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5 from 6 votes

Homemade White Cake Recipe

A perfect fluffy, moist homemade white cake that is frosted in the dreamiest vanilla buttercream frosting. Never use a boxed mix again, after you learn how to make the best white cake recipe ever. Made with sour cream, cake flour, and egg whites it yields the lightest, fluffiest, moistest white cake recipe ever!
Prep Time55 minutes
Cook Time26 minutes
Total Time1 hour 21 minutes
Course: Dessert
Cuisine: American
Servings: 14 servings
Calories: 973kcal

Ingredients

For the cakes:

  • 3 cups (345 g) cake flour spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 2 teaspoons vanilla extract * use clear for pure white cake
  • 1 teaspoon almond extract
  • 5 large (160 g, 2/3 cup) egg whites * room temperature
  • ¾ cup (180 g) sour cream
  • ¾ cup (170 g) milk

For the frosting:

  • 2 1/2 cups (5 sticks, 565 g) unsalted butter, softened to room temperature
  • 5 cups (565 g) confectioners sugar
  • 4 tablespoons heavy cream or milk
  • 4 teaspoons vanilla extract use clear for pure white frosting
  • teaspoon salt

Instructions

Make the cakes:

  • Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again.
  • Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
  • Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.
  • Add extracts and eggs. With mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.
  • Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
  • Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Make the frosting

  • Mix butter and sugar. In an mixing bowl with an electric mixer, combine the butter and confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.
  • Add heavy cream, vanilla and salt. Add in your heavy cream, vanilla and salt, and mix on medium to high speed for 7-8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

Assemble cake

  • Frost cake. Place one cake layer onto serving platter or cake stand. Use a spatula and frost the top of the layer (for even amount of frosting I use a large cookie scoop and scoop the frosting on, then spread out with a spatula). Top with another layer and repeat. If making a 3-layer cake. top with final layer and frost top and sides. Smooth with a spatula. If making a 2-layer cake, then frost top and sides. Decorate with sprinkles, if desired.

Notes

  • Storage: Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.
  • Sheet cake: Grease a 9x13 pan and bake for 35-45 minutes.
  • Cupcakes: This recipe will make 24 cupcakes. Line two cupcake pans with paper liners and fill about ⅔ full. Bake for 18-25 minutes.
  • Freezing: Add heavy cream, vanilla, and salt. Add in your heavy cream, vanilla extract and salt, and mix on medium to high speed for 7-8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
  • Frosting: I found this frosting was perfect for a two layer cake, but ff you are making a 3 layer cake, and want to add decorative piped swirls on top I would recommend making more frosting. I would recommend making an extra 1/2 to full batch of frosting.  You can freeze any leftover buttercream for up to 3 months.

Nutrition

Calories: 973kcal | Carbohydrates: 103g | Protein: 6g | Fat: 61g | Saturated Fat: 38g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 190mg | Potassium: 164mg | Fiber: 1g | Sugar: 82g | Vitamin A: 1899IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg