White cake

My husband, a big fan of white cakes, loved it. I usually don't care for them but this one was GOOD. I alternated the flour & milk to prevent the batter from getting too thick & it didn't hurt the cake.

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I doubled the recipe & used a 9 x 13 pan. Very good!! Nice & moist, very tasty, & easy!! Made this for dh's birthday (frosted with choc. icing)& it went quickly. Will definitely make this again!!

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Very nice texture to this cake, and super easy to put together. I made cupcakes, which were done in about 20 minutes. My husband is a cake fan also, and he gave this more than one compliment, which is quite impressive for him! :^)

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Great cake!! Nice and flavorful with a great texture!!

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Light and fluffy and perfectly textured! LOL... way too much Japanese TV. I really like this cake! It's simple and easy to make, though it did get quite thick before the milk was added so be careful with your handheld mixers, bakers. Baked up golden and white on the inside. I'm going to use this for an easter cake later- just seperate about 1/4 cup of batter and change it's colors then run that through the cake itself. I used two 8-in rounds and did a set of mini-bunt cakes by doing 2.5 of the recipe. Truely a winer, thank you Rani!

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My husband doesn't like sweets very often, but when he does he likes them to be simple. This was the perfect cake for him. I used splenda instead of sugar, butter buds (dry) for the butter, skim milk and egg substitute. Thank you for the recipe.

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Sounds Great! More then once I needed a cake and did not have a mix (had to make a trip to the store) Now that will not happen again! Sounds easy and I always have all the ingredients on hand!

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I was worried at first because the batter was VERY thick, but the cake turned out great. I followed the recipe exactly. As a previous reviewer said, it reminded me of a pound cake or crumb cake in texture.

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This white cake was easy to make, baked well and looked nice. I thought the texture was a little heavy, not as light & fluffy as I thought it would be. It reminded me more of a pound cake. Very good taste, but I thought average overall.

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I am so uncouth, I just put all the ingredients in a bowl and beat them together with a hand mixer. Cake turned out great. I'm not sure what difference adding them a little at a time would have done. For being made from scratch it is pretty easy and there are not to many ingredients. I will use this when I don't have a box mix. Nothing is faster/easier than cake in a box.

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I made these cupcakes last night and frosted them this evening, and these are the MOST delicious cupcakes I've ever had. These are even better than a box mix! I baked them for 17 minutes and they are so moist! I will NEVER a buy box mix again. These took about the same amount of time as a box too. LOVE LOVE LOVE this recipe!

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Good flavor, but HORRIBLE texture. Very dry & crumbly. I made this recipe for a layer cake. It broke into pieces & was unusable. I noticed that a lot of users had to modify the recipe. If a recipe requires that much modification, it's definitely NOT a good recipe! I

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I thoroughly enjoyed whipping this up last night on a whim. It was really simple and quick!! Altered it a little. I added 100g of white chocolate to the mixture, and I added some mini M&Ms. And I had a M&Ms cake!!! Yes I did change it quite a bit, but I think it just proves to show this recipe is really versatile. Thank you so much!

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Excellent! I can't think of a single negative comment, criticism or even a suggestion as to how this could be better; it's perfect as it is. The only variation I made was slight; I added half the flour mixture then half the milk, then repeated, rather than adding all the flour then all the milk (merely habit). The instructions are clear, the ingredient list is simple with items normally kept on hand, and the baking timespan is correct; mine was done after 30 minutes. The cake is not as light and airy as a boxed mix, but is not as heavy or dense as a pound cake either. I thought the crumb and texture was superb, and particularly liked the buttery vanilla flavour. The batter is quite thick; I used a heavy-duty stand mixer though, which had no problem with the thick batter. I know I will make this cake often.

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The first time I tried this I looked, as I always did, rather skeptically at the half cup of butter. Yes, I know cholesterol is probably a better risk than trans- fats, and that some fat is good in any diet - but still, I looked at it skeptically. That time I did use half a cup of butter, despite my reservations, and of course it turned out lovely. It was a nice small square cake that baked deep golden outside, and ivory yellow on the inside, beautiful, tasty, and my family raved over it. However, most recently I tried creaming only a third of the required butter, or it might have been a quarter - that's all we had left! Perhaps it was the full butter/sugar creaming I did this time, perhaps it was the greatly smaller size (mini-cupcakes, lined with baking paper), but these ones turned out - if it's possible - even more beautiful than the first. My family raved further! Not too sweet, and not boring in the least. The lowered fat didn't hurt anything, that I noticed - although that might have been due to the greater surface area - and now there are only two left on the plate. Even my astute father had praise for them. Thank you, Ranikabani! This recipe's definitely going into the collection.

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Super easy and quick to make. I made two at one time and left the vanilla out of one on accident. It was still delicious and went great with sweet vanilla cream chease frosting and strawberries stuffed with blue berries.

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I could just say "ditto" here. But I'll spell it out. I made cupcakes with this and they tasted amazing! The cake was much more dense than a typical cake, but that helped in the frosting-without-falling-apart effort.

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So simple and so very good. I decided to split up the batch into four bowls so I could tint them and make rainbow cupcakes. I topped it with white sugared sprinkles.

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Lovely tender-crumbed white cake as is, I also use it for my coconut cake recipe, replacing the milk with coconut milk and butter with oil (just because I was out of oil). I dump all the ingredients into a bowl and whip for a few seconds with an electric whisk(quickly so not to develop the gluten) and it's still tender, delicate and heavenly.

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AMAZING recipe! I modified it slightly though. I made a double recipe and I separated the eggs and whipped the whites. I also added raspberry flavouring, and 1/2 C. milk 1/2 C. chocolate raspberry coffee creamer (double recipe calls for 1 C. milk).
Cake tasted amazing and had a great texture.

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