Need a fantastic recipe for a White Cake from Scratch? This white layer cake is amazing.
It is delicious, very moist, has a wonderful flavor, and holds up well to fondant. This white cake has become a new favorite for us!
The Perfect Scratch Cake Recipe
Many years ago, when I first began to experiment with cake decorating, I baked with doctored cake mix recipes exclusively. They taste great, are super moist, consistent, and simple.
I was convinced that scratch cakes…especially white cakes and chocolate scratch cakes were … underwhelming. There’s nothing sadder than a gorgeous slice of cake that is dry when you take a bite of it.
Well, here we are years later, and I’m thrilled to report that I just hadn’t found the perfect scratch cake recipes yet! Now I have.
Super moist and delicious scratch cake recipes really DO exist and are floating around just begging to be made. Even scratch chocolate and white ones. Hooray!
While I still love a doctored cake mix recipe, and we have many in our Recipes Section that you must try, we have discovered (or created) many more scratch recipes that you’re going to love as well. This classic White Cake recipe is one of them.
You’ll notice that this cake isn’t a stark white. Although it does call for egg whites as most classic white cake recipes do, it also includes butter which lends great flavor, but also a slight tinge of yellow.
For a stark white, you would need to go with a recipe that calls for vegetable shortening instead of butter. But for me, I don’t want to lose the deliciousness that the butter adds. This cake is fabulous!
The Reverse Creaming Method of Mixing
Have you heard of the Reverse Creaming Method of Mixing? With this mixing method, ingredients are added in a different order than with the conventional (aka creaming) method of mixing.
The results are a slightly denser cake with a finer crumb and a more velvety texture. You can see in the photo above that this cake as a fine crumb.
If you are unfamiliar with the Reverse Creaming Method of mixing and would like to learn more, you can find our link to a free to tutorial on the technique beneath the recipe!
*This recipe works well for cupcakes also, but as with most scratch recipes on our site, there is very little dome.
**For more information on the Reverse Creaming Method of Mixing, check out our post and video tutorial on the method! Reverse Creaming Method of Mixing.
Frostings that taste great with White Cakes
The buttercream frosting that we used in the photo is our Classic Vanilla Buttercream, however when it comes to pairing frosting flavors with this delicious homemade white cake, the options are endless! Here are other favorites to consider!:
White Cake from Scratch
This moist, delicious, and versatile white cake recipe is amazing!
Ingredients
- 1 3/4 cups (350g) sugar
- 2 1/2 cups (285g) cake flour
- 1 teaspoon (6g) salt
- 1Tablespoon plus 1 teaspoon (19 g) baking powder
- 5 egg whites ( you can separate egg white from whole eggs or use 2/3 cup from a carton of pasteurized egg whites found in the refrigerated section of grocery store)
- 2 teaspoons (8g) vanilla
- 1 cup (242g) buttermilk
- 1/3 cup (72g) vegetable oil
- 10 Tablespoons (1 stick + 2T ) (141g) unsalted butter, slightly softened (do not microwave) I cut the butter into 1/2 inch slices onto waxed paper a short while before I need it. Mine is on the wax paper only 6 -7 minutes. It should still feel cold to the touch. If it becomes too soft, refrigerate for a few minutes.
Instructions
- Preheat the oven to 325 degrees
- Grease and flour two 8 x 2 inch round cake pans
- In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk for at least 30 seconds so the ingredients are well combined.
- In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.
- With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, SLOWLY add 1/2 of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition.
- Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cakes cool in the pans 10 minutes, then turn out.
- 6 cups of batter
Make sure to check out our full collection of tried and true recipes for cakes, cupcakes, fillings, and frostings in our Recipes Section!
How did you pipe the sides and top on this cake? It is very cute!
Thanks cupcakegirl ;0) I used a 2D (large star) piping tip to pipe vertically all the way around. The petals on top are done with a 104 tip, starting with a ring of petals on the outer edge and working my way inward ;0)
Thanks, I will have to try this. it is sooo cute!!
985
Rue Cantin
Hi
I will need a very good recipe for a chocolate cake .
This will be for 25 personnes for a 50ième anniversary.
Can you tell me if a 9×13 pan will do if I make 2 of them one on top of the other?.
My party is in May the 7th.
Thanks
I did comment earlier.`
Thanks
Hi,can you use this for a vanilla cake…trying to find a moist vanilla cake recipe!
Do you have an eggless version of this recipe?
Did you make this was caster or granulated sugar?
Sonali, I’m sorry but we do not have an eggless version.
Vicki, We used granulated sugar in this recipe. Our American granulated sugar is a finer grain than granulated sugar found in the UK, though not as fine as caster sugar. Caster sugar can be used in our recipes.
Hi, does this recipe makes two inch tall layers? Would i have a 4 inch tall cake after icing? Please advise.
Hi Juli, I did measure the layers and they were 1 3/4 inches tall. After filling and frosting you would have a 4 inch tall cake.
Thanks! Great I will try the recipe :)
Can’t wait to try this! Butter, oil AND buttermilk! How can this not be a great recipe:)
I just finished baking your lemon cake recipe and it was incredible! I doubled that recipe to make a 3 layer 10″ cake! Should I do the same for this recipe? I’m
So excited to try this one ?
Hi Andrea, I have not tried doubling this recipe so I am not positive, but I think you could do so without a problem.
Hi cake looks great! I can’t wait to try I have been looking for a white cake recipe? what kind of cake flour should I use? I saw that king arthor brand has a cake flour but it isn’t bleached… Do you think it will work in this recipe? Thanks
Couple of questions, i just did this recipe, its on the oven, what is the final batter consistency? Mine was runny, did your batter make 6 cups? Mine only did 5 cups, what is my flour gets all coated and crumbly before i finish adding all the pieces of butter, my flour was already crumbly when i added about half of the total amount, final one, does the crumbly flour can have some whole pieces of butter at the end without being all squished out? Kind of worried, followed all your directions, please advise.
Hi Fanny, I don’t remember the batter being runny for this recipe. Possibly the butter was too soft, or it was not added quickly enough. There should not have been any large pieced of butter in the mixture. Melissa has a video on using the Reverse Creaming Method if you would like to watch, here is a link https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/. I did have 6 cups of batter. When you add 1/2 of the liquid ingredients to the dry, during the 1 1/2 minutes you are beating the batter should have increased in volume. It is important to beat for the full time. Let me know how yours turned out.
It did not turn good, but i was checking the video you recommended, i see I made a couple of mistakes, i will try it again, thanks for your patience.
Can’t wait to try this. I’ve been wanting a new white cake recipe and this one sounds delish. Thank you
I made this recipe and used 2 (6 inch X3 round pans) and the cake fell in the middle….I have never had this issue with a cake before, I am wondering if it is because I sifted the cake flour before measuring it….and therefore maybe not having enough flour in it…..also I am wondering why you use so much baking powder…it seems like a lot for the amount of flour used or does it have something to do with the buttermilk in it? the cake tasted awesome but I need some more tips…thanks
Hi Linda, I am sorry you had this problem. You did have less flour than called because of the sifting. My first thought is, did you lengthen the baking time since you were baking in 3 inch deep pans? The baking time was based on 2 inch deep pans. Under baking is most often the cause of cakes sinking in the center. Also, make sure that your oven is pre- heated. Checking the center of a cake with a toothpick too early can also cause the cake to sink in the center. You are correct, I did use more baking powder because of the buttermilk. Hope this helps.
Hi Ruth, You can use all purpose flour to make cake flour. This is the formula……for each cup of cake flour, remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. So for this recipe you will measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to incorporate and you are all set with cake flour.
Thanks so much for the info on cake flour. Never knew this. I love learning new things regarding baking. Will try it.
Ruthie
Hi Huguette, A 9 x 13 two layer cake should feed 45 people a party serving of cake. On the homepage of mycakeschool there is a Member Resource Heading. If you click on Helpful Links, you will find a Wilton chart giving serving amounts. Here is a link to our Classic Chocolate Cake (a scratch recipe) https://www.mycakeschool.com/recipes/classic-chocolate-cakescratch-recipe/. If you want to use cake mix, this is our Chocolate Sour Cream Cake that we like very much https://www.mycakeschool.com/recipes/classic-chocolate-cakescratch-recipe/. We love both of these recipes. Good luck with your party!
Just adding my 2 cents in regarding the cake that fell in the middle and for all of us as well- make sure your oven is the temperature you want it to be by using a oven thermometer. Our ovens can be running too hot or too low and that can affect our baking outcome.
Hi Ellen, You are so right, thank you for your post.
This sounds great! Would I be able to use this for a marble cake recipe as well (by adding cocoa to a cup or so of batter)? Thanks so much for all your delicious and beautiful cakes!
Hi BeBe and Melissa. Looking forward to trying your new white scratch cake. Currently my favorite white cake is similar to your white almond sour cream. I like the density and flavor, and haven’t had luck with white scratch cakes so I continue with my recipe. Will your new scratch white cake be on the denser side (crumb) or is it “fluffy”? Hope my question makes sense. Thank you.
I was wondering can you use Pasteurized egg whites ?
hey there, should I want to do cupcakes, what temp and for how long should I bake them for? :)
Hi Rachael, For cupcakes, bake at 350 degrees, 20 to 25 minutes. When a toothpick comes out clean or with just a few crumb attached they are done. Remove from the pan onto a cooling rack as soon as they are out of the oven.
Hi Dianne, Yes, you can make a marble cake using this recipe.
Paula M, I would say this recipe is more dense than fluffy.
Miranda, You could use pasteurized egg whites.
Made this cake last night for a bible study class(actually made cupcakes) People absolutely RAVED about them. Thanks for sharing these recipes . I love the reverse creaming method and I also really think the combination of butter AND oil make the best and moistest cakes!!
Hi Anniejoe, Thank you so much for your review of the cake. We’re so happy you like it!!
So, my cake only rose to 1 1/4″ for an 8″ pan. It only filled it half way not 3/4. I do sift my flour, but I weigh my ingredients and have the bowl on the scale and sift into it.Just to reassure myself it weighs the same before and after sifting, as it should. So…I need taller layers. I’m guessing I need to double my recipe. I also bake at 300. My 6″ cakes came out beautiful but I was able to fill the pans higher.
Your layers should have risen more than than. Possibly the butter was not blended well enough with the dry ingredients or after adding 1/2 of the wet ingredients it was not beaten for 1 1/2 minutes. During that beating, the batter will increase in volume and become fluffy. Do you think you had 6 cups of batter?
Hi,can you use 5 whole eggs in this recipe instead of just the whites,will this change how the cake comes out? Can this be used as a vanilla cake?
Hi Charlene, Using whole eggs will give you a yellow cake because of the egg yolks. If you want you cake to look white you would need to use the egg whites. If you need a vanilla cake, you could use the White Almond Sour Cream (a scratch recipe) and leave out the almond flavoring and you would have a vanilla cake. Here is a link to that recipe, https://www.mycakeschool.com/recipes/almond-scratch-recipe/. You could also use the White Almond Sour Cream (doctored cake recipe), if you are OK with using a cake mix.
Hi this cake looks amazing! I am going to make it for my sisters birthday. What is the recipe for the frosting on the cake, it looks incredible! And will the frosting do good in the summer weather?
I made this white cake recipe and all I can say is wow absolutely love the way it came out. so soft and no dome this is a keeper.
I did use pasturize egg whites and it turned out perfect. thank you for this wonderful yummy recipe.
Hi Linda, So happy you like the recipe! Thank you for posting your thoughts!
Hello! Thank you for the recipe. I have a question. Is the amount of baking powder correct? 1 tablespoon and 1 teaspoon? It seems to me a little bit too much. I made the cake and suddenly during baking it sunk in the middle.
Thank you very much in advance.
Do you still have the old scratch version available?
Hi Tammy- I’ve just added a link to the older white cake recipe that used to appear on our site–it can be found just above the final photo– or you can click this link: https://www.mycakeschool.com/images/2016/06/White-Cake-Recipe-.pdf
@Anastasia, yes that is correct. I’m sorry that you had trouble with sinking, I’m not sure why that happened. However, if you are new to the Reverse Creaming Method of mixing, which this recipe uses, you may want to check out our video which I’ve linked just above the recipe in red. I hope this helps!
Hello Melissa and BeBe, I am making my firs wedding cake using this recipe. Can you tell me how do I figure out how much to make for a 12″ 10″ & a 6″ round?
Can I use whole milk in place of the buttermilk to make this cake? I know that I can make buttermilk by using lemon juice but I’m really just curious if this cake can be made with whole milk only rather than buttermilk? Will it change the taste, texture, the way it rises or will it be fine?
Hi Crystal, Yes, you can use whole milk but I would decrease the baking powder to 2 1/2 teaspoon. The recipe now has 1 tablespoon plus 1 teaspoon to off set the acidity of the buttermilk.
Hi . Delicious looking cake. I noticed there was no baking soda in this cake, but there was buttermilk. Will this mess with the consistency of the cake? Just wondering. Thanks!
Made this cake for a friends Babyshower. I received so many compliments on it. A couple people said it tasted like a wedding cake and I’ll take that as a compliment because I love wedding cakes! Found my go to vanilla cake recipe. Thank you Melissa for sharing.
@Wendi- Thanks so much for your feedback, we’re so happy to hear that you liked it! xoxo
Hi Melissa and Bebe
Is this tecipe is but free ?
If not , could you pls share the recipe that nut free
Thanks
I meant nut free :)
Hi Rostaty, This white cake recipe is nut free.
Thank you BeBe
I’m using this recipe for an 8″ and 6″ tiered cake. Would I be ok with 2 layers each for the tiers or need 3 each?
How many recipes would you need for an 12×18 sheet cake pan?
Hi Casie, It will be fine for your tiers to be 2 layers each.
Hi Jana, Here is a link to the Wilton Serving Chart, http://www.wilton.com/cms-baking-serving-guide.html. If you should need to refer to it in the future it is found in Member Resources on the homepage, click on Helpful Links. Wilton gives the amounts as 16 cups for a 12 x 18 pan and 11 cups for a 11 x 15 pan, this recipe makes 6 cups batter. Be sure to use rose nails to help distribute heat to the center of the cake, probably 3 of them.
I tried this recipe, and the taste was good but did not rise at all. what did I do wrong?
Hi Raquel, I am sorry your cake did not rise. First check your baking powder to make sure it is not out of date. This recipe uses the reverse creaming method and technique is important. The pieces of butter must be mixed with the dry ingredients until it looks like coarse sand. If you pinch some of this mixture between your fingers it will stick together. Next, it is important that when adding 1/2 of the liquid mixture it should be done SLOWLY on low speed, then speed increased to medium. I think you will have success with the recipe if you will give it another try.
This recipe sounds wonderful! I love almond flavored cakes…could I substitute some of the vanilla extract for almond? If so, should I do half and half? I made the white almond sour cream scratch cake from this site and it turned out great but this recipe has it all with the buttermilk, oil and butter. Seems like it would yield a super moist cake and wanted to give it a try! Thanks!
Hi Jennifer, Yes, you can change the amount of flavoring. I would do 1 tsp. vanilla and 1 tsp almond extract. Hope you like the recipe.
Is this recipe good for cupcakes??
Hi Tonya, Yes, this recipe will work for cupcakes, as with other “scratch” recipes on the site the cupcakes will bake rather level with only a slight dome. Are you familiar with using the Reverse Creaming Method? If not, you might want to watch Melissa video. There is a link to that video in the recipe description.
Can I use presto cake flour for this recipe
HI Vivian, I am not familiar with Presto Cake Flour. I did a google search and it does sound similar to cake flour except that it is self- rising (has baking powder included). As I read further their website says to add an additional 1/2 teaspoon baking powder plus 1/4 teaspoon salt for each cup of Presto cake flour used. That is surprising since it already contains baking powder. So I would suggest leaving out the baking powder in our recipe, if you want to use Presto. Let me know how it goes.
Thanks, I let you know
My all cake pan is 3 inch tall I can use because I looking for recipe I not need to put syrop to get cake very moisture
Hi Vivian, We bake in 2 inch deep pans. Since you are using 3 inch deep pans, I think you will need to bake at 350 degrees for 55 to 60 minutes, filling the pan 1/2 full with 5 cups of batter.
Hi Melissa!
Does this make enough batter to fill three 6×2 pans?
Can I use my own buttermilk (1 tbsp. Vinegar + milk = 1 c buttermilk) or do I have to buy buttermilk from the store?
Thanks,
Hi Daphne, Yes, use 2cups of batter in each pan. Bake at 350 degrees for 25 -30 minutes. You can use make your own buttermilk for the recipe. Are you familiar with the Reverse Creaming Method, if not Melissa has a video you might like to watch. There is a link to the video below the picture of the cake.
Hi, I want to make a cake in the mug can i do it in the conventional oven?
Please wats the rexipe for the frosting. It looks so good
Hi Missy, I think we used the Classic Vanilla Buttercream recipe, https://www.mycakeschool.com/recipes/classic-vanilla-buttercream/
hi bakers the cake looks great! I have just baked it but the texture was nothing like yours ;-( and it came out yellow. do you have any idea why? the taste was very nice! can I use less sugar?
I just love your cakes!
Hi Lia, Some brands of butter are more yellow than others, so that possibly was the cause. If you did not change the amount of any ingredients I am not sure why the texture would be different. Technique is important for the Reverse Creaming Method, this is a link if you would like to see Melissa’s video on reverse creaming: https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/#comments.
If you like you could experiment with reducing the sugar a bit but sugar is important in baking cakes because it affects the texture. Sugar creates moisture and tenderness in the cake. Reducing the sugar could give you a less moist cake that will dry out quickly.
I just noticed I asked the above question on the wrong cake;) I meant it for the scratch WASC recipe!
BUT…I made THIS white cake this weekend and it was wonderful! Velvety and moist and just plain delicious!
I have made this cake several times now. It is moist, does not dome, and tastes great. Thanks so much.
Thank you Dene & Deborah!! So happy that you like the recipe! xo
I was wondering if I can add sprinkles to this white cake recipe to make a funfetti cake? Thanks!
Hi Natalie, Yes, adding sprinkles would be fine.
Thanks for this recipe! I have been using Rose Levy’s butter cake for my non-chocolate go to, but this one is yummy and is also whiter. I’m using it for a baby shower cake and I think they are going to love it! I did have to bake mine a bit longer, but that isn’t a problem for me. Thanks again! I look forward to trying more recipes soon!
I would like to make this cake but I only own 8″ and 9″ round cake pans. I want to make either a 3 or 4 layer cake. If I wanted to make a 3 layer 8″ cake, would this recipe make enough batter? Would I need to double or triple the recipe? What about 4 layer 8″ cake? Would I need to double or triple the recipe to make a 3 layer 9″ cake? What about a 4 layer 9″ cake?
The 9″ cake pans are about 1″ deep. My 8″ cake pan is adjustable and can make a 2″ cake layer or a 3″ layer.
When I use the 8″ pan, I plan on making (2) 3in deep layers, do I need to double the recipe to be able to make (2) 3in deep layers?
Thanks, JoAnna
Hi JoAnna, This recipe makes 6 cups of batter. For your 8 inch pans that are 2 inches deep you will need 3 cups batter per pan. You could double the recipe for 4 layers. Are you able to bake 4 layers at one time in your oven? Scratch cake batter does not hold very well, it is best to use it immediately after it is made. Holding the batter while 2 layers are baking often results in the next two layer not rising as high as the first layers. Nine inch pans will need 5 to 5 1/2 cups of batter. I also would suggest using 2 inch pans rather than 3 inch pans. Here is a link to a chart with cake pan size and batter amounts, http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I know this is EXTREMELY WEIRD! And people will think I’m nuts. I’m finding that 1 tsp vinegar makes a cake so tender and moist such as in red velvet cakes. I wonder what would happen if we added one teaspoon of vinegar to this cake. I usually make my own buttermilk by adding white vinegar to whole milk anyway. So I could add another teaspoon. So…what you think??
Hi Robin, Good question……I haven’t tried this so I don’t know for sure. I think the thought behind the vinegar is that it reacts with the baking powder/baking soda adding more tiny air bubbles into the cake batter giving you a more tender cake. Let us know what you find if you give it a try.
Thank you BeBe. I am going to try it and I’ll be sure to let you know how it comes out! Thanks for your time!
Can I cover this cake with fondant?
Hi Lysa, Yes, you can cover with fondant.
I made your chocolate chip cake today and it was moist and yummy. I love choc chip cookies! For a party however, I think I want to make more of a white or vanilla cake with choc chips in it and use white icing on the top (may do the sides with chocolate). I wondered if I should use white sugar in place of brown in the choc chip cake recipe (because I liked how it came out, but my guests may prefer something more “vanilla” .) Could I put choc chips in this white cake or is it too thin of a batter? Also, I see this makes 6 cups of batter and the chart suggests 10 cups for a 9 x13, so I should use 1.5 recipes….correct? This white cake recipe is certainly heart healthier due to the lack of egg yolks! ALSO, what about using 50/50 brown and white sugar in the choc chip cake recipe if all white won’t work?
Hi Cindy, I’m so happy you like the chocolate chip cake! If you would like more of a white or vanilla cake you could use our White Cake, White Almond Sour Cream (WASC), just leave out the almond extract and you will have a vanilla cake. Also the Yellow cake would be good with chocolate chips. I would use the mini chocolate chips as they are less likely to sink. The batter in these recipes are rather thick so I do not think you will have a problem. If you take the brown sugar out of the Chocolate Chip recipe you will change the flavor and texture of the cake. Brown sugar has molasses in it giving the cake a different flavor. It might be ok but we have not tried doing that so I can’t say for sure what the outcome would be. Using the recipes in a 9 x 13 pan, I would double the recipe rather 1.5 recipes. There will only be a small amount extra that could be used to make a few cupcakes.
Hello, could you tell me what the difference would be between this white cake recipe and the WASC scratch recipe? I’ve made the WASC recipe many times to great success but wondering what the difference is between the two recipes in terms of flavor and texture. I’m trying to make a funfetti cake – would it bake okay if i put in a cup of sprinkles to either recipe? Thank you!
Hi Prisca, I really love both recipes. This recipe has a lighter flavor and color since only the egg whites are used in the recipe. I would say that the White Almond Sour Cream cake is slightly denser and richer because it calls for the whole eggs & sour cream. –I think that either would work for a funfetti cake!
Hi there
Will this recipework of the egg whites are whisked for a lighter texture?
Hi Sarah, we have not made this recipe with whipped egg whites, let us know what you think if you use that method.
Hi, I am glad to have found this site! I just have one question to ask…. What brand of Cake flour do you use? Thank you so much!
Hi Pam, We are happy to have you on the site. We use Swans Down cake flour but you should have success with other brands also. If needed you can make a cake flour substitution………..for each cup of all purpose flour (plain in the UK) remove 2 Tablespoons of the all purpose flour and replace with 2 Tablespoons of cornstarch, whisk to blend.
Hi, I am making a cake for my neice’s birthday and am thinking of this cake. I want it to be really moist (my husband has never thought any cake was), so I’m thinking of freezing cake after baking. I have never done this before and was hoping you could tell me how you do it? My concern is the cake sticking to the plastic wrap or something. I don’t want to freeze them entirely just long enough to cool and then decorate. Thanks!
Hi Courtney, This is the process for freezing your cake layers. After the cake layers are baked, let them cool in the pan 5 to 10 minutes. Then turn them out onto a cake board circle ( covering the cake board in aluminum foil will allow you to be able to use again). When the layers have cooled another 5 or 10 minutes but are still very warm, wrap in plastic wrap. Wrap the layers individually, I use 2 layers of plastic wrap. You will need to freeze a minimum of 2 hours. If you are freezing for more than a day, you should also wrap the cake layers in aluminum foil in addition to the plastic wrap. If you are frosting your cake with a crusting buttercream, you can do a crumb coat while the cake is partially frozen, but if you are planning to use the Viva towel method of smoothing the buttercream, the cake must be at room temperature before applying the final coat of buttercream or it will take the buttercream forever to crust. Let me know if you have other questions.
Sorry but one more question! I’m wanting to split each cake layer to put frosting between and end up with four layers out of two cakes. Will this hold up to split them or will it fall apart?
Hi Courtney, Yes, it will be fine to split these cake layers. You might have problems splitting a warm cake so let it cool completely before splitting. If you have frozen your cake layers, let them thaw almost completely, then split.
I would like to make this cake using a 10×15 cake pan, will it would and how many batches will it take?
Hi Carol, you will need 11 cups of batter for a 11×15 pan (slightly less for a 10×15 pan). This recipe makes 6 cups of batter so you will need to double the recipe.
With using buttermilk doesn’t one need to use baking soda to even out the acidity? 1/2 tsp of baking soda for every cup of butter milk so i thought. This will be fine without the use of baking soda?
Hi, I have tried this recipe and came out perfect and fingerlicious yummy.
Now I want to make this cake for an egg allergic. Can I use aquafaba instead of egg whites.
Hi Tisha, I’m happy you like the recipe. I am sorry but I don’t have an answer for using aquafaba instead of egg whites. We have never tried that. If you give it a try, I would love to know the result.
Hello, if I wanted lemon flavor do I use 2 tsp lemon extract instead of the vanilla?
Hi Vanessa, Yes, you can do that. In addition, you could also add the zest of a lemon for additional lemon flavor. It is best to zest the lemon using a microplane.
Hi! I am going to make this delicious looking cake for the 4th of July, but I’m going to section out the batter and use food coloring for part of it to be blue and part of it to be red. I was going to bake it in a bundt pan. Would the time need to be adjusted?
Thanks so much!
Hi Christa, Great idea! Times vary for bundt cakes due to density of the cake batter. The batter is not very dense so I think 35 to 40 minutes at 350 degrees. I would check it at 30 minutes. It is done when it just begins to pull away from the sides of the pan and a tooth pick inserted in the center comes out clean.
Is it okay to use whole eggs with this recipe?
I was curious, in making the cupcakes I’m noticing them falling mid-bake after looking so light and fluffy. No opened doors or anything. Is that what the batter typically does and is not tall?
I run a part time bakery, most everything I bake is from scratch. I haven’t found a white cake recipe that I’m completely satisfied with. Most of them are good as a Polk cake but not as good as a frosted slice. I’ve decided to try this one today. I have tripled the batch which fills a half sheet cake pan perfectly. I will post a follow up soon with the outcome.
Hi Sandy, I’m happy you are giving the recipe a try! I look forward to your thoughts on the cake. We have never tripled the recipe so it will be good to know if that works well.
Would you guys consider posting a this recipe and would fill 3-8″ and 3-9″ round cake pans, i have request for 3 layered cakes a lot, but hate wasting batter.
Thanks Guys!! For All the great recipes and tutorials.
Can I use whole milk instead of butter milk
Sandy’s follow-up post, I’m waiting for you?????
Yes, you can use whole milk.
I have tried a number white cake recipes over the years and they all left me asking the same question…why bother? That is, until now. Fantastic recipe! The method used was very easy and my cake was so tender and moist. I think the use of oil and buttermilk makes a huge difference. None of the other white cakes I’ve made use oil or buttermilk and the always turn out too dry and crumbly. I like a little almond flavor in my white cake, so I used 1 & 3/4 tsp vanilla and 1/4 tsp almond. Delicious!
Hi Carol, I can see how that would be helpful, I’ll try to work on that for you.
Hi Rebekah, Wonderful!! We are thrilled that you like the recipe! Thank you so much for posting your review and the addition of almond does sound good!
Hello, I was trying to bake this recipe but something I made wrong because at 325F was for an hour and when I came out of the pan the bread is sticky in the pan, please could you help me with any tip I grease the pan with shortening and flour, the recipe is so delicious!!
I forgot say that I always use my oven at 350F. Thanks
Hi Alma, I am sorry that you had a problem. Your cake should definitely have been done and not sticky before 1 hour of baking. Are you baking in two 8 inch pans that are 2 inches deep? You might need to buy an oven thermometer to check if your oven is heating to the correct temperature. You can bake this recipe at 350 degrees, check for the cake to be done at 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done.
I love baking and I would like to say I’m experienced in Pinterest {scratch} recipes. My mother’s favorite cake is white w/ chocolate buttercream so, for her birthday, I stumbled upon this recipe and decided to give it a try. Sadly, the baking process to a horrid turn and the cakes decided to bubble over the 8″ round pans and made a mess. I reread directions but could not find my mistake. I carefully redid the process (starting over obviously) and was careful to watch thicknesses, descriptions, measurements, etc. In hopes that another curious baker will attempt this I would like to give a little advice: The second time around I didn’t use all of the egg white mixture and I added two more tablespoons of softened butter to the crumble mix. I also used two 9″ round pans to prevent overflow.
Hi BeBe,
I divided the batter in two 6″x 2″ and one 8″x3″ because I needed a small cake for test I fill the 6″ with less of two cup (464g) I tried two times, and the second time I increase the temperature to 350F when have 35 minutes and do not done and after 25 minute was done, tomorrow I will try again but with cupcake and I will try at 350F with the tip from Melissa and I let you know how it works. Thank you for your help!!
I hope all goes well.
I did it!! with the oven to 350F and 1/4 cup less the white batter and I used the butter with exactly 6 minutes out of the fridge, the time of cooking was 35 minutes and the white cake is so delicious!!! Thank you!
Hi Alma, Wonderful!! Thank you for letting us know. We are so happy that you like the cake!
Hi, thank you for sharing your recipes. But I have a question, you call this cake a white cake, can I may be call it a vanilla cake?
It sounds very interesting and would love to try it!!
If it isn’t a vanilla cake, do you maybe have a vanilla cake recipe I can try out? Enough for three 8 inch pans?
Hi, I was wondering how many recipes do you suggest I make if I want to bake 2-10×2 and 2-8×2. I am doing a two tiered baby shower cake and I really love this recipe. So far, I have only used this recipe for the pan size specified In the recipe and cupcakes. Thank you so much!!!
I am sorry. I commented on the wrong cake. The cake I am referencing to is the White Almond Sour Cream cake. I will put my question there. Sorry!!!
Hi Bebe,
I am making a 3-tier wedding cake and I’d like to know if I can use this recipe? And what other recipe can I use for wedding cakes?
Thank you so much
Enza
Hi Enze, Yes, with the proper support the cake layers will hold up fine for a tiered wedding cake. Most of our recipes will hold up for making a tiered cake, as long dowels (bubble tea straws or wooden dowels) are used to support the upper tiers. If a recipe is very soft, Melissa will post that information in the description of the cake.
Thank you so much Bebe!!?
I have another question?
The top tier of the cake is red velvet with cream cheese filling & this is the tier the couple will take home & the intention is to freeze it & celebrate next year on their anniversary! Can the red velvet with cream cheese filling be frozen for a year?
Thank you
Enza?
Hi Enza, A year is a long time. I think the cream cheese will be ok but not at its peak of flavor. The wedding couple will not expect perfection after that length of time. Tell them to triple wrap the cake in plastic wrap and then wrap in aluminum foil. It is best to use full fat cream cheese when making frosting.
Thank you Bebe! I’ll let them know! ?
Hi!
I had such a disaster this weekend. I wanted to use this wonderful cake recipe for my dear friends wedding cake. I had practiced it at my sisters house and it turned out wonderful. Best white wedding cake I have made! I don’t know what went wrong though. It would rise great but no matter what I did it always fell in the middle. I mean like really fell. To the point I couldn’t even save the cake. Made it six times and every time it fell. (Tried different ovens, ect.) I loved the cake and have tried many of your recipes and they turn out perfect every time. I know I’m higher in elevation than my sister. Could that be it? I’m being stubborn and want the cake to work. I ended up using box mixes, broke my heart! I’m over 7000 ft in elevation of that makes a difference. I haven’t made any adjustments for the other recipes though. I would love to hear your words of wisdom. Thanks!!
This cake was perfect! So light and I love that it is white!!! It was super easy to scrape off the brown top too and it baked flat. Thanks!
Wonderful!! So happy that you like it, thank you for giving it a try!
Hi Aletha, I am very sorry that this recipe did not work for you. I am sure that was so frustrating. I do think elevation is the most likely cause. At 7000 ft. you are very high, I am surprised that our other recipes turned out ok. This recipe uses only egg whites so possibly that is a factor. We have never experienced baking at a high altitude so I don’t have first hand experience. Here is a link to a chart with information from King Arthur Flour that could be helpful, http://www.kingarthurflour.com/learn/high-altitude-baking.html. Also, if you will google, craftsy for high altitude baking, I think they have posted some free information on this topic. Good luck to you, let us know how it goes.
Thanks for getting back to me. I really wonder if it is the altitude as well. Isn’t that so crazy it makes that big of a difference?? Lol! I will take some time and read the info on the link you suggested. Thanks for your wonderful site! My little boys always want to look at the “cake lady’s pictures” and pick a new cake to make with their mom. We have had so much fun together. My four year old knows the difference between the”flour” way and “sugar” way of making cakes. Thanks for all you do!!
I LOVE this white cake. Thanks for the recipe. I made quite a few batches last week for all of my cake orders. One thing I noticed was that the cakes where I used real egg whites (cracking and separating) baked better than the cakes where I used liquid egg whites. Those cakes sunk a bit in the middle. Have you found that to happen? I didn’t think it would be a difference, but it was. It wasn’t so much that I couldn’t use it as I just trimmed the cakes to make them even. Thanks! Making this cake with your lemon curd for this week.
Hi Natalie, I don’t think I have ever used liquid egg whites with this recipe. Like you, I did not think it would make a difference. I’m glad you let us know your results after using liquid whites. Thanks so much for making your post.
Hi Melissa, I just did half recipe and the cake gone really bad, it never cooked, was raw all the time and I don’t know what really went wrong. I thought it was because the temperature, so I did it again I was very careful and it went wrong for the 2nd time, was it because I just made a half? Or what do you think? I really liked the smell And I’m sure is delicious.
Hi Ana, I am sorry you had this problem. If the cake batter stayed raw and never baked, it must be that the temperature of your oven is too low. You will need to buy an oven thermometer to make sure that the oven temperature is reaching the 325 degrees you have it set to for this recipe. Oven thermometers are not very expensive, you can order one online or they are often sold in grocery stores or Target.
can the white cake be prepared using the conventional mixing method to achieve fluffy cupcakes? thanks!
I used this recipe to make this cake for my family yesterday. It was simple amazing. Everyone loved it.
Did you use conventional mixing method or reverse mixing method? I was wondering if conventional method method can be used. Thanks!
I used the reverse method, it was my first time trying this method. Thanks
Hi Sineta, Thank you for your nice post. I’m happy you like the recipe!!
Hi Ford, I have only used the reverse creaming with this recipe, but I think it would be fine to use the conventional mixing method. I will post the recipe using that method in just a few minutes.
Hi Ford, Hope you like the recipe.
White Cake – Conventional Mixing Method
10 Tablespoons (1stick + 2 Tablespoons) (141g) unsalted butter, slightly softened
1 3/4 cup (350g) sugar
2 teaspoons (8g) vanilla
1/3 cup (78g) vegetable oil
2 1/2 cups (285g) cake flour
1 Tablespoon plus 1 teaspoon (19g) baking powder
1 teaspoon (6g) salt
5 egg whites
1 cup (242g) buttermilk
Preheat the oven to 325 degrees
Grease and flour two 8 x 2 inch round cake pans
In a separate bowl add the flour, baking powder, and salt. Whisk at least 30 seconds to blend. Set Aside.
In another bowl, add the egg whites and buttermilk. Blend together with a fork to combine. Set Aside.
In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth
Add the sugar and mix on medium speed 3 to 5 minutes until light and fluffy. Add the oil and vanilla and blend.
Alternately add the flour mixture and buttermilk mixture beginning and ending with the flour mixture ( 3 additions of dry and 2 of wet ingredients). Mix after each addition until just blended in. Do not mix above medium speed or over mix.
Pour into the 2 prepared cake pans. Bake at 325 degrees for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a crumbs attached. Cool in pans about 10 minutes then turn out.
Thanks BeBe! I feel more comfortable with the conventional method and tend to have problems with reverse mixing so I appreciate you submitting this version! I will post results after I make cupcakes on next week. Thanks a bunch!!
Hello BeBe. I am going to be making a 12x18x2 sheet cake tonight for my daughter’s baby shower. The Wilton website says this takes 16 cups or 4 boxes of cake mix. I don’t know if I should trust that as different recipes have variations in batter thickness, and cake mixes come in different amounts depending on brands. I want to make your recipe for the white cake from scratch. I have 3 questions, does it make any difference if you use homemade or store brand cake flour? Your recipe states it makes 6 cups of batter if I triple it should I still measure out only 16 cups (I know there will be leftover)? I plan on making the oven temperature 325*, how long would you say this should be baked on a middle rack?
Thank you for any help you can give me,
Elizabeth
Hi Elizabeth, I have used the homemade substitute for cake flour with good results, but we always have cake flour on hand so that is what we use 99% of the time. We also have had members give good feedback on the substitute. I would use not more than the 16 cups that Wilton recommends for the 12 x 18 sheet pan. I would use Wilton’s recommendation for baking at 325 degrees for 55 to 60 minutes. I would check at 45 minutes just to make sure it is not getting too brown on top, if it is you can cover loosely with aluminum foil. It is also a good idea to use two or three inverted rose nails in the pan for more even baking. I have never tripled this recipe but I assume it would be fine to do so. Here is another cake Batter Chart that I sometimes use ….just to compare with Wilton’s…
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
How do you adjust for high altitude. I live in AZ.
Valerie- it took me quite a few tries, but I finally got the recipe to work for my altitude. I live at ~7,000ft. There are just a few adjustments you have to make. It turns out yummy!! You’re welcome to email me and I could send the recipe adjustments to you if you would like: dasie_760@yahoo.com ☺️
Hi Valerie, We have no experience with high altitude baking so I can only give you a link for possible adjustments to the recipe.
https://www.craftsy.com/blog/2014/02/how-to-bake-at-high-altitude/
Thank you, Aletha, for posting and offering to help with first hand experience!!
Can this recipe be made using whole eggs?
The best white cake recipe…
I made this recipe last night. It is truly delicious.
Just one question. The cake itself was a little ‘too wet/moist’ when you added the buttercream layer, (without the buttercream – it’s perfect).
Do you I reduce the oil or the buttermilk in the recipe to correct this?
Hi Ritu, I happy you like the cake. You could reduce the oil a bit. Could the problem be that your buttercream is too wet and soft that it is causing the cake to be too moist? The cake should be completely cool before the buttercream is added. Using margarine instead of butter can make buttercream too soft, and also not adding enough powdered sugar.
Hi
I think you’re right. The buttercream was a little soft. I’ll try the recipe again with less oil and let you know how I get on.
Thanks so much for the recipes and tips :)
Have you ever baked your White Cake From Scratch recipe in a 9 x 13 pan? Thank you in advance!
Hi Robyn, We have not baked this recipe in a 9×13 pan. I like to have at least 7 cups of batter for this size sheet cake and this recipe has only 6 cups batter. With a smaller pan it would be fine as a sheet cake.
Hi I heard you say sour cream in the tutorial
But recipe calls for buttermilk.
Just wondering
Thanks janell
Hi Janell, In the video Melissa is demonstrating the reverse creaming with the White Almond Sour Cream recipe. This recipe is the White Cake recipe and it does use buttermilk. I can see how that would be confusing with the video posted under the White Cake recipe.
Hi, I love the flavor but my white cake sunk when I opened the oven to test them. How do i prevent this from happening? do i need to add baking soda?
thanks
Hi Beth, I am sorry you had this problem. It sound like you may have opened the door too early, it is best to open the door to test only 5 minutes before the stated baking time. You can adjust the leavening ……1/4 teaspoon baking soda is equal to 1 teaspoon baking powder so the recipe would read 1 Tablespoon baking powder plus 1/4 baking soda. Also, it could be possible that your oven is not heating to the, temperature you set so it would be a good idea to check this with an oven thermometer. Most grocery stores carry them as well as Target or ordered on Amazon. I hope the layers only sank slightly and you will be able to add extra buttercream to the sunken area and complete your cake.
I love this recipe & have made it many times with delicious results! I need to make some 3D cakes & would like to know if you think this recipe would be good for sculpting/carving?
Hi Carol, We are thrilled that you like this recipe. I think you could use it for carving if the design is not too involved with weight issues, such as a topsy turvy cake. We get best results when carving when the cake is partially frozen. Hope all goes smoothly.
Thanks so much. I will be carving a dolphin!
What could be used to substitute cake flour? Thank you!
Hi BeBe! Looks great and I can’t wait to try it out. Can I use sour cream in place of the buttermilk? Also wondering if I can swap some whole eggs for the whites as I usually prefer the flavor of the yolks in my cakes. With that being said, do you find a compromise in taste using just whites to make the cake white-white? Or is it still a really good, rich flavor without the yolks? Thanks so much for sharing!
Kristel
Hi Kristel, You can use sour cream in place of the buttermilk. Two eggs whites equal 1 whole egg, so I think you could swap a whole egg for 2 whites with no problem. Using only egg whites gives your cake a whiter look. We don’t find it to be a compromise in taste using just whites, just different. A white cake is has a milder and sweeter taste and is a bit more delicate.
Hi Stephanie, If you only have all purpose (plain in the UK) flour, this is how you can make cake flour: For each cup of flour, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe there are 2 1/2 cups flour so you would measure out 2 1/2 cups of all purpose flour, remove 5 Tablespoons of the flour and replace with 5 Tablespoons cornstarch. Whisk as least 30 seconds to blend
Would you be able to tell me why sometimes when I make this as cupcakes, the paper would pull off the cake? But sometimes they are ok.
Love this recipe by the way.
Thank you.
Hi Novi, I’m sorry that happened. We have found that cupcakes stored in an airtight container can sometimes cause the papers to pull away. Some brands of cupcake liners pull away more easily than others, but if you are using the papers you always use, that is not an issue.
Thank you for your reply Bebe.
How would you store the cupcakes then if you are not frosting them right away? Or to freeze them?
Hi Novi, If we are not freezing the cupcakes right away, we allow to cool and place on a cake board (or whatever you choose) cover with plastic wrap, then wrap with aluminum foil. Double wrap with plastic wrap if you are putting in a food storage bag. It is important to keep airtight. When you are ready to decorate, remove from the freezer and place on countertop. When condensation forms on the aluminum foil, remove the foil and plastic and allow to thaw. This does not take very long. You can also frost while partially frozen, unless you plan to use the Viva Towel smoothing method. We store in a bakery box until delivery or serving. We don’t recommend storing cupcakes in an airtight container because some bakers have a problem with cupcake papers pulling away. If you know that you do not have this problem with your recipe, it is fine to store in an airtight container. The frosting on the cupcakes help to seal the cupcakes keeping them fresh and moist. Cupcakes are best eaten with 48 hours of baking if you are not freezing them. If we bake one day to decorate the next day, we place in a container and cover the top of the container with plastic wrap, leaving a corner slightly open, (plastic wrap is not touching cupcakes). Our preference is to never freeze frosted cupcakes.
Thank you very much for your reply and the information. I made this cake again a couple days ago (as cupcakes). They were fine.. the liner didn’t come off. I did fill them fuller this time. But I didn’t put them in airtight container like before because I frosted them right away (after cool off of course ?).
I will remember next time how to store these if I make them ahead of time.
Thank you again for help.
Has anyone tried to make cupcakes using this recipe!? Curious to how they came out and baking time!? Thanks!!!
Hi Christie, We have made cupcakes with this recipe and they turned out fine. They bake with a low dome. Bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
I just made this cake . It sunk. I doubled the recipe and baked it in a 11×15 inch pan. 325. I think the pan was maybe to full. Any ideas?
Hi Tammy, I am sorry your cake sank. Doubling the recipe would have given you 12 cups batter. For a 11×15 pan the batter amount is 11 1/2 cups, baked at 325 degrees for 50 – 55 minutes. You only had 1/2 cup over. The most likely cause of sinking is under baking. Did it mostly sink in the center? Another possibility is that your oven is not heating to the temperature you set. You might want to buy an oven thermometer to check this out. Below is a link to the Wilton Batter Amounts and Serving Chart, you might find it helpful.
https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi Melissa and BeBe- I have baked sooooo many white/vanilla cakes that I just cannot recall if I have tried this recipe. Wondering, as I like tall cakes, is this recipe ok to double? That would make 12 cups which would make a lot of cake!!! I really like to have at least 3 6″ layers, maybe 4, and at least 3 8″ layers. Hoping each layer rises at least 1 1/4-1 1/2″ tall. Also, could this be considered a vanilla cake? Often I like to layer chocolate/white, or vanilla, layers. Thanks as always for your replies. :-)
Hi Paula, Yes, you should be able to double this recipe with no problem. We consider this recipe more of a white cake since it has only egg whites. A true white cake would use only whites, clear vanilla and probably all shortening or a combination of shortening and butter to keep the cake as white as possible. We often put 2 cups batter in our 6×2 inch pans for 3 layers, and I think they are probably 1 3/4 inches tall. In two 8×2 inch pans with 3 cups of batter each layer will rise between 1/4 to 1/2 inches tall. This recipe is written in the reverse creaming method, but can be mixed in the conventional method if you prefer that.
Hi! I was wondering, is there a way to make this a lemon cake? I love the texture of this cake and am wondering if I can change the recipe a bit for lemon cake with the same texture?
Please let me know :)
Also this cake is freaking awesome! One of the best white cakes I have EVER had!
Hi Charlotte, You must be reading our minds. I was talking today with Melissa about trying a different version of lemon cake. With this recipe I would add the zest of 1 or 2 lemons (using a microplane). Add 2 teaspoons lemon extract and omit the vanilla. Adding lemon juice does not give us the depth of lemon flavor that we are looking for so that is why I did not add any. Filling and frosting the cake with a lemon cream cheese frosting would be good or using a lemon curd filling would be nice. If you give it a try, let us know what you think. We are so happy you like the white cake recipe.
Can I still use this recipe if I stick with the traditional mixing method? I just can’t seem to get the reverse mixing method down. Everytime I make a cake like that everyone says its too dense for them. I am making a 12×18 Sheet cake today for an event tomorrow. I have tripled the recipe. Its my first big event for my cakes and I am super nervous!
Hi Brita, Yes, you can use the traditional/conventional mixing method with this recipe. I listed the order of ingredients for that method in the comments above on 10-16-17 at 10:25, if you would like to look at that. Best wishes on your big event.
Hi there Bebe…. I have a quick question I hope you can help with- I am going to try and make this cake, and ice it with buttercream (crumb coat first of course)… it is a bit stressful as it is for a friends birthday on Saturday (it is Monday today) but I am over 38 weeks pregnant so baby could come anytime so keen to do it today while all is well.. I was wondering how long the cake, covered in buttercream, would last/stay fresh? And would you suggest I put it in the fridge/freezer once iced?
Any thoughts/advice welcome:)
Thank you again for this website – I absolutely love it – helps me so much with my baking (which I do for fun:)
Hi Lara, It would be best if you could make the cake layers today and freeze them (preferably while still warm). You could make your buttercream in advance and keep refrigerated. On Thursday let the cake come partially to room temperature then crumb coat and frost. If you were planning to smooth your cake using the Viva paper towel method the cake would need to be COMPLETELY at room temperature. If not, it is fine to frost the cake while it is partially frozen. Refrigerate the completed can under a cake cover or chill ( so you won’t mess up the frosting ) then cover loosely with plastic wrap. Let come to room temperature on Saturday before serving. All should go well.
Best wishes,
BeBe
Can you tell me how many cupcakes will this recipe make?
Hi Marie, This recipe makes 6 cups of batter. It will depend on how much batter per cupcake, I usually fill the liners 1/2 to 2/3’s full. You will need approx. 2 1/4 cups batter for 1 dozen cupcakes. You should be able to get 2 1/2 dozen cupcakes.
Thanks so much for answering my question so quickly. This helps a lot!
Hi can you make this rainbow cake add colors thank in advance.
Hi Helen, Yes, this recipe can be used to make a rainbow cake. The recipe only makes 6 cups batter. Are you planning to make 5 layers or 6. Some bakers make 5 layers, red, orange, yellow, green and the 5 layer a blue-violet color. Others bake the blue and violet separately, this gives them 6 cake layers. Five layers would probably work best with this amount of batter. Divide the batter into 5 equal potions and color.
I love this recipe, makes a beautiful batter and great cake. However, when I use it for cupcakes they usually shrink away from the tin edges and sink in the middle. They are delicious, but almost too moist and fluffy to hold their shape. Do you have any suggestions for altering this recipe or recommendation for a different recipe? I have a large wedding coming up and need to find a white cupcake to fill with lemon curd. Thanks so much, love being a member, have learned so much!
Hi Carol, I’m sorry that you are having trouble with the cupcakes sinking. I haven’t had this issue although there is very little to no dome with these as well as most of our scratch recipes. Another recipe that you could try is our White Almond Sour Cream Cake (you can leave out the almond if you’d like). If you are open to doctored cake mix recipes, the one that is called White Cake (doctored box mix) in the recipe section makes a light and fluffy cupcake.
I hope this helps! We do recommend refrigerating cakes with lemon curd filling until within a few hours of serving, not sure what you had in mind. Good luck!
Hello Melissa, I baked your “Lemon Cake from Scratch” recipe in Houston, Texas recently. It turned out well, was delicious and was enjoyed by all. I am now at my mountain home in Wyoming at about 6500 feet. How can I modify this recipe for the attitude and have a layer cake turn out? I haven’t had good luck baking a two layer cake in the mountains in the past. Your help is appreciated.
Hi Ellen, We live close to sea level so we don’t have first hand experience baking at high altitude. Below is a link to Craftsy’s tips to high altitude baking. I hope you will find it helpful.
https://www.craftsy.com/baking/article/how-to-bake-at-high-altitude/
I’m making half sheet cake can this recipe be doubled
Hi Beverly, I have not doubled this recipe but you should be able to do so with no problems.
Hi Beverly. Could you tell me how thick the 8 inch layers are? Do you think I could get 2x 10 inch cakes out of this? I don’t mind if the layers are a bit thinner… thanks!
Hi Sarah, For one 10×2 inch round pan you will need 6 cups of batter, which is what this recipe has. Double the recipe for two cake layers. The layers would be very thin if you did not double the recipe for a 2 layer cake. I’m not sure how thin would be acceptable to you.
Ellen,
I also am in Wyoming at about 6,800-7,000 feet. It took a lot of trial and error but I used this recipe as a base and have a beautiful white cake recipe now. You’re welcome to email me and I can send it to you or I can try to remember to post it here when I get home. dasie_760@yahoo.com
-aletha?
Thanks Melissa! Perhaps I’ll make one layer and see if it can be sliced into two before I double the recipe. I need 4 layers in the end, but the thought of buying 20 eggs for one cake just kills me :-D
Would this cake be suitable for carving.
I thought I would share my high altitude version of this recipe. I live at about 7,000 ft. In a dry environment. I adapted Melissa’s conventional mixing method recipe with a lot of trial and error and with the help of the king Arthur flour’s website suggestions for those baking at high altitudes. Hope it helps someone ?
325g caster sugar
328g cake flour (I prefer king Arthur flour over softasilk)
6g salt
5g baking powder
6 egg whites
8g vanilla
242g whole milk
102g vegetable oil
141g unsalted butter
14g cake enhancer (sold on King Arthur flour website)
Grease and flour two 8×2 cake tins
Preheat oven to 340 °
Using the exact same ingredients there is a HUGE difference between the conventional mixing method and the reverse creaming method. I find creaming the butter and sugar together first works best for me.
In your mixing bowl add the butter and mix on medium until soft and smooth. Add the sugar and mix until light and fluffy, about 3-5 minutes. Add the oil and vanilla and blend well.
Next you will need two separate bowls. In bowl #1 sift together the flour, salt, baking powder and cake enhancer. In bowl #2 add the egg whites and milk. You will add the flour mixture in three parts and the milk mixture in two. Mix until just combined. Don’t go over medium speed. So it looks something like this:
Flour mix
Milk mix
Flour mix
Milk mix
Flour mix
Do a good scrapping of the bowl and mix one more time until well blended together. You can also do this by hand so you don’t over mix your batter.
Pour into prepared cake pans. Bake at 340° for 35-40 minutes. Let cool 10 minutes and turn out. Let cool another 5-10min and in plastic wrap. I have noticed that my cake pulls away a tiny bit from the sides when it is done.
I have doubled this recipe with good results.
I have covered in fondant and it held up well
I do not think it would hold up to heavy carving
Happy baking everyone!! ?
Hi Aletha, Thank you so much for posting high altitude baking instructions. There is nothing like first hand experience. I’m sure this will be helpful and appreciated.
Hi Donna, I think you could do light carving with this recipe. It is always best to carve while the cake is partially frozen.
Can I use this recipe for a 9×13?
Hi Brittany, This recipe only has 6 cups of batter and most cake batter amount charts suggest 7 cups for a 9×13 pan. I think you would not be happy with the height of the cake. You could make 1 1/2 times the recipe, you would have a small amount leftover. Below are two charts that you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Thank you, thank you, thank you!! I have been searching and baking for the past few years to find a scratch vanilla cake with this crumb and flavor. Its perfect. I also added a smidgen of almond extract and it was amazing! This will be my go to for all my vanilla cakes!
Hi Jen, We’re so happy that you like the recipe. Thank you so much for your nice comments and review of this cake.
Hi.
This is the best white cake recipe I’ve ever made and I’ve tried at least 10 different recipes. It’s delicious, and doesn’t have the cornbread/ cooked sugar taste that most of the others have. It’s great!
I’d like some advice about the texture. My cake is more spongy and fluffy, but I’m trying to replicate a publix cake which has a very uniform crumb yet very soft. I know they use their own mix, and none of the wasc variations I’ve done have come close. Does anyone know how to get closer to that texture? More creamy than chewy, with a uniform, small crumb.
Hi, I need to make this in a half sheet size. How many cups of batter and what temperature and baking time would I do? Thank you.
Hi Melanie, This recipe makes 6 cups batter. If your pan is 11 x 15 you will need 11 cups batter. Bake at 325 degrees fo 35 to 40 minutes. Click on the links below for other sheet cake pan sizes and batter amounts. They are guidelines to follow and I think you will find them helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I want to make a 2-tier cake covered in fondant. Will this recipe be stable enough?
Hi Cassie, Yes, it will be, with the fondant being 1/8 to 3/16 inch thickness
Question. Do you whip the egg whites or just blend all together? I’ve been searching for a good white cake recipe and I’m anxious to try this one
Hi Diana, The egg whites are not whipped. Using a fork they are blended with the other wet ingredients. This recipe uses the reverse creaming method. If you are not familiar with this Melissa has a video on the method, there is a link to the video below the recipe.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Thank you very much. I’m anxious to try this recipe.
Hi do you have a white or yellow cupcake recipe with a dome? I tried this recipe by the way it is amazing.
I follow the recipe exactly and have watched your video regarding the reverse creaming method. Sometimes it is successful and other times the cake shrinks so much !! I do not mix for longer than specified. I do not mix above medium speed. I do have a scale and oven thermometer. My leavening is fresh. Can you please tell me what is causing the shrinking to happen ? I hate throwing away all the ingredients after making a cake that isn’t successful and not knowing if this time it will work or not. I really do love the texture of cakes using reverse creaming and would like to get it right !!! Any insight would be appreciated. Thanks !!
What about baking in a 9×13 pan?
Hi Dawn, This recipe makes only 6 cups of batter and you need 7 cups for a 9×13 pan.
If I want to bake a 1/2 sheet cake, can I double the recipe or do I need to make more than a double recipe?
Hi Marie, This recipe makes 6 cups batter. The recipe can be doubled but we have never tripled it so I’m not sure about that. If your sheet pan is 12×18 you will need 14 cups batter.
Below are links to cake batter amounts that you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I want to make 3 cups, so how to measure?
Hi Shakera, This recipe makes 6 cups of batter. If you only want 3 cups, make 1/2 the recipe.
I am looking for white cake with our cream. Can I sub the buttermilk for sour cream?
Hi Paula, Sour cream has a higher fat content than buttermilk, so it is suggested that you use 3/4 cup sour cream and 1/4 cup milk. Full fat sour cream is best.
I made this recipe into cupcakes. They were delicious & stayed moist for a lot longer than most cake recipes. However, the cupcakes did shrink quite a bit. Is there a way to prevent this from happening? I’m not a beginner baker & I followed directions completely. Any advice? Thank you so much! :)
Hello, I think there’s a mistake in the calculation of the sugar. Two and a quarter cups would be close to 285 grams (sugar). I made this recipe with 285 grams of sugar (and by the way, this is THE BEST RECIPE I’VE EVER HAD IN MY LIFE!!) and it was really good. Did you mean 2 and 1/2 cups of sugar or 2 and 1/4? Thanks
Never mind, I saw online that cake flour is 114g. I was calculating 128g (wrong dry ingredient).
Hi Alex, Below is a link to a baking chart that you will find helpful for 3 inch deep pans. An 8×3 pan holds 5 cups batter, this recipe makes 6 cups.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_3inch_pan.php
There have always been really great scratch recipes for chocolate and white…but ultimately I am glad you found “the one” for a white cake! Secret for chocolate scratch cake…oil based recipe.
Would almond milk be ok to use?
Hi Andrea, I have never tried using almond milk instead of buttermilk so I can’t be sure of the outcome. I have read online that you can make almond milk more acidic like buttermilk by adding 1 Tablespoon vinegar or lemon juice to a 1 cup measure. Add almond milk to the 1 cup mark. Stir and let sit 5 minutes to thicken slightly. I don’t know how the sweeteners or flavoring in almond milk will affect the taste of the cake. Please let us know if you give it a try.
Hi! I’m trying to decide whether to make your white, vanilla buttermilk, vanilla bean, or yellow cake. Do you have a favorite? Any major differences in texture between them? Thanks! I’m so indecisive haha. They all sound wonderful
Hi Allyson! I love them all ;0) – But the vanilla buttermilk and the vanilla bean are our most popular of these.
The vanilla buttermilk cake is a little fluffier than the vanilla bean which has a finer crumb. My favorite is probably vanilla buttermilk but you cannot go wrong- we get lots of great feedback for both! ;0)
Thank you so much for your honest input and quick reply! I’ll probably go with the buttermilk then!
Hello, I would like to know how much the “L” eggs you use weigh? It can be the weight with or without the shell… and if I can change this recipe for whole eggs instead of just the whites? Thank you.!!
Hi Sara, I weighed one of our large eggs, it is 59 grams. The large egg should weigh at least 56 grams. If you would like to make a cake using whole eggs our Vanilla Buttermilk is very popular (link
below).
https://www.mycakeschool.com/recipes/vanilla-buttermilk-cake-recipe/