The Best Moist White Cake Recipe

If you have ever longed for a truly indulgent, tender, and irresistibly soft cake that melts in your mouth, you have to try The Best Moist White Cake Recipe. This cake captures the perfect balance of fluffy texture, rich buttery flavor, and just the right hint of tanginess from buttermilk and sour cream. It’s not only delightfully moist but also versatile enough to be a magnificent centerpiece for any celebration or a simple cozy treat. Trust me, once you make this cake, you’ll wonder how you ever settled for less.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that come together to create something extraordinary. Each element plays a crucial role—from the butter and oil combining richness and moisture, to the perfectly measured flour and leavening giving the cake its tender crumb and rise.

• 3/4 cup salted butter: Softened for a creamy, rich base that helps keep the cake moist.
• 3 cups granulated sugar: Provides sweetness and contributes to the cake’s fine texture.
• 3/4 cup vegetable oil: Light olive oil works great here to lock in moisture without overpowering flavor.
• 5 large eggs: Eggs add structure and richness for a perfect crumb.
• 1 cup buttermilk: Adds a subtle tanginess and tender crumb.
• 1 tablespoon vanilla extract: Elevates flavor with warm, sweet notes.
• 1/2 cup full-fat sour cream: Boosts moisture and gives the cake a silky texture.
• 3 1/4 cups all-purpose flour: Carefully spooned and leveled for precise measurement and perfect density.
• 3/4 teaspoon kosher salt: Enhances and balances sweetness.
• 1 tablespoon baking powder: Ensures a light, airy rise.
• 2 cups butter (for frosting): Softened for a smooth, fluffy finish.
• 8 cups powdered sugar: Sweetens and thickens the frosting beautifully.
• 1 cup heavy cream (divided): Adds creaminess and helps achieve that dreamy frosting consistency.
• 1 teaspoon kosher salt (for frosting): Balances sweetness and brings the flavors together.
• 1 tablespoon vanilla: Infuses the frosting with rich aroma and flavor.

How to Make The Best Moist White Cake Recipe

Step 1: Prepare Your Cake Pans

Start by preheating your oven to 325 degrees F and preparing three 9-inch cake pans. Trace circles on parchment paper to line the pans’ bottoms and grease the pans thoroughly with nonstick spray. This ensures your cakes release perfectly without sticking.

Step 2: Cream the Butter

In a large bowl or a stand mixer, beat the softened butter until smooth. Starting with cold butter works too if you have a powerful mixer—just beat a few extra minutes. The key is achieving a creamy texture that will hold air for a light cake.

Step 3: Add Sugar and Oil

Add granulated sugar to the butter and beat for 2 minutes, scraping down the sides as needed to ensure everything is combined. Then pour in the oil and beat for another two minutes. This combination keeps the cake moist and tender.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and sour cream until smooth. This blend adds moisture and a slight tang, which balances the sweetness and adds depth to the cake’s flavor.

Step 5: Sift and Combine Dry Ingredients

Sift the flour, salt, and baking powder into a bowl to prevent lumps and ensure an even texture. Sifting also incorporates air, which contributes to the cake’s light crumb.

Step 6: Alternate Mixing Dry and Wet Ingredients

Add the wet and dry ingredients alternately to the butter mixture. Begin with half the liquid, then half the flour, and repeat. Mix just until combined to prevent developing gluten, which can make the cake tough. Be sure to scrape the bowl’s sides and bottom for even blending.

Step 7: Bake the Cakes

Divide the batter equally among the prepared pans and bake at 325°F for 28 to 32 minutes. For best results, bake one or two pans at a time and rotate them two-thirds through the baking time for even cooking. Avoid opening the oven door except to rotate to keep the heat steady and the cake rising beautifully.

Step 8: Cool and Prepare to Frost

Once baked, cool the cakes on a rack after loosening edges with a knife and inverting carefully. Pop them in the freezer for 20 minutes to speed up cooling if you’re eager to frost quickly.

Step 9: Make the Frosting

Beat the butter until smooth, then add powdered sugar one cup at a time, alternating with the heavy cream in 1/4 cup increments. Add vanilla and salt, then beat for 2 to 3 minutes until fluffy, scraping the bowl often for consistency.

Step 10: Assemble and Frost

Using a cake stand, secure your first layer with a dollop of frosting. Add frosting between layers and spread evenly. Cover the entire cake with the remaining frosting, smoothing or swirling as desired for that picture-perfect look. Pro tip: use the back of a spoon for charming swirls!

How to Serve The Best Moist White Cake Recipe

Garnishes

Simple fresh berries like raspberries or strawberries add a burst of color and a tangy contrast to the creamy sweetness of the cake. A sprinkle of edible flowers or a dusting of finely grated lemon zest can also make your presentation pop.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For more indulgence, a side of fresh fruit compote or a drizzle of raspberry sauce adds a delightful flavor dimension.

Creative Ways to Present

Try stacking mini versions of this cake for fun cupcake towers or layer it with fresh fruit and flavored syrups for an elegant trifle twist. You can also tint the frosting pastel hues for themed celebrations, making each slice a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap and store it in an airtight container at room temperature for up to 3 days. This keeps the cake soft and prevents it from drying out. Refrigerate only if your kitchen is very warm.

Freezing

You can freeze the cake layers without frosting by wrapping them individually in plastic and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting for best texture and flavor.

Reheating

When ready to serve, let the thawed cake come to room temperature naturally. Avoid microwaving as it can dry the cake. Instead, a brief warm-up in a low oven (about 300°F) wrapped loosely in foil for 10-15 minutes can refresh its softness.

FAQs

Can I substitute buttermilk in this recipe?

Yes! If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes and then use as directed. It replicates the tangy acidity essential for this cake’s moist texture.

Is it necessary to use both butter and oil?

Absolutely. Butter adds flavor and richness, while oil contributes to the cake’s moist, tender crumb. The combination is what makes this recipe stand out compared to those using only one fat source.

Can I make this cake vegan or dairy-free?

This recipe relies heavily on dairy products for its signature texture and flavor, but you could experiment by using plant-based butter, non-dairy milk with vinegar for buttermilk, and a vegan sour cream substitute. Keep in mind the texture and taste will differ slightly.

What’s the best way to level the cake layers?

Once cooled, use a serrated knife or cake leveler to slice off the domed tops of the cakes. This ensures even, stable layers and a professional-looking finish when stacking and frosting.

How long does this cake stay moist?

If stored properly at room temperature in an airtight container, this cake stays deliciously moist for about 3 days. Refrigeration can extend this but may slightly dry it out unless well wrapped.

Final Thoughts

This truly is The Best Moist White Cake Recipe you will want to keep in your baking arsenal forever. It marries simplicity and indulgence in a way that feels both comforting and special. So go ahead, gather your ingredients, and treat yourself to a slice of pure joy. You deserve it!

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