White Cake Recipe

Apr 17, 2023
Make this white cake in no time at all!

This is not your run-of-the-mill white cake recipe.  This one unique in both texture and taste and it gets phenomenal rave reviews from EVERYONE who has tried it.  It's not a light and fluffy white cake.  This is more like a pound cake in that it is more dense than regular white cake. It uses a lot of eggs which makes it more rich, and buttermilk makes it extra moist.   One minor drawback is that this recipe does not convert to cupcakes. I've tried several times. But my, oh my is the cake DELICIOUS!!! You've gotta try this one! It goes with nearly any flavor of filling, but it's especially good with my lemon curd recipe or strawberry compote recipe.  I'd love to get your feedback after giving this a try.

1 cup butter (226 g)
1/2 cup shortening (113 g)
2 3/4 cups sugar (550 g)
5 eggs
2 teaspoons vanilla (10 g)
3 1/4 cups flour (390 g)
2 teaspoons baking powder (8 g)
1/4 teaspoon salt (2 g)
1 cup buttermilk
In a stand mixer, cream the butter, shortening, and sugar together until light and fluffy.  Add the eggs, one at a time, beating after each egg. Add the vanilla and mix.  In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Don't overmix!
I strongly recommend spraying your pans with cooking spray, lining with a parchment round, and spraying with cooking spray again. Fill your pans a little more than halfway full ( I use 2' tall pans).
Bake at 350 degrees (177 C) for 28-35 minutes or until the cake passes the toothpick test. Cool 10 minutes in the pan then remove them to a rack to finish cooling.  Wrap well with plastic wrap and store them in the freezer for up to a month. 
Happy baking!

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