Reviewed: Mar. 14, 2008

It is a great recipe. I used the cake flour and did not find that I needed any extra milk for the batter. But I also did not really like the texture, perhaps because I don't usually use cake flour. My friends liked the cake and thought it was fine, but the next time I try the recipe I will try all-purpose flour and see what the difference is. I did definitely like this as a good white cake recipe.

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Janet

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Reviewed: Mar. 12, 2008

This is a good cake! And I don't even care for white cakes. I don't know what happened here, but I sure ended up with a LOT of batter, like 7 cups worth, which is not a bad thing at all. Cake turned out lovely white, moist...and that taste is divine. I didn't find it heavy, it baked nice and evenly, raised perfectly...didn't need my Bake Right strips, either. This one is most assuredly a keeper!

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whiteflower

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 7, 2008

Like several others on here have said, I followed this recipe exactly, even sifting the correct number of times, but the result was not entirely spectacular. The flavour was actually sensational, but it was a very dense cake - hardly rose at all. Normally my baking endeavours are a real success, so I'm not sure what went wrong this time.

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Kelly

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

I was thoroughly disappointed in the turnout of this recipe. I made an all-purpose flour substitution, which could be the culprit... otherwise, I followed the recipe exactly. The cake was very dense and tasted similar to cornbread. Not a great idea to decorate and serve cornbread for your mother's birthday :(

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KellyMarie

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Reviewed: Feb. 10, 2008

May have been the fact that I used All-purpose flour instead of cake flour but it was very dense and not very good

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KIMBERLY.LILLESTOL

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Reviewed: Feb. 4, 2008

Oh I am so dissapointed. I did everything as listed on the recipe. Even sifted all the correct amount of times. The only consulation on this is we can eat it for scrap cake prior to the event of which I was baking the cake for. Too bad becuse it had high revues. Very disapointing.

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Cheryl

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jan. 28, 2008

Not quite heavenly - I was disappointed. Even with the extra milk, I thought this recipe was too dry. The flavor was good but I'm still going to be looking for a great white cake recipe.

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sbblueeyes82

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Reviewed: Jan. 25, 2008

Stop looking for a white cake recipe. This is it. It's has the same texture as a boxed mix but without the chemical bleached taste. The best! Everyone loves it! My personal choice for frosting is "Fluffy White Frosting" posted by Vickie.

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Corie

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Reviewed: Jan. 25, 2008

This cake didn't taste good at all. It got really crispy on the outside and was a real heavy type cake. Followed directions as shown and baked @ correct temp. Can't understand why it turned out so bad, I'm usually a good baker, but not this time.

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Melissa

Cooking Level: Expert

Living In: Greenfield, Ohio, USA

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Reviewed: Jan. 10, 2008

I used soy milk and it was still so incredible that people who don't even like white cake had seconds. I served it with a great homemade icing of cream cheese, powdered sugar, orange juice and a little amaretto.

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Maya07

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Reviewed: Jan. 10, 2008

You can't get a much better flavor in a white cake than this. This cake is fabulous. I followed the directions exactly. The parchment paper didn't seem to be enough, should have listened to my instincts and used Bakers Joy like I usually do when making cakes. I am frosting this with ganache because it is everyone's favorite here, will try the whipped cream another time. I am thinking other reviewer's didn't follow directions correctly maybe that was why there cake came out dense and not sweet. It is definitely sweet enough. It was reminiscent of a wedding cake flavor. *****Thanks*****

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Coco

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

I can't believe how awesome this recipe turned out. I BUTCHERED this recipe: I ran out of milk, so I substituted leftover evaporated milk and water to finish out 1.5 cups of liquid. I used Pillsbury self-rising flour and added no extra baking powder or salt. My meringue was a sloppy mess because I didn't have an electric mixer, so I dumped it in the blender. I didn't have any almond extract so I added extra vanilla to make up for it. I increase the proportions by 50% and pour the batter in three 9" pans. The cake came out of the pans like a charm, but when I tasted it, it seemed not sweet enough and too floury-tasting. I was upset since this was for Thanksgiving. So I stacked the thin, lopsided layers in my cake saver and left it there until Thanksgiving morning. That all happened Monday night before. THEN... I bought Pillsbury Butter Cream Whipped Icing. When I took off the lid, the layers were exceptionally moist and just barely crumbly. When I iced it, the smell was so wonderful. I grew excited and couldn't wait. I tasted it. It was WONDERFUL. My friends raved about it and it was gone in less than 24 hours. I recommend this recipe to everyone who looks to bake a cake from scratch for the first time. I vote this recipe for FAIL-SAFE quality.

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Josh

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Oct. 31, 2007

This was a good recipe. It is not the best ive tried so I will keep looking. It held up good to stacking and icing but not as light or fluffy as I wanted!

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MOMMYOFBRENDEN,XANDER,THERON

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Oct. 30, 2007

There is no other word besides heavenly to describe this cake! It was awesome. It has a fantastic flavor, it was moist and and held up well to frosting. I will be making this cake many times in the years to come. There is only one problem with this cake. One piece isn't enough! :) I can see doing what other reviewers have as just a minor tweak and what I plan to try next time is an extra egg white and 1/4 cup extra milk. I used 9" cake pans and a little more batter would have been nice.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Oct. 29, 2007

I have been searching and searching for the perfect white cake, like the one I had made for my wedding, so I figured I would try this one. It was good,and incredibly easy, but almost has more of a pound cake feel to it, but not so dense. There wasn't a whole lot of flavor. It is great for strawberry shortcake, but I wouldn't say that it was Heavenly in the cake sense. I would make it again, but I would use it for strawberry shortcake...

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SheaAnderson

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Reviewed: Oct. 20, 2007

I consider myself to be an above average baker and this was the first homemade white cake that I have ever tried. It was phenomenal!! I took some to school and some to work. People were asking me if I would take orders for Thanksgiving. Another asked me if I would consider doing a wedding cake, it was that good!! I made sure to follow the recipe exactly including the sifting and adjusted the milk to 1.5 cups. A must for everyone to try!!

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mrsm103

Cooking Level: Intermediate

Living In: New Castle, Pennsylvania, USA

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Reviewed: Sep. 29, 2007

Spectacular. I will never go back to boxed white cake mix. I have a cupcake obsession, so I followed directions almost exactly - I only altered the recipe to add an extra egg white. The cupcakes were fluffy and fantastic. My office was shocked that this was a scratch cake recipe. I had one coworker who refused to believe I didn't buy them from a bakery. I did use cake flour and I sifted the living daylights out of it. I recommend this as an easy stand-by for an intermediate baker, or someone who is ready to try scratch cakes while following the directions carefully!

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 13, 2007

Absolutely Fabulous!!!! I followed the recipe but also added 1/2 more milk as suggested. Thank you so much for this reipe, it is definetly heavenly.

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SSSMURFETTE

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Sep. 10, 2007

OH MY GOSH! I really don't know what the bad reviews are about because this was absolutely moist, flavorful and delicious...the best white cake I've ever had...and easy!!I didn't sift any ingredients. I followed one reviewer's suggestion and baked it in two round pans, layering sliced bananas inbetween. I also used soymilk(1 cup & 1/2 cup) instead of milk and it turned out amazingly. I used the recipe for One Bowl Buttercream Frosting from this site and it was a complete hit. My brother in law deemed it "slammin'!" The only problem I had was it sort of stuck to the pans so next time I will probably grease and flour the bottoms. Do yourself a favor and make this today!!

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