This recipe makes a delicious homemade bakery style white cake that has a great texture and is sturdy enough for stacking tiers. It’s perfect for DIY wedding cakes, fun birthday cakes, or any special occasion. This recipe can make a 6 and 8 inch cake, or a 10 inch cake.
A perfect white cake is hard to beat. Whether you are looking for a wedding cake, birthday cake or just because cake, cake has enough structure to stack tall.
It is moist, has a great texture and can stand up to multiple layers.
If you are used to baking cakes from mixes, don’t run. If you think just because this cake is from scratch that it’s not worth the effort, you are wrong!
What makes this different than a standard cake recipe?
Homemade cakes do not have to be fussy or hard. This cake is really simple, uses straight forward ingredients and there’s no steps that involve gently folding or whipping to stiff peaks.
If you are used to traditional cake recipes, this one is going to look a little strange to you. A lot of recipes start with creaming the butter and sugar.
Then you mix in the liquid. Lastly you add the flour and dry ingredients and mix as little as possible to avoid developing the gluten.
This recipe does it backwards. You mix together the dry ingredients first. Then you beat in the butter.
Coating the flour with the fat keeps the cake from getting tough. Then you can add the wet ingredients and really beat it up good.
This allows you to whip in some air without worry. Plus it results in a soft cake with plenty of moisture and a nice crumb.
The best part is the mixer does most of the work. All you have to do is add ingredients.
Filling the cake
This is the perfect recipe for fun cake fillings as well. Homemade lemon curd and seedless raspberry preserves graced the inside of the wedding cake.
I torted, or cut the layers in half horizontally, the cake. That way there were two layers of lemon curd and one layer of raspberry in each cake.
It also allowed for more of the perfect summer buttercream and a slightly taller cake with a big flavor punch.
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It is also fabulous fill with my cheater bavarian cream recipe. It’s super simple to put together and is a nice alternative to buttercream throughout.
Tips and tricks
The key to nice layers is starting with an even cake. Use wet strips of towel or bake even strips to keep the cakes from doming while baking.
If your cakes do dome, carefully trim them so you can stack them into a nice level cake. Scraps can be the baker’s bonus treat or could be made into cake balls.
If you have a six quart mixer, that would be best. I have made it in my four and a half quart mixer and it is doable, but you’ll want to be careful to add the wet ingredients just a bit at a time to avoid to much sloshing over.
Start watching your cake a few minutes early as all ovens are a bit different.
If you do overbake your cake or it looks dry, brush it with simple syrup to give it a little moisture back. Syrup should not be necessary though.
You can make the cakes ahead of time if you know time will be tight getting ready for the party. Just wrap them tightly in several layers of plastic wrap and freeze.
They are easier to stack and move when they are frozen anyway. So, it is actually helpful all the way around.
Just have fun with it! No cake is perfect and nobody will notice any imperfections but you.
Making it a 10 inch cake
If you would like to make a ten inch cake instead of six and eight inch layers, this recipe works for that as well. You can use the ingredients exactly as they are written in the recipe card to get a two layer 10-inch cake.
You can also multiply the ingredients by one and a half and make a three layer cake. Either way, it is sturdy yet delicious.
All of the Frosting
Are you looking for a fabulous new frosting recipe for your cake? Check out my collection of frosting recipes for tons of tasty inspiration.
Bakery Style White Cake
Equipment
Ingredients
- 3½ cups all purpose flour
- 2½ teaspoons baking powder
- 2 cups granulated sugar
- ¾ teaspoons salt
- 3 teaspoons vanilla extract
- 1½ teaspoons additional flavoring extract such as princess creme boquet, lemon or almond
- 1 cup egg whites
- 1½ cups milk
- 1 Tablespoon sour cream
- 2 Tablespoons vegetable oil
- 1 cup butter softened
Instructions
- In a large mixer bowl, stir together flour, baking powder, sugar and salt.3½ cups all purpose flour, 2½ teaspoons baking powder, 2 cups granulated sugar, ¾ teaspoons salt
- In a mixing bowl, stir together vegetable oil, milk, egg whites, sour cream and flavorings. Set aside.3 teaspoons vanilla extract, 1 cup egg whites, 1½ cups milk, 1 Tablespoon sour cream, 2 Tablespoons vegetable oil, 1½ teaspoons additional flavoring extract such as princess
- With the mixer running, drop a Tablespoon or two of butter into the flour mixture at a time. Keep mixing until the mixture is crumbly.1 cup butter
- Add the wet ingredients a little bit at a time, mixing until combined after each addition. Be sure to scrape the sides occasionally as you go.
- Once all of the liquid ingredients are added, beat on medium for 7 minutes.
- Meanwhile preheat oven to 350°F and prepare 2 6-inch cake pans and 2 8-inch cake pans with grease and cake strips.
- Spread batter in prepared pans and bake until finished, about 45-50 minutes for the 6 inch pans and 50-55 minutes for the 8 inch pans.
- Cool in the pans for about 10 minutes and then invert them onto baking racks to cool completely.
- Frost when cooled or wrap in plastic wrap and freeze until ready to use.
Notes
Video
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shoot, I forgot to say Thank You
I didn’t rate this cake…Yet.
I really need to know how long to bake 3 9″ layers.
The 9-inch cakes take right around 55 minutes. I have even made 1.5 batches of batter to bake 3 10-inch cakes if you need something bigger. They took just over 55 minutes to bake. It makes a nice tall cake that is perfect for a crowd.
Hello! I came across this recipe and am making a tiered wedding cake. Can I add Cocoa powder to the recipe for a chocolate twist? Thanks!!!
You could substitute cocoa powder for some of the flour. That will be tasty!
How many servings does this recipe give?
That is a great question. It obviously depends on who is cutting the cake. But generally a 6 inch cake serves about 8 and a 9 inch cake serves closer to 12-16. So, I would say 20-24 servings. However, you can very easily stretch it to serve a few more if needed.
Do you have a frosting recipe for this beautiful cake?
I have sooooo many frosting recipes that would be great on it. I used American buttercream for the pics with the sunflowers, but really any flavor would be great because the cake is so neutral. Strawberry buttercream or mock swiss meringue buttercream would be great. Otherwise you can check out my collection of frosting recipes and choose just about any of them.
How did you make the raspberry and lemon filling? It looks amazing. I can’t wait to try it 🙂
The lemon is homemade lemon curd. It’s a super simple recipe that can be made in the microwave. The raspberry is just a high quality raspberry jam.
Hi Carlee, does this idea come in a metric version?
I don't have a metric version, but it should be possible to convert it with online calculators.
This cake is delicious! After hours and hours of searching and searching and trying probably about 10 different recipes I came across yours! Thank you thank you thank you!!! All of the other recipes were either too dry or too dense! This one is seriously perfect. It’s not too dry, it held up well and doesn’t crumble easy, it’s light and fluffy and not too dense. I added the almond to my recipe and it tastes just like wedding cake. You’ve got a great recipe!
I am so glad you liked it!! That makes me sooooo happy!
What frosting did you use for the cake filled with Bavarian cream?
I used my perfect buttercream, it's a twist on American buttercream with a little lemon added to keep it from getting too sweet.
This is hands down one of the best white cake recipes! , thanks for sharing these mouthwatering and delicious recipes.
I completely agree! I am glad you liked it!!