Moist White Cake Recipe

There is something truly magical about a Moist White Cake that feels like a celebration in every bite. This classic dessert combines tender, fluffy crumb with just the right hint of sweetness and subtle vanilla notes, making it the perfect canvas for any frosting or occasion. Whether you’re baking for a birthday, a special event, or simply an indulgent treat, this Moist White Cake recipe is guaranteed to become your go-to favorite, impressing everyone who tastes it with its melt-in-your-mouth texture and delicate flavor.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering your ingredients for this Moist White Cake is a joyful step because each one plays an essential role in achieving that wonderfully soft texture and gorgeous white crumb. From the rich sour cream to the egg whites, every component has its own little job that makes the cake sing.

• All-purpose flour (2 1/2 cups): The backbone of the cake providing structure; you can swap for cake flour for an even lighter crumb and whiter appearance.
• Sugar (2 cups): Sweetens the cake perfectly while helping to tenderize the texture.
• Baking soda (1/2 tsp): A leavening agent that helps the cake rise with a fine crumb.
• Baking powder (1 1/2 tsp): Works alongside baking soda to add lift and softness.
• Salt (1 tsp): Balances sweetness and enhances the other flavors.
• Shortening (2/3 cup): Adds moisture and tenderness for that signature moistness.
• Butter (1/4 cup, unsalted, room temp): Contributes richness and a subtle buttery aroma.
• Sour cream (1 cup, full fat): Keeps the cake incredibly moist while lending tangy depth.
• Milk (1/2 cup, whole): Adds moisture and helps blend ingredients seamlessly.
• Vanilla extract (2 tsp): Gives the cake its classic, comforting flavor.
• Almond emulsion (1/2 tsp, optional): A little trick for added complexity and nuttiness.
• Butter extract (1 tsp, optional): Enhances buttery notes if you want extra flavor punch.
• Egg whites (6 large): Essential for a light, airy texture without heaviness.

How to Make Moist White Cake

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to 325 degrees. This moderate temperature ensures your Moist White Cake bakes evenly with a gentle rise and a tender crumb. Next, grease and flour either two 8-inch round pans or three 6-inch rounds. The flour helps the cake release cleanly after baking and gives it a nice crust on the outside.

Step 2: Mix Your Wet Ingredients

In a medium bowl, whisk together sour cream, whole milk, vanilla extract, almond emulsion, butter extract, and the egg whites until smooth. This mixture is the heart of your Moist White Cake, combining richness and flavor with the lightness of egg whites to keep the crumb airy. Setting this aside gives you space to prepare the dry mix.

Step 3: Combine Your Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. This thorough mixing ensures your leavening agents and salt are evenly distributed, which is key for uniform rising and flavor balance in your Moist White Cake.

Step 4: Add the Fats and Crumble the Mixture

Add shortening and butter in small chunks to the dry ingredients. Mixing until the flour is coated with these fats creates a crumbly, sand-like texture. This step is crucial because it locks in moisture while creating a tender cake crumb.

Step 5: Incorporate the Wet Mixture Gradually

Pour half of your wet mixture into the crumbly dry mix and combine gently until just incorporated. Follow with the remaining wet ingredients and mix again until the batter is cohesive. Be careful not to overmix here; a few lumps are perfectly fine and prevent the cake from becoming dense.

Step 6: Final Batter Touch and Bake

Scrape down the sides of the bowl, then mix the batter for only 10 to 15 seconds to ensure complete incorporation without over-beating. Pour the batter evenly into your prepared pans and bake at 325 degrees for 45 to 50 minutes. Your Moist White Cake is ready when a toothpick inserted in the center comes out clean.

How to Serve Moist White Cake

Garnishes

The beauty of a Moist White Cake is its versatility — from classic to creative garnishes! Simple powdered sugar dusting enhances its elegance, while fresh berries add vibrant color and a pop of natural sweetness that complements the soft crumb. You can also go for a smooth buttercream or whipped cream topping dotted with edible flowers for that WOW factor.

Side Dishes

This cake pairs wonderfully with fresh fruit salads, a scoop of vanilla bean ice cream, or a drizzle of rich chocolate or caramel sauce. The contrast between the cake’s moist, mildly sweet flavor and the freshness or richness of sides makes every bite feel like a celebration for your taste buds.

Creative Ways to Present

Want to make your Moist White Cake truly special? Try layering it with lemon curd or raspberry jam for a burst of flavor between the layers. Or, create mini individual cakes by baking in muffin tins and topping with flavored frosting and sprinkles. The possibilities are endless, so have fun with presentation and make it your own!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Moist White Cake tightly in plastic wrap or store in an airtight container to keep it from drying out. It will stay moist and delicious for up to 3 days at room temperature or 5 days refrigerated. This cake holds up beautifully, so no worries if you bake ahead for an event.

Freezing

If you want to enjoy your Moist White Cake later, freeze it by wrapping individual slices or whole layers tightly in plastic wrap, then in foil. Properly frozen, your cake will maintain its texture and flavor for up to 3 months. Thaw in the fridge overnight for best results before serving.

Reheating

To gently warm your cake slices, pop them in the microwave for 10 to 15 seconds or wrap in foil and warm briefly in a low oven. Warming enhances the soft texture and brings out those lovely buttery and vanilla notes, making it taste freshly baked all over again.

FAQs

Can I use whole eggs instead of egg whites?

You want to stick with egg whites for this Moist White Cake because they create a lighter, fluffier texture and keep the cake’s color bright and white. Whole eggs tend to add a denser crumb and slightly yellow hue.

What can I substitute for shortening?

If you don’t have shortening, you can use an equal amount of softened butter. Keep in mind that butter may give a slightly richer flavor but could alter the cake’s softness a bit.

Why is sour cream important in this recipe?

Sour cream introduces moisture and acidity, which tenderizes the crumb and balances sweetness with a subtle tang, resulting in that signature moist texture and lovely flavor.

Can I make this cake gluten-free?

For a gluten-free version, you can replace the flour with a gluten-free all-purpose blend, but results may vary. Make sure your blend contains xanthan gum or another binder to mimic the texture of the original Moist White Cake.

How do I know when the cake is done?

The best test for doneness is inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached. Also, the cake should spring back lightly when pressed gently in the center.

Final Thoughts

I hope you are as excited as I am for you to try this Moist White Cake recipe. It really is one of those treasures that never disappoint and adapts beautifully to any celebration or craving. Once you taste its delicately tender crumb and gentle sweetness, you’ll understand why it’s a cherished classic in so many kitchens. So go ahead, gather your ingredients and bake a slice of happiness today!

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