Comments on: The Best White Cake Recipe

By: Sam

Sam — Thu, 21 Mar 2024 15:07:23 +0000

In reply to erika.

Hi Erika! This recipe as is will make enough to fill one 13 x 9 pan. 🙂

By: Sam

Sam — Wed, 20 Mar 2024 21:06:40 +0000

In reply to Carrie.

I have not personally done it, but others have reported 30-35 minute bake time, but since I haven’t tried it myself I can’t say for sure. I’d make sure to keep an eye on it as it bakes. 🙂

By: Carrie

Carrie — Wed, 20 Mar 2024 18:04:30 +0000

In reply to Sam.

Do you know what the bake time would be for a 9×13?

By: erika

erika — Mon, 18 Mar 2024 22:08:19 +0000

In reply to Sam.

Hi, would this be for a 9×13 where you would make 2 of those for layering or make one 9×13 and slice it in half, fill and frost?

By: Sam

Sam — Mon, 18 Mar 2024 15:12:44 +0000

In reply to Jenny.

I’m so sorry to hear this, Jenny! Is it possible the cake was over-mixed or even slightly over-baked. 🙁 It shouldn’t be dry or dense. 🙁

By: Sarah Preble

Sarah Preble — Sun, 17 Mar 2024 14:41:43 +0000

This cake is easy! Not overly sweet and super fluffy! I’m for sure saving this recipe!!

By: Jenny

Jenny — Sat, 16 Mar 2024 19:09:02 +0000

I like that the cake rose evenly, but it was too dense and a bit dry for my liking kind of like bread less like cake.

By: Hope

Hope — Fri, 15 Mar 2024 22:28:33 +0000

The lady I usually get my cakes from couldn’t do my husband’s birthday cake due to time constraints, so I figured I’d give it a go. This recipe got RAVE reviews and I was asked to bake my Nana’s cake too. We love this recipe. I do bake it 3 minutes less than the recipe calls for.

By: Sam

Sam — Mon, 11 Mar 2024 15:01:44 +0000

In reply to Kelly.

Hi Kelly! You can stir in some blueberries, just know that they will likely sink to the bottom of the pan. 🙂

By: Kelly

Kelly — Sun, 10 Mar 2024 00:41:00 +0000

In reply to Elizabeth C..

Hi! I had a question, would I be able to add blueberries in the batter & it be okay? Thank you!

By: Sam

Sam — Thu, 07 Mar 2024 21:39:14 +0000

In reply to Joy Simpson.

How frustrating, Joy, I haven’t had this happen before when making them mini. However I also haven’t seen an 18 count tin before and have only baked mine in 24 count and that is what I accounted for in the time. How did they work out on the lower time limit?

By: Joy Simpson

Joy Simpson — Thu, 07 Mar 2024 03:27:47 +0000

I’m not sure what the OP’s idea of a mini cupcake is – but the time measurements for this were WAY off. My mini cupcake trays hold 18 mini’s, and I baked for the appropriate time, and they were hard, flat and dry. I tried pulling the next batch out two minutes early with minimal improvement.

I’m going to try one more time, at 10 minutes, and pray these work, considering I have to have them ready for a school birthday party in the morning.

By: Elizabeth C.

Elizabeth C. — Mon, 04 Mar 2024 00:03:11 +0000

Literally the BEST white cake!! I use A LOT of your recipes but this one might be my favorite!! I did add some almond extract, but I can’t wait to try this with just vanilla! I used your Raspberry Cake Filling in between the layers and then frosted it with your White Chocolate Buttercream. It is amazing – White Almond Cake with Raspberry Filling and White Chocolate Buttercream. Highly recommend!!!

By: Sam

Sam — Thu, 29 Feb 2024 21:46:57 +0000

In reply to Lisset Stanfield.

Hi Lisset! If you are making a 13 x 18 cake you will want to double the recipe as this makes enough for a 9 x 13. 🙂

By: Sam

Sam — Thu, 29 Feb 2024 21:42:18 +0000

In reply to Nancy Gold.

Hi Nancy! Unfortunately I have not tried it with a plant milk so I can’t say for sure which one would work. If you do try it, I would love to know how it goes. 🙂

By: Nancy Gold

Nancy Gold — Thu, 29 Feb 2024 14:02:53 +0000

Hi Sam,
I haven’t baked this yet and I need to sub for the milk. What do you recommend for the best plant milk to use? Soy? Hemp? Cashew? Thank you!! Looks like exactly what I am searching for and I spotted it on Daddie and Me Foodie blog, lol!

By: Lisset Stanfield

Lisset Stanfield — Thu, 29 Feb 2024 04:34:55 +0000

I need to make a 1/2 sheet white cake. What will be the adjustments for that one?

By: Patricia Evans

Patricia Evans — Tue, 27 Feb 2024 16:45:34 +0000

tasty cake, however mine was a bit tough and a little dryer than I anticipated. next time I’ll watch my mixing time and possibly increase the oil by two tablespoons.

By: Sam

Sam — Mon, 26 Feb 2024 02:06:34 +0000

In reply to Aubrey.

Hi Aubrey! 6 egg whites is 210g. 🙂

By: Aubrey

Aubrey — Sun, 25 Feb 2024 16:42:24 +0000

In reply to Tater the Baking Tot.

Hello! I am hoping to use this recipe with leftover egg whites… how many grams worth is 6 egg whites? thanks!

By: Sam

Sam — Fri, 23 Feb 2024 02:38:50 +0000

In reply to Veronica Bevans.

Cake flour will work here as long as it is substituted properly. 🙂

By: Tater the Baking Tot

Tater the Baking Tot — Thu, 22 Feb 2024 16:17:36 +0000

Easy to follow recipe, sadly I didn’t start checking the cake until after 35 mins. I only had 2 9” pans. By then they were browning on the sides. And also, I would grease the bottom too for mine got too dark 😩 But for my first experience making a layered cake, this was pretty simple. I see some things I’d alter for next time.

By: Veronica Bevans

Veronica Bevans — Wed, 21 Feb 2024 23:36:35 +0000

In reply to Kae Carper.

What about using cake four?

By: Sam

Sam — Tue, 20 Feb 2024 19:34:51 +0000

In reply to Kae Carper.

Hi Kae! I would not recommend self rising flour here. You will want to use all purpose flour. 🙂

By: Kae Carper

Kae Carper — Tue, 20 Feb 2024 17:12:35 +0000

sorry about that I hate autocorrect. now back to the question do you use all purpose flour or can you use self-rising flour?