After several attempts I was ready to give up on this recipe because it kept coming out so dense. I was reading another white cake recipe that gave times for beating. So, I tried it again and this time it came out SOOO much better (light and fluffy). Here is what I did: I added an extra 1/4 cup of milk but all other measurements I kept the same; beat the butter (which is softened) and sugar together for 10 min. on high using an electric mixer; then beat 5 min after each egg is added (I did NOT separate the white and yolk); I mixed the dry ingredients together; I alternated the flour mixture and milk into the batter ending with milk (add some flour mixture, then mix, then add some milk and then mix, then some more flour mixture and so forth); I brought the eggs, butter, and milk to room temperature before using. If you follow these steps you will have a fluffy, great tasting cake.
Was this review helpful?
48 users found this review helpful
After several attempts I was ready to give up on this recipe because it kept coming out so...