twice and make it 4 layers so that there’ll be a whole lot of caramel going on or should I use one recipe and make the layers thinner??
Hi Brandi, For four layers you can make this cake twice (for the best texture we don’t recommend doubling the recipe). Dividing this between four pans for four thin layers would work also if you don’t need as large of a cake (bake time would be shorter). I’m unsure which caramel frosting recipe you are looking at but for our caramel frosting it’s ok to use salted butter for a saltier taste!
Hi Sally,
Can i make this cake without sour cream? May I know what I can substitute for it?
Thanks,
Meg
Hi Meg! Plain yogurt is the best substitution for the sour cream.
Hi Sally, I was wondering if I can use this recipe for a canolli cake? Just bottom and top layers of cake and in the middle plenty of ricotta… (canolli filling)?
Thank you form Italy
Absolutely! Simply fill with a cannoli filling you love. I have to try making a cannoli cake sometime.
I used this recipe for a 6 layer unicorn cake, the layers I colored rainbow. The cake was light, fluffy and delicious very happy with this recipe, it will be my go to white cake from now on! I filled it with your buttercream frosting. Not too sweet, just amazing! Wish I could upload a photo to show everyone!
Just tried this yesterday and I’m a novice baker but tasted INSANEEEE!