Moist White Cake

This homemade very delicious white cake recipe is the greatest white cake I’ve ever tasted. It has a wonderfully creamy feel and is created with sour cream. There will be no more searching for a delicious handmade white cake. It’s the ideal recipe for a wedding or birthday cake.

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

It’s an age-old issue. Making a delicious white cake. You attempt recipe after recipe, and they either taste like cornmeal, have a bad texture, or aren’t moist enough. So you settle for a box when you really wanted to create something with that homemade wedding cake flavor.

You may have seen my recipe for my favorite vanilla bean cake on the site. If you haven’t already, go check it out; it’s juicy and delicious. It’s my favorite vanilla cake, thus the name, but I wanted to try if I could achieve a completely white cake that I liked as much, as well as that wedding cake taste.

I believe I’ve succeeded. This cake is really a white cake (I’d also call it a vanilla cake) that is delicious and has that wedding cake flavor.


Egg whites: In order to get the whitest cake possible, I decided to use exclusively egg whites. In general, using just egg whites might cause a cake to dry out, so you’ll need to add a little extra moisture, which I’ve done as well.

Butter & Shortening: I prefer a buttery flavor in my cake, but in order to get a whiter cake, I reduced the quantity of butter and replaced it with shortening. Check out my vanilla cake recipe if you prefer an all-butter cake recipe (no shortening).

Another thing to keep in mind is that you may use either all-purpose flour or cake flour for this recipe. The quantities will vary, as shown on the printed recipe below.

However, using cake flour will result in a whiter cake. I’m no scientist, but I believe it’s because cake flour seems to be more bleached than all-purpose flour. I might be incorrect, but using cake flour will result in a whiter cake.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

emulsion (or get it here if my store is out of stock).Extract of Vanilla: The vanilla comes first. You may always use clear extract to ensure that no additional color is added to the batter, but I prefer ordinary vanilla since it just tastes better. If you can get it, try using vanilla paste.

Second, I added my favorite flavor boosteralmond emulsion (or grab it here if my store is out of stock). Because you’re just using a little amount, you won’t get much of an almond flavor. It just enhances the taste. Seriously, most people won’t even notice you added it; they’ll simply know it tastes great.

If you can’t bear the notion of adding it, or if you don’t have any on hand, don’t worry; it’ll still taste excellent. Oh, and the emulsion is much superior than the extract. I simply don’t like the flavor of the extract.

Finally, I sprinkled some butter flavoring on top. I wanted to bring some flavor back in since I had substituted part of the butter with shortening. That element is optional, but it truly adds to the wedding cake taste.

The butter flavour available at the grocery store is disgusting to me, but that is just my opinion. Lorann’s Butter Emulsion tastes much better to me.

You should also try my vanilla bean buttercream recipe.It works well with this cake, but if you want a brilliant white buttercream, check out this recipe: brilliant White Heat Stable Buttercream.


When making this cake, use the reverse creaming process. I prefer using it because it prevents over-mixing the cake batter (which may create textural issues).

Simply combine the dry ingredients in one dish and the liquid in another for the reverse creaming procedure. Then, gently incorporate the butter and shortening into the dry ingredients and let it to coat the flour.

The liquid will then be added in two portions, with mixing in between. In my perspective, it is a much simpler technique to make a cake.


Can I substitute the baking soda or baking powder? 

You do not want to do that. These serve two functions.

What is shortening?

It’s really simply fat. I use vegetable shortening, such as Crisco, rather of lard, which is animal fat. This keeps the cake moist, and I substitute it for the majority of the butter to make the color as white as possible.

Why are you still adding in butter if you’re using the shortening?

Because I like the flavor of butter. You simply cannot whip butter into a cake.

Can I microwave my butter to get it to room temperature?

That is not something I advocate. It may get excessively hot and heat up unevenly. This may affect the texture of your cake. Simply place the butter on your counter and let it to get to room temperature. It’s OK if it’s somewhat colder than room temperature; you simply don’t want it heated.

Can I just use milk instead of sour cream?

You may, but the cake won’t be as moist, and the texture and flavor may alter somewhat from the original recipe. If you can’t locate sour cream, use full fat yogurt (not reduced fat).

I don’t have clear vanilla extract. Is that necessary?

No, not at all. Actually, ordinary vanilla extract or vanilla bean emulsion (or paste) tastes better, but clear will help keep the cake white if that’s a must for you.

Do I have to use the almond emulsion?

No. Some people dislike the flavor of almonds, but if you haven’t experienced it, you could like the little trace of it. Many people anticipate they would not like it, but I believe it tastes different than what most people expect. And you’ll just be adding a little of it, just enough to provide some taste.

Do I have to add in the butter extract?

No, but I believe it adds a bit more butter flavor, which, together with the vanilla and almond emulsion, gives it that iconic wedding cake flavor.

Where can I get butter extract and almond emulsion emulsion?

I’ve included links to the ones I prefer to use immediately below the recipe card.

Do you have any other questions? Please let me know. I’m delighted to assist.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Items & Tools Used for this cake:

  • Vanilla Bean Paste is available in my store or here if I am out.
  • Almond Emulsion is available in my store or here if I am out.
  • Butter Emulsion
  • KitchenAid Hand Mixer
  • 8 Round Baking Pans


Now that I’ve finished talking your ear off, let’s get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Moist White Cake

A scratch white cake that’s actually moist, with a soft texture and oh so delicious with that wedding cake flavor.



Course: Dessert
Cuisine: American
Keyword: cake, white cake
Prep Time: 30minutes
Cook Time: 50minutes
Total Time: 1hour20minutes
Servings: 15slices
Calories: 329kcal


  • 2 cups all-purpose flour (or 2 cups cake flour for a lighter cake)
  • 2cupssugar
  • teaspoonbaking soda
  • 1 teaspoonbaking powder
  • 1teaspoonsalt
  • cupshortening
  • cupbutter(unsalted, room temp.)
  • 1cupsour cream(full fat)
  • cupmilk(whole milk if you can get it)
  • 2teaspoonvanilla extract(can use clear extract)
  • teaspoonalmond emulsion(optional)
  • 1teaspoonbutter extract (or emulsion)(optional)
  • 6egg whites(large eggs)


  • Preheat the oven to 325 degrees.
  • Grease and flour two 8-inch round cake pans (2-inch deep). Three 6 inch circular pans might also work.
  • Combine the sour cream, milk, vanilla extract, almond emulsion, butter extract, and egg whites in a mixing bowl.Set aside after whisking until smooth.
  • Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.Whisk everything together.
  • To the flour mixture, add the shortening and butter in pieces.
  • Mix until the shortening and butter are evenly distributed throughout the flour. The finished product will be crumbly.
  • Mix in half of the liquid mixture until mixed.
  • Mix in the remaining half of the liquid mixture just until incorporated.
  • Scrape down the edges of the basin, then mix for another 10-15 seconds.You must be cautious not to overwork the batter.
  • Bake at 325 degrees for 45-50 minutes in prepared and floured cake pans.
  • Allow to cool on a wire rack before covering with buttercream.


This cake will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren’t storing it in a warm environment). Place in the fridge after a couple days to prolong it’s freshness.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.Buttercream Recipe Links:Vanilla Bean Buttercream RecipeBright White Heat Stable Buttercream Recipe


Calories: 329kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 261mg | Potassium: 124mg | Sugar: 27g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg


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  • Funfetti Bundt Cake
  • One Bowl Vanilla Cake


What makes cake moist and not dry?

Various Liquid. Don’t use too much cream.
Sprinkle with Baking Powder or Baking Soda.
Pour in the oil.
Avoid over-mixing.
Don’t overcook.
Brush With Plain SyrupI guarantee SOFT & MOIST cakes!
Make use of Cake Flour. Instead of all-purpose flour, use cake flour.
Pour in the sour cream.
Butter at Room Temperature

What’s the difference between white cake and vanilla cake?

White and vanilla cakes are made using the identical components; the quantity that is added differs between the two. Food coloring may often alter the color of a cake, making a vanilla cake look whiter or a white cake appear whatever other color the maker desires.

What is the moistest type of cake?

Cake with Genoise Sponge

The flour is then combined with some oil or butter to enhance moisture. This sponge cake is more moist and soft than its sponge cake siblings due to the use of butter. Recipes for Genoise Cake: Genoise.

Is yellow or white cake more moist?

They both agree that whipped white frosting complements white cakes better than a thicker, richer buttercream icing. Yellow cakes are more common in all other applications because they are moister, denser, and sturdier, according to bakers.

How do you add moisture to a baked cake?

Simple syrup, made from equal parts sugar and water and boiled until the sugar dissolves, is the most popular cake soak. This extra liquid and sugar make the cake more moist and keeps it wet for longer. A milk soak, which is milk or cream splashed into the cake, is also used by professional bakers.

How can I make my cake more moist after baking?

Here are five suggestions for moistening a dry cake that has already been baked.
Glaze with a basic syrup glaze. If your cake layers come out too dry, Velez suggests glazing them with simple syrup.
Let your cake soak in milk.
Make a mousse or jam filling for the cake.
Ice the cake.
Place it in the refrigerator.

Why is white cake so good?

It’s a great alternative when you don’t want a “eggy” cake. In other words, since the yolks aren’t there (just egg whites), the flavor of the cake components comes out more strong vanilla.

Is wedding cake just white cake?

Because of its characteristic white hue, white cake is often known as the official wedding cake. White cakes are created using flour, baking powder, sugar, and egg whites, but no egg yolks.

Is angel cake and white cake the same?

Angel food cake is a form of sponge cake that is classified as a white cake due to the use of solely egg whites in its preparation. White cake is used in desserts such as icebox cake and various variants on charlotte russe and trifle.

Is cake more moist with butter or oil?

Because oil stays liquid at room temperature whereas butter hardens, vegetable oil delivers moisture significantly more consistently. Because liquid adds to the impression of moistness, cakes produced with oil frequently seem moister than their butter-based equivalents.

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