Blue Ribbon White Cake Recipe -
Blue Ribbon White Cake Recipe

Blue Ribbon White Cake

Recipe by  

"This has won three Blue Ribbons at three different fairs. When making the frosting make sure that you use fresh squeezed juice rather than bottled."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
  2. Sift together the cornstarch, flour, baking powder and salt.
  3. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
  4. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
  5. Fold the egg whites into the batter. Pour batter into the prepared pans.
  6. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
  7. Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2007

A amazing cake, I would give it 10 stars if I could! I frosted it with French Silk Frosting.

Most Helpful Critical Review
Nov 11, 2003

White cake mix turns our better than this recipe. I only made the cake (no frosting), but the cake was not good. It raised in the oven, but sank as it cooled making it very dense. It tasted like bread dough. If you're not an expert baker and want a good white cake, make it from a mix or find another recipe.

Oct 13, 2003

Right now I have the cake in the oven. I am writing about the cake itself. The first half of the recipe was a little weird. The dough was so sticky and thick, it was like making bread(which I hate to do). Not as easy as I thought. Waiting for results. Will write review after I am finished with the cake.(Note added after cake was finished...... This cake was horrible. I have no idea why the other reviewers said it was good. It tasted like nothing and was very heavy. I make at least 10 different cakes a week and this is the worst so far. Be willing to try and throw away. I did!)

Jun 24, 2008

This recipe is the worst baking disaster I can ever recall - Seriously. I made it for a birthday dinner and was completely embarrassed at how awful it was. Doughy and extremely dense, the cake was so bad, guests ate a few bites and politely said they were to full to eat any more! Don't make the same mistake I did and waste time and $$ on making this "blue ribbon" cake!

Nov 24, 2003

"Heavier than usual"? The batter was like play-doh, making it difficult to work with; the flavor of the finished cake was bland; and the recipe was an overall disappointment. If this is how the cake is meant to turn out, I would not encourage people to make excuses for it! I was hopeful through the baking, but once it cooled I found no reason to frost it and present it as a birthday cake.

Mar 13, 2003

This cake was pretty good, but it tasted like it had too much flour. It was a little heavier than cake usually is.

Dec 03, 2003

Blue ribbon white cake is the best white cake I, have ever made & eaten. This recipe deserves a a 10. Excellent, excellent. ormsbyteddi

Feb 14, 2003

This cake and icing are both good, but the cake was not as fluffy as I was hoping.


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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