Reviewed: Nov. 27, 2009

I made this cake twice now and both times I had to lower the temperature and bake the cake longer to get the center to cook. But the outsides of the cake got over cooked. And the cakes also sank in the middle when they were cooling.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 24, 2009

This turned out excellent. Very very light and fluffy and tender. I tried making cupcakes out of the batter. They taste great but crumble a bit when you try to pull the cupcake liners off since they're so soft. I also filled the lines a bit too full (the batter raises a lot in the oven) and had some spillage (nothing too serious, though.) I will try a cake next time, though I don't have 2 8" pans. I may also cut back on the sugar a bit since this turned out very sweet. We didn't think it needed a frosting or any kind of topping since it was so sweet, but I would like to try it with fresh whipped cream and strawberries.

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Sweets

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Reviewed: Oct. 31, 2009

I love this cake! It's so light and tender. It's the perfect white cake!

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

Absolutely delicious and fluffy and met in my mouth! Tastes great plain even! I did frost some of it with slightly altered "Mocha Cream" though.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Though the flavour and texture of this cake were wonderful, it became much too dry the day after I had baked it even though I had wrapped the layers in saran wrap, put them into an airtight container, and brushed them with a simple syrup. In the future I will definitely lower the amount of flour and see if that helps. Thanks for the recipe, but unfortunately, I'll have to keep looking for my perfect white cake.

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Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: May 17, 2009

I absolutely adore the flavor. Not too sweet and really does taste like whipped cream. I was a bit disappointed with the size, however. I baked these in two 8" cake pans, but came out with two 3/4" layers. Next time I might try to use smaller pans since I like thicker cakes. Definitely A+ for flavor though!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Delicious!

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MrsNancyB

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

This cake recipe turned out so light and fluffy...almost like a sponge cake consistency. I used all-purpose flour and deducted about 2 tablespoons worth. The flavor was outstanding! I made this in some mini bundt cake pans and into cupcakes and lightly dusted them with some powder sugar. My hubby couldn't stop eating them!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Feb. 7, 2009

I had high hopes for this cake but unfortunately have to give it three stars because it doesn't work well for cupcakes. As others have mentioned in their reviews, this cake doesn't get high in the middle - it flattens out - and at least one person had theirs sink in the middle. For my cupcakes, the batter rose above the edge of the pan, then sunk, leaving a flat ring of cupcake baked onto the pan around the edge of every cupcake. That ring-around-the-edges of my cupcakes stuck to my expensive non-stick pan. I tried everything to get the cupcakes out of the pan without ripping the tops off, but it didn't work. (Note: I did use paper liners and the cupcake "stumps" weren't stuck, just the tops. I also followed the recipe exactly, made sure not to overmix after adding the flour, and filled the cupcakes about 2/3 - 3/4 full of batter.) On a good note, the batter was beautiful - light and fluffy - and the taste was pretty good. It would work as a cake rather than cupcakes. If you do try cupcakes, I'd recommend not filling the tins more than halfway.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Dec. 4, 2008

This is an amazingly smooth and light white cake. Although I was hesitant to try it and thought I would waste my heavy cream, I am glad I went for it. This is my new staple recipe for white cake... I just know that whoever tastes it will be dying to know what makes it so velvety smooth.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Sep. 6, 2008

This is wonderful cake. I did not have any cake flour on hand so I used all purpose. ****Subtract 2 tablespoons of all purpose flour for every 1 cup of cake flour**** This cake turned out wonderful and moist! I made cupcakes with the recipe but next time I will use it as 2 8 in. round pans.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 2, 2008

Yummy and so light, fluffy and flavorful! I made two layers and filled with sliced strawberries and pastry cream; frosted the outside with buttercream frosting and decorated with more strawberries. Excellent plain cake recipe!

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ROXyoWORLD

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Reviewed: Aug. 1, 2008

I made this for my Dad's 76th birthday. Let me just say that the flavour of this cake was amazing! Not overly sweet and it was very moist. Everybody who had it raved over how good it tasted. I put fresh strawberries in the middle and frosted with Whipped Cream Cream Cheese Frosting from this site. I also added blueberries on top, more for decoration. Yummy. One thing I would do different next time is to be more careful of how much I beat the mixture after adding in the dry ingredients. The cake didn't rise as much as I anticipated, but I think this was because I mixed it too much. I will definitely make this again!

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Vtek

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 23, 2008

It was a great cake, I cooked it for less time then it said, in two 9x9 square silicone pans and cooked for 15 minutes, they turned out perfect. I dont think I whipped the whipping cream enough before I added the egg, it wasnt as thick of a cake as I expected it to be, but still tasty and beautiful. I used the cream cheese frosting and whipping cream for the filling from the "Strawberries and cream cake" recipe. Good combo with the berries. The cake wasnt to overly sweet, and the frosting and cream was light and airy. I will be making this recipe again.

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Krishoff

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Reviewed: May 14, 2008

OMG, it's been a while since my family has given a perfect review to something I bake! I made it for mother's day, and it was a huge hit. I followed the recipe exactly and frosted with mocha cream(from this site). It came out fabulous! I made sure not to over beat the batter, and was a bit worried about its texture. It was a bit grainy when I poured in the cake moulds. DOn't worry, it comes out just perfect after baking! Light, fluffy, yet full of flavor. My mother even said it tasted similar to great pound cake. One reviewer said that it tastes like whipped cream? I agree! My brother who is usually very difficult to please, called me at home after I had left their house, to tell me that he had just had a piece, and loooooved it! He also said he would pay at least $40 for it! And he never calls me to tell me he likes something, so that must mean something! Thanks for that great recipe, outstanding!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: May 12, 2008

This was fantastic! I didn't have cake flour, so i used All Purpose and it was still delicious! I increased the servings to 12, and I baked the cake in two 9 inch pans. I made fresh whipped cream and layerd the cake with the whipped cream and strawberrys. What a hit! I had to make it twice in one weekend, and there isn't one piece left!

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Tina

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

This cake was amazing! I was impressed by how moist this cake was. I made two 6" round cakes, and iced them w/ a buttercream frosting. I will definately make this cake again - it was just as quick as making a box cake - but better! I used a combination of almond, butter and vanilla extract in this cake...the flavour was reminiscient of sugar cookies/angel food cake...yummy!!! Edited to say...I'm confused why someone took a picture of a boston cream pie and uploaded it as a pic of this recipe?!?!?!?!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Feb. 22, 2008

This is my first time to bake a layered cake, I don't know what to expect. I used a cream cheese whipped cream frosting to bind the two layers together. I think it looks great but it doesn't taste like what I have expected. The cake is a bit dry and burnt but I followed the recipe 100%. My husband and kids love the cake but I am a bit disappointed because I thought the cake would be moist.

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ABSCHICK

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Reviewed: Jan. 18, 2008

This had a really good flavor. It was so moist that I couldn't have frosted it if I had wanted to. It just came apart when I touched it. The sweetness was just right for me. My kids loved it. Yum.

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Pam S.

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Reviewed: Aug. 27, 2007

best cake recipe.moist and fluffy!

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narges

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