Reviewed: Dec. 3, 2009

I really was not a fan of this cake. I thought it would be a safe bet considering that it was rated with 4 1/2 stars, but it didn't turn out well for me at all. It was very heavy and somewhat dry. Spongy in a not-so-good way. I won't be making it again.

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livv.

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Reviewed: Oct. 16, 2009

I made cupcakes and used the recipe as stated. They are fabulous! Not too sweet - just right! Will use this as my standard white cake recipe.

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Alisa F.

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Reviewed: Sep. 26, 2009

I have been searching for a great white cake recipe and almost gave up. I tried at least 2-3 doz different recipes and now my frustration can finally end! This cake is awesome! White, dense, moist and delicious. If you're looking for light and fluffy, keep looking. The parties I have made this for loved it too. So happy to have found it!

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Cassy

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Reviewed: Sep. 2, 2009

Excellent texture, very moist with substance, but not dense, if that makes sense. Keeps its shape well with little tendency to crumb, so it looks professional when frosted. I have made it both as an actual layer cake and also as cupcakes (see picture.) Baked cupcakes for 22 minutes. To give it a little more flavor I mixed extracts - 1 tsp vanilla, 1/2 tsp lemon and 1/2 orange. This made for a lovely taste. A+

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 2, 2009

this is the perfect white cake recipe! i didn't have buttermilk or vinegar to make my own so i used regular milk instead. worked fine. taste just like a fancy bakery we have here. i can't rave enough about it.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Aug. 10, 2009

I am so disappointed. Did I do something wrong? I love the flavor of this, but when I tried to bake it, it burnt on the edges and top, and wouldn't cook in the middle. What happened? I may try it again some day, but for now, I am just not pleased.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 8, 2009

This cake is not bad at all. I'm not a cake fan, so I can always find something to criticize cakes for. I don't think this is too sweet, though, and it is very very moist. A little bland--could use a bit of help in the flavor department. I did help that out by adding those cinnamon candies to the batter (the ones that usually top cakes). The candies melted and went to the bottom of the cake, but made for a kind of cool presentation and added some flavor. I made in a bundt pan for nice presentation. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 5, 2009

This recipe was really good! The only thing is I made one batch then discovered that it only filled each of the 9'' pan 1/2 full so I made another batch. I basically doubled the recipe. Very moist! :)

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Laura

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Reviewed: Jul. 5, 2009

Finally found a decent recipe that uses less sugar than most! (In fact, I used even less and was pleased). I did use almond extract, as it adds sweetness. I cooked this in a 9x13 airbake pan. Since I did not remove the cake, it shrunk as it cooled and had this amazing shortbread like texture. Fun when a mistake turns out so tasty. =)

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onbutnotof

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Reviewed: May 17, 2009

I was looking for a good recipe and couldn't bring myself to use another boxed cake mix. This was delicious. I did not have buttermilk on hand, so I just added some vinegar to whole milk instead. Thank you for a delicious cake!

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Katherine

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 11, 2009

This is an excellent basic white cake recipe and I would highly recommend it with a few modifications. First, I would only use cake flour instead of regular all purpose flour. It's finer, so it makes a more palatable cake. I would also suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake. It makes it a lighter, fluffier cake. The taste is great and the level of moisture is perfect. We paired it with a chocolate buttercream frosting- excellent Mother's Day dessert!

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beachmama93001

Cooking Level: Intermediate

Home Town: Clovis, California, USA

Living In: Ventura, California, USA

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Reviewed: Mar. 25, 2009

Five plus stars for texture and moistness. In fact, I've rarely come across a white cake so perfect. It's the flavor that I'm still unsure about. It almost had an eggy flavor, which is hard to explain since only egg whites are used. Perhaps it's the buttermilk I don't care for, but it was definitely a different taste from the traditional white cake. Too bad, because other than that everything you'd hope for in a white cake is what this recipe delivers. I made half a recipe, which yielded 10 cupcakes. I frosted them with "Quick and Almost-Professional Buttercream Icing," also from this site, and topped them with toasted, shredded coconut and pastel candy eggs.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 11, 2009

Loved it! My guests said that it tasted much like a light, fluffy, buttermilk bar (which in essence it is...). Topped with a sweetened whipped cream and fruit, so almost a strawberry shortcake, and this has become my standard for a white cake recipe. My only alteration from the stock recipe was to add an additional 1/4 tsp. baking soda.

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savonwarrior

Cooking Level: Expert

Living In: San Luis Obispo, California, USA

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Reviewed: Oct. 5, 2008

Probably the best white cake recipe I've used. A little dense like I like it - not all fluffy with nothing to it. I had it plain - with no frosting - and it was a perfect snack! Perfectly sweet after I added the recommended extra sugar. The only other alteration I made was the buttermilk - I didn't have any, so I used regular milk with 4 tsp. white vinegar mixed in. Highly recommend this recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

It was okay, my father absolutely adored it but it was a bit dense for me, though the flavor was great. I added about a tablespoon of dried lavender as well as substituting almond extract.

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Caitly Poo

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Living In: West Fargo, North Dakota, USA

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Reviewed: Apr. 9, 2008

I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and great flavor. Use clear vanilla and be sure to use real butter if you want a truly white cake. Also, don't overmix the batter when you add the flour or you'll form gluten, which will result in a tougher cake with holes and tunnels in it. I didn't have buttermilk so I mixed 2 parts sour cream and 1 part milk with great results (I substituted sour cream for all of the buttermilk before and it made the texture much more spongy - not appetizing). I also added 1/4 tsp. almond extract - you can't really taste it but it enhances the overall flavor.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 4, 2008

I thought this cake turned out great. I actually doubled up the batter and used food coloring gel to tint one batch of the batter blue. I used a checkerboard cake pan I had for the center layers and decorated with some homemade icing. I think it turned out pretty well :)

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Ashley

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Middle River, Maryland, USA

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Reviewed: Jun. 9, 2007

I would say this is more of a yellow cake. The flavor was very good though. i will use again. I just wish i used a different frosting recipe, thats what ruined it. It was the seven min.frosting.

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Kayla27

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Reviewed: May 28, 2007

Maybe it was the buttermilk I used but this was not the pretty white cake I was looking for. It was not very sweet and had a yellow tint to it. Won't be keeping this one.

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kehn

Cooking Level: Expert

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Reviewed: Jan. 5, 2007

This cake turned out very good for me. I am really pleased with this one compared to the other ones on this site I have tried. This had the perfect texture in my opinion. It was slightly dense but moist and very flavorful, After I made modifications that I anticipated it needed based on my previous baking experience. First I used liquid egg whites because I hate wasting the whole eggs, second I used a box of vanilla instant pudding mix (small size box) to add moisture. I also added about 2 tbsp. more of sugar just because in my opinion the other cakes I tried were kind of bland. And that was it and like I said it was very good and I will definelty be using this recipe again, leave it to Taste of Home, they have the best recipes, love the recipe books I get in the mail from them too!!!! PS I just wanted to also mention that this recipe makes a very good yellow cake, by omitting the egg whites and just using the yolks and adding 2 1/2 tbsp. of vanilla instant pudding. I made one 4 days ago and still had some cake leftover (we are all just tired of cake from me experimenting lately) this morning when I was putting out the garbge and it was sticking to the bottom of my cake container because it was still moist!

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