The Best White Cake Recipe {Ever} - Cooking _ Add a Pinch

4/3/2015 The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

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The Best White Cake Recipe {Ever}August9,2013byRobyn 1,072Comments

Okay, you asked for it. Ive gotten so many emails and comments asking for The Best WhiteCake Recipe since I posted my The Best Chocolate Cake Recipe {Ever} a while back. Believeme, I wasnt ignoring you.

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You see, I had my Grandmothers recipe for a Vanilla Cake and I had the recipe for my Butter



Cake, so, I started working on trying to take the best of those two recipes while making thecake decidedly white and perfect for birthdays, anniversaries, and yep, even weddings, if youdlike.

My son declared this white cake recipe as perfect while the Mister said, Now, thats cake.

Umm, from him, thats a good thing. I think.

My brother-in-law called me to tell me that this was to be his birthday cake every single yearuntil the year he dies. We had a good laugh at that one, but I have to remember each June tomake sure not to make him another version of cake on his birthday from this point forward.Thats pressure, because the older I get, the less I seem to remember. Heh.

My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from coolingto frosting to slicing and serving. It just works.

While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mindyou) that I preferred the flavor that the whole egg lends to the cake. While the cake isnt starkwhite, it is still white.

Make sense?



I used my Fluffy White Buttercream frosting, which I doubled, when I frosted the cake, but youcan really use whatever frosting is your favorite on this cake. Strawberry Buttercream Frosting,Cream Cheese Frosting, Espresso Chocolate Buttercream Frosting? Any would be fabulous!

So, the next time you need a white cake recipe, give this one a try. I think youll love it!

Heres my White Cake Recipe. My family calls it the best. Ever.

P R E P T I M E15mins

C O O K T I M E25mins

T O T A L T I M E40mins

4.3 from 242 reviewsTHE BEST WHITE CAKE RECIPE{EVER}

ThisWhiteCakeRecipewillquicklybecomeyourfavoriteforsomanycelebrationsandevents.Thissimplewhitecakerecipeiseasytofollowandyieldsamoist,tenderwhitecakeyou'lllove.

Author:RobynStone|AddaPinch

Serves:12

INGREDIENTS1cup(2sticks)butter,softened

cupvegetableshortening

3cupsgranulatedsugar

5eggs,roomtemperature

3cupsallpurposeflour

2teaspoonsbakingpowder

teaspoonsalt

cupwholemilk,roomtemperature

cupbuttermilk,roomtemperature

2teaspoonsvanillaextract

INSTRUCTIONS1.Preheatovento350F.Preparethree9inchroundcakepanswithnonstickbakingsprayorcoatedwellwithshorteningorbutterandfloured,takingcaretoremoveallexcessflour.

2.Creamtogetherbutterandshorteninguntillightandfluffywithanelectricmixer.Slowlyaddsugaronecupatatime,makingsuretofullyincorporateeachcupbeforeaddinganother.Addeggsoneatatime,makingsuretofullyincorporateeacheggbeforeaddinganother.

3.Sifttogetherflour,bakingpowder,andsalt.Pourmilksandvanillaintomeasuringcupandwhisktogetherwithafork.Addtobutterandshorteningmixturealternatelywithmilkmixture,beginningandendingwithdryingredients.

PR I NT



Heres to good cake! Love ya bunches!Robyn xo

Update: Due to varying results with the cake rising, I have updated the recipe to increase theamount of baking powder. As with any recipe using baking powder, youll want to make sure itis fresh and double acting. Additionally, Ive changed the method of how the cake is beaten(step 3) after eggs have been added to the cake as some were having issues with a crustforming on the outside of the cake. This was due to beating the cake batter on high speedbefore baking which in turned caused a meringue type crust to form on the outside of thecake.

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4.Gentlystirallingredientsuntilwellcombined.Stopmixerandscrapedownsidesandbottomofbowl,makingsuretohaveallingredientsmixedwell.

5.Evenlydistributecakebatterbetweencakepansandplacepansintooven.Bakefor2530minutes,oruntilatoothpickorcaketesterinsertedinthecentercomesoutclean.Removeandallowtocoolslightlyincakepansforabout5minutes,thencoolcompletelyonawirerack.

6.Frostcakeasdesired.

NOTESThisrecipemakesapproximately24cupcakeswhencupcaketinisfilledmorethanfull.Whenfilledfull,thisrecipemakesapproximately36cupcakes.Bakeapproximately18minutes.Ifyoupreferredtheoriginalwhitecakerecipe,itusedteaspoonbakingpowderand1cupbuttermilkwithnowholemilk.Ifyouliveinahighaltitudeenvironment,you'llneedtomakesuretofollowrecommendedbakingadjustmentsforyouraltitude.

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FiledUnder:AllRecipes,Birthday,Cake,Christmas,Cooking,Desserts,Easter,HolidayandOccasion,Mother'sDay,Recipes,Shower,Valentine'sDayTaggedWith:Cooking,eggs,flour,sugar

About Robyn

A seventh generation Southern wife and mom who loves to share simple,fresh, and scrumptious recipes the whole family will enjoy.

COMMENTS

Molly says

March 6, 2015 at 4:14 pm

This white cake is truly the best ever! It was a hit with everyone. My question is, can I makethis in the form of a sheet cake? I need a cake for 40 to 50 people and would love to servethis one.

REPLY

Robyn says

March 6, 2015 at 6:38 pm

Hi Molly,



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I bake it fairly often as a sheet cake in a rimmed baking sheet. It turns out fabulous.Hope you enjoy it!

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Stacey Connell says

March 10, 2015 at 9:24 pm

I was wondering if you will need to double or even triple the above recipe for a1218 pan?

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Robyn says

March 11, 2015 at 9:24 am

Hi Stacey, I make this recipe in my 17-3/4 x 12-7/8x 1 rimmed sheet pan frequently at the same measurements given in therecipe. Depending on the height of your pan, I wouldnt think you wouldneed to increase the amount of the recipe.

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Sophie says

March 18, 2015 at 1:30 pm

For the sheet cake do you just do the one rimmed cookie sheet? Iwanted to do 2 and put a frosting in the middle.

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Jace says

March 18, 2015 at 4:50 pm

What would the cooking time for the sheet pan version of this be?Thanks!

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Jenny Law says

March 17, 2015 at 3:01 pm

Hello, I love the cake stand, where can I purchase this one? Thank you.

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kylee christiansen says

March 19, 2015 at 11:18 pm

Hey Im wanting to make this cake into two sheet cakes 913 ish. Its for my 2 yearold birthday tomorrow. Im nervous on measuring it out even between two pansan will gel food coloring effect the process? Sorry such random questions

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Ariel says

March 27, 2015 at 11:54 am

I love the taste of this cake, but Im having major issues getting it to release fromthe round pan Ive sprayed the non stick stuff and even tried greasing the panwith crisco this last time (which was worse than the spray) and they just wontcome out whole. What do you use?

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Stefanie says

March 31, 2015 at 2:34 pm

Hello Ariel (Love your name, by the way)! I am not a professional or anything,but I often do cakes for people from my house, and I found that the only wayto be SURE that your cake will come out of the pan is to use shortening togrease the pan and then dust the pan with flour. it really doesnt effect the



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taste at all, and if there is still flour on the cake after you remove it from thepan, you can just brush it off

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Amanda says

March 27, 2015 at 1:41 pm

Robin, this is the best cake recipe by far. I it. I made it for my sons rstbirthday cake and used coconut oil instead of shortening and it turned outfabulous. Everyone thought I bought the cake. I also used your strawberrybuttercream recipe for it too but used raspberries instead. Thanks for sharingyour amazing talent. God bless.

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Regina Hernandez says

March 6, 2015 at 9:10 pm

Hi,I tried this recipe and it was wonderful. The directions were clear and exact. Will be makingthis more often. I was wondering if there are measurements for a 3 tier wedding cake?Thanks

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Miranda says

March 7, 2015 at 1:53 am

Hi Robyn! I made your best white cake {ever} recipe tonight and it was delicious. My familykept eating the batter and was calling it crack cake. But when I baked it, it sunk it themiddle and has a brown crust on it, and rather than fluffy, it has more of a consistency ofcorn bread. Dont get me wrong, it tasted great, but theres no way Ill be able to frost itand serve it. Im making a birthday cake for the 2 year old that nanny and I really want it to



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work! I did the required amount if baking powder but I guess maybe I did mix it too fast. Iwould love to use your recipe because it is so delicious, but I want to be able to frost it.Please help me!!! I would appreciate it so much!!

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Robyn says

March 7, 2015 at 11:55 am

Hi Miranda,Im so glad you loved the taste of the cake. I hate that you had problems with it. Letssee if we can figure out what could have happened. Here are a couple of questions:do you live at a high altitude, if so did you make any adjustments for the altitudewhere you live? what is the age of your baking powder, is it fresh (like within the lastcouple of months)? Lets start with these two and work from there.

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Afroze says

March 28, 2015 at 1:17 am

Same exact thing happened to me, and i followed the directions and recipe exactly.

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Neha says

March 7, 2015 at 2:58 pm

Hello, I have used this lovely recipes many times and people LOVE it. Thank you so muchfor sharing it with me. I was wondering if you have any tips for halfing the recipe to make12 cupcakes? Will it work if I just half everything in the ingredient section? Could yousuggest an approximate baking time for cupcakes? Thank you so much!!

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Gail says



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March 10, 2015 at 1:34 am

Thank you so much for your fabulous cake recipes. My familyand work colleagues are always so happy when I arrive with a

cake or cupcakes using your recipes. I would like to ask if you have ever tried substitutingcoconut oil for the vegetable shortening. The oil is solidified and has very little of a coconuttaste, not sure if it would work as a substitute?? Any feedback would be greatlyappreciated!Thanks again for a great website!

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Brigitte says

March 10, 2015 at 9:47 am

Hello! i wanted to try your recipe for my daughters 1st birthday but need to make a 2tiered round cake that could feed up to 30 people. I was going to buy 2 10in round pans,how would i adjust the recipe to accomodate the 10in pans?

thank you in advance,

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Mintie says

March 10, 2015 at 12:13 pm

Hi Robyn,What can I substitute the shortening with so its a bit more healthy but doesnt largelyaffect the results? Id like to try making this recipe as cupcakes.

Thanks!

REPLY

Robyn says

March 10, 2015 at 1:07 pm

Hi Mintie,While Ive not tried it personally and cant tell you from personal experience, somehave substituted coconut oil for the shortening with success.



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Ale says

March 10, 2015 at 10:45 pm

What can I do if I cant find shortening in my country or buttermilk. help

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Robyn says

March 11, 2015 at 9:20 am

Hi Ale,Ive got you covered for the buttermilk with this easy substitute:http://addapinch.com/cooking/homemade-buttermilk-substitute-recipe/For the shortening, some have said theyve had good results by using coconut oilinstead of the shortening. However, Ive not personally used that and cant say eitherway from my experience. To substitute coconut oil for shortening, I use 3/4 cupcoconut oil to 1 cup shortening in other recipes.

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Ashley Potoroka says

March 11, 2015 at 1:37 am

I made a test run for my sons 1st birthday (36 cupcakes) it was easy to follow, and easy tomake. My boyfriend loved the batter, and was crazy about the cake. I am not a cakeperson, and I could have had a few myself. So delicious, will never look for another whitecake recipe again. Thank you so much for sharing from your family to ours!

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Robyn says

March 11, 2015 at 9:14 am



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Happy birthday to your son! Im so glad you all enjoyed it!!!

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Kate says

March 11, 2015 at 4:22 am

Im sure this has been asked before but I didnt look through the comments.. My questionis, are the two sticks of butter salted or unsalted? because I see where you add salt to therecipe, so Im assuming it is unsalted butter.. Thank you

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Robyn says

March 11, 2015 at 9:14 am

Hi Kate,I generally use salted butter, but know that professional bakers recommend unsalted.So, with that said, you can use whichever you personally prefer.

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Amy says

March 11, 2015 at 11:55 am

Hi there, Im about to bake this cake as an engagement cake..Im in Australia and Ivegoogled the substitutes or Aussie names for some of your ingredients, Im just wonderingabout the oven.is this 350f with a fan forced oven? My oven is fan forced, if this is notthe temperature for fan forced, what would you suggest?

Thanks in advance! Amy

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LeAna says

March 11, 2015 at 12:11 pm

forgive me if this has already been asked, but have you ever used cake flour instead of theall-purpose flour? do you think it would work to substitute cake flour instead, or will it nothold up as well?

REPLY

Robyn says

March 11, 2015 at 1:45 pm

Hi LeAna,I use White Lily flour, which is a lighter, soft wheat flour. I do think using cake flourwould work wonderfully for this cake.

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Ale says

March 11, 2015 at 6:44 pm

Urgent in the middle of making is the batter supposed to be especially thick?

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Ryan Gallen says

March 14, 2015 at 11:43 am

Right?!? Mine is thick too! I added milk!

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saylee says



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March 12, 2015 at 5:32 am

Hi I wanted to know if we can halve the recipe to make 12cupcakes? Also can i just increase the butter instead of

shortening? btw i have made your choclate cupcakes and they are the best. Thanks!

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Emma says

March 13, 2015 at 12:45 am

I made this in the pans you suggested and cooked for 30min and still ended up with almostwet looking cake? The knife is clean, but its a very soggy looking cakenot light and fluffy?Help!

REPLY

Afroze says

March 28, 2015 at 1:20 am

I experienced the same problem and it never cooked all the way though. Very denseand soggy.

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Odelle Smith (U.K.) says

March 13, 2015 at 3:40 am

Great site & recipes with easy to follow instructions, many thanks for postCan I use all butter for this recipe please? Any advice would be welcome.Much appreciated,Odelle Smith. ( U.K.)

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Cheniece Robinson says

March 13, 2015 at 10:17 pm

This cake tasted great! It was a little sweet, so ill cut back on the sugar next time. Also, Iveread that others have had their cake sink in. Mine did that too, but the cake a deliciousregardless! I used this great buttercream icing recipe and that took away from thedenseness. Very yummy~

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Willow says

March 14, 2015 at 10:17 pm

Hi Robyn,Just wondering if your recipe can be colored? For instance Im making a purple ombre onefor my sisters birthday and need five different shades of purple and love vibrant colorsbecause she is a vibrant and wonderful sister. T.I.A!

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Robyn says

March 15, 2015 at 3:09 pm

Hi Willow,It can!

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Khadija Shafique says

March 15, 2015 at 6:39 am

Can I use a substitute for shortening I dont have it I have to make this now due to extremeemergency I loved this recipe want a quick reply

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Khadija Shafique says

March 15, 2015 at 6:45 am

An I use a substitute for shortening want a quick reply please pleaseLoved the recipe

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Robin says

March 15, 2015 at 4:54 pm

Disaster! These cupcakes completely sunk in the middle and flooded over the liner. Icannot even use them.

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Brooke Hall says

March 15, 2015 at 9:11 pm

Hi! Could you substitute more butter for the shortening? I am making this for ananniversary cake. Sounds delicious!

Thanks!

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Jace says

March 16, 2015 at 10:44 am

I might just be stupid. I followed the instructions exactly. I popped my cakes ito the ovenand the 30 minute timer went off, the top of the cake is browning but when i pulled out theoven rack to see the whole cake just jiggled. its still entirely liquid. I dont know what i didD:

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Jackie says

March 16, 2015 at 3:53 pm

Im going to make this for my sons birthday this weekend, but I want to do it in 4 layersinstead of 3 (hes having a ninja turtle party and each layer will be a different color). Whatshould the cooking time be for 4 layers instead of 3? And would the temp change any?Also, does this recipe on this page include the updates?

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Bev says

March 17, 2015 at 7:22 pm

Help! I just made this cake recipe because I am looking for a great while cake recipe formaking cup cakes for my daughters wedding. So I made cupcakes but they did not rise??? Iam a seasoned baker and am baffled. The texture is lovely and the flavour is great but theydidnt rise. What could be the problem? Bummer.but not willing to give up yet!

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Robyn says

March 18, 2015 at 12:23 am

Hi Bev,Im sorry it didnt rise for you! You might want to try using cake flour in place of the all-purpose as the all-purpose flour that I use is a southern all-purpose flour made of softwinter wheat, which does make it a finer, lighter flour. Please let me know how thatworks for you and you are always welcome to email me, if youd like as well. xo

REPLY

sawsan salameh says

March 19, 2015 at 10:40 pm

Hey robyn. I want to try your best white cake recipeand need to make in in a 13x 9 cake pans. if i need to do 3 layers how can i adjust theamounts and time of baking.. i hope i get a reply fast as i want to make it tomorrow.



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thanks alot

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Jackie says

March 20, 2015 at 7:10 am

About how many cups of batter does this recipe make?

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Debora Thomas says

March 20, 2015 at 6:19 pm

My son wanted a white cake for his sons first birthday and I found this recipe saying it wasthe best ever so I thought Ok, Ill make this one. Well Im not sure what happened I had it inthe oven for 40 minutes and its still runny, overflowed all over the oven and then sank. Ivebeen baking for years and bake all three of my Grandkids cakes every year and have mysons for over 29 years and this is a first for me. Im so bummed out I want to cryanyideas what the heck happened?

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Robyn says

March 20, 2015 at 8:56 pm

I am so, so sorry it gave you problems, Debora. Ive not hadit overflow and sink, but again, I hate that it did that for you.

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Rochelle says

March 23, 2015 at 8:01 pm



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First I just want to say this cake is amazing, so good.I have just one question. My sister in law is lactose intolerant. Is there any I can substitutefor the whole milk?

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Joanna says

April 2, 2015 at 11:52 am

Rochelle,You can get lactose-free milk at most larger grocery stores. To make buttermilk, add 1Tablespoon lemon juice or white vinegar per 1 cup of whole milk. I have to do thesame thing.

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ThePastryLife says

March 23, 2015 at 10:09 pm

Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do thefunny things that they do. Let me start of by saying this cake is delicious, moist and fluffy!This is thanks to the seemingly large amount of sugar and fats, so do not reduce theamounts or make substitutions! If youre that concerned about the healthiness of this cake,you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followedthe directions exactly, except for one very important step which I believe is why my cake isso fluffy inside and did not sink. Cream your butter, shortening and sugar altogether untilvery white and fluffy (about 4 minutes). After that, follow the instructions to a T. If youoverbeat after adding the eggs, they will produce a tougher cake. Take extra care whilerotating pans as to not deflate the cakes, and resist the urge to open your oven door topeek except when you need to rotate.This cake does form a bit of a crust on top from the high egg and sugar content, whichmakes it more difficult to tell when it is done. Your best hint is your nose. If you can smellcake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to seeif its done (youre gonna cover it with frosting anyway). Dont trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and thisrecipe is probably the best Ive had yet, so it made me sad to see how many people weredisappointed by it due to their lack of pastry knowledge and proper method.



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Samara-Faith Ewins says

March 25, 2015 at 7:36 am

i was wondering if i could make this into a chocolate cake? just take out some flour andadd cocoa?

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Krista says

March 29, 2015 at 1:26 am

Thank you for empowering this novice baker to bake a whitecake from scratch! I cant wait to unveil it for my friends birthday tomorrow. (Completewith strawberry frosting.) It looks amazing!

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Kathleen says

March 29, 2015 at 11:10 pm

I made this cake today and unfortunately had the hard crust top and sinking problem. Aseveryone else said it is delicious. I will try the cake flour next time and change out mybaking powder, but can you tell me what you are using for shortening and if your batter isvery thick as mine was? Thank you, Kathleen.

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Carole says

April 2, 2015 at 3:59 pm

I just made this recipe today and find the cake wayyyyy too sweet. You know when youhave a couple of bites of something and have to put it aside because youre saturated withsweet? This is it-without any frosting. I dont want to add frosting now because its already



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too sweet without.

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Robyn says

April 2, 2015 at 5:32 pm

Sorry it wasnt to your tastes.

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Karen says

April 2, 2015 at 8:12 pm

Holy mother of all that is yummy are you kidding me? This is officially my new favoritevanilla cake recipe. Im not a fan of American Buttercream though so I do a twist andconcocted a version with condensed milk and heavy cream and with vanilla extract Ivebeen fermenting in spiced rum since last Christmas- on this cake absolutely fabulous.Thanks!

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adis says

April 3, 2015 at 12:19 pm

my 3 year old son and I made car shaped mini cakes with this recipe and they turned outgreat! my son was never a cake eater but he loves this one. I didnt have shortening so Ijust used butter and I put choc chips since my son loves chocolate. Thank you so much forthis wonderful recipe!

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Josie Hall says

February 7, 2015 at 11:54 pm



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Thanks for the recipe. I need to make a cake for a decoratingclass I am taking. So I asked my husband what kind of a cake Ishould make and he said a White fluffy cake. The only one I havemade is angel food cake. I checked the website and found yours.

I just took out of the oven. It came out beautiful. Nice and golden, no crust on the sides,did not sink in the middles. It feels fluffy because when I touch in the middle it bounces. Iam so happy. Thank you so much. I havent tasted it yet, but the batter taste good so I amassuming it will taste good. Now I will try to find a filling that is good for the middle. I amthinking of a glaze with fresh strawberries. Not sure never done it. Thank you again itturned out great. One thing that I did was I put in the oven one at a time. I used a 29pan. I only did 2 and the rest I saved for tomorrow. dont know if it will be good but will tryit on some cake pops. Thanks again



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Older Comments

Nina McCallie says

March 14, 2015 at 2:11 pm

Hi Robyn!Does it matter if the 9 inch cake pans are 1 inch or 2 inches on the sides? Mine are only 1inch and Im not sure if the recipe is a lot of batter that it could swell over the top of thepans when cooked? Thoughts?

Thank you.

REPLY

Trackbacks

Currently Crushing On. | How Sweet It Is says:August 10, 2013 at 8:13 am

[] best white cake, EVER. is anything more gorgeous? its []

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Classic Vanilla Buttercream Frosting Recipe - Cooking | Add a Pinch | Robyn Stonesays:October 11, 2013 at 12:01 am

[] buttercream for all sorts of celebratory and everyday type of desserts. It is perfectfor my white cake recipe for birthdays, weddings, and other celebrations and works asa delicious, yet stark visual contrast []

Reply

Maple Buttercream Frosting Recipe - Cooking | Add a Pinch | Robyn Stone says:October 18, 2013 at 12:01 am

[] my Maple Buttercream Frosting recipe. It is truly out of this world on my butter



cake, my white cake, and definitely as a topping on my butter cookies. And that listjust goes on and on. You probably []

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Top 10 Recipes of 2013 - Cooking | Add a Pinch | Robyn Stone says:December 30, 2013 at 8:04 am

[] 9. The Best White Cake Recipe []

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Perfect Chocolate Buttercream Frosting Recipe - Cooking | Add a Pinch | RobynStone says:February 27, 2014 at 8:22 am

[] my favorite is when it paired with my favorite chocolate cake recipe, chocolatecupcakes or even my white cake recipe. But seriously, it is pretty delicious on anythingit touches. Like a spoon works just fine, too! []

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The Ultimate Coconut Cake Recipe - Cooking | Add a Pinch says:September 8, 2014 at 10:15 am

[] 1 white cake recipe []

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