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The Best Moist White Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 55 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This recipe delivers a beautifully moist and tender white cake with a rich, creamy buttercream frosting. Featuring a blend of butter, vegetable oil, buttermilk, and sour cream, this cake maintains incredible moisture and a delicate crumb. The creamy, fluffy vanilla buttercream frosting complements the light cake perfectly, making it ideal for celebrations or any special occasion.

Ingredients

Scale

Cake Ingredients

  • 3/4 cup salted butter (1 and 1/2 sticks, softened)
  • 3 cups granulated sugar
  • 3/4 cup vegetable oil (light olive oil preferred)
  • 5 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 cup full fat sour cream
  • 3 and 1/4 cups all-purpose flour (spooned and leveled)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon baking powder

Frosting Ingredients

  • 2 cups butter (4 sticks, softened)
  • 8 cups powdered sugar
  • 1 cup heavy cream (divided)
  • 1 teaspoon kosher salt
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F. Trace the outline of three 9-inch cake pans on parchment paper, cut out the circles, and place them in the bottom of each pan. Spray the pans thoroughly with nonstick spray, including up the sides.
  2. Beat butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth, even if starting with cold butter, beating for a couple minutes and scraping sides as needed.
  3. Add sugar: Add 3 cups granulated sugar to the butter and beat for 2 minutes, scraping the sides and bottom once.
  4. Add oil: Pour in 3/4 cup light olive oil and beat with the butter-sugar mixture for 2 minutes, scraping once more.
  5. Prepare liquid mixture: In a separate medium bowl, whisk together 5 large eggs, 1 cup buttermilk, 1 tablespoon vanilla extract, and 1/2 cup full-fat sour cream until smooth.
  6. Sift dry ingredients: Place a fine mesh strainer over another bowl. Sift 3 and 1/4 cups all-purpose flour, 3/4 teaspoon kosher salt, and 1 tablespoon baking powder together until well combined.
  7. Combine batter: Alternate adding the wet liquid mixture and the dry flour mixture to the butter mixture, mixing gently after each addition. Start with half the liquid, then half the flour, and repeat, mixing only until just combined. Scrape the bottom and sides to ensure even incorporation.
  8. Divide batter: Evenly divide the batter among the three prepared cake pans.
  9. Bake cakes: Bake each cake at 325°F for 28-32 minutes. Rotate the pans 180 degrees or switch their positions about 2/3 through baking (around minute 22) without opening the oven door except for this rotation. The pans should not touch the oven edges. Avoid opening the door earlier to prevent deflation.
  10. Cool cakes: Remove cakes from the oven and let them cool on a wire rack for 10-15 minutes. Loosen edges with a knife, invert onto racks, and continue cooling. Optionally, place cakes in the freezer for 20 minutes to speed cooling.
  11. Make frosting: Beat 2 cups softened butter until smooth. Gradually add 8 cups powdered sugar, one cup at a time, alternating with 1/4 cup increments of heavy cream. Add 1 tablespoon vanilla extract and 1 teaspoon kosher salt. Beat until very fluffy, scraping sides and bottom 1-2 times.
  12. Assemble cake: Place a small amount of frosting on your cake stand to prevent slipping. Set the first cake layer down and place parchment squares under the edges to keep the stand clean. Spread about 1 and 1/2 cups frosting evenly over the top.
  13. Layer cakes: Add the second cake layer and repeat frosting application. Then add the final cake layer, spreading the remaining frosting over the top and sides using an offset spatula for smooth coverage.
  14. Create decorative swirls: Use the back of a spoon to create swirled frosting patterns if desired.
  15. Serve and enjoy: Slice and enjoy this moist, fluffy white cake. Try not to eat it for breakfast!

Notes

  • The cake can be baked one or two pans at a time depending on oven quality; avoid baking all three at once unless your oven is reliable.
  • Ensure pans are rotated about 2/3 through baking to promote even cooking.
  • Do not open the oven door except to rotate to prevent the cake from deflating.
  • Using parchment paper in pans helps prevent sticking and makes removal easier.
  • Freezing cakes briefly after baking can speed cooling and make frosting easier.
  • Use kosher salt in the cake and frosting for best texture; reduce if using table salt.

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Find it online: https://homecookinggenius.com/the-best-moist-white-cake-recipe/