White Cake Recipe

The Best White Cake Recipe {ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings: 12

Author: Robyn Stone | Add a Pinch

Ingredients

• 1 cup (2 sticks) butter softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk room temperature
• 1/2 cup buttermilk room temperature
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
• Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
• Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
• Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
• Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
• Frost cake as desired.

Notes

Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter. -This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.