Deliciously Moist White Cake

"This is a white cake i came up with by combining a couple of different recipe's. It reminds me a bit in its flavor of fresh pancakes! But just slightly!!! I use alot of vanilla in it, but you can substitute the vanilla for part vanilla part almond extract - part rum flavoring!! (yum!!!) or you can just put in less vanilla! I've done it all those ways, and each way comes out spectacular! When you take it out of the oven DON'T EAT IT RIGHT AWAY!!! It needs to sit until its cool and thats when it will have the best flavor. Hope you enjoy!!!"
photo by NotAChefYet photo by NotAChefYet
photo by NotAChefYet
Ready In:




  • Preheat oven to 350F (175C).
  • Grease, line, grease again and flour 2 9 in by 2 in cake pans.
  • In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda.
  • In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using).
  • In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
  • Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
  • Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
  • Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
  • Pour in to the prepared pans. The batter should fill half way in each.
  • Bake for 35 minutes in the top half of the oven if possible.
  • Enjoy!

Questions & Replies

  1. the recipe calls for 1-Tbsp AND 1-tsp of baking powder. Is that a typo or part of the recipe?


  1. I am a pastry chef and have been making this cake for all the weddings and specialty desserts. I have had rave reviews, and all have said that this was the best white cake they've ever had!!! I will never stop making this cake!! Thank you
  2. Excellent and easy. I followed the recipe exactly and baked it in a glass 13 x 9 dish for 35 min, left it in the pan, and iced it when it was cool to make cake squares. It was excellent. Moist like a cake mix but without the awful mix taste. Everyone raved. I put a simple boiled chocolate icing on top. I will definitely make this cake again. Perfect for a quick cake to make at home or to take on an outing, potluck, school activity, etc. Thanks for sharing.
  3. This cake is absoluetly awesome!! I made this about a month ago and people are still talking about it. I am actually making it again today for my daughter birthday. I would reccommend this cake to anyone!!!! It taste great, its actually pretty easy...and the end result is amazing!!
  4. Recipe does not say that if you use buttermilk, you eliminate the vinegar from the recipe. Milk and vinegar mixture is a buttermilk substitute. Also 4 tsp baking powder (which is 1 tbsp 1 tsp ) AND 2 tsp baking soda is so so much leaveners for the amount of flour used... for 3 cups sifted maximum needed will be 2 tsp BP and 1/2 tsp BS if using buttermilk (or milk and vinegar) ... or 4 tsp baking powder if milk is used alone... remember that 1/2 teaspoon baking soda is a substitute for 2 tsp baking powder if acid is used in a recipe.....this is a modification of the Rose Levy White velvet but she does not use the water...
  5. You need a proofreader. Very hard to follow ambiguous ingredients/directions.


I'm originally from the States, but after spending a few years studying in Israel, I met my husband and moved with him to London, where he is from. <br> <br>Cooking is one of my favourite things to do, and I only wish I could find a culinary school where I could study it properly! In the meantime, I look to the advice and tips found here! <br> <br>Thanks
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