The smell hit first. Warm vanilla, slightly sweet, almost like melted ice cream drifting out of the oven before I even checked the timer.

I stood there a second too long, hand on the oven door, debating if I should pull it early or wait. That’s always the moment with this cake. One minute too long and it loses that soft edge.

I didn’t rush it though. This cake rewards patience in small ways. And once it’s right, it’s really right – soft, light, and somehow still rich.

I’ve made this more times than I can count, and every time I notice something new. Usually about how small details matter more than I expect.

Ingredients Needed for the Recipe

• 2 cups + 2 tbsp (300g) all-purpose flour – gives structure
• 1 ½ tsp baking powder – helps the cake rise
• ½ tsp baking soda – adds extra lift and softness
• ¾ tsp salt – balances sweetness
• ½ cup (113g) unsalted butter, softened – adds flavor and richness
• 3 tbsp (45ml) sunflower oil – keeps the cake soft and moist
• 1 ⅓ cups (265g) sugar – sweetens and locks in moisture
• 4 large egg whites, room temperature – keeps the cake light and white
• 2 tsp pure vanilla extract – main flavor
• ½ cup (120ml) sour cream – adds richness and tenderness
• ¾ cup (180ml) whole milk, room temperature – smooths out the batter
• Vanilla whipped ganache frosting – creamy, light topping

A small moment before the batter came together

I almost used cold milk once. I poured it straight from the fridge, distracted, thinking it wouldn’t matter that much.

It mattered. The batter turned slightly lumpy and didn’t mix smoothly, and I could tell before baking that something was off.

Now I always leave everything out ahead of time. Butter soft, eggs not cold, milk slightly warm if needed. It makes the whole process calmer too.

How to make The BEST White Cake Recipe?

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Step 1 – Prepare the pans and oven

I start by preheating the oven to 180°C. Two 8-inch pans get greased, floured, and lined because I don’t trust cakes to behave perfectly.

I’ve skipped parchment before. Regretted it immediately when the cake stuck just enough to annoy me.

Step 2 – Combine dry ingredients

I sift the flour, baking powder, baking soda, and salt into a bowl. I don’t always sift for other recipes, but here I don’t skip it.

It keeps everything even and avoids weird pockets inside the cake. A quick whisk after helps too.

Step 3 – Cream butter, oil, sugar, and vanilla

Butter goes in soft. Not melted, not stiff. I mix it with oil, sugar, and vanilla until it looks pale and fluffy.

This part takes a few minutes. I usually scrape the bowl halfway because there’s always that stubborn bit hiding at the bottom.

Step 4 – Add egg whites and sour cream

I add egg whites in batches. Two at a time, mixing in between so the batter doesn’t separate.

Sour cream goes in next. It thickens everything slightly and gives the batter a smooth, almost silky feel.

Step 5 – Alternate dry ingredients and milk

I lower the speed and add half the dry mix, then half the milk. Then repeat.

I don’t rush this. Over-mixing ruins the texture, but under-mixing leaves streaks. I stop just when everything looks even.

Step 6 – Divide and bake

I split the batter between pans, roughly equal. A quick tap on the counter gets rid of big air bubbles.

Into the oven for 25 to 30 minutes. I check early because ovens don’t always agree with recipes.

Step 7 – Cool and frost

I let the cakes cool completely. Not warm, not slightly cool. Completely.

Then I spread the whipped ganache. One layer, stack, then cover the whole thing. It spreads easily and feels lighter than buttercream.

That one time it almost went wrong

I once added too much flour. Not by a lot, but enough. The batter felt thicker than usual, and I ignored it.

The cake baked up fine on the outside but slightly dense inside. Still edible, but not the soft texture I wanted.

Now I measure carefully. If the batter looks too thick, I stop and fix it instead of hoping it works out.

Tips

• Use both butter and oil – butter for flavor, oil for softness
• Make sure all ingredients are at room temperature
• Sift dry ingredients to avoid uneven texture
• Do not reduce sugar – it keeps the cake moist
• Use fresh oil with a neutral taste
• Mix until just combined, not longer
• Check the cake early to avoid overbaking
• Tap pans lightly before baking to remove air bubbles
• Let the cake cool completely before frosting
• Measure flour carefully to avoid dryness

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The BEST White Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: International Courses: Desserts

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Rest Time 60 mins Total Time 1 hr 50 mins

Cooking Temp: 180  C Servings: 12 Estimated Cost: $ 15 Calories: 420

Best Season: All Season

Description

If you're looking for a perfect classic vanilla cake, then you've found it here. This is my BEST White Cake Recipe that makes incredibly soft, moist and fluffy vanilla cake layers topped with ultra smooth and creamy whipped vanilla ganache frosting. The crumb is moist with a fine texture and delicious vanilla flavor. A blend of butter and oil as well as egg whites in the batter are the secrets to its soft and delicate texture.

Ingredients

Servings

White Cake Batter

• 2 cups plus 2 tbsp all-purpose flour (300g)
• 1.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.75 teaspoon salt
• 0.5 cup unsalted butter, softened (113g)
• 3 tablespoon sunflower oil (45ml (canola or vegetable oil works too))
• 1.33 cups granulated sugar (265g)
• 4 large egg whites (at room temperature)
• 2 teaspoon pure vanilla extract (10ml)
• 0.5 cup full fat sour cream (120ml, at room temperature)
• 0.75 cup whole milk (180ml, at room temperature)

Frosting

• 1 recipe Vanilla Whipped Ganache Frosting (See notes for link or substitute with preferred vanilla buttercream)

Instructions

1. Prep Pans and Oven

   Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.
   Mark as complete

2. Combine Dry Ingredients

   Sift flour, baking powder, baking soda, and salt into a large bowl and whisk well to blend evenly. It's important to distribute the leavening agents uniformly to prevent large air pockets in the cake. Set aside.
   Mark as complete

3. Cream Butter and Sugar

   Combine butter, oil, sugar and vanilla extract in a large mixing bowl (or the bowl of a stand mixer) and mix together on medium-high speed using an electric hand mixer until pale, light and fluffy. This will take 3-5 minutes. Scrape down the bowl halfway through mixing to ensure there are no bits of butter that haven't been blended.
   Mark as complete

4. Add Egg Whites and Sour Cream

   Add the egg whites 2 at a time and mix for 1-2 minutes until well combined between each addition. Scrape down the bowl again. Add sour cream and mix it in evenly.
   Mark as complete

5. Alternate Dry and Wet Ingredients

   Reduce the mixer speed to low and then add half of the flour mixture until just combined then add half of the milk. Scrape down the bowl and repeat adding half of the remaining flour, followed by the rest of the milk and finally gently mix in the rest of the flour. Be sure to stop and scrape down the bowl frequently so the batter is even. It's important not to over-mix.
   Mark as complete

6. Bake

   Divide the batter evenly between two pans (about 600g per pan) and spread it out evenly using a small offset spatula. Tap the pans on the countertop to force out any large air bubbles and bake for 25-30 minutes or until evenly golden and a toothpick comes out clean.
   Mark as complete

7. Frost and Serve

   Prepare the Vanilla Whipped Ganache Frosting. Spread about 1 cup over one layer of white vanilla cake. Place the other layer on top and cover the cake with the remaining frosting. If serving later, keep the cake covered under a cake dome, or keep refrigerated if serving the next day.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 7g35%

Trans Fat 0.2g

Cholesterol 25mg9%

Sodium 280mg12%

Potassium 120mg4%

Total Carbohydrate 62g21%

Dietary Fiber 1g4%

Sugars 42g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Why Room Temperature Ingredients? Ingredients blend more readily and uniformly at room temperature (21-23°C / 70-73°F). Cold butter is difficult to cream, and cold egg whites can cause the batter to separate.

Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Keywords: white cake, vanilla cake, birthday cake, celebration cake, moist cake