338 Reviews

Loved this recipe. I am a new wife, and new to baking, but this recipe was simple enough for me. My family loves it so much they ask me to make the cakes for family birthdays. Thanks for sharing!

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chelsea.and.blake May 26, 2009

This is a great recipe, everyone I have made it for loves it. It makes a moist delicious cake.

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burnthewitch May 24, 2009

This recipe deserves all the raves! I've made cupcakes twice and made the wilton castle cake for grands b-day. There should have been enough cake left to eat on a few days but there was only 1 piece left and it never saw nightfall. I did use the tip about the baking strips and was amazed at the performance. My cakes were perfectly level. Also the tip from Chef Baker about the internal temp was a great help. I am planning to use this recipe for my d's wedding.

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mamascooking May 21, 2009

Fantastic recipe - the best white cake I've ever made. I did feel slightly guilty when people raved about my cake, as this recipe uses a box cake mix, but the result was so good who cares! I made the whole recipe for my daughter's christening cake. There was plenty for the whole congregation and some to take home (though it only lasted for the rest of the day lol).

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carx2ie May 17, 2009

I've made this cake several times over the past few months, and has turned out perfect every time. I made this for a carryin at work and had people from other departments tracking me down to comment on how good this cake was. I used a French Vanilla cake mix and I can't rave enough about how wonderfully that one turned out! Now for a tip...the first time I made this cake I used the old *knife in the cake* way of deciding if it was done. The cake is so dense that the knife was clean, but the cake wasn't done. I found that the internal temp of a cake that is done is 212 degrees F. I usually let mine get to just at 200 (since it will continue cooking after you pull it out of the oven for a few minutes) and take it out. Let it cool for 15 minutes, then turn it onto the rack. I use the Wilson's Cake Release with perfect results every single time.

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Chel Baker May 15, 2009

Absolutely fantastic! This is now my standard cake. Only change I made was cutting the almond extract in half. Turns out moist and sturdy every time.

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PieHolePastries May 09, 2009

This cake is an absolute winner! I halved the recipe and baked it in a 9 X 13. I used the Authentic Bakery Frosting (also a hit). Can't wait to find another reason to bake it again!!!

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Halloween1031 May 08, 2009

This cake was such a hit with my friends! I was compared to the favorite local baker that everyone uses for special occasions. There was not a drop left over. Thank you very much - I will use this again & again!

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Feej May 05, 2009

Excellent!

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beth May 05, 2009
White Almond Sour Cream Wedding Cake