The Go-To White Cake
White cake is something that I think can be extremely underrated. People think of it for weddings or some other formal events, but they don’t usually think of it for birthdays, or just every day use. It is usually thought of to be dry – but it doesn’t have to be! There are a few photos below for inspiration as well – you can dress it up by dyeing the frosting (using gel coloring), or by making a simple flower or numbers! This is for the white cake recipe, but you can also use this recipe to make 24 cupcakes (or half the recipe for 12 cupcakes!). You can also add some sprinkles into this batter to make your own version of a “funfetti” cake!
Servings Prep Time
28″ or 9″ round cakes 15minutes
Cook Time
22-28minutes
Servings Prep Time
28″ or 9″ round cakes 15minutes
Cook Time
22-28minutes
Ingredients
Instructions
  1. 1. Preheat the oven to 350 degrees F. Prepare two 8″ or 9″ round cake pans or 2 standard cupcake pans (for 24 cupcakes total). Spray the pans with cooking spray.
  2. 2. Mix all of the dry ingredients in a large bowl or the bowl of a stand mixer. Add the softened butter, and use the paddle attachment to mix until combined. If using a regular bowl, mix with a hand mixer.
  3. 3. Next, add the egg whites, mixing until combined, and then the whole egg. Beat for a few additional minutes to add structure to the cake.
  4. 4. Mix the sour cream (or yogurt) and vanilla extract in a small bowl. Add to the large bowl mixture, about 1/2 at a time, and beat for 1-2 minutes between the two additions. After all is added to the mixture, beat for another 1-2 minutes until all is combined.
  5. 5. Pour batter evenly into prepared pans. Bake for 22-28 minutes for 8″ or 9″ round cake pans, or about 15-20 minutes for cupcakes. You can test if it’s done with a toothpick, which should come out clean. When done, remove from the oven and let cool completely before frosting.
Recipe Notes

*You can use cake flour if you want an even fluffier cake, but it’s not necessary if you have all-purpose on hand

*You can sub out the sugar for superfine sugar

*Recipe makes two 8-9″ round cakes or 24 cupcakes

*You can sub out the eggs with 3 whole eggs and 2 egg whites for a yellow cake (versus this white cake)

**the sour cream will give the cake a little bit of a tangy taste, but it’s very minimal. If you don’t want this flavor, you can sub out the sour cream for the same amount of vanilla or plain yogurt. This choice depends on the flavor you prefer!