The Moist White Cake is the kind of cake that makes every occasion feel a little more special. Imagine two soft, fluffy layers of cake, perfectly balanced in sweetness, with a texture so tender that it practically melts in your mouth. This cake is the ideal base for your favorite frosting or as a standalone dessert for celebrations, birthdays, or any event that calls for something sweet and classic.
What sets this cake apart from other white cakes is its light, airy crumb paired with the richness of sour cream. This combination not only ensures moisture but gives it an incredibly tender texture that you’ll find irresistible. Plus, it’s versatile enough to pair with any frosting you desire, from a creamy buttercream to a whipped cream topping. This Moist White Cake is one of those cakes that stays perfectly delicious, whether served on its own or dressed up with layers of frosting and decoration.
I first developed this recipe after realizing that a truly moist white cake was harder to come by than I thought. The process involved testing different ratios and ingredients to create a cake that was light yet rich, tender yet sturdy enough to hold up to frosting and decorations. After numerous trials, I finally landed on a recipe that I believe yields the most perfect Moist White Cake—and I’m so excited to share it with you!
Why You Will Love This Moist White Cake
- Tender & Moist: This cake is incredibly soft, light, and moist due to the sour cream and milk combination.
- Classic White Cake Flavor: It’s a delicate balance of sweet without being overwhelming—perfect for a wide range of occasions.
- Versatile: You can pair it with any frosting you love or enjoy it plain. It’s a great foundation for themed cakes or layered desserts.
- Simple Ingredients, Amazing Results: The ingredients are easy to find and it’s an incredibly straightforward recipe.
- Perfect for Any Occasion: From birthdays to special events, this cake is always a crowd-pleaser.
Let’s dive into the details of how you can make this perfect cake!
Ingredients for the Moist White Cake
The Moist White Cake is made from simple, easy-to-find ingredients that work together to create the perfect balance of flavor and texture. Here’s what you’ll need:
For the Cake:
- 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour for an even whiter cake)
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup unsalted butter (room temperature)
- 1 cup sour cream (full-fat)
- ½ cup whole milk
- 2 teaspoons vanilla extract (or clear extract for a whiter cake)
- ½ teaspoon almond emulsion (optional)
- 1 teaspoon butter extract (or emulsion) (optional)
- 6 large egg whites
Description:
- Cake Flour vs All-Purpose Flour: Using cake flour in this recipe gives the cake a softer, lighter texture. However, if you prefer to use all-purpose flour, that will work just fine, too—just know the texture will be slightly denser.
- Shortening and Butter: The combination of shortening and butter creates the perfect balance between richness and lightness, ensuring a tender crumb with enough structure to hold up well.
- Sour Cream: This is the secret ingredient that makes this cake exceptionally moist. It adds richness without making it overly heavy.
- Egg Whites: Using only the egg whites keeps the cake lighter in color and texture, ensuring that it remains a beautiful white throughout.
For the Frosting:
- 2 cups unsalted butter (softened)
- 2 teaspoons vanilla extract
- ½ cup caramel sauce (optional for a caramel twist)
- 3 cups powdered sugar
- 2 teaspoons cinnamon (optional for extra spice)
Description:
- Butter: Ensure the butter is at room temperature to achieve a smooth and creamy frosting. Cold butter will result in a lumpy frosting.
- Powdered Sugar: Sifting the powdered sugar is key for a smooth and lump-free frosting.
- Cinnamon and Caramel Sauce: These are optional add-ins for flavor. Cinnamon can add warmth, while caramel adds a decadent, sweet finish.
Equipment Needed:
- Mixing Bowls
- Whisk
- Stand Mixer (or hand mixer)
- 8-Inch Round Cake Pans (You can also use three 6-inch pans if you prefer a taller cake)
- Cooling Rack
- Serrated Knife (for leveling the cake)
- Spatula (for spreading the frosting)
- Offset Spatula (for smooth frosting application)
Step-by-Step Instructions for the Cake
Making this Moist White Cake is incredibly easy, even though it might seem like there are a lot of steps. The key is in the mixing and baking times to ensure you get that perfectly light and moist cake. Here’s how to do it:
Step 1: Preheat and Prepare Your Pans
- Start by preheating your oven to 325°F (165°C). This temperature ensures the cake bakes evenly and becomes golden brown on top.
- Grease and flour two 8-inch round cake pans. If you want an extra step to ensure the cake comes out perfectly, you can line the bottom of each pan with parchment paper. This helps prevent sticking, especially with the moist batter.
Step 2: Mix Wet Ingredients
- In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion (if using), and butter extract (if using). Whisk the ingredients until the mixture is smooth and well-combined. Set it aside.
Step 3: Combine Dry Ingredients
- In a large mixing bowl, whisk together all-purpose flour (or cake flour), sugar, baking soda, baking powder, and salt. Make sure everything is evenly distributed. The dry mixture will provide the structure and flavor base for the cake.
Step 4: Add Shortening and Butter
- Add shortening and unsalted butter (cut into small chunks) to the dry ingredients. Use an electric mixer on low speed to mix them until the flour mixture resembles wet sand. This step is essential for creating that perfect crumb structure in the cake.
Step 5: Add Wet Ingredients Gradually
- Now, slowly pour in half of the wet ingredients mixture into the dry mixture, mixing gently until it’s mostly incorporated. After that, add the remaining wet mixture and mix until the batter is just combined. Be sure not to overmix, as that could result in a denser cake.
Step 6: Add the Egg Whites
- Lastly, gently fold in the egg whites into the batter. The egg whites are what give this cake its light and fluffy texture, so be careful not to deflate them. A gentle fold is all it takes.
Step 7: Bake the Cake
- Pour the batter evenly into the prepared pans. Use a spatula to smooth the top.
- Bake the cake in your preheated oven for about 45-50 minutes. Start checking for doneness at the 45-minute mark by inserting a toothpick into the center of the cake. If it comes out clean, the cakes are done.
- Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step-by-Step Instructions for the Buttercream Frosting
Now that your Moist White Cake layers are cooled and ready, it’s time to prepare the perfect frosting to complement the cake. This buttercream is silky, smooth, and just the right amount of sweetness to balance the rich flavor of the cake.
Step 1: Beat Butter and Vanilla Extract
- Start by beating the unsalted butter in a large mixing bowl using an electric mixer until it’s smooth and creamy. This will take about 2-3 minutes. The butter should be soft but not melted, so make sure it’s at room temperature.
- Add vanilla extract and mix it in for that perfect hint of flavor.
Step 2: Add Powdered Sugar Gradually
- Slowly add the powdered sugar to the butter mixture, a little at a time, continuing to beat the mixture on low speed. As the sugar mixes in, the frosting will become thick and creamy. This process prevents any sugar from flying out of the bowl.
- Once all the sugar has been added, increase the mixer speed to medium-high and continue beating for about 3-5 minutes, until the frosting becomes light and fluffy.
Step 3: Add Heavy Cream
- To make the frosting smooth and easy to spread, add the heavy cream to the buttercream. Start with about 1/4 cup and continue mixing until the frosting reaches your desired consistency. If you prefer a thicker frosting, you can add more powdered sugar, or if you want it a bit thinner, add more cream.
Step 4: Finish With a Whip
- Give the frosting a final whip on medium speed for about 1 minute to ensure it’s light and airy, perfect for frosting your cake.
Assembling the Cake
Now that your cake layers are cool and your frosting is ready, it’s time to assemble this beautiful treat.
Step 1: Level the Cake Layers
- If your cake layers have domed a bit, level them with a serrated knife to create an even surface for frosting. This will ensure that your cake looks perfectly stacked.
Step 2: Frost the First Layer
- Place one of the cake layers on your cake plate or stand. Using a spatula, spread an even layer of frosting on top of the first cake layer. Be sure to cover it completely for a smooth and even finish.
Step 3: Add the Second Cake Layer
- Carefully place the second cake layer on top of the frosted bottom layer. Press down gently to make sure it adheres.
Step 4: Crumb Coat the Cake
- Spread a thin layer of frosting over the entire cake, including the sides. This is known as a crumb coat, and it seals in any loose crumbs to ensure your final frosting layer is smooth. Once the crumb coat is applied, place the cake in the refrigerator for about 15 minutes to set.
Step 5: Frost the Cake
- After the crumb coat has set, apply a generous amount of frosting over the entire cake. Use your spatula to smooth the frosting out and make sure the layers are evenly covered. For a clean and polished look, you can use a bench scraper to smooth the sides.
Your Moist White Cake is now beautifully frosted and ready to be enjoyed! If you’d like, you can decorate the cake further with sprinkles, fresh fruit, or edible flowers.
Storing Your Moist White Cake
To ensure your Moist White Cake stays fresh and delicious for longer, follow these storage tips:
- Room Temperature Storage:
- If you plan to enjoy the cake within 2-3 days, you can store it at room temperature. Keep it covered with a cake dome or in an airtight container to protect it from drying out.
- Pro Tip: If you’re using a perishable filling or frosting, store the cake in the fridge.
- Refrigerating the Cake:
- If you want to keep the cake fresh for a bit longer, store it in the refrigerator for up to 1 week. Simply place it in an airtight container or wrap it tightly with plastic wrap.
- Tip: To bring it back to room temperature, let it sit for 20-30 minutes before serving, as cold cake can sometimes be less flavorful.
- Freezing the Cake:
- If you need to keep the cake for a longer period, you can freeze it. To do so, first wrap the cake layers in plastic wrap, then in aluminum foil. Place it in a freezer-safe container or bag. It will stay fresh in the freezer for up to 1 month.
- Tip: To thaw, place the cake in the refrigerator overnight, then allow it to come to room temperature before serving.
Decorating Ideas
While this Moist White Cake is absolutely perfect on its own, here are a few ideas to elevate it:
- Fresh Fruit: Top the cake with a mix of fresh berries like strawberries, raspberries, and blueberries for a colorful, summery touch.
- Edible Flowers: Use vibrant edible flowers for a delicate and beautiful decoration that adds elegance.
- Chocolate Drizzle: For a fun twist, drizzle some melted chocolate over the top or sides of the cake. This adds a rich contrast to the light, fluffy cake.
- Sprinkles or Shredded Coconut: If you love texture, add some sprinkles, shredded coconut, or toasted nuts to the top of the cake for an extra layer of flavor.
FAQ’s and Troubleshooting
- Can I use all-purpose flour instead of cake flour?
- Yes, but for the lightest and most tender cake, cake flour is highly recommended. If you don’t have cake flour, you can easily make your own by using all-purpose flour and removing a few tablespoons, then adding some cornstarch.
- What can I do if my cake turns out too dry?
- If the cake comes out too dry, ensure you’re not over-baking it. Use a toothpick to check for doneness—when it comes out clean or with a few moist crumbs, it’s done. Also, make sure to measure your flour correctly, as too much flour can lead to a dense, dry cake.
- Can I make this into cupcakes?
- Absolutely! Simply divide the batter into a muffin tin lined with cupcake liners, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
That’s all! Now you’re ready to enjoy a slice of Moist White Cake that’s perfect for any occasion. Whether it’s a birthday, a special celebration, or just because, this cake is sure to please your taste buds and impress your guests!
