Simple White Cake

A classic white cake is the perfect blank canvas for any occasion—whether it’s a birthday, wedding, or just a special treat. This homemade version is soft, fluffy, and full of rich vanilla flavor, with a tender crumb that melts in your mouth. Unlike dense or dry cakes, this one stays moist and light, thanks to a carefully balanced combination of ingredients.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 4 hours
Servings: 10 to 12

Why You’ll Love Making It

Bakery-Quality at Home – Soft, fluffy, and moist, this white cake rivals the best bakery cakes.
Beginner-Friendly – With step-by-step instructions, even first-time bakers can master this cake.
Perfectly Moist & Tender – The combination of egg whites, sour cream, and whole milk creates a light, delicate crumb.
Versatile & Customizable – Works beautifully with different frostings, fillings, and flavor add-ins.
Crowd-Pleasing Favorite – A classic cake for birthdays, weddings, or any celebration.

Ingredients

Cake flour (2 ½ cups | 295g, spooned & leveled) – Provides a soft, tender crumb. Substitute with all-purpose flour and cornstarch if needed.
Baking powder (2 teaspoons) & Baking soda (½ teaspoon) – These leavening agents help the cake rise while maintaining a light texture.
Salt (1 teaspoon) – Enhances the flavors and balances the sweetness.
Unsalted butter (¾ cup | 170g, softened to room temperature) – Creates a rich and buttery taste. Room temperature butter ensures even mixing.
Granulated sugar (1 ¾ cups | 350g) – Sweetens and helps create a tender structure.
Egg whites (5 large, at room temperature) – Keep the cake light and airy while maintaining a bright white color.
Full-fat sour cream (½ cup | 120g, at room temperature) – Adds moisture and enhances the cake’s tenderness. Greek yogurt can be substituted.
Pure vanilla extract (1 tablespoon) – A generous amount for a strong, natural vanilla flavor. Use clear vanilla for a whiter cake.
Whole milk (1 cup | 240ml, at room temperature) – Ensures a moist cake while binding all ingredients together.
Unsalted butter (1 ¼ cups | 282g, softened to room temperature) – The creamy base of the frosting.
Confectioners’ sugar (5 cups | 600g) – Creates a smooth and fluffy buttercream.
Heavy cream (⅓ cup | 80ml) – Makes the frosting creamy and spreadable. Whole milk can be used but will result in a thinner consistency.
Pure vanilla extract (2 teaspoons) – Adds warmth and depth of flavor. Use clear vanilla for a bright white frosting.
Salt (⅛ teaspoon) – Balances the sweetness.
Optional: Sprinkles – For decoration, adding a fun and festive touch.

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Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment paper. This ensures easy cake removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter and sugar together on high speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.

Step 4: Incorporate the Wet Ingredients

Add the egg whites and beat on high speed until fully combined, about 2 minutes. Then mix in the sour cream and vanilla extract, ensuring everything is evenly incorporated. Scrape the bowl as needed.

Step 5: Combine the Dry & Wet Ingredients

With the mixer running on low speed, slowly add the dry ingredients. Gradually pour in the whole milk while continuing to mix. Do not overmix—stop as soon as everything is combined to maintain a soft texture. If needed, use a spatula to gently fold the batter, ensuring no lumps remain. The batter will be slightly thick.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans on a wire rack for 1 hour. Then, remove them from the pans and let them finish cooling completely on the rack before frosting.

Step 8: Make the Buttercream Frosting

In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Start mixing on low speed, then increase to high and beat for 3 full minutes. Adjust consistency by adding more sugar (if too thin) or more cream (if too thick).

Step 9: Assemble the Cake

Trim the domed tops of the cake layers using a serrated knife for a flat surface. Place one layer on a cake stand or plate. Spread ¾ to 1 cup of buttercream evenly over the top. Place the second cake layer upside down on top and apply a thin layer of frosting (the crumb coat) over the entire cake. Chill for 20 minutes to set.

Step 10: Final Frosting & Decoration

After chilling, spread the remaining frosting evenly over the top and sides of the cake. Use a bench scraper for smooth edges. Decorate with sprinkles if desired.

Step 11: Serve & Store

Slice and serve immediately, or let the cake sit at room temperature for a few hours before serving. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

FAQs

Can I make this cake in advance?
Yes! The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made ahead and stored in the refrigerator for up to 3 days—just let it soften before using.

How can I get a pure white cake?
For a brighter white cake, use clear vanilla extract and avoid over-browning by baking on the middle rack. Also, make sure to use only egg whites, as yolks add a yellow tint.

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