Reviewed: Feb. 7, 2009

WOW this recipe was great the only thing I did different was I had no extract in my house at all and then suddenly it came to me...Lemon Juice! I didnt really measure it though I just kinda poured it in till I thought the batter looked about right. I also squirted in some limes, and then poured a lemon lime glaze over this fabulous desert everybody loved it! It wasnt even for a certain occasion just another ordinary night and I still had nothing left on the plate because everyone just loved it. Thank you so much this is now my official cake recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CulinaryQueen1015

Cooking Level: Expert

Home Town: Hagerstown, Maryland, USA

Living In: Thurmont, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Not bad at all. I can see why some said it was "eggy" or similar to angel food cake. Overall, a super moist cake. I made it with the additional 1/2 cup milk and did 2 tsp. vanilla and 1/2 cup of almond and it almost tastes like Duncan Hines white cake, which I normally use. I thought it was a tad gummy so I may try it again using only 1-1/4 cup milk. I ate it practically right out of the oven. The true taste will be the next day after being in the refrigerator, and with frosting. I still can't believe how moist it was.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LEWIS010

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

I'm not sure I made this cake come out so "heavenly"! I followed others recommendations to increase the milk by 1/2 cup (to avoid dryness). I did not use cake flour (but all purpose flour substitution as recom. by All Recipes site), sifted flour before and after measuring. I mixed, then added in meringue mixture last, as someone recommended. I used two 9" round cake pans, but they were only 1"deep, so the batter overflowed into my oven 1/2 way through cooking time and spills began burning, which, I'm afraid, added more of a "hellish" smoky taste to it. It also didn't come out of the pans very well, despite greasing/flouring them. I don't ever give up on a recipe without trying it a second time...so, when I attempt it again, I'll try deeper round cake pans or try a sheet cake pan, and maybe use slightly less milk.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Maura B.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

This cake turned out great. I made it with the White Cake Frosting I from this site. I would definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aa911911

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

This was easy. The cake was very moist. I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dominica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

I agree with others, more like a sponge cake. Taste was good. It was a lot of work, maybe not so much if you have a stand mixer. I used the extra milk and folded in the egg whites and then beat more. I will probably make again. Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Donna

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

We loved this cake, and also took advice from others and used the extra milk.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLYN DEMPEWOLF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

I do not consider myself to be an "A+ baker", but this was still easy to make and turned out nice. I did add the extra 1/2 cup of milk, which was a good choice. Also, substituted 2 cups of organic brown rice flour and 3/4 cups all purpose flour, for cake flour. The result was an almost angelfood-like texture, interesting. (I did this because I didn't have cake flour and I thought the rice flour was a closer texture, so this was a gamble.)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

flutterMAV

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

I made this cake for my son's fifth birthday. After many disappointing homemade versions, this was a winner; in my daughter's words, "superb." I took the advice of one reviewer and made the butter/flour mixture first and the meringue second, and added an additional 1/2 cup of milk. This recipe is the best; it's moist, tasteful, great! Thank you.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

doublethefun

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

Made this today in the form of cupcakes for DD's birthday. Yummy cake! I took the suggestion of others, and used 1 1/2 cup milk. Made the batter first, then made meringue and FOLDED in. Makes a very fluffy, Heavenly, batter. Great tasting, moist cake. I topped with buttercream frosting. Beats storebought by a long shot. This made 48 cupcakes , filling the cups 1/2 full with batter. Takes a little extra time, but soooo worth it! I am freezing some (minus frosting) for another event. Thanks for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KKCOBB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

The name of this cake says it all-HEAVENLY! I rarely make cakes from scratch, but this is one where I will make the exception. It is well worth the time spent to make this. Like other reviewers, I mixed the batter first, and then whipped the eggs whites and gently folded together. Also, as another reviewer pointed out, you need to carefully read the recipe and measure your flour AFTER it has been sifted. I baked mine in 2 - 9 inch rounds for 30 minutes and they came out perfectly. Amazing flavor and texture.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Yummy. I have never made a home made cake before but this was soo good. I tried a buttercream icing but it was way to rich for my liking. Everyone really enjoyed this cake. Thank you for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cheerevansj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This cake baked beautifully and evenly. I paid attention to other reviews and measured the SIFTED cake flour. I also measured the cake flour before I sifted it, and I assure you that there's a big difference. The only other change I made was to add an additional 1/2 c. of milk. I'm happy with the results. I used Rick's Special Buttercream Frosting from this site to frost and pipe onto the cake.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

great recipe; like a sponge-cake almost. I added 1 1/2 cups of milk, and beat the egg whites last, after I addedd the milk and dry mixture, so they would stay puffy. Make sure to beat everything a lot, I think that is the diffrence between a flat, dense cake and a light one. I spent about 5 minutes creaming the butter and sugar and close to 8 minutes beating the egg whites. Thank you for the recipe; great with chocolate frosting!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ashlee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

This cake is a pain. I made it twice...Once as stated, and it was dry, dry, dry. Tossed it in the garbage, and took the other reviewers advice...added a 1/2 c of milk. The flavor is not the problem...it is flat. I would not use the pan size that is recommended unless you like flat cakes. Use a smaller pan size, or stick to the rounds, and stack. 1st time, my fault...second time, recipe's fault..sorry.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

atara522

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hollywood, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I thought this cake was bland and dry, even though I added the extra 1/2 cup of milk others suggested. I had very high expectations after reading all the reviews and was very disappointed. I will continue my search for a great tasting, moist white cake as this is not it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kendra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

A lovely light & moist cake. I left out the almond essence as I really dislike it. Had to add an extra half cup of milk as the mix was a little dry before baking. Good base for adding any additional flavour you like.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

While the cake is delicious, it takes WAY too much time for me. Between the sifting and beating, it took me quite some time to put this together, which is the challenge of a white cake, I suppose. I'll stick with my dense, dark chocolate cakes from now on...less work!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine and Matthew

Cooking Level: Intermediate

Home Town: Northampton, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

amasing!!! Made a three tier cake for my daughter's b-day and everyone loved it!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARIANAO

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

Excellent recipe - hands down best white cake I've ever made. Just increase milk to 1 1/2 cups, and it's perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Donna S

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Heavenly White Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!