Reviewed: Oct. 27, 2009

I didn't make the cake, but I made the frosting and it was fantastic. It had a great flavor and texture. I microwaved the white chocolate and it turned out great.

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Jenbeth

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Reviewed: Sep. 1, 2009

This cake was absolutely amazing...so delicious I could have eaten the whole cake! Unfortunately, there were a couple of issues I had. The cake itself was dry, when it cooled, so I had to layer wet paper towels on it, until it moistened back up. I think maybe 30 min. cooktime would have been better. Also, even though I did add 1 extra square of white chocolate to the frosting, the icing was super pasty. As my mother, who decorated cakes for years, tried to ice the cake, it was taking the cake off with almost every stroke, and then just coming off in sheets. We ended up having to 'patch' the holes, because that was the only way it stayed on..kind of like playdoh. Maybe we didn't ice it soon enough after making the icing (it sat at room temp for 15 min or so). That being said...while it looked terrible- it tasted like a professional wedding cake...to die for... will work on the icing and reduce bake time next time.

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 4, 2009

I am reviewing the frosting only. I omitted the almond extract and used 1 cup of white chocolate chips. It was probably too much chocolate, but the frosting was good. It tasted just like white chocolate (which is what I wanted). I was afraid it was going to set up/dry hard, but it was just fine. If you are looking for a way to make frosting taste just like white chocolate, use this recipe. Just make sure you frost the cake soon after you make it. The chocolate makes it hard to spread when it's cool.

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Shea Petersen

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Reviewed: Mar. 30, 2009

I haven't made this cake but am rating the recipe for the icing. Excellent! I used the icing on red velvet cupcakes and they were delicious.

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Kelli

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 28, 2009

The cake and icing are both far too dry

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Florida Chef Stan

Cooking Level: Expert

Home Town: Winter Springs, Florida, USA

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Reviewed: Dec. 7, 2008

I will definetly make this again! The only change I made was omitting the flavoring and adding vanilla bean to it. This cake has the PERFECT consistency for tiered and sculptured wedding cakes and party cakes.

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Tanya Rosario

Cooking Level: Expert

Home Town: Middletown, California, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Dec. 3, 2008

I'll admit, this was a decent white cake but not worth all the extra work that went into it. I honestly could not tell the difference between this and a regular white cake other than it was far too sweet.

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Nikki

Cooking Level: Intermediate

Home Town: Mitchell, Nebraska, USA

Living In: Greeley, Colorado, USA

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Reviewed: Oct. 5, 2007

Far too many calories for my liking, but it's really delicious and fairly easy to make. I managed to burn the chocolate, so I put pink butter icing on the top instead - it looked like a huge fairy cake!

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Saati

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Telford, Shropshire, England, U.K.

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Reviewed: Aug. 16, 2007

I love this recipe! I have used it so many times for a bottom layer on many wedding cakes andhave always recieved oohs and aahs. it's a family favorite that I am required to make for birthdays every year. We use a raspberry liquir in the frosting and then I add white food coloring to it for the wedding cakes. DELICIOUS!!!

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brandi

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Reviewed: Jun. 4, 2007

This cake was so good. I made it for my mom's birthday and even my dad ate it, and he's not big on sweets. The almond flavoring made it great. The only thing about it is the cake reminds me of angel food cake. I would prefer a denser white chocolate cake. Awesome flavor though!

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Wendy

Cooking Level: Expert

Home Town: Broomfield, Colorado, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 9, 2007

The recipe was well written, and it was easier to make than I thought it would be. I enjoyed making the cake, and it was beautiful, however, I was a bit dissappointed in the taste. The cake was very sweet, and the almond flavor overtook the white chocolate. The cake was also very dry. It was a fabulous cake, very fancy and tasted professional. The frosting was lovely, though very sweet and strongly almond flavored, the recipe was generous and I had plenty to frost the cake. Just make sure that you want a dry dense, sweet cake.

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Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

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Reviewed: Mar. 10, 2006

I made this cake for my birthday. Because I had so many guests,I scaled the recipe up to 12 servings. I wish I had thought to buy a third pan once I changed the recipe because the pound cake like texture of this recipe requires it. The cake was still beautiful however, moist and very dense. For the frosting,I decided to use a package of cream cheese and go half on the almond and substituted clear vanilla,it was delicious! I will bake this one again,it's pretty enough to be a wedding cake!

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LADYLADYBUG2004

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Reviewed: Feb. 24, 2006

This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also, I made the white chocolate icing with Vanilla extract, and it is great icing. My family loved it.

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ConnieLynnC

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Reviewed: Jan. 31, 2006

A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and frosting and added 1 tesp. of vanilla as well.I added a little twist. I toreed the layers to make four. Then I made a Barvarian Cream Filling and a Respberry glaze one each layer. The White chocolate Frosting is super rich. with adding the barvarian cream i kept it refrigurated until serving. Let it come to room tempature befor cutting.

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vickie

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Reviewed: Jan. 15, 2006

The cake's taste was fabulous-- like a very sweet sponge cake. However, with a white chocolate cake, I was hoping for more of a white color to the cake. The sides of mine turned out a very dark gold, and the cake was not quite the consistency I was expecting. This is definitely a recipe I will play around with, but would not serve formally until I revise it a little.

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Sarah M.

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Reviewed: Dec. 29, 2005

This cake was great! I was worried that the batter was somewhat thick, but it turned out nice and crumby and rich tasting. However, the Icing was !! The taste of the cake is subtle enough that it should not be taken away from by awful icing. Lovely cake, though.

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leah-bo-beah

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Reviewed: Aug. 29, 2005

I made this cake for my husband's birthday party, and it was a huge hit with the children and the adults. It had a good flavor and was quite moist. The almond and white chocolate flavors were not overpowering, but added enough to make it special. I did have a little trouble removing one of the layers from the pan, so I will try lining the bottom next time. This will definitely be my go-to white cake recipe from now on. Thanks for the delicious recipe.

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Lisa6

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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Reviewed: May 29, 2005

My friend found this recipe and asked me to make it for her birthday. As I was making it, I was hoping it was worth the extra trouble. The icing is what really makes this cake. The cake was very good and the icing is even better (using the almond extract). I will make it again.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Feb. 26, 2002

I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespoon of the water with white chocolate liquer and it really added a great flavor.

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LIONLOVER67

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Reviewed: Jul. 21, 2001

This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the cake batter. Also I do not have a double boiler so i melted the white choc in microwave. I should have melted it longer because it needs to be very soft for the frosting as my frosting was a bit hard, still the cake is tremendous. Next time i want to try that wine cooler in there yummy. This was the yummiest home cooked from scratch I have ever made. Despite the messups it was so good the best ever I am fixing to make this cake for a baby shower Im making three layers light blue icing. I want it to look really nice and I know on some cakes fore the cake to turn out smooth you have to use a certain type of icing. Will this icing work? Do you know how I would also make the decorative icing that goes around the cake using the same recipe? If not ill figure something out. If you check this let me know. I love this recipe

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crystalbowl

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