Introduction

This moist white cake is a classic favorite for celebrations and everyday treats alike. With its tender crumb and subtle vanilla flavor, it’s perfect for layering and frosting with your favorite buttercream. Whether you’re baking for a special occasion or just because, this recipe delivers reliable, delicious results.

The image shows a close-up of a slice of white cake on a white plate, placed on a white marbled surface. The cake has two thick layers of light, fluffy white sponge with a slightly crumbly texture. Between the two layers and covering the top and sides is a smooth, creamy white frosting, which looks soft and evenly spread. A woman's hand is gently holding the plate from one side. The background is blurred but has soft, neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour (or 2 ¾ cups cake flour for a whiter cake)
2 cups sugar
½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
⅔ cup shortening
¼ cup unsalted butter (room temperature)
1 cup full-fat sour cream
½ cup whole milk
2 teaspoons vanilla extract (clear extract can be used)
½ teaspoon almond emulsion (optional)
1 teaspoon butter extract or emulsion (optional)
6 large egg whites

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans, or alternatively, use three 6-inch round pans.
Step 2: In a medium bowl, whisk together the sour cream, milk, vanilla extract, almond emulsion, butter extract, and egg whites until smooth. Set aside.
Step 3: In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk together to blend.
Step 4: Add the shortening and butter in small chunks to the flour mixture. Mix until the flour is coated and the mixture becomes crumbly.
Step 5: Pour in half of the liquid mixture and gently mix just until combined.
Step 6: Add the remaining liquid mixture and mix gently again just until combined.
Step 7: Scrape down the sides of the bowl and mix once more for 10-15 seconds. Avoid over-beating to keep the cake tender.
Step 8: Divide the batter evenly into the prepared pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Allow the cakes to cool completely on a wire rack before frosting with your preferred buttercream.

Tips & Variations

For an extra white cake, use cake flour instead of all-purpose flour.
Butter extracts and emulsion add depth of flavor but are optional.
Do not overmix the batter once liquids are added; it helps keep the cake light and moist.
Try substituting half the shortening and butter with all butter for a richer flavor, but expect a slightly different texture.

Storage

Store the cake covered at room temperature for up to two days if unfrosted or frosted with non-perishable icing. Refrigerate if using perishable fillings or frosting to extend freshness. To freeze, wrap the cake tightly in plastic wrap and aluminum foil; it will keep well for up to one month. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up of a slice of white layer cake with two thick, soft, and crumbly cake layers separated by a smooth, white frosting layer. The outer sides of the cake are covered with the same creamy white frosting that looks light and fluffy. The slice is placed on a white plate, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will alter the texture and color of the cake. The recipe is designed for egg whites to keep the cake light and white. If you substitute, expect a denser, less bright cake.

What type of frosting works best with this cake?

Classic vanilla buttercream complements this cake beautifully. You can also try cream cheese frosting or a bright white heat-stable buttercream for sturdier decorating. Avoid very heavy frostings to maintain the cake’s delicate texture.