Soft & Fluffy Homemade White Cake

A classic white cake from scratch is the foundation of countless beautiful desserts, from birthday cakes to elegant celebration layers. Known for its light color, soft crumb, and delicate vanilla flavor, this cake stands out because it uses egg whites instead of whole eggs, giving it that signature bright, clean appearance and airy texture . When made correctly, it’s incredibly tender, moist, and perfectly balanced in sweetness—making it ideal for pairing with a variety of frostings and fillings.

This recipe is designed to give you bakery-quality results right from your home kitchen. By combining butter for flavor and oil for moisture, along with carefully measured ingredients, you’ll achieve a cake that’s soft yet structured enough for layering. Whether you’re making a simple family dessert or a show-stopping centerpiece, this white cake will become your go-to recipe thanks to its reliability and incredible taste.

Ingredients

Cake Batter

• 2 ½ cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 5 large egg whites, room temperature
• 1 tablespoon vanilla extract
• ½ cup (120 g) sour cream, room temperature
• 1 cup (240 ml) whole milk, room temperature
• 2 tablespoons vegetable oil

Vanilla Buttercream Frosting

• 1 cup (225 g) unsalted butter, softened
• 4–5 cups (480–600 g) powdered sugar
• 2 teaspoons vanilla extract
• 3–4 tablespoons heavy cream or milk
• Pinch of salt

Equipments

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Instructions

• Preheat your oven to 175°C (350°F) and grease your cake pans thoroughly, then line them with parchment paper for easy release
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined
• In a large mixing bowl, beat softened butter until smooth and creamy
• Add sugar gradually and continue beating for 3–5 minutes until the mixture becomes light and fluffy
• Add egg whites one at a time, mixing well after each addition to maintain a smooth batter
• Stir in vanilla extract and mix until fully incorporated
• Add sour cream and mix gently until smooth
• Slowly add the dry ingredients in batches, alternating with milk
• Mix on low speed and avoid overmixing to keep the cake tender
• Add vegetable oil and gently fold it into the batter to enhance moisture
• Scrape down the sides of the bowl to ensure everything is evenly combined
• Divide the batter evenly between the prepared cake pans
• Tap pans lightly on the counter to release air bubbles
• Place in the oven and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean
• Remove from oven and allow cakes to cool in the pans for 10 minutes
• Transfer cakes to a cooling rack and let them cool completely before frosting
• To make frosting, beat butter until creamy and smooth
• Gradually add powdered sugar while mixing on low speed
• Add vanilla extract, salt, and cream
• Beat until frosting is fluffy and spreadable
• Adjust consistency with more cream if needed
• Place one cake layer on a serving plate
• Spread an even layer of frosting on top
• Add the second layer and frost the top and sides evenly
• Smooth or decorate frosting as desired
• Let cake rest for 20–30 minutes before slicing

Recipe Information

• Prep Time: 25 minutes
• Bake Time: 30 minutes
• Total Time: 55 minutes
• Servings: 10–12
• Cuisine: American
• Course: Dessert

Nutrition Information (Approximate)

• Calories: 390 kcal
• Protein: 5 g
• Carbohydrates: 60 g
• Fat: 15 g
• Fiber: 1 g
• Sugar: 45 g
• Sodium: 280 mg

Flavor Profile Breakdown

• Light vanilla sweetness
• Creamy buttery richness
• Soft and fluffy texture
• Mild dairy undertones

Tips for Best Results

• Use room temperature ingredients for smooth mixing
• Cream butter and sugar properly for best texture
• Do not overmix the batter
• Measure flour accurately to avoid dryness
• Use high-quality vanilla extract

Variations & Substitutions

• Replace sour cream with Greek yogurt
• Use cake flour for a softer crumb
• Add almond extract for enhanced flavor
• Use buttermilk instead of milk for tanginess

Mistakes to Avoid

• Using whole eggs instead of egg whites
• Overbaking the cake
• Skipping parchment paper
• Adding too much flour
• Frosting while cake is warm

Serving Suggestions

• Serve with fresh berries
• Pair with whipped cream
• Add fruit compote between layers
• Serve with tea or coffee

Storage Tips

• Store covered at room temperature for 2–3 days
• Refrigerate up to 5 days
• Freeze layers for up to 2 months
• Bring to room temperature before serving

Why You’ll Love This Recipe

• Perfectly soft and fluffy texture
• Classic vanilla flavor
• Easy to customize
• Great for layering and decorating

How to Serve

• Slice into even layers
• Serve chilled or at room temperature
• Garnish with sprinkles or fruit
• Add extra frosting if desired

FAQs

What makes white cake different from vanilla cake
White cake uses only egg whites, giving it a lighter color and softer texture

Can I use whole eggs instead
Yes, but it will turn the cake into a yellow cake

Why is my cake dense
Overmixing or too much flour can cause density

Can I make this cake ahead of time
Yes, it stores well for several days

Can I use cake flour
Yes, it creates a softer and more delicate crumb

How do I keep the cake moist
Avoid overbaking and use oil in the batter

Can I make cupcakes with this recipe
Yes, bake for about 18–20 minutes

What frosting works best
Vanilla buttercream or cream cheese frosting

Can I freeze this cake
Yes, wrap layers tightly before freezing

Why are room temperature ingredients important
They mix more evenly and create a better texture