Simple White Cake Recipe - Allrecipes.com
Simple White Cake Recipe
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Simple White Cake
See how to make a simple white cake that’s perfect for layer cakes and cupcakes. See more
  • READY IN 50 mins

Simple White Cake

Recipe by  

"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

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Ingredients Edit and Save

Original recipe makes 12 cupcakes or 1- 9x9 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2012

This cake is fabulous! And it actually tastes just like a really good sugar cookie! I doubled the recipe and used 2 tbsp. of vanilla and 1 & 1/2 cups of milk. This cake is moist, dense and above all delicious! Plus it only took 35 minutes to bake. It was perfect for a cookies n cream cake. I will definitely make this again!

 
Most Helpful Critical Review
May 22, 2011

I thinks it pretty crazy that 1280 people actually reviewed a baking recipe that doesn't have vanilla extract and salt, the two most crucial ingredients. I think this recipe is great with following changes: 1-2 tsp vanilla, 1/2 tsp salt, increase milk to 3/4 cup and use buttermilk if you have it. Also if you want a lighter texture you really need to use cake flour, if you don't have any make you own by replacing 2 tbsp of cornstarch in 1 cup of all purpose.

 
Feb 11, 2008

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!

 
Jan 22, 2007

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 :)

 
Jan 20, 2010

I've long ago learned to be skeptical of the results with white cake recipes. They can be dry, tasteless, or have what some call a similarity to cornbread. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake with a tender crumb. Butter isn't going to necessarily get you that, nor is a shortage of eggs or sugar. In this recipe I was tempted to reduce the amount of flour, and increase the amount of sugar and eggs but decided to leave it alone, especially for the sake of properly accessing this recipe - except for one small change, which probably was an important one. I used half butter for flavor and richness, and half shortening, to help ensure moistness. Cream the shortening and butter very well with the sugar, a good few minutes, add each egg separately and beat well after each addition. I added the WHOLE milk alternately with the flour mixture, beginning and ending with the flour, and mixing lightly, only enough to combine the ingredients. I made cupcakes, and dropped about 1/2 tsp. raspberry jam in the center of the batter before baking. I frosted them with pink buttercream frosting. I tasted one before I frosted them to make an accurate judgment of their quality. Perfect. Moist, yes moist! Tender, flavorful and pleasantly sweet. The failure or success of this recipe is hugely dependent upon proper mixing technique and not overbaking!

 
Sep 15, 2007

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.

 
Mar 23, 2004

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!

 
Feb 23, 2008

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!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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