Reviewed: Jul. 16, 2009

WONDERFUL!! very good! I used 2 t. of vanilla instead of the almond. I might add a little more next time! I have to make a Minnie Mouse cake for a b-day. I'm going to use this recipe!

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Aleisia

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jul. 5, 2009

How did you make the icing???

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Lil Cook

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

This recipe was fantastic! I followed the measurements to a "T" and never needed to add any extra milk. I can't believe how light and fluffy this cake was. I finally found the perfect homemade white cake recipe. This is going in my recipe box.....definitely a keeper.

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periwinkle

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Reviewed: Jun. 30, 2009

THIS IS BY FAR THE BEST CAKE I HAVE EVER MADE....IT IS SOO MOIST AND EASY TO DECORATE WITH FROSTING. I DID ADD 1/2 MILK DON'T REALLY KNOW IF THERE IS A DEFERENCE BUT IT CAME OUT WELL. THIS WILL BE THE CAKE I'LL BE MAKING FROM NOW ON UNTIL I CAN FIND ANOTHER ONE THAT CAN BEAT IT... TRYING TO LOOK FOR A CHOCOLATE RECIPE THAT IS SIMILAR TO THIS CAKE... THANKS AGAIN FOR THIS RECIPE....LOVE IT!

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TaMaTaSi

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Reviewed: Jun. 30, 2009

Mmmm...delicious. I used a buttercream frosting home recipe on top of the cake. Absolutely fantastic! A bit flour-y at first, but turned out great. Kinda thick, but will make again! Try it with a glass of milk for perfection! :)

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2chocochics

Cooking Level: Beginning

Home Town: Upland, California, USA

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Reviewed: Jun. 24, 2009

This was the first cake I've ever made from scratch and it turned on FANTASTIC. I am new to cake baking and decorating, and I couldn't have been more pleased with the results!! (I even baked this with a toddler trying to assist- and it still turned out foulproof!)

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Meg Lega

Cooking Level: Intermediate

Home Town: Batavia, New York, USA

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Reviewed: Jun. 24, 2009

Awesome, delicious cake! The hint of almond extract adds a lot! I will definately be making this recipe again! I made it in a 8" round cake pan, 3" tall. It worked out great, I had to cook a little longer though.

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beckie

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Reviewed: Jun. 21, 2009

This cake turned out absolutely awesome, and I added 50% more milk than the recipe calls for as others suggest in their reviews. The cake was so light and fluffy and moist, it was honestly the best consistency of cake I have ever made!

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smile7997

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Reviewed: Jun. 21, 2009

I used this cake as the base for clown vomit cake and it was Awesome!! I added a whole (little) bottle of coconut extract. Topped it with my very first marshmallow fondant. Thank you for a really fun cake!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 20, 2009

Good cake recipe. I was using this cake recipe to make a "mock" olive garden lemon creme cake. So I followed the recipe exactly..but added the zest of one lemon and juice from a half a lemon..gave it a light lemon taste. I made it in mini cake pans and baked for about 18 mins.

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Care_ahhh

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Reviewed: Jun. 20, 2009

I am expanding my cake recipes and this one "takes the cake" for a white cake recipe. Moist and delicious, and very white. Takes a little time to put together, but the results are fantastic. I did however add a little extra milk as some other reviews suggested. I used this recipe for a layer cake with lemon filling and cream cheese frosting. Thanks.

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drillers05

Cooking Level: Beginning

Home Town: Abbotsford, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Jun. 19, 2009

I am only 13 and love to make this recipe. I takes a little elbow greese and time but its so worth it. The first time i made this i was pleasently surprised at how great it was. Ever since then I've made it for almost every family gathering. I think it is safe to say i will hold on to this one!!!!

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2ndGenerationBaker

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Reviewed: Jun. 18, 2009

Wonderful for a basic cake recipe. I made cupcakes with the batter instead of a whole cake and they come out simply delightful. Not too sugary sweet, nice and fluffy but with some body.

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CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Jun. 18, 2009

The finished product was tasty but found the texture to be on the heavier side.

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Maria B.

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Jun. 6, 2009

This was is a great recipe, Made for a little girls bday, she says it tasted just the way she wanted, thank you for posting

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daunp

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Reviewed: Jun. 3, 2009

This recipe is fantastic!!! I have been looking for a white cake recipe that didn't turn out dense like pound cake, and this is it. It's so light and fluffy. Better than our local bakery! Only change I made was adding an extra 1/2 cup of milk and increasing the vanilla by half and decreasing the almond extract by half. Delicious!!!

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Emily T

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Reviewed: May 31, 2009

I made this cake for my son's first birthday with the White Cake Frosting I from this site as well. It was an honour for me to make a beautiful cake for my son and our guests. Everyone raved about it! The cake was very moist and tasty (I used 2 tbsp of vanilla as I didn't have almond extract) and the icing is very professional looking icing and easy to work with. This recipe will always be the cake recipe I use! I'm throwing a baby shower for a friend in a couple weeks and I'm going to use this receipe again! Thanks a million Carol!

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Connie

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: May 30, 2009

I was looking for a white cake recipe for my peanut butter and jelly cupcakes... this was incredible! When I made it, I set it to only 8 servings which made 7 cupcakes. That's even more than I needed since it was just a trial run. I left out the extracts all together, but it was so light and fluffy. I will definitely be using this recipe on a much larger level next time!

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Majestical Pix

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: May 29, 2009

Made this for a Baby Shower last weekend with the rolled buttercream fondant it was absolutely amazing!! Everyone was amazed it was a made from "scratch" cake it was so moist and still light. Yummy!!!

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kidlette34

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Reviewed: May 28, 2009

This was the first cake I've made from scratch, so I took the other reviewers advice and added the extra milk. It came out great!! Everyone loved it!!

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