Name: White Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 240 min
Ingredients: 2 ½ cups spooned and leveled cake flour; 2 tsp baking powder; ½ tsp baking soda; 1 tsp salt; ¾ cup or 12 tbsp softened (unsalted butter, room temperature); 1 ¾ cup granulated sugar; 5 egg whites (room temperature); ½ cup sour cream (room temperature); 1 tbsp pure vanilla extract; 1 cup whole milk (room temperature); 1 ¼ cups softened (unsalted butter, room temperature); 5 cups confectioners sugar; ⅓ cup heavy cream; 2 tsp pure vanilla extract; ⅛ tsp salt; optional garnish ¼ cup sprinkles

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You guys might have mixed opinions about some of the recipes I’ve shared on my blog.

But I bet this classic sour cream vanilla cake must be a crowd-pleaser! Seriously, it pairs perfectly with just about anything under the sun. And even if you think it’s too simple, no worries! You can always jazz it up with extra flair.

Why Nothing Can Beat A Vanilla Sour Cream Cake

This recipe skips the egg yolks altogether, so it’s not as heavy on the flavor scale. That’s wonderful news if you’re into a more subtle sweetness! Plus, with only egg whites holding it together, the white cake turns out super light and fluffy.
The mild flavor is begging for your creative touches! You can slather on frosting, fill it with fruit, or drizzle some creamy sauce however you like; this cake will let those bold flavors shine like stars.
And let’s not forget the visual feast it brings to the table. That snowy white hue is every decorator’s dream! Vibrant sprinkles and charming frosting designs easily take center stage. Heck, you can even get wild with colorful fruit arrangements!
Like a vanilla cake, a white cake always looks classy and elegant, you see. It’s obviously a no-brainer for special events like weddings or christenings. Or, if you want a pop of color on your big day, a stunning red velvet cake will bring more cheer to the ceremony!

9 Basic Steps To Make White Cake With White Frosting

Step 1.

First, preheat your oven to 350°F (177°C). Then, grease two 9” round cake pans and line them with parchment paper so your finished cakes will slide right out of the pans without a fuss. Don’t forget to line these parchment rounds generously with non-stick cooking spray, too.

Step 2.

Now, onto the dry ingredients: grab a bowl and whisk together cake flour, baking soda, baking powder, and salt. Set that aside for now.

Step 3.

Next, let’s tackle the wet ingredients!

If you’ve got a stand or handheld mixer, whip up the unsalted butter until creamy — about a minute at high speed should do the trick. Then, add the white sugar and mix it all together for another 3 minutes until fluffy. Don’t forget to scrape all over the bowl to make sure everything’s mixed in!

Step 4.

It’s time to add your egg whites! Beat them in until they’re all nicely combined (3 minutes), then mix in sour cream and vanilla. Again, give the bowl a good scrape so nothing’s left behind.

Step 5.

Alright, let’s bring everything together. While the mixer’s at low speed, gradually add your dry ingredients (from Step 2) until JUST mixed in. Then, slowly pour whole milk into the running mixer; that helps keep everything smooth like a dream. Be careful not to overmix; we want the batter to be just slightly thick.

Whisk with your hands if you want to so no nasty lumps lurk at the bowl’s bottom.

And there you have it. Your cake batter is ready to go!

Step 6.

Pour the batter into the cake pans and bake them for about 25 minutes (so-so) until fully baked. To check, stick a small toothpick into the middle — if it is clean when you pull it out, your cakes are good to go.

Step 7.

Once done, let them rest in the cake pans on a wire rack. They must be totally cooled down before you start frosting!

Step 8.

Move on to the frosting.

Grab a big old bowl and your mixer (handheld or stand). Beat the unsalted butter until creamy, which takes about 2 minutes at medium speed.

Then, toss in the confectioners’ sugar, cream, salt, and vanilla extract, keeping the mixer low for about 20 seconds. Once everything’s mixed in, crank up the mixer speed to high and let it work for a solid 3 minutes.

If your frosting seems too thin, add extra confectioners’ sugar; splash in a bit more heavy cream if it’s too thick. And if it’s too sweet, a bit more salt will be your lifesaver!

Step 9.

Finally, the part we’re all waiting for – assembling and frosting the layered cakes!

First, grab a big ol’ knife and slice off a very thin layer from the tops to make the cakes flatter. Don’t toss those scraps away, though; why not use them to crumble over your ice cream later?

Now, plop one cake layer onto your turntable, serving plate, or cake stand and slather on some frosting. Pop the second layer on top of it and cover the whole thing with the rest of your delicious frosting. If you feel fancy, add some sprinkles on top.

Now, all that’s left to do is slice, serve, and enjoy the cake!

Notes

1. Do you know why we don’t use egg yolks? Their yellow color might tint our perfect cake REAL bad.

So, I only pick fresh egg whites, as they are free of any yolk trace that might mar the perfect white color of this moist cake. Don’t buy store-bought ones! Plus, I always carefully separate the whites to make sure no yolk membrane breaks and spills yolk into them.

2. A tiny amount of almond extract (like ¼ teaspoon) adds a subtle nutty depth to the tender cake! The fact that almond extract is colorless (and, thus, goes well with the white color) is another HUGE plus.

3. Don’t be shy about adding extra cream of tartar to stabilize the egg whites. Thanks to this acidic power, the whites reach much stiffer peaks and keep their shape better, holding in more air and giving us a lighter, airier cake!

4. Many people want to jazz up the cake’s design with colorful berries. But what if you prefer to keep the white aesthetic instead? Simple: frosting to the rescue!

White chocolate or vanilla buttercream frosting are amazing choices. You can also add a touch of white food coloring to your favorite frosting recipe. I tried this trick a few times to keep that clean, white look for my lovely cake, and it never failed me even once.

FAQs

What Fruits Can I Add To These Cakes?

Fresh berries or light fruits are the best! Some popular options are strawberries, raspberries, blueberries, or even a mix of them. A light sauce made from these fruits can also be drizzled over the top to add moisture.