Making a Bakery Quality White Cake with Buttercream Frosting

You guys… I did it! I finally did it! I made a bakery quality white cake with buttercream frosting! With a little testing and recipe adjustments, I found my go-to recipe.

I love cake. I mean LOVE cake. I look forward to birthday cake. I hate to leave a wedding before the cake is served (which almost always happens because wedding receptions are so freakin long these days!). I loveeeee cake.

In the past I’ve tasted delicious, homemade white cake and asked my friend for the recipe so I could make homemade cake for my daughters birthday. She basically said “no way.”      πŸ˜  So that’s how my search began. I just wanted to make a white cake like I would normally buy from a bakery or eat at a wedding. It took two years of attempts, but I’m finally happy with this recipe. And because I’m awesome, I share my recipes with you!

 I love cake, but don’t really love white frosting. I DO love homemade buttercream. I love this Foodnetwork.com buttercream frosting recipe. First I read the recipe reviews; always a good idea before launching into a recipe. There were some negative reviews that this buttercream was “too buttery.”    Excuse me… what?! I personally am usually wishing buttercream actually tasted more like… BUTTER.

This buttercream is “too buttery?” Dude… that’s weird.

Anyhow… yes, this buttercream actually tastes like sweet, creamy, whipped, buttery frosting. Since I’m not really a sickeningly sweet frosting girl, this stuff is  a w e s o m e.

Making a Bakery Quality White Cake with Buttercream Frosting

Making a Bakery Quality White Cake with Buttercream Frosting

 
Making a Bakery Quality White Cake with Buttercream Frosting
Making a Bakery Quality White Cake with Buttercream Frosting

I have zero cake decorating skills. Not yet anyhow. So after icing my cake, I just coated it in coconut, which I highly recommend. I’ve been informed that this is not technically a “coconut cake” since it does not have the traditional frosting. But whatever. It’s yummy. That is all that should matter.

I’ve also decorated this cake in candy, which is easy and totally adorable! There is a picture at the end of this post.

Making a Bakery Quality White Cake with Buttercream Frosting

Making a Bakery Quality White Cake with Buttercream Frosting

Making a Bakery Quality White Cake with Buttercream Frosting

Ingredients:

  • 2 1/4 cups cake flour
  • 1 cup milk, room temperature
  • 6 egg whites, room temperature (about 3/4 cup)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened

Instructions:

1. Grease and flour two 9-inch cake pans (I use vegetable shortening to grease the pans and then all-purpose flour to coat.)

2. In a medium bowl, mix the room temperature milk and egg whites along with the vanilla and almond extracts until blended.

3. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt in bowl. Cut the butter into cubes and add it to the bowl then cut in the by hand (a pastry blender works well!) until the butter pieces are the size of small peas.

4. Add the milk mixture and beat on medium speed just until combined. Remember, over mixing the cake batter results in a dense cake.

5. Pour the batter evenly between the two cake pans.

6. Bake at 350 for 25-27 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

7. Cool the cakes in the pan for 5 minutes, then turn out onto plates and cover tightly with plastic wrap. Cool the cakes to room temperature before icing.

 
Note: Let me tell you friends, making a cake is not foolproof! I myself have even messed up this very recipe, twice! It turned out it was because my baking powder was expired and I hadn’t even noticed. My advice when making cake is to be very careful about following the directions exactly. I even measure key ingredients into separate bowls before adding them in, just in case I get worried that I measure incorrectly.
 
 
Troubleshooting:
  • Cake doesn’t rise – Check your baking powder. If it’s expired or even close to the expiration date it is likely the problem.
  • Cake over flows while cooking – Never fill the cake pans above halfway full. If you have extra batter, discard it or try making a mini cake or whatever. πŸ™‚
  • The almond flavor is too strong – use less.      But seriously, just use less! I like the flavor balance between the vanilla and almond in this recipe, but if you don’t, then use less. I am from the northeast-ish midwest-ish area and wedding cakes seem to often have a wonderful almond flavor. LOVE it! But if you don’t then okay. No need to leave a nasty comment, just use less almond extract. πŸ™‚
  • Cake sticks to the pan – I’ve had this happen and it’s the worst feeling! Now I’ve begun to cut a circle of parchment paper to fit the bottom of the cake pan. I still grease and flour the whole pan as usual, but then I place the parchment paper in the bottom. This ensures that the cake WILL come out of the pan perfectly.

Other Cake Baking Tips:

  • Do not over mix the batter
  • Use only very fresh ingredients
  • Use an oven thermometer to make sure your temperature is just right
  • Consider the altitude of where you live and adjust baking instructions accordingly
  • Don’t open the oven while the cake is baking
  • Cool the cakes for a few minutes in the pan, then flip them onto plates and cover with plastic wrap to finish cooling. I do this and my cakes are always perfectly moist.

Have a great cake baking tip? Tell us in the comments!

Frosting:
3 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
2-4 tablespoons heavy whipping cream

Beat together the butter and powdered sugar with an electric mixer until well blended then beat on high speed for 3 minutes. Add the vanilla and 2 tablespoons of cream and beat for another minute, adding more cream to reach your desired consistency.

Making a Bakery Quality White Cake with Buttercream Frosting

I created this Pinterest inspired candy decorated cake for a church event:

Making a Bakery Quality White Cake with Buttercream Frosting

It was a big hit! And yes, I know the candies are a bit crooked in the picture. I did fix them later. I just wish I had a better picture! Still, it was the first cake claimed in the cake walk… so I was proud πŸ™‚

YUM… Cake!

Enjoy!

A note about comments: Wow! Thank you everyone for all the comments on this post! It seems this recipe has worked beautifully for many, and not so well for others. It’s okay! No recipe is for everyone. I am working on this recipe to figure out why it comes out dry and dense for some people (my suspicion is over mixing when incorporating the butter and/or when adding the wet ingredients) and will update you all when I can.
I am a busy full-time working mom with a full life and as this is only one of many posts I receive daily feedback on, I just cannot keep up with comments. Hey, I’m only human! πŸ™‚ You should be able to find comments from others in the thread that will answer any questions you have. 
Also, be sure to check out my most recent writings by clicking “Home.” Thanks for visiting! 

Making a Bakery Quality White Cake with Buttercream Frosting

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204 Comments on Making a Bakery Quality White Cake with Buttercream Frosting

  1. tawnimarie
    November 5, 2014 at 6:14 pm (2 years ago)

    Oh my goodness are you kidding me? I'm going to have to ban myself from reading your baking posts, girl. I NEED some of that cake!!

    Beautiful!

    Reply
    • Joyce Thrasher
      November 13, 2014 at 4:26 am (2 years ago)

      Love this recipe! My favorite cake!! I will be making this over the Holidays!

      Reply
    • Pat Hand
      January 12, 2015 at 5:59 pm (2 years ago)

      OMG I made this cake and frosting today, and it is delicious, frosting is awesome, I am keeping this recipe for sure:) Thanks for sharing.

      Reply
      • Chrisy
        February 21, 2016 at 10:21 am (1 year ago)

        I made this cake… Not sure what I did wrong, it didn’t rise at all- it was a solid mess….

        Reply
        • Linda
          March 7, 2016 at 1:45 pm (1 year ago)

          Maybe your leavening (baking powder) was old??

          Reply
        • Suzette
          April 25, 2016 at 6:49 pm (11 months ago)

          Two thoughts come to mind. Is it possible you use baking soda instead of baking powder? Or… you did use baking powder and it has expired. Almost a guarantee it’s one off those two things.

          Reply
        • Shene
          June 27, 2016 at 9:38 am (9 months ago)

          My cake did the same thing, but it still turned out perfectly moist. All of my layers were just flat. I did use baking powder that wasn’t expired. I actually liked that they didn’t rise because I didn’t have to level the layers.

          Reply
          • Shene
            July 3, 2016 at 2:06 pm (9 months ago)

            The second time around, I used a tablespoon (3 tsp.) of baking powder and my layers did rise.

          • Teresa
            July 21, 2016 at 9:41 am (8 months ago)

            My cake was tasty but flat. All ingredients fresh,so I just don’t know.

        • Pam
          March 8, 2017 at 6:31 pm (2 weeks ago)

          This cake was terrible. Stuck to the wax paper lining. Cake like rubber!
          I could tell by the batter …it was like thin pancake batter. I checked and double checked ingredients. I’ve baked for 50 years and this cake was the worst

          Reply
      • Carol
        June 30, 2016 at 3:20 pm (9 months ago)

        Hello how long did you bake your cake and what size on pan did you use I make these cake and on top was good cook end de center wasn’t cook thank you

        Reply
        • Tarji
          February 18, 2017 at 6:05 am (1 month ago)

          I read this type of mixing is called the two-stage method, where butter and dry ingredients are mixed first to create a crumb texture, then wet ingredients are incorporated. The result is said to be a melt-in-your-mouth texture, but layers don’t rise as high. I’ve never made a cake this way, so I’m curious how it will turn out for me. But it sounds delicious!

          Reply
  2. Joy
    November 5, 2014 at 6:36 pm (2 years ago)

    I can completely smell the buttercream frosting… no joke!

    Reply
  3. April
    November 6, 2014 at 2:15 pm (2 years ago)

    I will have to bookmark this. I am always looking for a icing recipe my husband will like. He still likes his mom's more than mine, lol.

    Reply
  4. Dara
    November 7, 2014 at 6:21 am (2 years ago)

    Ummm….my mouth is totally watering right now!!! I do love your Mary & Martha stuff – so nice! Thanks for sharing this!

    Reply
  5. Emily McCauley
    November 8, 2014 at 3:27 pm (2 years ago)

    Oh man, this made my hungry stomach growl so much more! I, too always crave wedding cake but never get it but at weddings, so thank you!! Visiting from SITS πŸ™‚ #sitsblogging

    Reply
  6. survivingtoddlerhood.com
    November 8, 2014 at 11:48 pm (2 years ago)

    These are beautiful!!! I would say there is nothing to be ashamed of in the pictures, the crooked-ness adds character. πŸ™‚

    Reply
  7. Samantha Lee-Wiraatmaja
    November 9, 2014 at 6:13 am (2 years ago)

    This looks amazing!!! 1. It made me hungry just reading your post. 2. I am so inspired to try my hand at baking. Loved it.

    Reply
    • Val Southern
      January 31, 2017 at 9:34 am (2 months ago)

      How would you modify for high altitude areas

      Reply
  8. Stephanie Volkert
    November 10, 2014 at 5:30 am (2 years ago)

    I've been on the same hunt. Every single recipe I've tried has been good, but it's hasn't been "bakery" good. I'm seriously going to try this one and see if it comes out as good as it looks! I have the frosting part down – it's the dang cake that's been a problem!

    Reply
    • Francesca
      May 10, 2016 at 8:37 pm (11 months ago)

      I have been on the same hunt and I am convinced that most bakeries do not bake from scratch. I went to a restaurant supply place to buy some ingredients and I could not find cake four… but they did have cake mixes that you just have to add water… hmm mm.

      Reply
      • Gwen
        August 6, 2016 at 11:28 am (8 months ago)

        Any grocery store sell the Swans down cake flour in a red box. It has been out for years, I’m talking about back in the sixties. Walmart or Kroger.

        Reply
        • Susan
          September 22, 2016 at 11:40 am (6 months ago)

          Walmart had mine,but they all carry different items.

          Reply
  9. Kimberly Bolden
    November 10, 2014 at 3:55 pm (2 years ago)

    This looks so delectable. Thanks for sharing.

    Reply
  10. Audrey
    November 10, 2014 at 5:40 pm (2 years ago)

    I had to laugh at the Food Network reviewer "too buttery". Some of the comments they get on the site are ridiculous. I saw one that was repulsed that Emeril used beef instead of lamb, and the reviewer could only imagine how horrible it would be without lamb.

    Your cake recipe looks great – pinned it. #SITSGirlsblogging

    Reply
  11. Katy Kauffman
    November 12, 2014 at 6:42 pm (2 years ago)

    This is the first time I have found your site (from the Christian Women Blogs group), and I know I will go nuts! The cake looks beautiful, and I bet it tastes wonderful. Thank you for the recipe, and I can't wait to see what other things you've made on here. Beautiful pictures! I am pinning this blog!

    Reply
  12. s huneke
    January 8, 2015 at 5:42 pm (2 years ago)

    This recipe looks great. Do you have a recipe for a whipped frosting, too? thx

    Reply
    • carissashaw
      January 9, 2015 at 2:10 am (2 years ago)

      Sorry, I don't have a recipe like that yet. I would suggest searching Wilton.com and FoodNetwork.com to see what recipes they have for whipped frosting. I usually start with those sites and go from there.

      Reply
      • Kaley
        November 20, 2016 at 1:27 am (4 months ago)

        Try pinterest. I saw a really good whipped frosting on there yesterday.

        Reply
      • Wendy
        November 25, 2016 at 2:33 pm (4 months ago)

        Hey, if I’m going to use my caloric intake πŸ™‚ for the day, it’s buttercream or nothing! Seriously, I think your “critics” have had an extra dose of envy. This cake looks SO fantastic that I’m off to the grocery to get all of the ingredients and pans since I can’t seem to find mine (getting old isn’t for Sissies).

        Reply
  13. Kerry
    January 28, 2015 at 12:04 pm (2 years ago)

    1/2 stick of butter is equal to 1/2 cup.
    I think that your recipe should read 1 +1/2 cup butter instead of 3/4 cup butter.

    Reply
    • mary
      March 24, 2016 at 6:53 pm (12 months ago)

      1/2 stick of butter is 1/4 of a cup. 1 stick of butter is 1/2 cup.

      Reply
      • Ellen
        April 12, 2016 at 11:33 am (12 months ago)

        1/2 stick of butter is 1/4 cup

        Reply
    • Donna O
      July 9, 2016 at 9:57 am (9 months ago)

      1/2 stick of butter is equal to 1/4 cup. Be careful not to get this confused!

      Reply
    • Margaret Earnest
      July 15, 2016 at 2:41 pm (8 months ago)

      1/2 stick of butter is only a 1/4 of a cup. One stick is 1/2 cup.

      Reply
    • GGreco
      November 29, 2016 at 8:53 pm (4 months ago)

      1 stick of butter is 1/2 cup.

      Reply
    • Beth
      March 5, 2017 at 1:16 pm (3 weeks ago)

      I see a ton of people have already corrected this, but this kind of error is one reason why people have major baking flops!!

      Reply
  14. Dawne
    March 2, 2015 at 9:31 pm (2 years ago)

    This cake was fantastic! We had it for our daughter's birthday yesterday, and everyone loved it. I wouldn't change a thing. It was dense and moist. The perfect cake. Thanks for sharing.

    Reply
  15. Anonymous
    March 5, 2015 at 7:33 pm (2 years ago)

    Is that coconut on the frosting?

    Reply
  16. Karen M.
    March 20, 2015 at 5:07 pm (2 years ago)

    Is the butter in the frosting unsalted as well, making it right now!

    Reply
    • Wish
      July 9, 2016 at 5:07 pm (9 months ago)

      I am making now and am wondering the same thing! I wish people who haven’t actually made the cake would stop commenting!

      Reply
  17. Sarah Phillips
    April 4, 2015 at 8:59 pm (2 years ago)

    I made this today but added some coconut extract to the frosting and it tasted amazing! I love the recipe it was so easy to make!

    Reply
  18. Ariana Garcia
    June 17, 2015 at 2:29 am (2 years ago)

    This recipe sounds great & fairly simple. I just wanted to know if you can substitute all-purpose flour for the cake flour? I have everything else on hand & would like to avoid a store run if I can but if the cake flour is necessary that's okay too. I also wanted to use a salted caramel buttercream to frost this cake, since it's the birthday girl's favorite..do you think that would taste okay together? Thanks!

    Reply
    • carissashaw
      June 17, 2015 at 2:56 am (2 years ago)

      I really do think that cake flour is very important to the texture of the cake. It will likely be too tough if you use all purpose flour.
      Salted caramel icing sounds wonderful!

      Reply
    • jennifer
      April 19, 2016 at 11:59 am (11 months ago)

      The cake would be the best not to heavy as flour would be.

      Reply
    • Demaris
      May 12, 2016 at 8:30 am (11 months ago)

      You can make your own cake flour by measuring out 1 cup of all purpose flour and then remove 2 tbsps. of flour and replace with 2 tbsps. of corn starch. Sift to incorporate.

      Reply
      • Ana Luisa Hering
        July 11, 2016 at 6:29 am (9 months ago)

        Thank you for this tip, Demaris πŸ™‚ IN my country, you can’t find cake flour so this will really help me a lot. Off to the kitchen !

        Reply
    • kelley
      June 27, 2016 at 7:36 pm (9 months ago)

      If all you have is all purpose flour, you can remove 2 tablespoons of flour from a measured 1Cup and then add 2 tablespoons of corn starch then sift together….. I teach a baking class and this is one of the things i make my students do during our “substitutions” class..

      Reply
      • Rena
        October 3, 2016 at 7:30 pm (6 months ago)

        Do you beat the egg whites first. Then add flavorings

        Reply
  19. Terrell M
    June 18, 2015 at 4:56 pm (2 years ago)

    I have made this cake three times in the last month and every time it's a winner…..

    Reply
  20. Wendy
    September 26, 2015 at 2:20 am (1 year ago)

    There is a trick to making this frosting even creamier. Before you add the sugar, whip the butter. I generally put my butter in and let it go on medium speed for a good 2 – 3 minutes before adding the sugar. The frosting is a little bit lighter

    Reply
  21. Anonymous
    October 4, 2015 at 7:49 am (1 year ago)

    When mixing the flour and butter mixture what should the texture look like when you add the milk??

    Reply
  22. carmen vc
    November 8, 2015 at 5:37 am (1 year ago)

    So good cake thank you

    Reply
  23. carmen vc
    November 8, 2015 at 5:38 am (1 year ago)

    So good cake thank you

    Reply
  24. Jennifer S
    January 2, 2016 at 1:53 pm (1 year ago)

    This cake turned out great. I made both regular and gluten free. I actually liked the gluten free version better (using cup for cup gluten free flour)! Very moist and delicious. I will be making this again and again! πŸ™‚

    Reply
    • Naida
      October 29, 2016 at 4:53 pm (5 months ago)

      Thank you πŸ™‚ Good to know

      Reply
  25. Debbie whitaker
    January 11, 2016 at 4:05 pm (1 year ago)

    If someone is allergic to nuts. What should I do about the almond extract?

    Reply
    • carissashaw
      January 11, 2016 at 7:41 pm (1 year ago)

      I would just skip the almond extract and increase the vanilla a bit.

      Reply
    • kelley
      June 27, 2016 at 7:37 pm (9 months ago)

      imitation almond extract has no nuts in it. you can use it just fine in your recipes…

      Reply
  26. Heather
    January 24, 2016 at 9:29 pm (1 year ago)

    Wonderful cake! There is one typo in instruction 3 that is funny “missing bowl”. For the butter, it is 1.5 sticks. The recipe doubles very well. Thank you for coming up with this recipe!

    Reply
    • Mark
      March 3, 2016 at 6:14 pm (1 year ago)

      A cup of butter is 2 sticks.

      Reply
  27. Hellen T
    January 31, 2016 at 5:47 pm (1 year ago)

    Hello,
    Egg whites must beat until fluff?
    Thanks

    Reply
    • carissashaw
      February 2, 2016 at 11:25 am (1 year ago)

      No, the egg whites should not be beaten.

      Reply
  28. carol
    February 4, 2016 at 3:17 pm (1 year ago)

    If you don’t have cake flour substitution is 1 cup all purpose, deduct 2 Tbs then add 2 Tbs corn starch to replace

    Reply
    • Beverly
      April 5, 2016 at 4:33 pm (12 months ago)

      Thanks for the info, Carol! I don’t keep cake flour on hand, so I’ll have to try your suggestion.

      Reply
  29. April
    February 5, 2016 at 12:05 pm (1 year ago)

    Can you use salted butter and omit the salt from the recipe? Or would that be too much salt still?

    Reply
  30. Kathleen Hooker
    February 7, 2016 at 12:23 am (1 year ago)

    I can’t have all that butter I was wondering if I could use butter flavored Crisco? For the cake not the frosting. Thanks!

    Reply
    • Suzette
      April 25, 2016 at 3:29 pm (11 months ago)

      You can sub butter flavor crisco, but it won’t have exactly the same taste or texture. But you sure can sub if you choose to.

      Reply
    • Lisa
      June 26, 2016 at 10:50 pm (9 months ago)

      Why can you not have butter? It is far better for you than shortening! Although it’s more expensive, Kerrygold Irish butter from grass-fed cows is a healthy fat. There are others too…I just stick with Kerrygold. American butter isn’t the same unless you can find a brand that is made from grass-fed animals. Hydrogenated shortening really is the worst thing you can put in your body! If you insist upon using it (this is another thing that is more expensive) palm shortening (I have use Spectrum brand) is better for you or (if you have no aversion to it) coconut oil…it’s a “good fat” like the “grass-fed” butter. So, I don’t know if this advice helps you but maybe someone else will get something out of it…? Cake isn’t supposed to be “healthy” but boy is it GOOD! πŸ™‚

      Reply
  31. Shanna
    February 13, 2016 at 12:29 am (1 year ago)

    First I would like to say that it was very difficult finding reviews of people who actually made the cake so I was insure and should have been able to tell that was a red flag. Not sure about how’s yours tasted but I followed the recipe to a tee and mine was not even close to a bakery style cake. I am an experienced baker but this one wasn’t better than my last Pinterest recipe that I tried for white cake and that one was okay but thanks for sharing

    Reply
    • Marcy heims
      September 12, 2016 at 2:56 pm (6 months ago)

      I too was very disappointed in this cake. The frosting was really good, but the texture of the cake was awful.

      Reply
  32. Judin
    February 15, 2016 at 10:17 am (1 year ago)

    What’s making powder?

    Reply
    • Tracy Goode
      May 1, 2016 at 7:58 pm (11 months ago)

      1 tablespoon baking soda and 2 tablespoons cream of tartar sifted together 3 times makes 3 tablespoons of aluminum free baking soda. Lasts about six weeks in air tight storage, though I never have it that long.

      Reply
  33. Brenda
    February 27, 2016 at 11:56 am (1 year ago)

    Love to bake, especially cake. I’m always on the hunt, including antique shops, for beautiful cake plates to showcase the finished masterpiece.!!
    Would love to know where you bought your absolutely gorgeous white cake plate?

    Reply
  34. Char
    February 28, 2016 at 5:53 pm (1 year ago)

    OMG…I saw your white cake recipe posted on Brown eyed Baker’s weekend news and I am in love with this cake!! It looks and sounds amazing!! (ditto the buttercream icing!!) I’ve got to find a reason to make this!

    Reply
  35. Becky C.
    February 29, 2016 at 2:10 pm (1 year ago)

    I thought 4 tsp baking powder sounded like a ridiculous lot for a two-layer cake. And then my cake fell. Has anyone done any further testing with this?

    Reply
    • Elisha
      March 5, 2016 at 8:33 pm (1 year ago)

      Mine too.. Have no clue.. Not getting the results ever one else are.

      Reply
  36. Anita Benton
    March 3, 2016 at 1:43 pm (1 year ago)

    This cake is ABSOLUTELY AMAZING! I made it today for my co-workers birthday and it was a hit. Moist and delicious! I will make this again.

    Thanks for sharing!

    Reply
    • Bev klinzing
      March 6, 2017 at 8:03 pm (3 weeks ago)

      How much butter did u put in it? I’m confused on the butter amount

      Reply
  37. Sandy
    March 4, 2016 at 5:17 pm (1 year ago)

    I will definitely be trying this recipe. I found a WONDERFUL Recipe on Allrecipes.Com it is the White Almond Wedding Cake…..every event we have…I have to make it….please check it out.

    Reply
  38. Kristy
    March 5, 2016 at 1:02 am (1 year ago)

    This cake came out perfect ! Thank you ,you made me a hero with the family! Try mixing equal parts shortening ,flour and veg. Oil with a whisk and use a pastry brush to grease your cake pans ,works like a charm .

    Reply
    • Sissy
      June 9, 2016 at 12:19 am (10 months ago)

      Yes it does!!!! I keep this in the fridge at all times!

      Reply
      • Louise
        June 27, 2016 at 1:41 pm (9 months ago)

        I was given the recipe above for preparing my pans before baking about 10 years ago and use it to this day. Works like a charm. If you want a flat cake, use the Wilton Bake Even Strips. They are amazing.

        Reply
  39. Valerir
    March 5, 2016 at 8:02 am (1 year ago)

    What is a good high altitude adjustment for this recipe please?

    Reply
    • Rob
      March 7, 2016 at 8:04 pm (1 year ago)

      This comes from Better Homes and Gardens
      Adjustments for High-Altitude Baking:
      At high altitudes, bread rises higher and flour tends to be drier than at sea level. If you live in an area that is more than 1,000 feet above sea level, make these adjustments for cakes, cookies, and yeast doughs.

      General Rules for High-Altitude Adjustments:
      Try smaller amounts first; make any necessary adjustments next time around.
      Increase oven temperature about 20 degrees and decrease baking time slightly.
      For cakes leavened by air, such as angel food, beat the egg whites only to soft peaks.
      If the cake contains a cup or more fat or chocolate, you may need to reduce the shortening by 1 to 2 tablespoons and add an egg to prevent the cake from falling.
      3,000 – 5,000 Feet Above Sea Level-
      Liquids: add 1 to 2 tablespoons for each cup.
      Baking powder: decrease 1/8 teaspoon for each teaspoon.
      Sugar: decease 0 to 1 tablespoon for each cup.
      5,000 – 7,000 Feet Above Sea Level-
      Liquids: add 2 to 4 tablespoons for each cup.
      Baking powder: decrease 1/8 to 1/4 teaspoon for each teaspoon.
      Sugar: decease 0 to 2 tablespoons for each cup.
      Over 7,000 Feet Above Sea Level-
      Liquids: add 3 to 4 tablespoons for each cup.
      Baking powder: decrease 1/4 teaspoon for each teaspoon.
      Sugar: decease 1 to 3 tablespoons for each cup.
      Cookies, biscuits, and muffins are more stable than cakes and need little adjustment at high altitudes.
      If you feel it is necessary, slightly reduce the sugar and baking powder and increase the liquid.
      For cookies, increase oven temperature about 20 degrees and slightly decrease baking time. This will keep your cookies from drying out.
      If you find that muffinlike quick breads and biscuits develop a bitter or alkaline flavor, decrease the baking soda or powder slightly.
      Because cakelike quick breads are more delicate, you may need to follow adjustment guidelines for cakes.
      Yeast breads will rise more quickly at high altitudes. Allow unshaped dough to rise only until double in size, then punch the dough down. Repeat this rising step once more before shaping dough.
      Because the drier flour found at high altitudes can absorb more liquid, watch the dough carefully as it mixes in the machine. If it seems dry, add additional liquid, 1 teaspoon at a time.
      Reduce the yeast by 1/4 teaspoon. If your bread still rises too high, reduce the yeast by another 1/4 teaspoon the next time you make the recipe.

      Reply
    • Deb
      August 22, 2016 at 1:31 pm (7 months ago)

      I live in Colorado and the only adjustment I ever make for high altitude baking is to reduce the oven temperature by 25 degrees.

      Reply
  40. Yulisa
    March 9, 2016 at 3:30 pm (1 year ago)

    Can I use all-purpose flour and still get a perfect cake? It’s all I have :/

    Reply
    • Beverly
      April 5, 2016 at 4:38 pm (12 months ago)

      Someone else suggested for each cup of AP flour, reduce by two (2) Tablespoons, then add in two (2) Tablespoons of Cornstarch. Hope that helps! By the way, did you try making this with just the AP flour? I’m curious to know if it worked.

      Reply
      • Andi
        October 24, 2016 at 7:02 pm (5 months ago)

        I didn’t have any cake flour and mixed regular flour with cornstarch, and while I haven’t baked it with actual cake flour so I have nothing to compare it to, the cake turned out Ah-mazing. Super moist and light. I guess if you just substitute regular flour without cornstarch your cake will be dry and dense. But yes, making your own cake flour does work!

        Reply
  41. Kathleen
    March 12, 2016 at 4:56 pm (1 year ago)

    The gourmet is correct. One and 1/2 sticks would then be 3/4 cups of butter, as listed the recipe.

    Reply
  42. Crystal
    March 17, 2016 at 4:05 pm (1 year ago)

    I love this recipe!!
    I’m planning on using it to make my daughter’s birthday cake and I am going to double it. Should I just double everything including the egg whites; 12 egg white? I want the cake to be nice and fluffy but not too eggy..

    Reply
  43. Raymond F Richardson
    March 18, 2016 at 11:52 am (1 year ago)

    A little tip for this recipe:

    You can use salted butter, and eliminate the 1 teaspoon of salt the recipe calls for.

    Reply
  44. susan
    March 19, 2016 at 10:37 pm (1 year ago)

    Thank you! Can’t wait to try this! I LOVE that cake with almond and vanilla flavor. It used to be everywhere in my childhood but not so much in adulthood. I am hoping this is IT!!

    Reply
  45. Annie
    March 20, 2016 at 8:09 am (1 year ago)

    Hi thanks for the recipe. My cake came out too dense, not as fluffy and more yellow than yours. I followed all your steps and the tips. Oven temp was good. Any other ideas what I could have done wrong?

    Reply
    • carissashaw
      March 20, 2016 at 7:50 pm (1 year ago)

      This happened to me once and I figured out that it was my baking powder. It was close to expiring and when I tried the recipe again with fresh baking powder it worked perfectly. I did a little reading on the subject and learned that many bakers replace their baking powder every three months. I’ve never noticed any issue with using older baking powder in other recipes, but in this cake it makes a big difference.
      The other thing to do is measure your egg whites. They should come to right around 3/4 cup altogether. Since eggs are all different sizes, measuring the egg whites is a good idea to be sure your ratios are right.
      The last thing to try would be to mix the batter less. Try only mixing enough to combine the ingredients and no more.

      Reply
      • Annie
        March 21, 2016 at 10:49 pm (1 year ago)

        Thanks fot reply. I’ll try it again πŸ™‚

        Reply
  46. Stacey
    March 26, 2016 at 10:07 am (12 months ago)

    Why does my mixture look curdled?!

    Reply
  47. Mimi J Rutherford
    March 29, 2016 at 4:47 pm (12 months ago)

    I so appreciate this recipe. Are there any changes if I am making regular or mini cupcakes?

    Reply
    • Heather
      April 8, 2016 at 2:56 pm (12 months ago)

      There aren’t any changes to the recipe, however, you’ll need to cut down the baking time to 15-20 minutes.

      Reply
  48. Paige Lewandowski
    March 30, 2016 at 1:46 pm (12 months ago)

    Do you leave cake at room temp or put in fridge? Thanks!

    Reply
  49. Hillary
    April 1, 2016 at 1:14 am (12 months ago)

    Ok so I’m making the cake right now. It’s actually in the oven as we speak. I made a three tier cake so I had to double the recipe. I’m a little nervous because the batter isn’t as thick as I’m use to making. I really hope it turns out right because this is a birthday cake!!!

    Reply
    • Velma Byford
      April 10, 2016 at 10:16 am (12 months ago)

      Hillary how did the cake turn out when doubled?

      Reply
  50. Monica
    April 2, 2016 at 9:02 am (12 months ago)

    Are you using 3.25% milk or 2%?

    Reply
    • carissashaw
      April 3, 2016 at 10:54 pm (12 months ago)

      2% usually, but skim would be okay too.

      Reply
  51. Missy
    April 5, 2016 at 9:49 pm (12 months ago)

    Thank you So Much for posting this!!! I made it for my sons Birthday & it turned out AWESOME!! I decorated it with the kit Kats & M&M’s 2 of his favorite candies. It was a HUGE hit!!! Thank you!!!

    Reply
  52. Elisabeth
    April 8, 2016 at 1:00 am (12 months ago)

    LUV this recipe…the buttery taste is wonderful!! Thanks for sharing.

    Reply
  53. Shelly Randt
    April 9, 2016 at 10:37 pm (12 months ago)

    Hi there, I would love to enlighten you on this WONDERFUL tip I found through Pintrest. When Greasing and Flouring your pan there is always that spot that ends up sticking. What I found works AMAZING.
    1/2 C. AP flour
    1/2 C. Vegetable Oil
    1/2 C. Vegetable Shortening.
    Mix until smooth and creamy. *Store at Room Temp in a Sealed container*
    BRUSH into your pan with a pastry brush. Don’t be stingy.
    I made 8 cakes in one afternoon using this method. There was not a drop of flour all over my sink, there was NO cake stuck to ANY of the pans. I found that this was amazing.
    I cannot wait to try your cake recipe. Right now I just doctor up the store bought ones.

    Reply
    • Sonya
      February 26, 2017 at 8:53 am (4 weeks ago)

      If you put a piece of parchment in bottom of your pan, you dont need any pan smear.

      Reply
      • K Hammons
        February 26, 2017 at 9:19 pm (4 weeks ago)

        I agree! Parchment paper is the best invention ever! I use it for the bottom and sides of my pans and have absolutely zero sticking and no added greasy flavor. I even use it for my pound cakes and and brownies & it works beautifully

        Reply
  54. Velma Byford
    April 10, 2016 at 9:34 am (12 months ago)

    This cake turned out beautifully! Flat across the top like I need it and it didn’t shrink or sink in the middle when it cooled. I didn’t see a response to he question about doubling the recipe – I am making a wedding cake in a couple of weeks. Can you advise me on this please.

    Reply
    • Mary
      April 14, 2016 at 9:40 pm (11 months ago)

      I read in someone’s comments before yours that they doubled the recipe and it worked well.

      Reply
  55. Caroline Robb
    April 11, 2016 at 9:25 pm (12 months ago)

    Wow this looks so good. I love cake

    Reply
  56. CindyNic
    April 14, 2016 at 12:59 am (11 months ago)

    I love the way you blog… it’s like talking in person..w/you. Your recipe for the cake and icing sound really good. Will try it soon. Yours look amazing and I love the candy one!! How, when making the icing I will add 1/2 – 3/4 tsp salt and then use unsalted butter. That’s all I buy, that way I can watch how much salt goes in the recipe. I will “pin” this for sure. I want you try this icing for decorating cakes, might have to make a few little adjustments, but I’ll let you know. Thanks again for all your hard work with your research, you did the leg work for us!! Lol. God Bless and have a great week. Love women empowering women!

    Reply
  57. Kelly
    April 26, 2016 at 11:06 pm (11 months ago)

    Does this cake need to stored in the refrigerator or at room temp?

    Reply
  58. Lori
    April 28, 2016 at 10:13 am (11 months ago)

    When you turn the cake pans over, do you take the pans off then put on the Saran Wrap? (Maybe that’s assumed. Lol.)

    Reply
  59. irwin96
    May 1, 2016 at 3:57 pm (11 months ago)

    I just put this cake in the oven and I’m a little worried! When I combined the butter and flour mixture it was almost like a crumble. I mixed in the milk and egg mixture with the flour/butter but it was still really grainy like. Does this sound right or what do you think I did wrong?

    Reply
  60. Cassie
    May 2, 2016 at 3:44 pm (11 months ago)

    How many cups of batter does this recipe make? Or what size pan did you use for the double layered cake?

    Reply
    • Kelly
      November 6, 2016 at 2:23 pm (5 months ago)

      I found this to make about 8 cuops of batter.

      Reply
  61. lori
    May 2, 2016 at 9:20 pm (11 months ago)

    Will this cake hold up to being covered in fondant and stacked with smaller tiers?
    Also have y out ever tried with buttermilk instead of regular milk?

    Reply
  62. Erin
    May 4, 2016 at 8:36 pm (11 months ago)

    Do you have any suggestions on how to make this a chocolate (milk chocolate, preferably) buttercream? Thanks!

    Reply
    • Andi
      October 24, 2016 at 7:06 pm (5 months ago)

      just add 1/3-1/2 cup cocoa powder to the above recipe. I made a chocolate cream cheese frosting instead of buttercream.

      Reply
  63. Frances
    May 5, 2016 at 10:00 am (11 months ago)

    There’s nothing special about this cake or buttercream. You’ll find that out if you try making it instead of just gushing about how it looks. Its really not even nice looking with those big thick layers. It should be torted. There are lots of better recipes out there.

    Reply
    • lil
      May 17, 2016 at 7:08 pm (10 months ago)

      Frances
      I find you to be really rude

      Reply
      • Lori
        May 31, 2016 at 5:19 pm (10 months ago)

        I find her to be rude also

        Reply
    • Ruthie
      June 7, 2016 at 11:16 pm (10 months ago)

      Frances, you failed to leave a link to your blog?! I would expect someone with such a refined palate, and piercing tongue to share the recipe that has won over their admiration to the point of total disdain for another’s recipe. Please share…

      Reply
    • Cyndy White
      March 2, 2017 at 9:38 am (3 weeks ago)

      How utterly rude! How dare you. I’m with the other commenter that someone with such a refined palate doesn’t even leave a blog link or recipe that’s superior to this recipe. You must be a very sad soul to leave such a comment. Get a life and quit “trying” to rain on the party of others. Sheesh! Get a life Frances!

      Reply
  64. Emilie LaFave
    May 5, 2016 at 9:26 pm (11 months ago)

    I’ve cooked cakes for years, but I want to try this one. It looks so good. Have you ever tried 7 minute frosting? NO FROSTING in the world is like it. It is marvelous !!!! Better than any I’ve tasted yet !!!

    Reply
  65. lil
    May 16, 2016 at 6:40 pm (10 months ago)

    what do you think if I use a Raspberry buttercream frosting in between the layers

    Reply
  66. Pamudini
    May 17, 2016 at 5:07 am (10 months ago)

    Could you please convert the cup mesur to grams.It would be a great help for me. Really I would like to make this cake, but I don’t have a cup.hope you reply for this.

    Reply
    • Louise
      June 27, 2016 at 1:44 pm (9 months ago)

      Easy to do this yourself – just google imperial to metric conversions and plug in your measures.

      Reply
    • Angela
      August 26, 2016 at 7:27 pm (7 months ago)

      1 cup = 250 grams

      Reply
      • Belle
        August 29, 2016 at 7:06 am (7 months ago)

        It is not as simple as “1 cup = 250 grams, as this depends on the density of the product… sugar doesn’t weigh the same as flour for a given volume.

        So the question stands, is it possible to have the whole recipe in grams instead of sticks and cups?

        Tks

        Reply
  67. Gail
    May 17, 2016 at 2:36 pm (10 months ago)

    I made this cake on yesterday. The cake was just cake. It didn’t have that bakery store quality. I am a baker and I wanted to see what all the hype was about. There’s a fifty/fifty chance that I may keep this recipe.

    Reply
  68. Harini
    May 18, 2016 at 5:07 pm (10 months ago)

    Hi , cakes looks so delicious ,, would lik to try ths soon.. Got a doubt ,, wen we blend in all wet ingridents thts is milk egg n extract,, should I hav to whip it Til stiff peace or jus blend in every thing
    Thanks in advance

    Reply
  69. MONA
    May 21, 2016 at 10:47 pm (10 months ago)

    I was wondering if you could use this in a 12 x 18 sheet pan and if so how many times would you need to multiply the receipe by.

    Reply
  70. Amanda
    June 5, 2016 at 12:03 pm (10 months ago)

    My mix never mixed in well and is still lumpy, is that normal?

    Reply
  71. Barbara
    June 5, 2016 at 4:34 pm (10 months ago)

    I’m going to make this cake today. Can’t wait to try it. The only problem I have is when I printed it there is no printer version (I’m not very good with computers) and it printed 25 pages. Big waste of paper. That said I can’t wait to try cake!

    Reply
  72. Marauderguy4u
    June 6, 2016 at 2:44 pm (10 months ago)

    I just made this(doubled the recipe) and baked in a 13 x 9 and tube pan. I also used whole large eggs(7 made the 3/4 cup) and it came out perfectly. It’s the closest I’ve found to a bakery cake so far. Thank you, Carissa, for taking the time and effort to perfect this cake and also for sharing the recipe. Also, for those who had nothing nice to say, you messed up somewhere along the recipe. This was for a coworker’s B-day and everyone raved about it and asked where I bought it.

    Reply
  73. Joan
    June 17, 2016 at 5:46 am (9 months ago)

    Your recipes are “spot on”. I have never had an issue with my cakes sticking, but I actually grease my pans with butter (using a paper towel) and then flour them. I have been playing with my frosting recipe lately. Summer has come around and all I can think of is Orange Creamsicles. I even order drinks that are suppose to taste like them etc. So, I have been working on Orange Creamsicle cupcakes. For the cake I replace the tsp. of Almond extract with a second tsp. of Vanilla. Then in the frosting I added 1 tablespoon of Orange extract. The frosting won’t be orange (I don’t like to use any artificial coloring) so if you want the orange color then you can color your frosting with gel food colors. If you love the childhood memories of Orange Creamsicles, give it a try. You won’t be disappointed. They are a BIG hit with my friends and family.

    Reply
  74. Debbie
    June 25, 2016 at 5:26 pm (9 months ago)

    Trying to say this as politely as possible. I followed this recipe to the letter and each layer is less than an inch thick. I’m very disappointed, and will have to start over with another recipe.

    Reply
  75. Jeri
    June 30, 2016 at 3:10 pm (9 months ago)

    Would there be enough batter in this recipe to do it in a 9 x 13 pan. If so, how long should the baking time be. Thanks….

    Reply
  76. Natalie
    July 1, 2016 at 1:09 am (9 months ago)

    Please alert people of almond in this cake. There are a lot of tree nut allergies. No one would expect a tree nut to be in a white cake. Very scary for kids w nut allergies

    Reply
  77. Donna O
    July 9, 2016 at 10:08 am (9 months ago)

    I usually prefer home made cakes over bakery cakes since the bakery cakes always taste like boxed cakes. However, this cake looks like the texture is wonderful. Can’t wait to try it since my daughter is getting married next spring. I can never get good thick cake layers. They usually end up being about 3/4 inch high. Also, my buttercream tends to melt easily. I live in the south, and even in my kitchen it will start to sag. Does your buttercream hold up like bakery style icing?

    Reply
    • Alliya
      July 25, 2016 at 4:11 pm (8 months ago)

      Hi Donna,
      I live in the Caribbean and also experience the nightmare that is sagging, melting buttercream…….UNTIL I discovered somewhere I can’t remember the website and I can’t seem to put my hand on the recipe, but adding Cornstarch to the buttercream……..ahhh we just remembered ‘MakemeCakeme’…that’s where I found the recipe. Check it out. It has performed perfectly for me for the last two years. (I really have to go look for the recipe).
      Good Luck

      Reply
  78. Michelle
    July 16, 2016 at 7:47 pm (8 months ago)

    Can I use this recipe for cupcakes? Thank you!!

    Reply
    • Joan
      July 19, 2016 at 8:19 am (8 months ago)

      Yes, I use it to make cupcakes all the time. You just have to adjust your baking time. After 14 mins. I check mine with a toothpick. If it comes out clean, pull them out of the oven. If it doesn’t come out clean check every 2 mins. or so with the same method. Mine are usually done at 14 mins. with no browning on the bottom but there have been a few instances where it was 15-16 mins..

      Reply
  79. Brian L
    July 20, 2016 at 5:30 pm (8 months ago)

    I baked this with regular flour. Turned out super!

    Reply
  80. Ava
    July 20, 2016 at 10:40 pm (8 months ago)

    This was amazing ! I substituted the milk for the Silk brand coconut milk as well as the almond extract for coconut extract. This was amazingly delicious. I will have to add this to my monthly cake bake routine. Thanks for the recipe!

    Reply
  81. Lavina
    July 26, 2016 at 5:28 am (8 months ago)

    Hi. Love the visual of your cake. Please give me a link of a converter to grams which is most accurate with your cup measurements.
    Thank you

    Reply
  82. Jenny
    August 1, 2016 at 12:23 pm (8 months ago)

    I tried this recipe, and it has become my “go to” for white cakes. I do weddings and other events, and I have been using this recipe now for all of my white cake requests. I love it. Thank you!

    Reply
  83. Natasha
    August 2, 2016 at 9:50 pm (8 months ago)

    I am wanting to make this cake for my daughters first bday party what would your recommendations be for a larger single layer cake I need a cake big enough for 20 people roughly and since there will be lots of kids u was thinking about just doing a single layer. Would you double the recipe? And what size pan would you use? Any help would be appreciated. Thanks so much and I can’t wait to try this cake.

    Reply
  84. Erica
    August 3, 2016 at 11:49 am (8 months ago)

    Can’t wait to try this! Thanks so much for posting. πŸ™‚

    Reply
  85. Amanda
    August 15, 2016 at 12:06 am (7 months ago)

    Hi im wondering. Can I add chocolate to this if I wanted to do vanilla and chocolate layer? May be a silly question but As I’m not a baker I figure I should check.

    Reply
  86. Kayleen
    August 15, 2016 at 12:45 am (7 months ago)

    I made this cake today, and it’s delicious! I used almond milk and decreased the almond extract by 1/2 tsp. I also used a whipped buttercream icing recipe I like. I have food allergies and can’t have most bakery cakes because of cross-contamination, so I’m always on the hunt for good recipes. This one’s a winner!

    Reply
  87. Belle
    August 19, 2016 at 11:50 am (7 months ago)

    Looks delicious, but do you have the ingredients in grammes pls, sticks and cups are unknown here in France and converters never give the same result…
    Tks

    Reply
  88. Audrey
    August 27, 2016 at 5:39 pm (7 months ago)

    I love white cake and white icing so I was very excited to try this cake. My cake didn’t rise at all. The cake batter was lumpy and thin. I didn’t want to keep mixing it though because I didn’t want to over mix. The butter into the flour mixture looked like a crumble no matter how long I mixed it. What did I do wrong? It definitely was not the baking powder because it was brand new. No where near the expiration date.

    Reply
  89. Faith
    September 14, 2016 at 2:58 pm (6 months ago)

    I made this cake today!! I love it!!! it is moist and sweet, taste like bakery quality cake!!! I used the buttercream recipe from “The Cake Bible”. Heavenly!!!

    Reply
  90. Shelley Christian
    September 15, 2016 at 10:14 pm (6 months ago)

    Thank you so much for this recipe! I have tried the make a white cake at least 3 times not to mention a yellow cake 4 times and no matter whose recipe I used they came out dry, tough, would sink (badly) or tasted off all of the above. This is the first white cake that turned out great for me! I did reduce the amount of almond extract though because I am not a huge fan but it definitely helps with the taste. I recommend 1/4 teaspoon of a more subtle almond flavor.
    I did wrap my cakes on a plate like you mentioned but it left the cake gummy on the side the stayed on the plate. Troubleshooting tips?

    Oh and does any one have any experience with coconut extract? I mean the real EXTRACT not flavoring. If so please tell me where you got your’s and how it tastes in a cake or frosting.

    Reply
  91. Marianne
    September 17, 2016 at 10:16 pm (6 months ago)

    I thought I read through all the tips, but realized when it was in the oven that you suggested the parchment on the bottom of the pan. That would have been great to read in the directions rather than a tip way far near the bottom.
    It might have saved my daughter’s birthday cake.

    Reply
    • Cyndy White
      March 2, 2017 at 9:54 am (3 weeks ago)

      Maybe you shouldn’t have been in such a hurry and read through the entire site before beginning your cake! “If you can’t say something nice, don’t say nothing at all!”

      Reply
  92. Judy Larson
    September 26, 2016 at 11:14 am (6 months ago)

    I experienced eating cake yesterday at a church dinner. It looked very much like this cake. It was the best white cake I have ever eaten and That is a lot of cakes. But the frosting was also wonderful It just disappeared in your mouth almost like whipped cream with an almond flavor. No oily coat left on your tongue . Oh I would love to find that recipe.

    Reply
  93. Nicole
    September 28, 2016 at 6:14 pm (6 months ago)

    Can I use regular flour as opposed to cake flour? Also can I use regular whipping cream? Just asking as I want to make the cake now but this is what I have to work with. Thank you!

    Reply
  94. Marcella
    October 3, 2016 at 11:55 am (6 months ago)

    I made this cake and it turned out too dense and dry. What did I do wrong? Should I have put some simple syrup on each layer?

    Reply
  95. Greta
    October 3, 2016 at 11:41 pm (6 months ago)

    Real almond extract is this girls best friend when it comes to desserts! Even if the recipe doesn’t call for it, it is going in if the recipe has vanilla, chocolate, cherries or peaches. It is the secret ingredient in my chocolate chip cookies… shhhhh…. a little dab will do ya!

    Reply
  96. Shirley
    October 7, 2016 at 12:30 am (6 months ago)

    Can I have the recipe in grams pls

    Reply
  97. Kim
    October 7, 2016 at 9:34 am (6 months ago)

    I made a 2 layer 9″ cake per directions in recipe. The cake did not rise much, was definitely dense but great flavor & nice texture. I like a little lighter density & thicker layers (mine were about 1/2″ thick). I had to mix the butter w/dry ingredients for about 7min to get it well blended (looked like fine crumbs, like when you make a pie & are mixing shortening with flour). I used a chocolate sour cream frosting.

    Reply
  98. Beverly
    October 24, 2016 at 2:05 pm (5 months ago)

    Can this be made in a 9×13

    Reply
  99. Renee
    October 24, 2016 at 7:02 pm (5 months ago)

    I made this cake yeaterday…the frosting was awsome but my cake was spongy. They browned very pretty on top but I noticed on the bottom at least half did not brown. What did I do wrong?????

    Reply
  100. Andi
    October 24, 2016 at 7:11 pm (5 months ago)

    This recipe is great!!! It was my first time making a white cake from scratch and I don’t think I’ll ever go back to a box mix again. I did have to make my own cake flour, as I didn’t have it on hand. 2 cups cake flour= 1/34 cup AP flour with 4 tbsp of cornstarch. I guess I don’t have anything to compare it to but I think it turned out great. I am one of those people that doesn’t like buttercream frosting. I actually make a chocolate cream cheese frosting and added homemade custard and raspberry preserves in between the layers. And topped the frosting with some fresh raspberries to cut the sweetness. But man this cake recipe will be my new favorite!!

    Reply
  101. Lorraine
    November 1, 2016 at 1:09 pm (5 months ago)

    What should mixture look like after adding butter to flour mixture befit adding wet ing

    Reply
  102. Mitchell
    November 5, 2016 at 11:58 pm (5 months ago)

    This came out beautifully both times l made it. The first time l used your delicious buttercream frosting; the second time, by request, a bittersweet chocolste and sour cream icing.

    Reply
  103. Kathleen
    November 10, 2016 at 1:47 pm (4 months ago)

    Can I use regular flour? If not, where do you get cake flour. I checked my local grocery store they do not carry any.

    Reply
  104. Morgen
    November 17, 2016 at 1:28 pm (4 months ago)

    Here’s where your instructions could be a bit clearer…. The softened butter and adding to the flour… Should it be pebbley or smooth. Once you add the milk should it have a grits consistency or smooth?

    Reply
    • Brantley
      December 28, 2016 at 3:03 am (3 months ago)

      I have this question too- my batter didn’t seem to incorporate the way it should have and I followed directions exactly. The bottom of my cake was very eggy (the top part was delicious and moist, but there wasn’t enough after cutting off the eggy part to actually make a cake). What did I do wrong?

      Reply
  105. Rose
    November 20, 2016 at 9:19 am (4 months ago)

    Looks perfect. Do you use salted or unsalted butter for the frosting

    Reply
  106. Hannah Bush
    November 21, 2016 at 10:44 am (4 months ago)

    Hi! I wanted to share the miracle pan release recipe! I rub it in my cake pans and my cakes have NEVER stuck. Equal parts ( I usually use a 1/2 cup of each) Vegetable Shortening, Vegetable Oil and flour! Mix well in to paste! Store in an air tight container and it will keep!!

    Reply
  107. Carole
    November 23, 2016 at 11:23 pm (4 months ago)

    I can’t wait to try this. Cake is my favorite and I especially love white cake with the almond flavoring. Thank you for sharing. I’m going to make this for Christmas.

    Reply
  108. Angela Jones
    November 26, 2016 at 10:50 pm (4 months ago)

    I have to say I saw your white cake and fell in love with it. I just made it for Thanksgiving and made it exactly as the recipe says and it turned out so good. Everyone loved it and I barely got a piece left over for myself. I loved the buttercream frosting and was eating it by itself before I even finished making the cake. I will most definitely be making this again for Christmas. Thank you it was very easy to make and taste heavenly!

    Reply
  109. Julie Mikula
    December 15, 2016 at 7:59 am (3 months ago)

    Will definitely try this one. Would be awesome with Swiss buttercream icing too.

    Reply
  110. Christine
    December 19, 2016 at 9:51 am (3 months ago)

    HELLO, can I make this as cupcakes?

    Reply
  111. Nikkie
    December 19, 2016 at 9:41 pm (3 months ago)

    Can you use liquid egg whites for this recipe? Can this receipe be halved?

    Reply
  112. Angela
    December 24, 2016 at 3:11 pm (3 months ago)

    I have made this cake twice and while the flavor is really delicious, the texture is disappointing. I made sure my cake flour and baking powder was the freshest it could possibly be, didn’t over mix, carefully measured. Incredibly dense cake. Not fluffy at all. My search for a fluffy cake recipe continues!

    Reply
  113. Christine Simpson-Ettel
    December 25, 2016 at 12:23 pm (3 months ago)

    OMG I made this cake for Christmas with family, and the cake is AWESOME. I made cherry compote and put it between the layers, and Italian buttercream frosting.

    Reply
  114. Mary Smith
    December 26, 2016 at 8:21 pm (3 months ago)

    I see coconut on the cake,but I don’t see it in the ingredients listed so do anybody use the coconut when preparing this cake.

    Reply
  115. Catherine
    December 26, 2016 at 10:23 pm (3 months ago)

    Carissa, I don’t comment often on recipes but had to on this one. I am a very seasoned baker and have never found a white cake recipe I liked, until this one. Best one by far, thank you so much for sharing it. I wondered how it would turn out with the odd method of mixing flour and butter instead of sugar and butter, but it was fabulous. I wanted to “fancy” it up a bit for Christmas so I put a thin layer of cherry preserves between the two layers, used your icing recipe and then made a vanilla cream sauce to drizzle over each slice. Everyone was in love with it.

    Reply
  116. Diandra
    January 2, 2017 at 4:50 pm (3 months ago)

    I searched the reviews and did not see the answer to the question, use salted or unsalted butter in the frosting

    Reply
  117. Chris
    January 11, 2017 at 11:40 pm (2 months ago)

    Thank you so much for sharing your recipe. I absolutely think it’s ridiculous to not share recipes. I just don’t get it and I love sharing. If someone won’t share their recipe, then don’t make it for me or bring it to a party. Just silly! Thanks to all here that share their great tips!

    Reply
  118. Caitlin
    January 18, 2017 at 10:35 am (2 months ago)

    I bet your friend who wouldn’t share her recipe used a box mix, lol! Can’t wait to try this recipe.

    Reply
  119. Alana
    January 21, 2017 at 4:19 am (2 months ago)

    I’m an advanced cook and this “cake” turned out so badly I put it in the garbage disposal after cutting one slice. I’ve been searching everywhere for a great white cake recipe. Clearly it must be me because all of these people couldn’t be wrong. The texture was course, not tender and delicate at all. The butter flavor was overwhelming. I didn’t over mix and my baking powder was brand new. I only baked for 25 minutes. I wanted to love this recipe so much.

    Reply
  120. Torea Raimey
    January 26, 2017 at 2:18 pm (2 months ago)

    I am in your debt Carissa! This is by far the best white cake recipe I have found. I used all purpose flour, minus the 2 TBSP, (did not realize I was supposed to replace with cornstarch, lol) and it came out PERFECT! I was being lazy and didn’t want to go to the store, so I used ALL Almond flavoring, THE TASTE WAS AMAZING!!! Ok, lowering my voice now…I just get so excited about great cake ; )…Thank you!

    Reply
  121. MG
    February 1, 2017 at 7:07 pm (2 months ago)

    Can I use this frosting as decorative frosting? meaning color it and use it to pipe?

    Reply
  122. Michelle Telford
    February 3, 2017 at 1:16 pm (2 months ago)

    One small suggestion: warm the cream/milk before adding it to the powdered sugar for the frosting. It prevents any gritty texture in your frosting. From my mama

    Reply
  123. Candy Ungerecht
    February 16, 2017 at 9:29 pm (1 month ago)

    Can I make cupcakes with this recipe, if so, will it need any adjustments?

    Reply
  124. Denise
    February 19, 2017 at 9:20 pm (1 month ago)

    Due to lack of time, I didn’t get a chance to make the cake using this recipe but I did use the frosting recipe. I didn’t think it would make enough to frost between the layers, top, and sides but it did! I was pleasantly surprised :). Also, I traded out the vanilla extract for almond extract (because I CRAVE almond flavor) and it was delicious. My entire family loved it. Although I used a box mix, for the first time in five years, the frosting is what made everyone come back for more… that’s all they talked about! BEST buttercream I’ve ever made. Looking forward to making the cake.

    Reply
  125. Melissa
    February 24, 2017 at 4:59 pm (4 weeks ago)

    Double acting baking powder? I am wondering if some of the negative results obtained from this recipe were because of the amount of baking powder used AND whether it was double acting. Was yours double acting, Carissa? If not, that would make a difference in the outcome for those bakers who used that kind. I always reduce baking powder amounts by half in my recipes. Thank you for sharing all your tips!

    Reply
  126. Cynthia
    March 6, 2017 at 7:26 pm (3 weeks ago)

    I just baked this cake and something was WRONG with the texture!!!!! It was like a biscuit!!!!!! I was disappointed to say the least. Moving on. Thanks again.

    Reply
  127. Chris
    March 12, 2017 at 12:36 pm (2 weeks ago)

    Thank you! This cake turned out perfect and will be my go to recipe from now on. Very close to a bakery cake both in taste and texture. My only suggestion is to double or increase the frosting by 50% if you plan on using it to decorate i.e. flowers or piping.

    Reply
  128. Becky Peterson
    March 14, 2017 at 11:13 am (1 week ago)

    I made this cake and frosting turned out great …… do I refrigerate it or can it set out on counter….. ??? Idk

    Reply
  129. Rifat
    March 18, 2017 at 9:12 am (6 days ago)

    This recipe sounds great,as I’ve been on the lookout for bakery baked cake! BUT can you convert this recipe into grams please, I’ll try and let you know how it turned out.
    Rifat

    Reply
  130. Ashley
    March 20, 2017 at 1:46 pm (4 days ago)

    Can this cake be frozen until ready to ice?? I wanted to try baking the cake ahead of time and then put together a day before the party. Thank you!

    Reply

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