"I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish." — Carol
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sifted cake flour
1 1/2 cups
egg yolk, beaten
1 1/2 teaspoons
1 1/4 cups
This cake is very delicious. It came out just right. I iced it with the Wedding Cake Icing on this site and it was a hit. All the kids loved it. Will be making again. Thanks for the recipe.
the cake was very delicious. but when i made it, it sunk in the middle. so i tried it again, (thinking it was my fault.)and it sunk again. very tasty but couldnt do anything with it.
I've baked this cake twice in the past 2 months. Once for my son's 2nd birthday and one for Valentine's day. First time I baked it, I used a 9x13 pan it was a little on the dry side, and it had air pocket holes throughout the cake...still delicious though. Second time I made it I added a bit more milk, used a donut cake pan and tapped the pan on the counter a few times before I put it in the oven... needless to say I almost ate the whole darn cake myself!! Delicious, moist and no air pocket holes. I used a butter icing on the cake and it was to die for!!!
Favor was good, but it did come out a little dry. Next time I will try substituting drained applesauce for 1/2 the shortening. I have found this helps keep baked goods moist.
very good cake, a little heavy- extremely soft, everyone loved this cake
Maybe i did something wrong because this cake was dry and I did not care for the taste; maybe it was me..
This cake was great. It was just perfect topped with crushed strawberries! Yes it is a little dry, but that is just what we needed since the strawberries are runny. Thanks!
Absolutely wonderful! I substituted soy milk for the regular milk and it still turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Large White Birthday Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 67
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