"A luscious, tender cake that goes well with many different types of fillings and frostings." — Veruschka
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2 1/2 cups
1 1/2 cups
super fine sugar
heavy whipping cream
2 1/2 teaspoons
Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I might make two next time and have a four layer cake (but then again, the cake is dense enough that that might be a bit much). I made this with SPECIAL BUTTERCREAM FROSTING (also on this site), which was soooo yummy! Decorated with fresh strawberries, sliced lengthwise and arranged in groups of three to make simple flowers. To make superfine sugar for this recipe, put regular sugar in the blender on chop for 30 seconds or so.
Not worth your time. This is too dense and no flavor. It is edible but not something that people say Wow to. I stored in fridge and it was really hard to cut through it. Not a moist cake.
The basic cake recipe herein was perfect as written and I made no substitutions. Between the layers I put a mixed berry filling (one bag of Trader Joe's frozen mixed berries thawed and drained thoroughly then run through food processor, + 1 t vanilla + 1 T superfine sugar) and a layer of white chocolate cream cheese frosting (12 oz cream cheese, 1 1/2 stick unsalted butter, 11 oz white chocolate melted and cooled; blend all three together). Frosted the whole thing and it was the hit of the night (got reviews as good as my Gourmet chocolate cake). The texture was firm but not too dense as other reviewers felt. I think others may have been expecting angel food because of the egg whites, but it is far from it. Thanks for a great basic white cake recipe that will work with many frostings and fillings.
My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding hasn't happened yet, but cake tastes great and is very moist, yet seems strong enough to hold up for the cake construction. Will be great with my raspebby and white chocolate ganche fillings!
Didn't use superfine sugar because I couldn't find it. Just substituted the regular granulated stuff, and it turned out great anyway. It's a creamy, dense sort of cake. Very tasty. I frosted it with Lemon Cream Cheese frosting, and everyone came back for seconds and thirds.
I love cake and this is a keeper
I tested about 6 recipes before I chose this one to make a huge 14 in 2-layer with a tiered 10 in on top. It was raved about!!!!! Thanks so much for sharing this recipe!! letthemeatcake
An excellent cake!! I'm making it for a wedding cake. I compared this to a white cake box cake over several days time -
this one stands better in layers, and has a less sweet flavor, which allows my lemon curd filling to be tasted better - it also tastes like wedding cake. the cake box cake tasted sweeter over time, which i personally like, however, opted for the wedding cake taste. As I said, it also stands very nice in layers, and has a good consistency of air in it. A very very nice white cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy White Layers
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 108
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