Heavenly White Cake Recipe - Allrecipes.com
Heavenly White Cake Recipe
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Heavenly White Cake
See how to make a wonderful white cake from scratch. See more
  • READY IN 2 hr

Heavenly White Cake

Recipe by  

"This is an old recipe I have for a white cake, and it tastes very good."

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Ingredients Edit and Save

Original recipe makes 1 sheet cake or layer cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2006

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, I would have felt bad if this didn't turn out well. But, I noticed that many others had success and I thought surely I could use their suggestions. I wrote out all of the suggested adjustments to this recipe and did those, and it tastes...well, heavenly! If you don't want to go through all the reviews, here's the adjustments... Use 1&1/2 cups of milk instead of just one. Wait till the other ingredients are mixed before you make your meringue, and then fold it in rather than beat it. I also made a few other adjustments to make mine low fat. I used skim milk, and light butter with canola. I made 24 cupcakes and they are wonderful! Note that the batter seems thin, but it makes up moist wonderful cupcakes. Also, do make sure to notice that you are suppose to sift the flour first, then measure and add baking powder and salt, then sift all together three times. I'm wondering if some of the other reviewers didn't notice that you were suppose to sift the flour before you even measure it out to add the baking powder and salt. It could have been the difference. I hope you decide to make this recipe!

 
Most Helpful Critical Review
Mar 27, 2003

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.

 
Apr 06, 2008

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, but I added an extra 1/2 c. of milk as other reviewers suggested. I will be curious to try this recipe with the amount called for next time, to compare. Thanks for sharing this "heavenly" white cake recipe!

 
Jul 03, 2003

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 a very moist crumb. I do agree with the people who added an extra 1/2 cup of milk -- it's necessary. The batter probably would have turned out fine without it, but I thought it looked a lot better with the extra milk. Another suggestion I would make is to flip around the instruction steps in the recipe, as I did. I made the butter and flour batter first and then covered it with plastic while I whipped the egg whites into meringue. I feared that making the meringue first, as the recipe instructs, would cause it to run or weep or go flat while I was making up the other batter. Overall, I really endorse this recipe if you need a white cake.

 
Mar 15, 2010

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, frostings and for cupcakes.

 
Jul 03, 2003

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. This is a dense, moist cake & very delicious. I have found that half the recipe makes one dozen very generous-sized cupcakes. The baking time is somewhat shorter for the cupcakes--you have to start keeping an eye on them at the 25-minute point so the tops don't burn. My daughter (6 rs old) loves it, even with the ready-in-a-can frosting from the supermarket. I have also used a home-made whipped cream type frosting with excellent results.

 
Aug 09, 2004

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 baked in a 9x13 pan rather than 10x15. It came out lovely and fluffy - and seems to stay moist with the amount of milk recommended, if kept tightly covered. Served it with fresh blueberries and sweetened creme fraiche one night and homemade hot fudge another - it's also great on it's own! Thank you, Carol!

 
Sep 24, 2003

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 work but well worth it after you get all of the great reviews from Family and friends. I did add the extra 1/2 cup of milk. I too used the White Cake Frosting recipe submitted by Amy Parsons and everyone just LOVED IT. I will use this White Cake recipe as my new basic cake from now on.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 417 mg
  • 17%

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

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