Moist White Cake
Elevate your baking game with this irresistibly **Moist White Cake**—a light, fluffy, and perfectly tender dessert that’s ideal for any celebration. Crafted with pantry staples like all-purpose flour, sugar, and pure vanilla extract, this cake gets its signature moist texture from the addition of whole milk and a touch of rich sour cream. To achieve an impeccably white crumb, egg whites are whisked into the batter, keeping it bright and airy. Whether layered with your favorite frosting or served simply as is, this recipe is a timeless classic that’s as easy to prepare as it is delicious. Ready in just under an hour, it’s your go-to for birthdays, weddings, or anytime dessert cravings strike. Perfect for those searching for a **homemade white cake recipe**, **moist cake recipe**, or simply the best white cake from scratch!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 units Large egg whites
- 2 teaspoons Pure vanilla extract
- 1 cups Whole milk
- 0.5 cups Sour cream
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the egg whites to the creamed butter and sugar mixture, one at a time, beating well after each addition. Then mix in the vanilla extract.
With the mixer on low speed, add half of the dry ingredient mixture to the wet ingredients. Mix just until combined.
Pour in the milk and sour cream, and mix until mostly combined. Then add the remaining dry ingredients and mix just until the batter is smooth. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack and let them cool completely before frosting or serving.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 605.3 g | 220% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 371.1 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 527 mg | 41% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
