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, this is now my go to white cake recipe. I’ve decided next time I make the cake to put the lemon curd (from my yolks left over) between the layers.
I just love this recipe. The cake is light and delicious. Made cupcakes today and they turned out perfectly! Half recipe made twelve good sized cupcakes. I’ll never use another white cake recipe. This is a new family favorite, along with my Hersey’s Deluxe Old-Fashioned Chocolate Cake. You can Google the recipe but I still have it from the back of the chocolate box from like 1970.
Hi, I made your 3 layer vanilla cake last year for my sons birthday and it was REALLY great- I want to make this one but we don’t have cake flour/ I know how to make my own but do you still add the additional bi carb in the recipe? Thanks so much, laura
Hi Laura, correct. Simply swap the cake flour with our homemade cake flour substitute with no other changes to the recipe.
Hi sally can I use the 8” round pans for the white cake recipe… how will the baking time change thanks
Hi Kavita, 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. Enjoy!
Hi sally I was wondering could you add gel food coloring to the buttercream frosting I like to make this cake colorful & how much frosting does the recipe make cause I like to decorate with buttercream flowers
Hi Andy! You can certainly add gel food coloring to the buttercream frosting — start small, and then color to your liking. This frosting would be plenty to cover and lightly decorate, but if you’d like a little extra wiggle room with the amount of frosting, we’d recommend using the ratios from our Best Vanilla Cake. That will ensure you have enough for your decorating.
Just made this cake for my mom’s 80th birthday. I paired it with caramel Italian meringue buttercream and strawberry rhubarb sauce was optional. My mom normally eats with an eye towards keeping her weight a healthy balance enjoyed a hearty second slice. Thanks for the recipe with detailed instructions.
It was the first time I had seen her in a while. It was a small outdoor family party of four and my mom was so happy with her cake.
can I double this recipe? and put in 12 x 17 rectangular pan (1/2 half sheet)?
Hi Valarie, The exact amount needed is actually between 1 and 2 batches 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 🙂
Hi! Can this recipe do 3 8in cake? I love all your recipes! I just made your triple chocolate cake for Mother’s day and it was a hit!
Hi Fatima! You can use two 8 inch pans instead of 9 inch pans. Bake time may be a minute or two longer. No need to change the temperature. Or, you can use three pans for very thin layers (or simply 1.5x times the recipe for three layers). Hope this helps!
Hi Sally,
the instructions never say where to add the milk! just thought I’d let you know…
Hi AT! See step 3 towards the end — “With the mixer still running on low, slowly pour in the milk until combined.” It’s the last ingredient to go into the batter. Hope this helps!
I want to make a 6 layer rainbow cake this weekend. Can’t decide if I’m excited or terrified really
Anyway, I want the cake too tall so would it be better to make the double layer white cake recipe 3 times or the single layer white cake 6 times? I’m assuming that the white cake will yield better colour batter than going with the yellow cake.
Hi Barry, 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!
Would it be best to put in fridge 2 nights OR freeze and thaw after 2 days? Thanks.
Hi Debbie! It depends on the timing and when you can decorate the cake, but if possible, we’d recommend freezing the layers, then thawing overnight in the refrigerator before you are ready to decorate and serve the next day.
Hi Sally,
I want to try this recipe with less sugar. If i reduce the sugar to about 270g, will it be ok? Im worried that it might change the wet to dry ratio and have an impact on the texture of the cake. Please let me know if there is any other way to reduce sugar (any increase another ingredient may be)
Thank you so much in advance
Hi Ayanthi! You’re correct — reducing the sugar will impact the taste, texture, and structure of the cake. Without testing ourselves, we can’t guarantee results. You are welcome to try reducing it, but know that the results may be a bit different than if you made it as written. Let us know what you try!
Hi Sally! I’m planning on making this for my daughter’s birthday this weekend. I have only one round 9″ cake pan; it’s alright if I bake one cake, let it cool then bake the other cake correct? Just put the batter in the fridge while the first cake bakes and cools correct? Also, I was planning on using your whipped cream frosting instead of the options listed; I hope this is a good choice as I want a light frosting that isn’t overpowering. Hope you have time to answer my questions! Thank you in advance!
Hi Emily! Yes, you can use one pan to bake this cake – we recommend letting the second half of the batter sit at room temperature while you wait. Whipped cream frosting will be delicious, hope you love it!
Trina, thank you for the information! Also, with the whipped cream frosting; will it hold up if I assemble the cake the day before the party or should I frost it the day of? I’m not sure what would be best. Thanks again in advance!
I’m making a white cake with a cranberry filling between the layers. Will this cake be ok to use? It will also have a buttercream frosting.
Hi Linda, yes! That sounds like a delicious combination. We would love to hear how it goes for you.
Can I make this into a single tier nine inch round? Based on the cake pan conversion post, sounds like it should be fine!
Thanks
Hi Lilibet, this recipe yields enough for 2, 9 inch layers. Enjoy!
Hi Lexi thanks for the response! To clarify -could I add all the batter to one pan, to make a single tier (but taller) cake?
Sorry for the confusion! We don’t recommend baking in just one pan for fear it would overflow and bake unevenly.
It turned out great. The original white cake was too dense but this one was a lot lighter and paired well with the cranberry filling and the frosting.
Question. My daughter has to eat “ sugar free” sweets. I usually just buy box cakes. Can I substitute Splenda for the sugar?? If so, same amount?
Thank you
Hi Debbie! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes like Splenda. Thank you!
My brother requested vanilla cake to use up extra Raspberry Swiss Merengue Buttercream frosting for his birthday. It was spectacular! I filled it with lemon curd and raspberry culis. I’ve been asked to make it for many friends now. Thank you!
Hi Sally!
What is yhe difference between your white cake and vanilla cake? When should i use them?
Hi Sara! The vanilla cake yields a larger cake with a more dense crumb and a a strong vanilla flavor. This white cake is smaller with a lighter crumb. It simply depends on what you’re looking for!
Hi thanks for the reply!
And can I add supplements to both of the cakes, like blueberries, raspberries or is the consistency of one of cakes better for that? 😀
Hi, I love this recipe! Would it work to use two 8×3″ pans? Also, should I decrease the temperature if I use a fatdaddio’s pan? Thank you
Hi Lee, Yes, you can use two 8 inch pans instead of 9 inch pans. Bake time may be a minute or two longer. No need to change the temperature. Enjoy!
I’m new to cake baking. My kids and I are making this today for our neighbour who has baked every single birthday cake we’ve had since they were born. But it’s her birthday today so we are doing something special. My question is, I’m not sure if my kids can manage the icing so I’m thinking of just using fresh whip cream and strawberries to frost it. Is this a terrible idea? My mom always did angel food cakes for me as a kid this way and I loved it, but I never see recipes with whip cream as the frosting so thought there might be a reason I should know about, or if I should wait til the last second to assemble it or something.
Anyhow, looking forward to the end result.
Hi Kristy! You can absolutely use whipped cream and strawberries to decorate this white cake. We do something similar in our Fresh Berry Cream Cake. What a sweet idea to make this for your neighbor — we hope she loves it!
Thankyou for the quick reply 🙂
The cakes are beautiful, just had to bake another 3 minutes or something which makes me think my oven may be a bit off. But it could have been me opening the oven door a few times >.> lol
Is there any difference making the whip cream ahead and chilling or making it right before frosting? Thanks
hi! i’m kind of a ditz and accidentally didn’t add in the milk 🙁 i added everything else though, including the sour cream. will it still be okay to eat?
Hi Ania! It will be ok to eat, it just may be dense.
This looks amazing! We are trying to modify a Strawberry Margarita cupcake mix, but that author recommends using a box of white cake mix (which we don’t really want to use). I wonder if we could just use your base recipe and add in her recommended extras? Or, bonus – if you have a Strawberry Margarita cupcake recipe, that would be awesome too
Hi Jamie, we don’t recommend adding ingredients to this cake batter as it could change the consistency too much. You may love these Margarita Cupcakes, Strawberry Cupcakes or Strawberry Buttercream!
I am looking to make this as a funfetti cake for my daughter’s first birthday, but we live at a high altitude. Do I need to adjust this recipe for high altitude? Or will it work as written?
Hi Jessica, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I’ve made this recipe before and it’s excellent. I’d like to use it to bake a 6 layer 7″ cake for my friend’s daughter, and im going to cut holes in the lower layers but leave the top layer intact. Fill with those special sprinkles and top the cake. So when it’s cut the sprinkles will pour out. Do you think this will be sturdy enough? I really don’t want to do a trial 6 layer cake, because then I’ll have to eat it! lol
Hi Sharon! We recommend using the cake batter from this Piñata Cake recipe instead. It’s sturdier and made for the exact type of cake you want to create. We’re unsure exactly how much batter you’ll need for six 7″ layers, but you can reference our cake pan sizes and conversions guide to find out. Would love to hear how it goes!
I used this recipe to make lamingtons (which is basically squares of vanilla cake coated in a chocolate-y icing and then covered in shredded coconut), and it turned out so well! It tastes delicious, and the cake itself is so soft and yummy. Definitely a keeper! Thanks, Sally!
I absolutely love this recipe. It is my go to for all my “basic” cakes. I am trying to make a 3D baseball using a wilton mold. I tried this today but after baking for 45 minute the cakes were still not cooked and sinking in the middle. The cake mold says to use a “denser” cake recipe. Is this recipe considered “dense” and if not do you have one that might work for this?
Hi Maria! This white cake is definitely light and fluffy. We don’t have much experience baking with molds so can’t say for sure, but this Cream Cheese Pound Cake might be a better fit. It has a denser crumb. Let us know if you give it a try!
I’m looking to do a 4 layer 9 inch vanilla cake. Would doing your 2 layer white cake (x 2)work ok?
Hi Liz! Yes, for the best texture we suggest making it twice for 4 layers instead of doubling.
Just tried this as a trial run for my daughter’s birthday, I added sprinkles for funfetti… I think my baking pans are too dark and I ended up overbaking but the flavor was great and the crumb was tender. The cake was not super white, but I think that may have been due to overbaking. Great structure to cake, you can tell it is fluffy but also structured enough to decorate.
I was wondering, I have buttermilk to use up, would it be possible to use in this recipe instead of the whole milk? I’m planning on giving this recipe another go to freeze and save for decorating for the birthday… do you think this would hold up to being a 3 layer 8- or 9-inch cake if I got ambitious?
Hi Amanda! 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. This cake should hold up just fine as a three layer cake. Hope you love it!
I have made this cake several times and it is moist and flavorful! Everyone loves it. Do you think it would hold up if I doubled the recipe and did 4, 9 inch cake rounds with buttercream frosting or would the cake collapse?
Hi Teresa! For the best texture we suggest making it twice for 4 layers instead of doubling. It should be sturdy enough.
The ratios seem off with this recipe. I don’t know why. I love the strawberry cake and that works great. But this one did not bake up right. When I compared the weights to your easy homemade sprinkle cake the cake flour weight didn’t match. (1 1/2 cups is 180g which means 2 1/2 cups should be 300g not 263g.) I ended up trying again by doubling the sprinkle cake and that worked much better. I love your recipes and the amount of time you take for each one! Thanks for always working to improve!
I’m making this for Easter dinner this weekend. I’m wondering however why this cake is more yellow than other white cake recipes? Most white cakes are white instead of yellow, is it just the pictures? I love your recipes so I definitely want to use your recipe
Hi Nicole, it’s the photos. The only yellow ingredient we have is, really, the butter. Butter can be more yellow (as opposed to a cream/ivory shade) depending on region.