Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Best White Cake Recipe
    Lost? Site Map

    The Best White Cake

    The Best White Cake. Photo by Julie F

    1/1 Photo of The Best White Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Diana in KS's Note:

    I am new to making cakes even though I love to bake. I was originally looking for a yellow cake which this was suppose to be. It wasn't until my daughter's birthday party that we realized that it wasn't a yellow cake but a very soft and yummy white cake. I now realize that most yellow or golden cakes have just yolks in them. This cake will look like it has too much liquid in it but it came out beautifully. Tops best with royal icing of soft and medium consistency. To beat the crumbs use a loose icing layer (royal icing) to cover the cake first. Set in the refrigerator 10-15 minutes. Then go back ice with the real stuff. No more worries about the crumbs. Modified from a web recipe from unknown origins. Butter- I used cheap margarine with salt in it. Milk-1 3/4 cup water & 7/12 cup powdered milk ( 1/3 cup + 6 T)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    9" squa ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
    3. 3
      Cream together butter & extract.
    4. 4
      Add sugar slowly until all is added and it is mixed well.
    5. 5
      Add eggs, one at a time, mixing well after each addition.
    6. 6
      In a separate bowl sift flour, baking powder and salt together twice.
    7. 7
      Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
    8. 8
      Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
    9. 9
      Start checking at 25 minutes to prevent burning on the bottom and sides.
    10. 10
      Keep checking every 5-10 minutes depending on the wetness of the tester.
    11. 11
      If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.

    Ratings & Reviews:

    • on July 03, 2010

      55

      I loved this recipe. I looked at a whole bunch of them, before I decided that this was the one I wanted to try. I loved the fact that it didn't have a billion ingredients to blend in, and that it was remarkably easy in instructions- since I bake with my kids, this is a HUGE thing for me. I loved the way the cake came out, and when I made cupcakes, they were great too. One of my favourite tricks is to add "Rum" extract, and have a butter - rum cake. My husband LOVES it with my caramel icing- it's delish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2012

      25

      I'm sorry, I hate giving a bad review, but I needed a good white cake in a pinch and I made this one, made a TON of frosting, then assembled the cake...as soon as I put on the frosting the whole thing went into pieces. It was so greasy. I thought that I'd just keep it at home then for the family because they don't care what it looks like, but when I went to cut off a piece for my mom I couldn't even get a piece to stay together! Terrible, wasted a lot of time on this and now I don't have anything to give my friend. I will give it two stars however because the taste was excellent, but you need a bowl and spoon to eat this mess.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2012

      15

      This cake was horrible. I followed the recipe exactly. The cake was incredibly greasy, I've never see a cake with this consistency before. It was so sweet it made my teeth hurt. Needless to say, I had to pitch the whole thing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for The Best White Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 279.4
     
    Calories from Fat 111
    39%
    Total Fat 12.3 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 71.7 mg
    23%
    Sodium 307.8 mg
    12%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 22.3 g
    89%
    Protein 4.2 g
    8%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes