White Mountain Cake Recipe

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Most Helpful Positive Review

Jun 14, 2010

This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heavenly White Cake which has great reviews. This has a bit more cake flour and sugar and an extra egg white. It produces (3) 9 inch layers where as Heavenly White Cake produces (3) 8 inch layers. As with Heavenly White Cake, I used butter vs. shortening and used 1 & 1/2 cups of milk which may account for the additional moistness. I also doubled the vanilla. Be sure to whip your egg whites!!! If you need detailed instructions view the ones for Heavenly White Cake - it'll be a big help. Both are delicious. I filled this cake with seedless raspberry jelly and "Whipped Cream Frosting" from this site.

—Jillian

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Most Helpful Critical Review

Nov 12, 2007

Just finished making this cake...only one problem, I wish I had gone with my first instinct to make it in 3-9 inch pans...I didn't and the cake spilled over a little, not unfixable, but I hope the extended cooking time time did not dry out the cake. I made it for a birthday cake at work...I will have to let you know tommorrow how everyone likes it...or not...Next time I make this cake I will but it in 3 pans. FYI: I stirred in some of those little pastel colored, confetti candies into the cake batter and when I made the frosting (a white cream cheese frosting), I put about 1/2 teaspoon of almond extract in along with the vanilla, (just like that cake called for).

—CPATGO4IT

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46 Ratings

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Dec 13, 2006

As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason. Great recipe! ;)

—K.T.

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Mar 24, 2009

This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar, 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the directions! Sift cake flour THEN measure 3c. Sift all dry ingredients again. Line the bottom of the pans with parchment, do not grease them. Fluff the shortening with half the sugar so it has a frosting like consistency. This will create air bubbles in the fat. Adding cold eggs or milk will deflate the air you worked hard to create! Also be sure to beat your egg whites until soft peaks form by using the other half of the recipe sugar and ONLY egg whites. If you add yolks it will not fluff up right and you will not have enough air. This will take about 10 min. Don't deflate mix as you're adding the dry and wet ingredients. Do this by adding the most amount of dry first to coat with the fat before starting to add the cream. *Mix by hand* Do not over mix once the baking powder has been activated (mixed with the wet). You should have to spread your cake into the pans, not pour. It will be visibly bubbly! Oven temperature is also key - must be a steady 350. Even if you follow directions, a faulty oven will spoil it all. Have a suspended thermometer to make sure your oven temp is correct (25deg too hot or cold makes a huge difference). **Do not open the oven or it will fall! Send running children outside!** Let the cake cool in the parchment lined pans.

—CECILIAMORISON

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Feb 20, 2004

This turned out to be the best white cake I ever made. It was rich and moist and everyone raved. I used all purpose flour and accidently one more egg white. I'm planning on making this again many times. Great recipie!

—KOGSY18

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Mar 29, 2006

HOLY COW !!!!! this cake is awesome !!! The key to making it is to "FOLLOW THE STEPS TO A TEE" I used it for a base for a coconut cake i substituted coconut milk for, cows milk and coconut extract for the almond. I also used 3 9" pans for 3 layers instead(It seemed like too much batter for only 2), which ended up a blessing in disguise, i made cocnut frosting and toasted coconut for the 2 layer, and frosted the 3rd seperately with lemon frosting and served it with a scoop of sweetened crushed pineapple !!! 2 cakes for my function out of one recipie !!!

—TROYANDMISSY

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Aug 19, 2007

I was looking for a "wedding" type cake and this is so it! Great and easy recipe. Baked it in a 9" x 13" pan so I could decorate it for my son's birthday and it only took 28 minutes to bake. Love it!

—cookielou2

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May 20, 2006

I really liked this cake, it is dense but very good. I only had vanilla extract so i used about twice what it called for, also taking advice from another review i added 1 TBS veg oil. Came out great, moist, and sweet. I made some cream and dolloped on top, YUM YUM!! Very good will make again!! Next time I'm going to try and marble it, place more than half into dish then add some cocoa powder to what is left and marble it in. Should be really good. Can't wait.

—LORIM

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Nutrition

Calories
375 kcal
19%

Carbohydrates
58.6 g
19%

Cholesterol
2 mg
< 1%

Fat
13.5 g
21%

Fiber
0.6 g
2%

Protein
5.1 g
10%

Sodium
292 mg
12%

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

Nutritional Information

White Mountain Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 375
Calories from Fat: 122

% Daily Value *
Total Fat 13.5g 21 %
** Saturated Fat 3.5g 18 %
Cholesterol 2mg < 1 %
Sodium 292mg 12 %
** Potassium 92mg 3 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 0.6g 2 %
Protein 5.1g 10 %
Sugars 30.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 15 %
** Iron 28 %
** Thiamin 33 %
** Niacin 27 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.