This homemade white cake is perfectly soft, fluffy, and incredibly moist, with a rich buttery flavor that will leave you craving more. It’s the best white cake you’ll ever make!
Ingredients
For the Cake:
- 3/4 cup salted butter (1 and 1/2 sticks), softened
- 3 cups granulated sugar
- 3/4 cup vegetable oil (or light olive oil)
- 5 large eggs
- 1 cup buttermilk (or homemade cheater buttermilk—see notes)
- 1 tablespoon vanilla extract
- 1/2 cup full-fat sour cream
- 3 & 1/4 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon kosher salt
- 1 tablespoon baking powder
For the Frosting:
- 2 cups butter (4 sticks), softened
- 8 cups powdered sugar
- 1 cup heavy cream, divided
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
Prepare the Cake:
- Preheat the oven to 325°F (165°C). Trace the outline of 3 9-inch cake pans on parchment paper. Cut out the circles and place them in the bottom of each cake pan. Grease the sides and bottom with nonstick spray, making sure the parchment is in place.
- In a large bowl or stand mixer, beat 3/4 cup butter until smooth (if using a stand mixer, you can start with cold butter). Add 3 cups granulated sugar and beat together for about 2 minutes, scraping the sides as necessary.
- Add 3/4 cup vegetable oil (or light olive oil) and beat for another 2 minutes.
- In a separate bowl, whisk together 5 eggs, 1 cup buttermilk, 1 tablespoon vanilla extract, and 1/2 cup sour cream until smooth.
- In a fine-mesh strainer over another bowl, sift 3 & 1/4 cups flour, 3/4 teaspoon salt, and 1 tablespoon baking powder. Gradually add the sifted dry ingredients and the wet ingredients to the butter mixture, alternating between the two, and mixing until just combined. Do not overmix.
- Divide the batter evenly between the three prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even cooking.
- Remove the cakes from the oven and allow them to cool in the pans for about 10-15 minutes. Then, invert the cakes onto a cooling rack to finish cooling completely.
Prepare the Frosting:
- Beat the butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, alternating with 1/4 cup of heavy cream for each cup of powdered sugar. Add 1 tablespoon vanilla and 1 teaspoon salt, and beat until light and fluffy for about 2-3 minutes.
Assemble the Cake:
- Once the cakes are completely cool, frost the cake. Start by spreading a thin layer of frosting on your cake stand to hold the cake in place.
- Place the first cake layer on the stand and spread about 1 and 1/2 cups frosting evenly over the top. Add the next cake layer and repeat the process.
- For the final layer, spread the remaining frosting over the top and around the sides of the cake. Use an offset spatula to smooth the frosting over the sides and create a clean finish.
- If you want to create a swirl effect, use the back of a spoon to form decorative swirls on the top of the cake.
Notes
- Cheater Buttermilk: To make buttermilk quickly, add 1 tablespoon vinegar to a 1-cup measuring cup, then fill it with milk to the 1-cup line. Let it sit for a couple of minutes before using.
- Cupcakes: If you want to make cupcakes, fill the liners about 2/3 of the way full and bake at 350°F for 18-20 minutes.
- Frosting: If you prefer less frosting, use 3 sticks of butter, 6 cups powdered sugar, 3/4 cup heavy cream, 2 teaspoons vanilla, and 1/2 teaspoon kosher salt.
Enjoy your perfectly fluffy, moist white cake!
