Heavenly White Cake

Heavenly White Cake

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"This is an old recipe I have for a white cake, and it tastes very good."
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2 h servings 336 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Measure sifted cake flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.


  1. 808 Ratings

Most helpful positive review

This recipe is awesome! Thank you Carol. I read all of the reviews and was concerned about how this would turn out. I, like some other reviewers consider myself a A+ baker, especially cakes. So,...

Most helpful critical review

I was very disappointed by this recipe. It tasted very flat. Even adding an extra 1/2 cup of milk it was still too heavy.

This recipe is awesome! Thank you Carol. I read all of the reviews and was concerned about how this would turn out. I, like some other reviewers consider myself a A+ baker, especially cakes. So,...

While white and yellow butter cakes can have a tendency to be dry, this was not the case here. This is a beautiful light and fluffy, MOIST white cake. I don't know if it was necessary or not, bu...

I found this cake recipe to be terrific. I just made it for my office for someone's birthday, and we are all eating it up as I write this review. This recipe makes a very rich, white cake with ...

This cake is absolutley delicious! I took the advice of others and used an extra 1/2 cup of milk. It's moist, light, fluffy and oh so good. I can't wait to try this with a number of fillings,...

I have made this recipe several times, and find it necessary to add a little more milk than the 1 cup listed--the batter becomes very heavy without approx 1/2 cup extra milk to smooth it out. Th...

Made some minor changes here - folded the beaten whites in rather than beating them in (holdover from culinary school - always fold in something you've whipped), omitted the almond extract, and ...

I was concerned about the cake being too dry after reading the other reviews but I think the key is to do the required sifting as the recipe calls for. This cake was great and it took a lot of ...

Amazing recipe! I made this for a cake for mothers day and got rave reviews! I made it with homemade strawberry filling and awesome homemade creamcheese icing. I decorated it and it looked as go...

This cake was wonderful! I baked it in 3 pans and then put layers of whipped cream and sliced bananas between the layer. I frosted it with whipped cream. Absolutely delicious! I did add and e...

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