Reviewed: May 29, 2008

An AMAZING cake, honestly, I did a little dance after I tasted it. Very light, but held up to the mini chocolate chips and chopped cherries I added. Topped it w/ an american vanilla frosting. I added the 1/2 cup extra milk, creamed all ingredients together before whipping egg whites, and only used 1/2 tsp. almond ext. YUMMY! I'll definately use it again!

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L~

Cooking Level: Intermediate

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Reviewed: May 28, 2008

This cake was delicious! Everyone in my house ate it so quickly. It was so easy to make and it smelled so good. It's definitely going to be the recipe I use for white cake from now on!

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SmVzc2ll

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: May 26, 2008

Very good! I added little pieces of real strawberry for some extra flavour, and it ended up tasting like poptarts (in a good way). Very moist, but a little dense. That could have been the strawberries though.

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Laura

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Reviewed: May 25, 2008

Amazing recipe! I made this for a cake for mothers day and got rave reviews! I made it with homemade strawberry filling and awesome homemade creamcheese icing. I decorated it and it looked as good as it tasted!(This cake is my profile picture!) There is no other white cake recipe I will ever use!

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14yroldscanBAKE

Cooking Level: Expert

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Reviewed: May 25, 2008

I just make a wedding cake for a small wedding of 45 people, and used this recipe. Everyone at the wedding loved it, it was a dense, moist, flavorfull cake. I will definately use this recipe again.

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CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

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Reviewed: May 21, 2008

i used this recipe to make a character cake for my daughters birthday, turned out great and everyone enjoyed it tho i found the almond is a little strong, but still delish. i will no doubt use it again, worked very well with a character pan!

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ashlee0521

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Reviewed: May 17, 2008

Thank you so much for making this a success! Today is my boyfriend's 26th birthday. I have had so much fun getting his cake together. I used two recipes Heavenly Chocolate Mousse, and Heavenly White Cake. He's mixed race and all his friends call him Panda bear. So, I made a black and white cake. I used the mousse as the filling. My only change was instead of water I used McDonalds hazelnut chilled coffee... and in the cake I used extra almond extract. I've never made a cake from stratch before, and I am so pleased. Also, yesterday as kind of a date I added food colouring to pieces of marzipan... and made little pandas. I told him whoever's were better in the end could go on his cake. It's beautiful thank you! I'm sure his friend's will love it!

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thelittlefire

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Reviewed: May 13, 2008

I have made this cake three times now and it is FABULOUS!!! However, I did tweak a few things each time and now I think I've found the perfect white cake recipe! The almond flavor was a little too much for me so I cut it down to 1/2 tsp. I added 1/2 C. applesauce which makes it even more moist. Instead of beating the meringue into the batter I folded it in. And I baked the cakes (two 9 inch pans) for only 25 minutes and they came out perfectly (although I do understand that oven temps vary).

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Scarlotte

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Reviewed: May 10, 2008

this is awesome because it is hard to do without a mixer wich is what i had to do considering mine is broken but with a mixer very easy thanks carol great recipe

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Holly

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Reviewed: Apr. 27, 2008

this cake is delicious. i am making my first wedding cake in a few days and have been testing all kinds of different cakes.... this one is by the best one i have tried. it is a fairly dense cake, but sooooo moist and delicious. the texture is so soft and superfine and heanvenly because the cake flour is sifted so many times, but the work is work it. i do think it tastes a tad too almondy, but that can be fixed easily, i just won't use as much next time. very good cake!

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Kristy

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 25, 2008

This cake had a really nice flavour and was not as difficult as I thouht it would be to make. I didn't have cake flour so I just tried it with sifted all purpose flour and it turned out just fine.

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Breanne

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Reviewed: Apr. 8, 2008

A good cake, but not as dense as I wanted. It tasted almost exactly like angel food cake, and I wanted more of a pound cake.

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Jessica

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 6, 2008

While white and yellow butter cakes can have a tendency to be dry, this was not the case here. This is a beautiful light and fluffy, MOIST white cake. I don't know if it was necessary or not, but I added an extra 1/2 c. of milk as other reviewers suggested. I will be curious to try this recipe with the amount called for next time, to compare. Thanks for sharing this "heavenly" white cake recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 5, 2008

Much like an angel food cake. I added more milk as suggested. The eggs didn't beat up that well, but the cake still turned out.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

SOOOO GOOD!!!!! light and fluffy, not overpoweringly sweet, perfect for cupcakes too! One tip, make certain you beat the eggs till at least soft peak form, if you don't the cake will poof down and loose all the air bubbles as soon as it's out of the oven. When I first tried this recipe the eggs were old and were taking a while to beat so I just didn't bother beating them all the way. MAKE SURE YOU DO!!! ***i always use Fluffy White Frosting with this cake, goes very nicely, like eating a cloud :D

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Jackie

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

I tried this cake 2 times all with the same results. The flavor was good, but the texture was very dry. Try soaking the layers with Simple Syrup before you fill/frost.

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stephanie98012

Cooking Level: Professional

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 23, 2008

I followed the suggestions below regarding increasing the milk. I did make the meringue first and as long as you measure your ingredients first and and shift everything before you make the meringue it's fine. This cake is tender, most and a bit dense. Really yummy, I made two layers using making the recipe twice as I was feeding a good sized group. I made my own mocha butter cream frosting because this cake was for my son and that's what he wanted. The cake got rave reviews.

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ellenann

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Reviewed: Mar. 17, 2008

I made a "test run" cake last week to see if this recipe would work for a wedding shower. I replaced the vanilla extract with orange extract. It gave the cake a light fruity flavor. This is the recipe I'll use for the shower. Thanks!

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Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 16, 2008

i love this recipe!! ive never madea cake from scratch, and this was great. used it in a family size strawberry shortcake recipe, and it was so moist and great!! A++

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**queenjonesie**

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Mar. 14, 2008

This cake is great! I have made it for an engagement party and a baby shower, and both times it got rave reviews. I must say, however, I have yet to try this recipe as written. I add half of an 8 oz package of cream cheese in with the butter and do everything else as usual. Makes for a nice dense cake...mmm.

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