The Search for a Great White Cake
I finally did it! I made a delicious homemade white cake with buttercream frosting! I’ve 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 stupid long these days!). I loveeeee cake.
A few years ago at a church dinner, I tasted a really delicious homemade white cake. I asked around to find out who made the cake and when I found her I gushed about how much I liked the cake. I asked her for the recipe so I could make homemade cake for my daughter’s birthday. She basically said, “no way.” 🙁 Soooo, that was great.
I just wanted to learn to make a white cake like I would normally buy from a bakery or eat at a wedding. Since I knew the bakeries weren’t going to give me their recipe, I would have to figure it out myself. It took two years and many attempts, but I’m finally happy with a recipe. The best part for you is that I DO share recipes!
Frosting Love
I decided to frost my cake with a basic buttercream because it tastes so much better to me than sickening sweet traditional white frosting. This buttercream frosting does nicely for a simply frosted cake, but you may want to try a different recipe if you’re using it to really decorate.
I have never in my life decorated a cake. This would have been a great fact for me to consider before I dove head first into baking this cake to photograph and share with you. So, don’t judge… I am very aware that my cake decorating skills need work!
Being the cake decorating novice that I am, I decided to try my hand at the rosette method that I’ve seen in Facebook videos. It’s really not that hard and I think, with enough practice, I could be good at it.
I found this great video about decorating a cake with frosting rosette’s that you may find helpful:
My buttercream frosting is very buttery and delicious. I chose it for the taste, but if you care more about the decorating, go for a more sturdy frosting recipe like this one.
Quick side note: if you’re also interested in an amazing chocolate cake recipe, click this picture:
White Cake
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
Print Recipe
Pin RecipeDescription
A simple white cake recipe.
Ingredients
- 1 cup milk, room temperature
- 6 egg whites, room temperature (about 3/4 cup)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour, sifted
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
Instructions
1. Preheat oven to 350 degrees.
2. Grease and flour two 9-inch cake pans (I also recommend adding a circle of parchment paper to the bottom of each pan to further ensure the cake doesn’t stick.)
3. In a medium bowl, stir together the room temperature milk and egg whites along with the vanilla and almond extracts until blended.
4. 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.
5. Add the milk mixture and beat on low speed just until combined. Do not over mix.
6. Pour the batter evenly between the two cake pans.
7. Bake at 350 for 23-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
8. Cool the cakes to room temperature before frosting.
Nutrition
- Serving Size: 16
- Calories: 247
- Sugar: 23
- Sodium: 178
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Protein: 4
- Cholesterol: 24
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.
- 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 touch of almond flavor. LOVE it! But if you don’t then okay. No need to leave a nasty comment, just use less almond extract. 🙂
- 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.
- Measure your ingredients very carefully. Being off by even a little bit can mess with the cake’s texture.
These are the cake pans I use and recommend for this recipe:
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!
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! 🙂 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!
tawnimarie says
November 5, 2014 at 6:14 pmOh 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!
Joyce Thrasher says
November 13, 2014 at 4:26 amLove this recipe! My favorite cake!! I will be making this over the Holidays!
MELISSA says
October 19, 2018 at 3:01 pmThis is my first cake to ever make homemade. When the recipe says combine milk mixture to dry and then mix until just combined. Does this mean it will be lumpy or mix until all the lumps are gone?
Pat Hand says
January 12, 2015 at 5:59 pmOMG I made this cake and frosting today, and it is delicious, frosting is awesome, I am keeping this recipe for sure:) Thanks for sharing.
Chrisy says
February 21, 2016 at 10:21 amI made this cake… Not sure what I did wrong, it didn’t rise at all- it was a solid mess….
Linda says
March 7, 2016 at 1:45 pmMaybe your leavening (baking powder) was old??
Suzette says
April 25, 2016 at 6:49 pmTwo 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.
Shene says
June 27, 2016 at 9:38 amMy 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.
Shene says
July 3, 2016 at 2:06 pmThe second time around, I used a tablespoon (3 tsp.) of baking powder and my layers did rise.
Teresa says
July 21, 2016 at 9:41 amMy cake was tasty but flat. All ingredients fresh,so I just don’t know.
Pam says
March 8, 2017 at 6:31 pmThis 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
Pauline says
May 13, 2017 at 2:53 pmNever use WAX PAPER in baking. Use Parchment paper. Always butter, then lay in the Parchment circle on the bottom, then butter the Parchment, dust with flour. Shake out the extra. This will ensure that the baked cake easily releases from the pan. This is one of my favourite cake recipes. Happy baking!
Marsha Dean says
February 3, 2018 at 9:29 amProbably your baking powder that’s what makes it rise.
Carol says
June 30, 2016 at 3:20 pmHello 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
Tarji says
February 18, 2017 at 6:05 amI 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!
sam s says
July 16, 2017 at 6:37 amGreat article and a very detailed one.
Love this recipe. i think I will have to bookmark this.
Gayra Pate says
March 8, 2018 at 10:52 amI made this cake yesterday as i had a craving for white wedding cake. Checked my baking powder to make sure it was good and to my surprise it had a date of 2008. So I made my list and off to the store i went!! I followed your directions to the letter and it was the best cake I’ve ever made!! Now as I am a Lifetime Weight Watcher member, after I had my taste and know that I can bake this cake, I’m wrapping it up and giving most of it away. Thanks so much for the time you put into this post and this delicious receipe!!
Joy says
November 5, 2014 at 6:36 pmI can completely smell the buttercream frosting… no joke!
April says
November 6, 2014 at 2:15 pmI 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.
Dara says
November 7, 2014 at 6:21 amUmmm….my mouth is totally watering right now!!! I do love your Mary & Martha stuff – so nice! Thanks for sharing this!
Emily McCauley says
November 8, 2014 at 3:27 pmOh 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 🙂 #sitsblogging
survivingtoddlerhood.com says
November 8, 2014 at 11:48 pmThese are beautiful!!! I would say there is nothing to be ashamed of in the pictures, the crooked-ness adds character. 🙂
Samantha Lee-Wiraatmaja says
November 9, 2014 at 6:13 amThis looks amazing!!! 1. It made me hungry just reading your post. 2. I am so inspired to try my hand at baking. Loved it.
Val Southern says
January 31, 2017 at 9:34 amHow would you modify for high altitude areas
Stephanie Volkert says
November 10, 2014 at 5:30 amI'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!
Francesca says
May 10, 2016 at 8:37 pmI 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.
Gwen says
August 6, 2016 at 11:28 amAny 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.
Susan says
September 22, 2016 at 11:40 amWalmart had mine,but they all carry different items.
Kimberly Bolden says
November 10, 2014 at 3:55 pmThis looks so delectable. Thanks for sharing.
Audrey says
November 10, 2014 at 5:40 pmI 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
Katy Kauffman says
November 12, 2014 at 6:42 pmThis 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!
s huneke says
January 8, 2015 at 5:42 pmThis recipe looks great. Do you have a recipe for a whipped frosting, too? thx
carissashaw says
January 9, 2015 at 2:10 amSorry, 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.
Kaley says
November 20, 2016 at 1:27 amTry pinterest. I saw a really good whipped frosting on there yesterday.
Wendy says
November 25, 2016 at 2:33 pmHey, if I’m going to use my caloric intake 🙂 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).
Melissa says
October 19, 2018 at 3:08 pmWill the mix be lumpy because of the butter or do I mix until the butter is in the recipe. It didn’t say room temp butter so it’s not mixing in.
Kerry says
January 28, 2015 at 12:04 pm1/2 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.
The Charming Gourmet says
March 10, 2015 at 4:35 amActually, a 1/2 stick of butter equates to 1/4 cup.
mary says
March 24, 2016 at 6:53 pm1/2 stick of butter is 1/4 of a cup. 1 stick of butter is 1/2 cup.
Ellen says
April 12, 2016 at 11:33 am1/2 stick of butter is 1/4 cup
Donna O says
July 9, 2016 at 9:57 am1/2 stick of butter is equal to 1/4 cup. Be careful not to get this confused!
Margaret Earnest says
July 15, 2016 at 2:41 pm1/2 stick of butter is only a 1/4 of a cup. One stick is 1/2 cup.
GGreco says
November 29, 2016 at 8:53 pm1 stick of butter is 1/2 cup.
Beth says
March 5, 2017 at 1:16 pmI see a ton of people have already corrected this, but this kind of error is one reason why people have major baking flops!!
Mandy Holland says
June 20, 2017 at 1:41 pmAgree! 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Going to try this recipe and see how mine comes out.
Dawne says
March 2, 2015 at 9:31 pmThis 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.
Anonymous says
March 5, 2015 at 7:33 pmIs that coconut on the frosting?
Karen M. says
March 20, 2015 at 5:07 pmIs the butter in the frosting unsalted as well, making it right now!
Wish says
July 9, 2016 at 5:07 pmI am making now and am wondering the same thing! I wish people who haven’t actually made the cake would stop commenting!
Tamara Trudeau says
September 24, 2017 at 12:15 pmUnsalted for me and it works perfect every time. The general rule of thumb is if the recipe calls for salt then use unsalted butter. If you only have salted on hand you may use it but omit the salt listed in the recipe. Of course there are always exceptions to this rule but in this recipe I use unsalted and add the salt called for and my cake is perfect 🙂
Sarah Phillips says
April 4, 2015 at 8:59 pmI 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!
Ariana Garcia says
June 17, 2015 at 2:29 amThis 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!
carissashaw says
June 17, 2015 at 2:56 amI 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!
jennifer says
April 19, 2016 at 11:59 amThe cake would be the best not to heavy as flour would be.
Demaris says
May 12, 2016 at 8:30 amYou 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.
Ana Luisa Hering says
July 11, 2016 at 6:29 amThank you for this tip, Demaris 🙂 IN my country, you can’t find cake flour so this will really help me a lot. Off to the kitchen !
kelley says
June 27, 2016 at 7:36 pmIf 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..
Rena says
October 3, 2016 at 7:30 pmDo you beat the egg whites first. Then add flavorings
Terrell M says
June 18, 2015 at 4:56 pmI have made this cake three times in the last month and every time it's a winner…..
Wendy says
September 26, 2015 at 2:20 amThere 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
Anonymous says
October 4, 2015 at 7:49 amWhen mixing the flour and butter mixture what should the texture look like when you add the milk??
Ranveer Patil says
October 29, 2015 at 11:05 amThanks you for this post… great information.
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carmen vc says
November 8, 2015 at 5:37 amSo good cake thank you
carmen vc says
November 8, 2015 at 5:38 amSo good cake thank you
Jennifer S says
January 2, 2016 at 1:53 pmThis 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! 🙂
Naida says
October 29, 2016 at 4:53 pmThank you 🙂 Good to know
Debbie whitaker says
January 11, 2016 at 4:05 pmIf someone is allergic to nuts. What should I do about the almond extract?
carissashaw says
January 11, 2016 at 7:41 pmI would just skip the almond extract and increase the vanilla a bit.
kelley says
June 27, 2016 at 7:37 pmimitation almond extract has no nuts in it. you can use it just fine in your recipes…
Heather says
January 24, 2016 at 9:29 pmWonderful 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!
Mark says
March 3, 2016 at 6:14 pmA cup of butter is 2 sticks.
Hellen T says
January 31, 2016 at 5:47 pmHello,
Egg whites must beat until fluff?
Thanks
carissashaw says
February 2, 2016 at 11:25 amNo, the egg whites should not be beaten.
carol says
February 4, 2016 at 3:17 pmIf you don’t have cake flour substitution is 1 cup all purpose, deduct 2 Tbs then add 2 Tbs corn starch to replace
Beverly says
April 5, 2016 at 4:33 pmThanks for the info, Carol! I don’t keep cake flour on hand, so I’ll have to try your suggestion.
April says
February 5, 2016 at 12:05 pmCan you use salted butter and omit the salt from the recipe? Or would that be too much salt still?
Kathleen Hooker says
February 7, 2016 at 12:23 amI can’t have all that butter I was wondering if I could use butter flavored Crisco? For the cake not the frosting. Thanks!
Suzette says
April 25, 2016 at 3:29 pmYou 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.
Lisa says
June 26, 2016 at 10:50 pmWhy 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! 🙂
Tamara Trudeau says
September 24, 2017 at 12:19 pmUnless it’s a dairy allergy….I have a friend who I use vegan butter for and it bakes up quite nicely.
Shanna says
February 13, 2016 at 12:29 amFirst 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
Marcy heims says
September 12, 2016 at 2:56 pmI too was very disappointed in this cake. The frosting was really good, but the texture of the cake was awful.
Judin says
February 15, 2016 at 10:17 amWhat’s making powder?
Tracy Goode says
May 1, 2016 at 7:58 pm1 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.
Brenda says
February 27, 2016 at 11:56 amLove 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?
Char says
February 28, 2016 at 5:53 pmOMG…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!
Emily @ MommysNotPerfect.com says
February 29, 2016 at 12:01 pmYum! I’m always looking for good go-to cake recipes. I’ll be trying this one!
Becky C. says
February 29, 2016 at 2:10 pmI 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?
Elisha says
March 5, 2016 at 8:33 pmMine too.. Have no clue.. Not getting the results ever one else are.
Anita Benton says
March 3, 2016 at 1:43 pmThis 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!
Bev klinzing says
March 6, 2017 at 8:03 pmHow much butter did u put in it? I’m confused on the butter amount
Sandy says
March 4, 2016 at 5:17 pmI 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.
Kristy says
March 5, 2016 at 1:02 amThis 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 .
Sissy says
June 9, 2016 at 12:19 amYes it does!!!! I keep this in the fridge at all times!
Louise says
June 27, 2016 at 1:41 pmI 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.
Valerir says
March 5, 2016 at 8:02 amWhat is a good high altitude adjustment for this recipe please?
Rob says
March 7, 2016 at 8:04 pmThis 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.
Deb says
August 22, 2016 at 1:31 pmI live in Colorado and the only adjustment I ever make for high altitude baking is to reduce the oven temperature by 25 degrees.
Yulisa says
March 9, 2016 at 3:30 pmCan I use all-purpose flour and still get a perfect cake? It’s all I have :/
Beverly says
April 5, 2016 at 4:38 pmSomeone 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.
Andi says
October 24, 2016 at 7:02 pmI 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!
Kathleen says
March 12, 2016 at 4:56 pmThe gourmet is correct. One and 1/2 sticks would then be 3/4 cups of butter, as listed the recipe.
Crystal says
March 17, 2016 at 4:05 pmI 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..
Raymond F Richardson says
March 18, 2016 at 11:52 amA little tip for this recipe:
You can use salted butter, and eliminate the 1 teaspoon of salt the recipe calls for.
susan says
March 19, 2016 at 10:37 pmThank 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!!
Annie says
March 20, 2016 at 8:09 amHi 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?
carissashaw says
March 20, 2016 at 7:50 pmThis 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.
Annie says
March 21, 2016 at 10:49 pmThanks fot reply. I’ll try it again 🙂
Stacey says
March 26, 2016 at 10:07 amWhy does my mixture look curdled?!
Erin says
September 9, 2017 at 1:07 amI know this is an old question, but if it looks curdled, it’s right.
Mimi J Rutherford says
March 29, 2016 at 4:47 pmI so appreciate this recipe. Are there any changes if I am making regular or mini cupcakes?
Heather says
April 8, 2016 at 2:56 pmThere aren’t any changes to the recipe, however, you’ll need to cut down the baking time to 15-20 minutes.
Paige Lewandowski says
March 30, 2016 at 1:46 pmDo you leave cake at room temp or put in fridge? Thanks!
Hillary says
April 1, 2016 at 1:14 amOk 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!!!
Velma Byford says
April 10, 2016 at 10:16 amHillary how did the cake turn out when doubled?
Tamara Trudeau says
September 24, 2017 at 12:25 pmI have successfully doubled and tripled this recipe!
Monica says
April 2, 2016 at 9:02 amAre you using 3.25% milk or 2%?
carissashaw says
April 3, 2016 at 10:54 pm2% usually, but skim would be okay too.
Missy says
April 5, 2016 at 9:49 pmThank 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!!!
Elisabeth says
April 8, 2016 at 1:00 amLUV this recipe…the buttery taste is wonderful!! Thanks for sharing.
Shelly Randt says
April 9, 2016 at 10:37 pmHi 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.
Sonya says
February 26, 2017 at 8:53 amIf you put a piece of parchment in bottom of your pan, you dont need any pan smear.
K Hammons says
February 26, 2017 at 9:19 pmI 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
Cindy Boyd says
March 29, 2017 at 2:15 pmThank you so much for Sharing Recipe for no Stick .Before anybody suggest Parchment Paper that does not Work for me.
Velma Byford says
April 10, 2016 at 9:34 amThis 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.
Mary says
April 14, 2016 at 9:40 pmI read in someone’s comments before yours that they doubled the recipe and it worked well.
Tamara Trudeau says
September 24, 2017 at 12:24 pmI have succesfully doubled and tripled this recipe!
Caroline Robb says
April 11, 2016 at 9:25 pmWow this looks so good. I love cake
CindyNic says
April 14, 2016 at 12:59 amI 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!
Kelly says
April 26, 2016 at 11:06 pmDoes this cake need to stored in the refrigerator or at room temp?
Lori says
April 28, 2016 at 10:13 amWhen you turn the cake pans over, do you take the pans off then put on the Saran Wrap? (Maybe that’s assumed. Lol.)
irwin96 says
May 1, 2016 at 3:57 pmI 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?
Cassie says
May 2, 2016 at 3:44 pmHow many cups of batter does this recipe make? Or what size pan did you use for the double layered cake?
Kelly says
November 6, 2016 at 2:23 pmI found this to make about 8 cuops of batter.
lori says
May 2, 2016 at 9:20 pmWill 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?
Erin says
May 4, 2016 at 8:36 pmDo you have any suggestions on how to make this a chocolate (milk chocolate, preferably) buttercream? Thanks!
Andi says
October 24, 2016 at 7:06 pmjust add 1/3-1/2 cup cocoa powder to the above recipe. I made a chocolate cream cheese frosting instead of buttercream.
Frances says
May 5, 2016 at 10:00 amThere’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.
lil says
May 17, 2016 at 7:08 pmFrances
I find you to be really rude
Lori says
May 31, 2016 at 5:19 pmI find her to be rude also
Ruthie says
June 7, 2016 at 11:16 pmFrances, 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…
Cyndy White says
March 2, 2017 at 9:38 amHow 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!
Tonia says
April 28, 2017 at 2:30 pmGood grief, who pooped in your cherrios?
Emilie LaFave says
May 5, 2016 at 9:26 pmI’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 !!!
lil says
May 16, 2016 at 6:40 pmwhat do you think if I use a Raspberry buttercream frosting in between the layers
Pamudini says
May 17, 2016 at 5:07 amCould 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.
Louise says
June 27, 2016 at 1:44 pmEasy to do this yourself – just google imperial to metric conversions and plug in your measures.
Angela says
August 26, 2016 at 7:27 pm1 cup = 250 grams
Belle says
August 29, 2016 at 7:06 amIt 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
Gail says
May 17, 2016 at 2:36 pmI 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.
Harini says
May 18, 2016 at 5:07 pmHi , 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
MONA says
May 21, 2016 at 10:47 pmI 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.
Amanda says
June 5, 2016 at 12:03 pmMy mix never mixed in well and is still lumpy, is that normal?
Barbara says
June 5, 2016 at 4:34 pmI’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!
Marauderguy4u says
June 6, 2016 at 2:44 pmI 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.
Joan says
June 17, 2016 at 5:46 amYour 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.
Debbie says
June 25, 2016 at 5:26 pmTrying 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.
Jeri says
June 30, 2016 at 3:10 pmWould 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….
Natalie says
July 1, 2016 at 1:09 amPlease 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
Donna O says
July 9, 2016 at 10:08 amI 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?
Alliya says
July 25, 2016 at 4:11 pmHi 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
Michelle says
July 16, 2016 at 7:47 pmCan I use this recipe for cupcakes? Thank you!!
Joan says
July 19, 2016 at 8:19 amYes, 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..
Brian L says
July 20, 2016 at 5:30 pmI baked this with regular flour. Turned out super!
Louise says
April 21, 2017 at 12:56 amThanks for the tips, you seems to be a great baker and a teacher.
One thing I want understand, when mixing the ingredients should I mix the butter with the flour before adding it with the wet ingredients.
Ava says
July 20, 2016 at 10:40 pmThis 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!
Lavina says
July 26, 2016 at 5:28 amHi. 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
Jenny says
August 1, 2016 at 12:23 pmI 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!
Natasha says
August 2, 2016 at 9:50 pmI 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.
Erica says
August 3, 2016 at 11:49 amCan’t wait to try this! Thanks so much for posting. 🙂
Amanda says
August 15, 2016 at 12:06 amHi 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.
Kayleen says
August 15, 2016 at 12:45 amI 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!
Belle says
August 19, 2016 at 11:50 amLooks 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
Audrey says
August 27, 2016 at 5:39 pmI 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.
Faith says
September 14, 2016 at 2:58 pmI 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!!!
Shelley Christian says
September 15, 2016 at 10:14 pmThank 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.
Marianne says
September 17, 2016 at 10:16 pmI 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.
Cyndy White says
March 2, 2017 at 9:54 amMaybe 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!”
Judy Larson says
September 26, 2016 at 11:14 amI 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.
Nicole says
September 28, 2016 at 6:14 pmCan 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!
Marcella says
October 3, 2016 at 11:55 amI 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?
Greta says
October 3, 2016 at 11:41 pmReal 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!
Shirley says
October 7, 2016 at 12:30 amCan I have the recipe in grams pls
Kim says
October 7, 2016 at 9:34 amI 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.
Beverly says
October 24, 2016 at 2:05 pmCan this be made in a 9×13
Renee says
October 24, 2016 at 7:02 pmI 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?????
Andi says
October 24, 2016 at 7:11 pmThis 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!!
Lorraine says
November 1, 2016 at 1:09 pmWhat should mixture look like after adding butter to flour mixture befit adding wet ing
Mitchell says
November 5, 2016 at 11:58 pmThis 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.
Kathleen says
November 10, 2016 at 1:47 pmCan I use regular flour? If not, where do you get cake flour. I checked my local grocery store they do not carry any.
Morgen says
November 17, 2016 at 1:28 pmHere’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?
Brantley says
December 28, 2016 at 3:03 amI 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?
Rose says
November 20, 2016 at 9:19 amLooks perfect. Do you use salted or unsalted butter for the frosting
Hannah Bush says
November 21, 2016 at 10:44 amHi! 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!!
Carole says
November 23, 2016 at 11:23 pmI 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.
Angela Jones says
November 26, 2016 at 10:50 pmI 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!
Julie Mikula says
December 15, 2016 at 7:59 amWill definitely try this one. Would be awesome with Swiss buttercream icing too.
Christine says
December 19, 2016 at 9:51 amHELLO, can I make this as cupcakes?
Nikkie says
December 19, 2016 at 9:41 pmCan you use liquid egg whites for this recipe? Can this receipe be halved?
Angela says
December 24, 2016 at 3:11 pmI 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!
Christine Simpson-Ettel says
December 25, 2016 at 12:23 pmOMG 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.
Mary Smith says
December 26, 2016 at 8:21 pmI 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.
Catherine says
December 26, 2016 at 10:23 pmCarissa, 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.
Diandra says
January 2, 2017 at 4:50 pmI searched the reviews and did not see the answer to the question, use salted or unsalted butter in the frosting
Chris says
January 11, 2017 at 11:40 pmThank 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!
Caitlin says
January 18, 2017 at 10:35 amI bet your friend who wouldn’t share her recipe used a box mix, lol! Can’t wait to try this recipe.
Alana says
January 21, 2017 at 4:19 amI’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.
Torea Raimey says
January 26, 2017 at 2:18 pmI 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!
MG says
February 1, 2017 at 7:07 pmCan I use this frosting as decorative frosting? meaning color it and use it to pipe?
Michelle Telford says
February 3, 2017 at 1:16 pmOne 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
Candy Ungerecht says
February 16, 2017 at 9:29 pmCan I make cupcakes with this recipe, if so, will it need any adjustments?
Denise says
February 19, 2017 at 9:20 pmDue 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.
Melissa says
February 24, 2017 at 4:59 pmDouble 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!
Cooks service in Chennai says
February 28, 2017 at 4:58 amwow amazing ! very tasty and I like cooking i will try this cake to my friend birthday.Thanks for sharing your post.
Cooks service in Chennai
Cynthia says
March 6, 2017 at 7:26 pmI 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.
Chris says
March 12, 2017 at 12:36 pmThank 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.
Becky Peterson says
March 14, 2017 at 11:13 amI made this cake and frosting turned out great …… do I refrigerate it or can it set out on counter….. ??? Idk
Rifat says
March 18, 2017 at 9:12 amThis 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
Ashley says
March 20, 2017 at 1:46 pmCan 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!
Julie says
March 26, 2017 at 10:25 amThank you for sharing your wonderful cake recipe. I made this for my husband’s birthday yesterday. I didn’t have cake flour on hand so used all purpose flour and reduced it by 2T per cup (a conversion i found online). It still turned out beautifully. My family loved it!
Kelley says
March 30, 2017 at 2:45 pmHello!
I made this cake for the first time the other day, along with 3 other white cake recipes, to try and find the perfect cake for a big party for a sweet 100 year old lady. This one won hands down by everyone who tasted it. I am now making 8 1/2 sheet cakes using this recipe! I did add a couple drops of orange extract and 1/2 tsp. butter vanilla along with the almond and vanilla, but other than that, I followed the recipe as written. Delicious cake!
Ellen Herner says
April 15, 2017 at 11:28 pmThis is my very first cake from scratch, EVER!! The layers weren’t quite as thick but oh em gee!!! I have never tasted a cake as delicious as thus, let alone made one with my own two hands. I LOVE the buttercream frosting as well. Thank you!!!
Ellen Herner says
April 16, 2017 at 12:47 amThis is the first cake I’ve ever made from scratch! It’s absolutely delicious! The layers aren’t quite as thick as yours but I don’t mind. The buttercream frosting is beyond delicious! Thank you for this recipe!
Lydia Ross says
April 17, 2017 at 9:09 amDefinately making tbis cake but i make my buttercream frosting with 250gr unsalted butter at room temp and 3/4 of a tin sweetened condensed milk beat on high for 5mins intil it all comes together and is glossy. It will look as though it has seperated at half way but keep going until it emulsifies.if you love a really not so sweet buttercream this is the one i personally never use anything else now as i hate super sweet icing
Kate says
April 19, 2017 at 2:03 pmHave you ever put this in a bunt pan?
MELANIE says
April 19, 2017 at 3:55 pmTasty, but mine turned out spongy. Everyone said it reminded them of angel food cake. Not what I was aiming for.
GIL says
May 12, 2017 at 8:22 pmFIRST TIME MAKING THIS. IN THE OVEN AS WE SPEAK. SO FAR SO GOOD. FOLLOW THE INSTRUCTION. LETS SEE WHAT HAPPENS
gil says
May 14, 2017 at 8:45 pmmy results: follow the directions/instructions and this cake will come out fine. here are some changes i’ll make for the next cake. in my oven, it took 35 minutes. the Almond extract was overwhelming, cut back on that. the cake was overly sweet, cut back on that. DO NOT PUT THIS CAKE IN THE FRIDGE. let it cool completely. so make in the morning then put it together that night or the next day. other than that, i’ll see what happens when i do the cut backs, this week. this was a very EASY cake to put together. my mistake was putting it in the fridge. 05142017
Mandy Holland says
June 20, 2017 at 1:48 pmthanks for that comment about the fridge! Alot of times I will put a filling that needs to stay cold and stick in the fridge. I’m going to try this recipe tonight for a baby shower cake! 🙂
Cynthia perez says
May 16, 2017 at 9:07 amThank you for the recipe I will try it. I need to make a cake for a baptism party. Oh and love your opinions ☺️
Anna says
May 17, 2017 at 9:05 amBeautiful cake. I will try it.
My Mom taught me to grease and sugar the cake pans. It doesn’t have that flour on it when done, works great and taste good.
Your welcome to share in future blogs.
Tamaran Bardwell says
May 26, 2017 at 5:15 pmDo you have a printable version? Would it be good without almond extract we have nut allergies in the home?
Jessica Strauther says
June 1, 2017 at 1:16 amSo I’ve been looking for the perfect white cake FOREVER! I randomly saw this on Pinterest and got up to make it right that instant. Lol. I made a few slight changes and omg my cupcakes are beautiful! They are so light and fluffy with a wonderful taste. The frosting is great. At first I thought, huh that’s not really sweet AT ALL-MEH! BUT AS I CONTINUED to eat it (because I couldn’t stop) it ended up being perfectly sweet (meaning it didn’t start to get icky like most overly sweet buttercreams I’ve had, it just got sweet enough. Just enough. Now, as to the changes I made :
1 . I used all vanilla extract. I don’t personally care for the Almond extract.
2. I used butter flavored shortening instead of butter to ensure it came out light and fluffy since there seem to be mixed reviews however I don’t think this was necessary. I’m pretty sure they would have still been beautiful with butter, but I can see how it could be easy to have these come out more Spongey. If you’re having a hard time with butter you might try butter flavored Crisco. This is absolutely a recipe worth having.
3. I used milk for the frosting it’s all I had on hand(just less).
Thank you so much for posting this recipe I’m soooooooo happy! Saving this forever! 🙂
carissashaw says
July 9, 2017 at 9:12 pmGreat tips! Thanks for sharing!
Kimberly says
June 10, 2017 at 7:32 pmI made this cake today and here’s my review. The frosting is delicious I give it an A+. The texture of the cake is not that great I give it a B. Overall the recipe is good. Thanks!
Bonny says
June 14, 2017 at 9:40 amThank you so much for sharing your recipe! I can’t wait to make this! I LOVE CAKE too!
brianna says
June 17, 2017 at 12:40 amthis is the exact same recipe as cook’s illustrated…. the only difference is a teaspoon less of almond extract……… dont steal a recipe like that lol what
carissashaw says
July 9, 2017 at 9:10 pmI’ve actually noticed very close to the same recipe on other sites recently. Copyright does not apply to recipes and since there are some specific techniques that all cooks and bakers use for basic recipes, it’s pretty normal for recipes to be similar. So no worries; a recipe made public on a website or in a publication cannot be technically “stolen” and all are free to use the recipe and even republish it.
Christine says
September 6, 2017 at 4:25 pmAbsolutely in love with this recipe! used it to create a double tiered wedding cake and 75 cupcakes for my sister in law! It worked like a dream, nice flat tops (thank you cake flour!) that i didn’t have to even out and such a beautiful taste! I look forward to trying your frosting recipe! I couldn’t use it this time because i needed a crusting no melt buttercream (outdoor weddings in the early fall in upstate NY is always a toss up with the weather). Thank you SO SO SO much for sharing this!
Ree says
October 6, 2017 at 5:53 pmI tried the recipe and the icing was delicious but the cake was dry. It was a good thing I also baked another cake for my event.
Rick says
October 25, 2017 at 7:56 pmI screwed this up to beat the band! Followed everything to the T. Looks more like tortillas.
Shelia says
December 31, 2017 at 4:20 pmI have never been a big fan of white cake BUT I used ths receipe yesterday to make cupcakes. They were wonderful! Tastes like the best bakery white cake ever.
Danielle says
January 10, 2018 at 6:11 pmThanks for sharing your recipe! This was my very first attempt at a homeade cake recipe and prepared it for my daughter’s sweet 16 birthday! It was a huge success! Baking it again soon and considering using the delicious frosting recipe for Christmas cookies and other celebrations! Thank you again☺
Lucy says
January 13, 2018 at 6:40 pmI just made this cake, it’s currently in the oven. However I just realized I added 2 sticks of butter instead of 1 1/2 sticks. Has anyone made this mistake before? Does it come out okay? I’m contemplating on just throwing it out and starting again.
carissashaw says
January 13, 2018 at 6:58 pmYes, I actually have made this mistake before. The cake turned out more dense and a bit tough.
Kim says
March 27, 2018 at 4:47 pmAfter reading your comments about cake, I am hoping this is the cake recipe that I’ve been looking to make because I love wedding cake too. Thank you for posting this recipe.
carissashaw says
March 28, 2018 at 5:02 pmI hope it works well for you!
Lucy says
April 15, 2018 at 6:34 pmHi can you make this into cupcakes? I’ve made it as a cake and i absolutely love it
carissashaw says
April 15, 2018 at 10:09 pmYes, I think it would work! I have never made this recipe into cupcakes, but others have and say it works. I would do everything the same but reduce the baking time to 15-20 minutes. If you try it, let me know how it works!
Tairah says
April 17, 2018 at 11:41 pmThanks for sharing. I’m so excited to try!!
Dona Williams says
April 23, 2018 at 9:35 pmIt was SO good!! Your pictures are absolutely stunning and I am so jealous! Thanks again for making my birthday so special!
★★★★★
carissashaw says
April 24, 2018 at 9:59 pmAwww, thanks! What a sweet comment!
CC says
April 25, 2018 at 11:15 pmI would love to bake this Bakery Quality White cake, but where is the buttercream frosting recipe for this cake? The recipe doesn’t include it, can you post it? Thank you.
Mary Stacey says
May 15, 2018 at 7:54 amI was wondering where the recipe was for the frosting as well.Also,
can you use the egg whites that come in a carton.
Brenda T. says
May 14, 2018 at 9:41 pmI made this yesterday into 24 cupcakes and was very pleased with the results. I made my own cake flour substitute with AP flour and cornstarch. I only had whole milk on hand, so that’s what I used. Baked for about 16 min until the tops were “springy.” The texture was slightly denser than a cake mix, but not chemically tasting like cake mix, and were nowhere near a cornbread consistency. I thought they were very moist and soft. I plan to use this recipe again. Thanks for posting!
★★★★★
Nicole says
May 18, 2018 at 1:32 pmI can’t find the Recipe for the frosting! I’ve combed this site and it’s nowhere! Can you help?
carissashaw says
May 18, 2018 at 4:59 pmIt looks like the recipe on FoodNetwork.com that I originally linked to must have been taken down from their site. But I found the same recipe on a different page and added the link back to this recipe. Thank you for letting me know it was missing! Here is the recipe I’ve used: https://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe-1942194
Kristy says
May 23, 2018 at 9:16 pmThank you So much for being willing to share . I can’t wait to try this perfect white cake as that is my fave. So very very kind of you
martha whittington says
June 14, 2018 at 4:06 pmBeen baking 55 years. Always hated beating egg whites and tedious folding. This cake is fabulous. Had 2 pints whipping cream to use and fresh raspberries in freezer. Used whipping cream in cake, got out my pastry cutter and got that butter blended easily. Not into A fancy cake just for me, so used 9X13 pan. Baked up high, velvet texture, and used vanilla and almond extracts. Raspberry sauce on top then fresh whipped cream. Hot in SC so do cold cakes in summer. There is a video on You Tube called Reverse creaming method, but following your directions and using that pastry cutter was really all I needed. Thanks for a great recipe to save me beating egg whites for white cakes. I saw a recipe using buttermilk also.
★★★★★
Deborah A Gevedon says
July 13, 2018 at 4:24 pmI am a cake snob! Not bragging, I am just very particular about cakes. This recipe is outstanding!! It is not difficult, doesn’t take too long to whip up, and it is DELICIOUS! It is down to me to make my Mother’s birthday cake soon for her 90th birthday. I am going to make this cake, no question. Now all I have to do is choose a frosting recipe. Thank you so much for sharing this recipe. I cannot say enough good things about it. I think this is the best cake I have ever eaten!
Cindy says
July 24, 2018 at 9:22 pmI may have missed it in earlier posts, but is there any adjustment needed to make this a sheet cake?
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★★★★★
Kathy T says
September 1, 2018 at 4:31 pmI’ve been looking for a good white cake, and this one is really good! It’s just me and my husband, but we get in the mood for cake, but making a whole big one just creates waste as we can’t eat it all before it gets stale. So… I halved the recipe (easy) and used 2 6” pans. Came out perfect. Oh, and because I had seen quite a few comments about overmixing, I mixed it by hand with my whisk just until everything was smooth. Thank you for a great recipe!
★★★★★
DiAnne says
June 15, 2019 at 9:45 pmI made this and put a chocolate buttercream on it. The almond went particularly well with it. I liked the almost angel food quality of this cake.