Makes one yummy birthday cake! This was so easy to prepare (used 3 whole eggs) and tasted great. I used Baker's Joy spray for my pans and had no trouble with removing the cake. After cooling, I leveled the cake, wrapped and stored in refrigerator overnight and frosted the next day using Paige's Buttercream Frosting. Turned out wonderful--thank you.
Excellent cake! I wasn't up to doing white cake entirely from scratch and this recipe helped to save me time. I had a box of Duncan Heines Classic White Cake mix instead of Betty Crocker and I chose to do 3 whole eggs and decreased the water to 1 1/4 cup. In addition to greasing and flouring the pan I cut out a circular piece (match your pan size!) of parchment paper and put that into the pan. It ensures that the cake won't stick and doesn't darken. Cake came out nicely. I did a 'Rainbow Cake' with 5 different colors all through out the cake. Love this cake! Thanks!
Very good cake. I actually didn't have the brand of cake mix that it called for and I didn't have almond extract, but almond flavoring. I used 3 whole eggs and decreased the water and the cake turned out fantastic. I will try to use all the required ingredients next time I fix it. I couldn't even get the cake frosted before my family cut into the cake and ate it.
This is a fabulous white cake recipe! Taste just like the bakery...you will not be disappointed!
Great firm and tasty cake. I used fondant on top and the cake held up well.
I made this cake today, I have tried WASC and Homemade and haven't liked either taste wise. This one was okay but needs more than the tsp of flavor. I found this cake too light and airy for decorating. You can't even pick it up without it cracking in half. If I was just making cupcakes this would be an okay recipe. But not for what I needed. Will keep searching.
Made for my son's bday party. Everyone loved it. AWESOME CAKE!!! I will make again.
I made this cake for a friends birthday cake and frosted it with butter cream and it was AWESOME!! Thanks!
I just used this recipe to make my sister-in-laws baby shower cake. The theme is "Little Pumpkin," and I needed to make a pumpkin-shaped cake. I doubled the recipe, and used two 9" rounds, and one bundt. I placed the bundt on top of the 9" rounds, and frosted. This came out pretty well... crumbled a titch when I put the cakes together, but it wasn't so far gone that I couldn't put the pieces back together and then frost. The taste is good, and it held up to frosting very well. The outside is nice and firm, and the inside remains VERY moist and... springy. Nice texture. My husband was scavenging all of the trimmings... I have NEVER, EVER frosted a cake that wasn't in a baking dish... and this cake needed to be fairly well frosted, and decorated. I used marzipan to fashion the vines and leaves of the pumpkin, frosted it with chocolate buttercream (per sil's request) and used some orange sugar crystals to create a bit of orange texture. Throughout all of this muss and fuss, it held up great. I'm no "Ace of Cakes," but I'm proud of my results. I'll post a photo later. I give this four stars only because of the crumbling. Other than that, I'm pleased. I will use this recipe again.