Perfect White Birthday Cake

White Cake is a classic cake with a velvet texture and buttery vanilla flavor. The cake is moist and light, and frosted with a creamy vanilla frosting. Follow all my success tips in the post and recipe for perfect results every time. This cake is perfect for a birthday party or any other celebration!

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Why you’ll love this White Cake recipe:

• Classic Flavor – White cake doesn’t need to be without taste, and this one certainly isn’t! The buttery, vanilla flavor shines in this classic cake.
• Velvety Texture – The texture of this cake is so light and velvety
• Easy to Make – Follow the directions and success tips given in my best white cake recipe exactly for a perfectly tender and flavorful cake every time!

Ingredient Overview:

• Butter – I prefer salted butter, but you can use unsalted butter.
• Egg Whites – Use large eggs for best results. Using just egg whites and not the egg yolks lends the lightest texture to this cake.
• Sour Cream – Use full-fat sour cream at room temperature for best results.
• Cake Flour – Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 110 grams, whereas 1 cup all-purpose flour weighs 130 grams. (Some people standardize at 120, 125, or 130 – I’ve chosen 130 grams.)
• Vanilla Extract – Since the flavor in this cake comes from simple quality ingredients, be sure to use real vanilla instead of imitation for the best flavor.
• Vegetable Oil – Using a combination of oil and butter gives this cake the best of both worlds – oil keeps the cake tender and moist, and butter adds flavor.

Recipe Variations:

• Flavor Alternatives- In the recipe alternatives below, I explain how you can add fruit preserves for extra flavor, or make this a sprinkle cake, or an almond flavored wedding cake.
• Cake Flour Substitute – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour.
• Jams and Fruit Preserves – Use any of my fruit fillings like Blueberry Sauce or Raspberry Coulis to add a fun twist! Simply pipe a border on top of the frosting layer on each of the first two layers and spread 1/4 cup of jam or fruit preserves within the border. Then, stack the next layer and chill for 10 minutes or so before continuing on so the cake doesn’t slide around on the jam.
• Sprinkles – You can add 3/4 to 1 cup of your favorite jimmy sprinkles to the batter to make a funfetti or sprinkle style cake.
• Almond Cake – Add 1-2 tsp of almond extract to the batter when you add the vanilla to make an almond flavored cake. This is perfect for weddings!

How to Make this White Cake Recipe:

Step 1: Start Making the Cake Batter. Cream together your butter and vegetable oil with an electric mixer or standing mixer. Then, add the granulated sugar and beat on high speed for two full minutes.

Step 2: Continue with the Cake Batter. Add the egg whites, one at a time, mixing between each for 45 seconds. Add the sour cream and vanilla, and mix until just combined. Be sure to scrape the sides and bottom of the bowl as you go, to make sure everything is well incorporated.

Step 3: Add the Dry Ingredients. Slowly add in the whisked flour mixture while the mixer runs on low. Then, slowly repeat this with the milk.

Step 4: Bake the Cake Layers. Divide the cake batter between pans that have been greased, floured, and lined with parchment circles. This cake is so moist that it needs the parchment as added insurance against sticking (trust me!).

Bake your cakes just as directed in the recipe, and let cool completely on a wire rack.

Step 5: Assemble the Cake. Frost your cake with a creamy vanilla frosting and chill to set the things up a bit before slicing and serving. Use 1 and 1/2 cups between each of the first two layers, and reserve the rest for the top and sides of the cake.

Expert Success Tips:

• Read through the Recipe – Baking a white cake from scratch doesn’t need to be difficult – just be sure to read through the recipe once before you begin to familiarize yourself with all the steps.
• Follow the Recipe – Don’t expect the best results if you substitute a lot of ingredients. Theoretically, the cake will still turn out if you use a 1:1 gluten-free flour blend, or if you swap to non-dairy alternatives. However, I haven’t tested the cake with those swaps so I can’t guarantee the same results. Do let me know if you try any swaps, I love hearing how it works with different recipes!
• Cold Ingredients – Be sure to let the cold ingredients all come to room temperature as indicated in the recipe. This is absolutely essential for the best texture and results.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.
• Oven Thermometer – An oven thermometer  will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.

FAQs:

Cake Decorating Tips:

• Making the Frosting – Be sure to cream the butter and cream cheese together for 3 full minutes like the recipe below says. This will give you the silkiest frosting. This is the real secret- no need to sift your powdered sugar!
• Frosting the Cake – More tips on this are included in the recipe instructions below.
• Adding Sprinkles – To add sprinkles around the bottom like I did here, just grab a handful, and gently press them around the base of the cake before the frosting is set.

Special Tools:

• Offset Spatula – Offset spatulas make frosting this delicious dessert so easy! They can also be used for spreading cake and brownie batters evenly in your pan.
• Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
• Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.

Make-Ahead Tips:

The cake layers can be made up to 24 hours ahead. Let them cool completely at room temperature, then place each layer on a large dinner plate and wrap tightly in plastic wrap. Keep at room temp until ready to assemble. I recommend making the frosting day-of, not ahead of time. The entire assembled cake can be chilled up to 24 hours in advance of serving. This cake is best within the first 3 days or so.

Cake Storing Tips:

Once the cake is frosted just how you like it, pop it in the fridge, uncovered, to chill. After about 30 minutes to an hour or so, the frosting will feel set. At this point, you can easily cover it in plastic wrap without disturbing the frosting.

More Celebration Cake Recipes to Love:

• Salted Butterscotch Crunch Cake
• White Forest Cake
• Peach Cobbler Cake
• German Chocolate Cake
• Raspberry Chocolate Ganache Cake
• Best Yellow Cake with Chocolate Frosting
• Mojito Cake

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