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Moist White Cake Recipe

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★★★★★

4.7 from 148 reviews

This Moist White Cake recipe delivers a tender, fluffy, and light cake with a delicate vanilla flavor. Made with a combination of shortening and butter, sour cream, and egg whites, it results in an exceptionally moist texture perfect for celebrations or everyday treats. The cake’s subtle sweetness pairs beautifully with buttercream frosting for a classic dessert everyone will love.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour for an even whiter cake)
  • 2 cups sugar
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325 degrees Fahrenheit. Grease and flour two 8-inch round cake pans that are 2 inches deep, or alternatively use three 6-inch round pans.
  2. Mix Wet Ingredients: In a medium bowl, combine the sour cream, milk, vanilla extract, almond emulsion, butter extract, and egg whites. Whisk these together until the mixture is smooth and homogeneous, then set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt to evenly distribute all leavening agents and salt.
  4. Add Fats to Dry Mixture: Add the shortening and butter (cut into chunks) to the flour mixture. Mix gently until all the flour is coated with the fats, forming a crumbly texture.
  5. Incorporate Liquid Mixture: Pour half of the wet mixture into the crumbly dry mixture and mix just until combined. Then add the remaining half and again mix just until combined.
  6. Final Mixing: Scrape down the sides of the bowl and mix once more for about 10 to 15 seconds. Be careful not to overbeat the batter to maintain a light texture.
  7. Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Remove cakes from the oven and allow them to cool completely on a wire rack. Once cooled, frost with your preferred buttercream icing for best results.

Notes

  • This cake keeps well for a couple of days when covered at room temperature, provided no perishable frosting or fillings are used, and the environment is not warm. After a couple of days, refrigeration is recommended to prolong freshness.
  • The cake can be frozen for up to one month when wrapped tightly in plastic wrap and foil to maintain moisture and prevent freezer burn.
  • Nutritional values provided are estimates and may vary depending on ingredient brands and portion sizes.
  • Refer to the Tips & FAQ section of the original recipe post for helpful substitutions and baking tips.
  • Buttercream frosting recipes such as Vanilla Bean Buttercream or Bright White Heat Stable Buttercream complement this cake beautifully.

Keywords: moist white cake, white cake recipe, classic white cake, vanilla white cake, homemade white cake, birthday cake, buttercream cake

Find it online: https://liamjayne.com/moist-white-cake-recipe/