White Cream Cake Recipe - Allrecipes.com
White Cream Cake Recipe

White Cream Cake

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"Strawberries make a beautiful garnish! I love this recipe"

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Ingredients Edit and Save

Original recipe makes 2 -9 inch round cakes Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round cake pans.
  2. In a double boiler melt the white chocolate over hot water. Set aside to cool slightly.
  3. In a medium bowl whisk the flour, baking powder, and salt.
  4. In a large bowl cream the butter or margarine and white sugar until light and fluffy. Beat in the melted white chocolate and the vanilla. In three additions alternately beat in the flour mixture and the milk into the creamed mixture. Beat only until just smooth. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until the top is golden.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2003

i liked it........and i'm not even a big cake fan!

 
Most Helpful Critical Review
Jul 29, 2008

this recipe did not turn out at all. it tasted like semi sweet play doh and took nearly an hour to cook it definately would be better with an egg or two

 

14 Ratings

Jul 10, 2007

I LOVE this cake! My son is allergic to eggs. I needed a cake that would taste good and hold up well for shaped birthday cakes. This one is perfect! I have used this recipe to make cakes shaped like a whale, dragon, and komodo dragon, among other things. It tastes great by itself or with frosting. It is easy to cut into layers. It IS a little more dense than what you might be expecting. It reminds me of a pound cake. Nothing wrong with that!! A good eggless cake recipe is hard to come by. I almost wept the first time I used this one. LOL

 
Mar 07, 2005

I tried this recipe and it was terrible! I should have realized, any cake with no eggs has to come out dry and heavy.

 
Dec 01, 2010

Wasn't what I was expecting. Funny texture and taste. However, my 3 year old just loved these! He's a huge fan of the cup cake so I'm not sure if he really loved it or was just happy to be eating a cup cake. I'm not going to make this again.

 
Nov 15, 2004

this cake turned out wonderfully! I was a bit hesitant about the batter as it was so thick but it turned out to be a wonderfully light, fluffy perfect cake! I did the strawberries and it was just great! Thank you so much for this recipe I'll make it again and again!

 
Oct 04, 2010

The batter didn't turn out right, ended up having to add more milk. After done baking it tasted like a bad sugar cookie.

 
Oct 02, 2004

Everytime I make this it's gone in no time! I am making it again for a party and have to make a separate one to keep! Strawberries are a must! Delicious and easy!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 104 mg
  • 4%

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

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