Simple White Cake

This is by far the simplest and tastiest cake recipe I've ever tried. I like to add a bit extra milk which keeps it soft and moist.

This recipe actually deserves 4 1/2 stars. I made it twice in the same night. The first batch was perfect! 5 stars all the way. The batter was rather fluffy. I made it the second time around (I don't think I let the eggs beat as long) The batter was a lot thinner (although both times I added about 1/4 cup of extra milk). After baking, The first batch was fantastic! Great cake, easy to frost. The second time around, however, deserves about 3 stars. As others have said, it had a cornbread type element to it. It was bad, but it was incredibly hard to frost. I made 9x13, 8x11, 9x9, and 4x9 of this cake and it cooked well and evenly in every pan. All I can say is, pay very close attention to the directions, sift your ingredients, and let your eggs beat awhile. If your batter looks somewhat like yellowish coolwhip, you're gonna have a great cake :)

Super simple! I made it with a half recipe of "Banana Butter Icing," also from this Web site, and served it to a very happy two-year-old birthday boy! Thanks for the recipe!

I made this twice last week, for both my daughter's birthdays. The first time I followed the recipe exactly, and the cupcakes were a little dry, but still edible. The second time, I upped the vanilla to a full tablespoon and added about 1/8 cup more milk. They came out very moist and delicious!

Yum! i just made cupcakes with this recipe and they're delicious! I don't know why many people said that their cake was dense and dry, mine turned out fluffy and moist and yummy! This is a great recipe as long as you cream the butter til it's VERY fluffy and light, as well as when you add the eggs. I added a touch more milk, but other than that i followed the recipe exactly. It was great, way better that a mix, it's not as sugary and sticky. Thank you for this recipe, it's delicious!

THis came out PERFECTLY. I added more milk (3/4 cup) per other reviewers' suggestions and I also added some lemon extract and lemon zest to taste. It was the first thing I made in my new kitchenaid mixer and I was very impressed with the results. I made little flower cupcakes in my flower pan and dipped each one in glaze (http://allrecipes.com/Recipe/Vanilla-Glaze/Detail.aspx) - I added lemon extract to the glaze as well. These stayed moist and delish for days!

As advertised, it is simple to make and easy to change into whatever is needed for the occasion. We started this one off without changing the recipe and it came out nice. Can't wait to start fiddling with it. It's been a nearly a year and we've changed this up a few times for the better. If you want to stick as close to the recipe try this variation out. Add 1 egg yolk, 1 teaspoon of butter flavoring and substitute half and half for the milk. If you have a kithenaid mixer, break out the whip instead of the batter blade. It produces a fluffier batter. Mix it until it puffs up a bit and bake it for the 30-40 mins. We used a 9x9 glass pan. Now if you have gotten to the 40 min mark and the center is still a bit liquidy, turn the oven down to 250 and let it sit on the top shelf of oven for an addtional 10 mins. It will set up well this way and you don't risk burning the edges of the cake. This cake was gone in 1 setting when my in laws dropped in. We've also mixed strawberry jam into the butter/egg mixture and gotten great results and we've done a chocolate version by making the milk into a cocoa mixture. Next up to try will be spumoni. We love to experiment!

This recipe is SO WONDERFUL! (Be advised that this recipe as it stands is for a 9x9 cake not a 9x13 large cake.) I "taste-tested" it this past weekend to see if it was good enough to use at my daughters B-Day party... and OH MY GOSH everyone loved it! It is a dense cake, so if you are looking for light and fluffy, keep looking. But If you are looking for really good 'wedding cake' type of cake... here it is! I put on the "Buttercream icing" from LISKAGIRL on this site and it was really good combo!! One person said the cake with the frosting tasted almost like a really good sugar cookie! But it was not overpowering sweet. I followed other reviewers and added an extra 1/4 cup of milk. I also beat the heck out of every step. MAKE SURE you beat the sugar and the butter for 8-10 minutes!! BUT IT IS SOOOOO WORTH IT!! I couldn't keep away from it!

Works great using soy milk instead of regular.

My 14 year old son likes to make this recipe. It is a nice cake with a good texture. We use regular flour, not cake flour, and it turns out fine.