Reviewed: Jun. 20, 2010

I made for fathers day 2010 with white mountain frosting and lemon filling. Was sooo dry. I will never make a shortening cake or use this method of putting all ing. together and adding unbeaten whites again. I am so upset this did not turn out.

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Reviewer:

tam

Reviewed: Apr. 17, 2010

This cake was fantastic. It was so easy! I only made a couple minor changes. Substituted half and half for the milk, added a couple teaspoons of strawberry flavoring and just a small bit of red food coloring to make it pink. It's fabulously light and fluffy. I had a few air holes so I know to get the egg whites stirred in a little better next time. This is my go-to white cake from now on!

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Reviewer:

Eris

Reviewed: Feb. 19, 2010

There is too much butter in this cake, which makes it very heavy and although it tastes good, it sits very badly in the stomach. Will look for a lighter version in the future.

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Reviewer:

audrey_knits

Reviewed: Feb. 18, 2010

Even tho' this cake could use a little more flavor I'm still giving it a 5-star rating because its got so much else going for it. Baking white or yellow cakes is almost a gamble, particularly because of its high chance of being dry. This cake is NOT dry, however, note that I added two more egg whites and used half and half rather than milk. I'm sure each of these slight modifications, in addition to carefully making sure I didn't overbake it, are responsible for that. The cake is moist, brilliant white, light and fluffy. So...if you add a little more vanilla and/or a touch of almond extract this would definitely be all you'd ask for in a white cake. Because it's a more delicate cake this is best, I believe, with a lighter type frosting. I baked this as cupcakes, for about 16 minutes, in silicone baking cups which I've now learned I don't like.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Dec. 16, 2009

this was a great cake, the only changes i made was using half and half, 2 teaspoons of vanilla bean paste and about half a package of vanilla instant pudding mix. I have madet his for several people and they have all loved it, with and without icing

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Reviewer:

crumbledcookie

Reviewed: Dec. 1, 2009

Not intending to be rude, but this is my least favorite recipe I've ever followed. The mixing technique is streniouse and shortning should not be used. I followed the recipe exact, and it was the worst thing I've ever tasted. This is my favorite cake and was hoping for a better recipe than I have. Even the batter is thicker than cake batter should be. This needs to be revised.

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Reviewer:

Samjibben

Cooking Level: Professional

Home Town: Sioux Falls, South Dakota, USA

Living In: Oakdale, Minnesota, USA

Reviewed: Oct. 27, 2009

I bake and decorate cakes as a side job and this cake always gets great reviews! I've used it with fillings, different types of icing and each time it is fantastic. As with all cakes, you must make sure you do not overbake the cake...it will be dry and not turn out. This is a wonderful light, but sweet cake.

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Reviewer:

Maggie G

Reviewed: Oct. 23, 2009

I have been baking this particular cake since I was nine and have NEVER had it come out like cornbread. As a skilled baker, I would remind you that in baking when a recipe calls for eggs, you must use LARGE eggs. That is a common standard unless otherwise noted in your recipe. Through the years I've modified my recipe slightly and will use sea salt and butter instead of salt and shortening and two teaspoons vanilla. Occasionally in dryer climates you may need to add an eighth to a quarter cup more milk.

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Reviewer:

TheNymph

Reviewed: Oct. 9, 2009

This wasn't anything I would ever make again. I made it for my daughters birthday and we didn't care for the flavor. Very heavy cake, almost like a pound cake and the flavor was nothing I would expect out of a cake. I rarely rate anything this low but would hate to have someone make this for a special occasion just to have it be an embarassment.

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Reviewer:

mkd

Reviewed: Sep. 20, 2009

I just made this cake for a wedding and it turned out fabulous. People kept coming back for more! I followed some other suggestions, using 1 and 1/2 c half and half instead of milk and adding a package of white chocolate pudding mix in with the flour. I turned the oven down to 325 to prevent the cake from "falling" or caving in. It turned out perfect, moist and very flavorful. This is by far my favorite white cake recipe.

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