the perfect white cake _ i am baker

The Perfect White CakeI have been searching for this cake for about two years now. In my experience, making white cake at

home is just never as good as the bakery. (Sorry! I know some of you just cringed reading that.)

Until now.

I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly

perfection. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

And I know you will too. As I noted in the recipe I found this cake on epicurious who got it from

Cooks Illustrated. I have never been led astray with either of those sources so I am confident you will

find the same success I did!

One major adaptation I did was using 8-in cake pans. The original recipe calls for 9-in and about 5

minutes less cooking time. If you plan on using 9-in plans please do consult the original recipe. The

first time I made it I used 8-in cake pans with no time adaptation and was not as successful.

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1 of 19 21/06/2013 09:46 p.m.

Print

The Perfect White Cake

Ingredients

2 1/4 cups cake flour

1 cup milk at room temperature

6 large egg whites at room temperature

2 teaspoons almond extract

1 teaspoon vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon table salt

1 1/2 sticks unsalted butter, softened but still cool

Instructions

Heat oven to 350 degrees. Prepare two 8-inch cake pans.1.

Make sure milk and eggs are room temperature.2.

Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until

blended.

3.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add

butter, cut into cubes and continue beating on low for about 1-2 minutes.

4.

Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2

minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.

5.

Pour batter evenly between two prepared cake pans.6.

Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.7.

Allow cake to cool to room temperature.8.

Frost cakes with favorite frosting.9.

Just barely adapted from epicurious, taken from Cooks Illustrated.10.

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2 of 19 21/06/2013 09:46 p.m.

February 22, 2013

· 144 Comments

Do you have a perfect white cake in your life?

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Categories: aaa Home Slider, Baking, Cakes, i am baker, Recipes - Tags: homemade white cake,

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144 Responses to “The Perfect White Cake”Read below or add a comment...

Sally says:

February 22, 2013 at 7:30 am

Looks delicious! I’m seeing your HTML version of the post in my reader. Very strange.

It happened the other day too…?

Reply

Amanda says:


Sorry! I have NO idea why that is… but hopefully making a change soon.

Reply

Natasha says:


Love the frosting technique you used. So pretty!

Reply

Heather says:


Beautiful cake! I’m interested in trying it, since I usually think cake mixes make better

cakes than homemade. :-O

Reply

marsha says:

May 31, 2013 at 9:45 pm

that is sad.

Reply

Shannon says:


I’ll be trying this soon! I have always been a modified-box baker, but with the big push

for less processed foods, I want to learn scratch. But the few I’ve tried weren’t very good. Thanks for

The Perfect WhiteCake201,767 views

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3 of 19 21/06/2013 09:46 p.m.

sharing! I wonder if you can replace both extracts with another one for a different flavor. Hmm, I

may have to try that at some point too.

Reply

Andrea @ Recipes For Divine Living says:


I agree, love that bakery white cake. Pinned!

Reply

Cassie | Bake Your Day says:


This definitely looks perfect! I love the almond – it’s a must for me in cakes! Totally

stunning, my friend!

Reply

Kristen says:


Lovely – I have a go to white wedding cake recipe that I love. I may have to try this one

just to shake things up some

Reply

Meagan @ A Zesty Bite says:


This cake is BEAUTIFUL and it looks perfect!

Reply

Jen @ Savory Simple says:


I wish I had your frosting skills! This looks amazing.

Reply

Nicole says:


Amanda, do you sift your dry ingredients together?

Reply

Amanda says:


I did not.

Reply

Maria says:


Perfection! I can’t wait to make this cake!

Reply

Gina says:


Oh yay Amanda!!! I hear you on the white cake. There is something about it that DOES

make it so hard making it at home & NOT from a box. But oh my gosh- there are times when I

simply must have some. I’m glad you posted this. My mom has made cakes professionally for most

of my life & I know that white cake is the one thing she still struggles with. She has never been able

to give me a perfect recipe for it- so I am looking forward to trying this one.

Reply


4 of 19 21/06/2013 09:46 p.m.

~Amie~ says:


Only 1 day late…lol. I was looking high and low for a new white cake recipe, but gave up

and just made a vanilla cake. I will definitely try this one out for my next one, thanks!!

Reply

Rhiannon says:


This is beautiful!!!

Reply

Katrina @ In Katrina's Kitchen says:


White cake is my absolute favorite. Gorgeous!

Reply

Meagan @ Scarletta Bakes says:


Woah. This cake looks AMAZING. And I have to say that I’m with you on the whole

bakery white cake thing. I’ve only had success that comes a little close to the store-bought version

when I make an oil cake instead of a butter cake – the texture is right but the flavor isn’t always. I

can’t wait to try this version! LOVE that shot of the single piece…

Reply

Anna @ Crunchy Creamy Sweet says:


This cake is a stunner, Amanda! I don’t even know how many times I needed the

perfect white cake recipe. Pinning!

Reply

Heather says:


I get all giddy about good scratch-made white cakes, so I’m very excited about this! I’m

a funfetti/confetti cake lover and sprinkles always show up best in white cake. Can’t wait to try!

Reply

Jenni says:


I am so glad you *bolded* the at room temperature directions. No use in creaming all

that delightful butter and sugar together only to pour in 40F milk and have it all seize up again. All

ingredients at room temp assure easier incorporation and the highest rise possible.

Enough with the science–the cake looks lovely! I really admire the way you choose to creatively ice

your cakes, Amanda. Beautiful!

Reply

Jenni says:


PS–Duh. Just realized this cake calls for the two-stage method. Still, the room temp

decree holds.

Reply

TidyMom says:


I’m a big fan of Duncan Hines French Vanilla cake mix……..but I’d LOVE to give this a

try – sound so delicious!

Reply


5 of 19 21/06/2013 09:46 p.m.

Linday says:


This looks awesome! Can’t wait to try it! I’m always looking for a better white cake

recipe!

Reply

Elizabeth @ The Collegiate Baker says:


This is funny because just this morning I was thinking about some cupcakes that I

want to make, but my white cakes never turn out right. And then I saw this! I might have to give it a

try. I love how you decorated this cake, too. So pretty!

Reply

Katie says:


Looks delicious! Do you use bake-even strips or have an opinion on them? Do they

work?

Reply

Amanda says:


I did not use bake strips, but I have an like them!

Reply

Teresa Moore says:


Can you post the icing recipe too <3

Reply

Amanda says:


I used this recipe http://iambaker.net/marshmallow-buttercream/

Reply

Tara @ Unsophisticook says:


I’m more of a chocolate kind of girl, but I will give this a try soon!

Reply

Amanda says:


My whole pregnancy I have been too… kinda hope it doenst change after the baby.

Chocolate is good!

Reply

Sheila says:


I love Cooks Illustrated too. They test everything so extensively how could you not

trust it. This cake is gorgeous of course!

Reply

Lori says:


It’s my daughter-in-law’s birthday today and she wants white cake. What luck to find

this post! I’m new at decorating but would like to try to copy yours. What tip did you use?


6 of 19 21/06/2013 09:46 p.m.

Reply

Brenda @ a farmgirl's dabbles says:

February 22, 2013 at 12:20 pm

I’ve always liked your white “cake mix” recipe, but now I’ll need to try this. My sister

makes a pretty good white cake, too. Thanks, Amanda, for sharing. And that frosting job and that

color are really cool!

Reply

Joan / My Cookie Clinic says:


As always, your cakes are gorgeous. Love the hint of green frosting. I’ve got to try this

recipe. Thanks for sharing.

Reply

Laura Dembowski says:


The cake looks incredible! I absolutely love white cake. I have to say, I’m not sure if

since I began baking seriously I have ever found that I like something better from a bakery. I always

find that I’m disappointed in bakery treats.

Reply

Mimi @ Culinary Couture says:


Ohhh I like your star tip ruffles! What an interesting twist!

Reply

Windy P. says:


Yay! Thanks for sharing. Can’t wait to try it.

Reply

Kimi says:


Do you have the recipe for the frosting you used? Can’t wait to try this.

Reply

Connie says:


This cake is gorgeous! Do you think this would make good cupcakes?

Reply

Amanda says:


Sure!

Reply

Sarah Gale says:


I have found this recipe to be too soft and tender for cupcakes – they tend to fall

apart when you try to eat them! If you use 4 whole eggs in place of the whites, with the exact

same mixing method, you get fantastic cupcakes with enough structure from the yolks to hold

them together, but still super light and fluffy.

Reply

Rachel @ Baked by Rachel says:


7 of 19 21/06/2013 09:46 p.m.


Beautiful!! I need a slice right now. Maybe with a shot of frosting too

Reply

Sarah Gale says:


I found Cook’s Illustrated’s recipe for white cake about a hear ago, and it is definitely

the best ever! I live at high altitude, though, and found that I needed to modify it for that. Adding 1

egg yolk and reducing baking powder to 1 tablespoon did the trick (after trying to adjust every other

aspect unsuccessfully). So, if you have readers interested in a high altitude modification, that’s it!

Reply

Miss Tori says:


What elevation are you? I’m just under 4800 feet and sometimes this gets the best

of me. I’ll have to try your modifications.

Reply

Lisa {Sweet 2 Eat Baking} says:


Look amazing Amanda. I’ll be saving this recipe for later. I love what you did with the

frosting too.

Gorgeous cake.

Reply

Maria says:


I love the look of the cake and I imagine it could be adapted to make a lovely rainbow

cake as well.

I’m in Australia – How much is a “stick” of butter by weight?

Thanks.

Reply

Chelsie says:

March 6, 2013 at 9:10 pm

8 tablespoons

Reply

Kim - Liv Life says:


I saw the outside of the cake on G+ a day or so ago, but I think it’s the sliced piece that

really drew my eye. I know what you mean about searching for “that” cake. I’ve certainly never made

it myself, but you’ve given me inspiration to try. My daughter will be SO happy!

Reply

Susan Faia Eaton says:


The inside and outside looks perfect.

Reply

Amanda says:


Well thanks beautiful!

Reply


8 of 19 21/06/2013 09:46 p.m.

Tammy says:


What if you want to make a larger cake like 12 in. or 14 in?

Reply

Amanda says:


I would start watching the cake much sooner and definitely use bake strips… but

since I have not tried that as of yet I cant say for certain it will work!

Reply

buttercream bakehouse says:


Sounds wonderful.

Reply

Lara says:


Eres una artista! no te podría haber quedado una cobertura más perfecta, y la foto es

tan bonita que enamora. Yo no podría cortar esa tarta, tendría un remordimiento por estar

destrozando algo tan bonito y supongo que tambien extraordinariamente rico!

Me encantan las tartas que publicas en el blog con esas coberturas soñadas. Realmente

impresionada y encantada

Reply

nancy says:


*gasp*

lovely & yummy…think I have found my birthday cake

how did you do the piping…I love it

Reply

Christina Johnson says:


This cake looks sooo delicious and yes perfect im going to try this recipe. B

Pray mine come out just like yours.

Reply

French Whisk says:


Since my mom lost her perfect white cake recipe, I’ve been searching for one. Thank

you!

Reply

Audrey han says:


I can’t believe how perfect the timing was for this recipe to pop up on my news feed! I

have been searching and searching for a fluffy, moist, and tender white cake and needed one right

away. I nearly settled for the whiteout cake by the boys at baked but I’m so glad I trusted my gut and

went with this one! It really is the perfect white cake! And I’ve tried many recipes so that’s saying a

lot. Thank you, amanda! <3

Reply

tracy {pale yellow} says:


Thank you for taking on the task of finding and creating a perfect white cake. I have a


9 of 19 21/06/2013 09:46 p.m.

yellow-vanilla cake recipe I love and a chocolate one. I’ve always been disappointed in white cakes, I

can’t wait to try your recipe!

Reply

Stacy | Wicked Good Kitchen says:


Amanda! I am so glad you found this exceptional white cake recipe! (I’m celebrating for

you!) I’ve been making it ever since Cook’s Illustrated first published it. It is THE ONE. (They

featured the perfect yellow cake as well. If you have not tried that one yet, it is a must.) This is the

only go-to recipe for white cake one would ever need in life. It is a component in an upcoming

featured recipe of mine. LOVE that you used 8-inch cake pans for good height for the layers. Your

photo? GORG! Pinning… xo

Reply

Amanda says:


Will totally try the yellow cake.. thanks for the suggestion!!

Reply

grace says:


white cake has been the bane of my existence as a baker, and i’m still on the hunt! i

think this method is definitely the way to go, as opposed to whipping the egg whites separately. i’ll

try your proportions of ingredients!

Reply

Carey says:

April 23, 2013 at 1:14 pm

Oops, that was meant for Liz, who asked what to do with the egg yolks!

Reply

Ali says:


I have been looking for a white cake recipe for my mother for ages. She’s not a sweets

person (I know!) and her absolute favorite is boxed white cake. I try to make everything from scratch

and have tested at least a dozen white cake recipes that she’s deemed, “too sweet.” Two questions for

you – would you consider this a sweet cake? Can you taste the almond extract? I love the amaretto

flavor but I’m sure my mom would find a reason to complain if she could taste it.

Reply

Ana says:


I am so… gonna try this recipe. I’ll post how it turns out. X crossing fingers. Thank you.

Reply

Shari Kelley says:


Your picture took my breath away – so beautiful. I have been looking for a good white

cake recipe, too. Thank you so much for sharing this one.

Reply

Dawn | KitchenTravels says:


No more half-hazy photos? I loved those. I’ve been trying to figure out –

unsuccessfully – how to do that in Photoshop for a while now, having seen something similar on

other websites. Would you share how to do it? xo

Reply


10 of 19 21/06/2013 09:46 p.m.

Amanda says:


Yes, I just didnt do one for this post. Will try and figure out a tutorial at some point!

Reply

Oksana says:


Gorgeous cake!!! Can you share what piping tip you used to decorate this cake? I

simply adore the look of it. Thanks.

Reply

Lisa Groves says:


I was just going to ask which tip you used as well!:) Looks like a star tip??? PLus, can

you please post a photo of the TOP of your cake!? Would like to try that pattern but looks like you

have a center circle on the top??

The cake looks delicious and delightful!!

Love Your Site!!!!

Reply

Carla @ Carlas Confections says:


Wow, that cake looks gorgeous. That frosting technique is SO perfect! And the cake… I

want it now!

Reply

ChristineM says:


With the size of cake mix boxes shrinking and modified recipes from the

manufacturers, this homemade from scratch will be so much better. Thanks for posting!

Reply

bakedbyjen says:


This is one of my favorite white cake recipes as well. Love the way you decorated this

cake!

Reply

Caroline @ chocolate & carrots says:


What a beautiful cake and if you say it’s perfect, I completely believe you! I’ve actually

run into quite a few recipes that call for 8″ pans and I think the taller cake layers always look prettier

too. I need to invest in some.

Reply

Liz says:


Love the cake!! How did you get the icing in that fantastic zig zag pattern? What size tip

did you use?!

Reply

aida mollenkamp says:


oh, wow, the crumb looks amazing!


11 of 19 21/06/2013 09:46 p.m.

Reply

Amanda says:

June 18, 2013 at 10:54 am

Thank you!! Since you are an expert and all… thats a huge compliment!

Reply

Cindy krismer says:

March 1, 2013 at 6:18 am

I made this cake last week for my family and used little heart shaped pas. I adjusted the

bake time slightly. They loved the little layered hearts and especially loved the icing! Thank you for

finding what I have always wanted, a moist, amazing white cake recipe!

Reply

Amanda says:

March 1, 2013 at 7:00 am

YAY!!! SO glad you liked it!!

Reply

Tara says:

March 2, 2013 at 9:30 pm

Thanks so much for this recipe! I made it for my cake decorating class, and my family

devoured it shortly afterward. I’m usually a chocoholic, but this was superb

Reply

Jessica says:

March 4, 2013 at 9:25 am

Hi,

I am very excited to try this recipe for my daughters birthday but being an amature Canadian baker

can you please tell me how many cups 1 1/2 sticks of butter would be equal to? I buy my butter in big

2 cup blocks and I really doubt you mean 3 cups of butter for one cake. Thank you!

Reply

Elizabeth says:

March 6, 2013 at 11:17 am

Nearly all US sticks of butter are 1/2 cup so I would assume that is what they mean.

1 1/2 sticks would be 3/4 cup or 6 ounces

Reply

Chelsie says:

March 6, 2013 at 9:06 pm

I made your recipe today and it turn out more like a sponge cake, which I figure isn’t

the intended result. Any idea what I might have done wrong?

Reply

Janet says:

March 7, 2013 at 12:27 pm

I’ve been looking for a white cake recipe so I’ll try it this weekend.

Reply

tinkushaji says:

March 13, 2013 at 10:55 pm

Lovely cake done toperfection

Reply


12 of 19 21/06/2013 09:46 p.m.

liz says:

March 14, 2013 at 10:39 am

I’ve been on the hunt for a good white cake too. I’m wondering what to do with all the

yolks? I don’t want to waste them and still too novice to know what to use them for. Thanks!

Reply

Carey says:

April 23, 2013 at 1:13 pm

Make a lemon curd.

Reply

Amy Erb says:

March 14, 2013 at 9:06 pm

Hey I just made you amazing white cake and was dissapointed. I think I did something

wrong! It was VERY dense. It baked well but was more like a pound cake and more suitable for

carving. From you description I was thinking it would be a bit more fluffy—do you have any idea

what I could have done wrong? I am pretty sure I followed the recipe to a tee… =-)

Reply

Amanda says:

March 15, 2013 at 8:18 am

No, sorry, I have no idea what went wrong Amy. My apologies. This recipe is just

barely adapted from a very reputable source, and I have never encountered any issues when I

have made it. I feel awful that yours wasnt perfect as well!

Reply

Sam says:

March 19, 2013 at 5:21 pm

Hi can I have the ingredients in UK measurements please

Reply

Betsy says:

March 23, 2013 at 3:35 pm

I am wondering if I could add lemon zest and juice to make it into a lemon cake?

Thoughts?

Reply

Kate says:

March 24, 2013 at 4:34 pm

Used this to make vanilla cupcakes, I switched out the extract for vanilla, cut it in half

and added half a vanilla bean (I halved the whole recipe, or I would have used a whole) It’s

AMAZING! I was surprised it was so good without creaming the butter and sugar or whipping the

whites and no yolks, but it’s perfect for perfume-y vanilla. Little dry but I think some buttercream

will fix that

Reply

Jan says:

March 24, 2013 at 10:57 pm

Made your cake and frosted it with my sour cream coconut frosting; tastes wonderful!

Thanks, Amanda. Love your work.

Reply

big k says:

March 25, 2013 at 7:47 pm

thank you for sharing this. i was asked to bake a white cake for a birthday party and

used this recipe! it was quite the hit and my faith in cake flour has been restored


13 of 19 21/06/2013 09:46 p.m.

Reply

Renee Skaggs says:

April 1, 2013 at 6:18 pm

Could this be adapted to a 13×9? If so, how would I do that? Thank-you!

Reply

Claudia Gomez says:

April 4, 2013 at 7:44 pm

I so want to try out this recipe!

But my husband is allergic to almonds… How can I substitute the almond extract ?

Reply

Carey says:

April 23, 2013 at 1:41 pm

You can replace it with vanilla or any other extract that suits you. I love using

orange, coconut, or lemon extract. Rum or maple extracts are some other options. You may

need to increase how many teaspoons you use of these other extracts to get a noticeable flavor,

though. If you want to do orange or lemon, adding some zest would help increase the flavor.

Almond extract packs more of a punch than most.

You know what would be really tasty (though a bit exotic), is rosewater. For rosewater, I would

replace some of the milk with it (up to 1/4 cup) and maybe add cardamom powder (maybe a

Tablespoon.) That sort of flavoring for cake is a popular Persian dessert. It probably would work

well, but I haven’t actually tested it with this recipe.

Reply

Shaina says:

April 4, 2013 at 9:43 pm

Absolutely gorgeous cake from the frosting to the fluffy white interior. I love the

frosting technique, too. I am always at a loss for ideas when it comes to decorating. I know about 3

tricks, and I just refer back to them each and every time.

Reply

Amanda says:

April 5, 2013 at 7:14 am

Girl, you can cook better than most chefs on TV. If you were a cake decorator too I

would have to punch you in the neck.

Reply

barb hickey says:

April 6, 2013 at 12:39 pm

I just baked this recipe, (cooks illustrated) added jimmies to do the confetti version. My

cake totally sank in the center. It is still usable, I will just fill with swiss meringue buttercream. I

googled the problem, seems common with white cake. Do you have any idea why this happened. (it

was baked all the way) Thank you.

I must say I love your site and your cake ideas. I am decorating like your pink confetti version.

Reply

Amanda says:

April 6, 2013 at 1:26 pm

Oh dear! So sorry Barb. I have actually not had that problem with this recipe… but

certainly have with other white cakes! In my experience it could have been a number of things…

the acidic balance being off, the size pan vs. the cooking length and temperature, even expired

baking powder. There are so many factors that can contribute it is hard to pinpoint. So glad you

are a quick thinker and was able to improvise though!

Reply

Cathy says:


14 of 19 21/06/2013 09:46 p.m.

April 17, 2013 at 2:13 pm

I LOVE white bakery cake, I’ve used this recipe 4 times now in the past month with

excellent results every time. It is delicious and tastes just like bakery cake…only moister. Thanks for

the extra 5 lbs I’ve probably put on! It is my go to white cake recipe!

Reply

gigi says:

April 24, 2013 at 1:02 pm

is there a tutorial on how to do the frosting , please

Reply

Jayne says:

April 24, 2013 at 9:11 pm

Another request for frosting tutorial!

Reply

irenet says:

April 27, 2013 at 8:21 am

I just made this white cake and i just have to say it turned out fantastic. Here in Greece

we have no white cake box mix and no cake flour . i made my own cake flour from a link i found

and i followed this white cake recipe that you gave us and I just have to say FANTASTIC THANK

YOU SO MUCH . It turned out very moist and was delicious . First time I tried it and it turned out

great. i finally found my white cake recipe thank you again

Reply

Stephanie says:

April 29, 2013 at 9:00 pm

Can you please post/email a picture of the top of the cake?

Reply

Teresa says:

May 5, 2013 at 5:31 am

Was wondering how much of the butter you needed.. Not sure what is ment by one and

a half sticks?? What would it be in grams or ounces? Thank you

Reply

Alice says:

May 22, 2013 at 11:53 am

1 stick of butter is 4oz so this recipe requires 6 oz of butter. I just had to work it out

as I am English and all this cups/sticks/cake flour stuff used to confuse me a lot! Just trying this

cake, as I am making a wedding cake this summer and the bride is from the US so I want to

impress her! It’s in the oven right now…smells good…

Reply

Elizabeth says:

May 8, 2013 at 8:47 am

Why did you choose to use an 8 in round pan? What difference did it make? Is the cake

taller (rise more) with an 8 in round pan? What did you mean you were unsuccessful when you

didn’t increase the time using the 8 in pan; was the cake not done?

Thank you

Reply

Claudia Davis says:

May 9, 2013 at 10:28 pm

Amanda, could you please tell me what tip you used to make the sides. Thanks so much

Reply


15 of 19 21/06/2013 09:46 p.m.

Amanda says:

May 10, 2013 at 6:57 am

I think it was a #17 tip. Doing a tutorial soon!

Reply

Debra says:

May 13, 2013 at 1:53 pm

I made this cake for mothersday yesterday, I liked it but I agree with two of the

comments above, my cake was not light& fluffy, it was more of a spongecake consistancy. Followed

exactly as recipe said, but not sure how to change anything as I did like how it rose and overall a

delicious cake. Will definitely make again

Reply

Amie says:

May 21, 2013 at 6:44 am

I was wondering if this recipe would work in a bundt pan?

Reply

Amanda says:

May 21, 2013 at 7:48 am

I have never used it in a bundt so couldnt say for certain.

Reply

Alicia says:

May 23, 2013 at 11:05 am

I want to make this as cupcakes how would I adjust the baking time?

Reply

Alex says:

May 27, 2013 at 5:21 pm

If i used the amount of batter the recipe calls for to make cupcakes, do you think that

there would be too many?

Reply

Brittany says:

June 6, 2013 at 8:18 am

This was a wonderful cake recipe! Thanks for sharing, my family raved about it

Reply

Dennissia says:

June 6, 2013 at 12:42 pm

this cake was just so moist and delicious, this has to be by far the best white cake i’ve

tasted from scratch. the only thing is that i’m not and almond extract fan so the next time i make

this i will be using all vanilla.

Reply

sam says:

June 7, 2013 at 11:34 pm

would this cake be alright to use in the roses cake recipe?

Reply

Jean says:

June 12, 2013 at 3:43 pm

I made this cake last weekend and it came out very dense. What could have went


16 of 19 21/06/2013 09:46 p.m.

wrong? Should the recipe have baking soda as well?

Reply

Luke says:

June 13, 2013 at 8:30 pm

used almond milk instead of the skim milk as well as flax seed meal instead of eggs (6

tbsp flax meal to 18 tbsp water; or 1 tbsp flax meal to 3 tbsp water per egg). It’s turning out pretty

good!

Reply

Kosar says:

June 14, 2013 at 7:00 am

OMG!!! This is indeed the perfect white cake i have ever seen. So tempting.

Reply

dez says:

June 14, 2013 at 8:59 pm

Say, do you have the recipe for that beautiful icing? It almost looks neon?

Reply

Nicole says:

June 15, 2013 at 12:56 pm

This just came out of the oven…it smells heavenly! I’m going to frost with cotton candy

buttercream at my 5 year olds request. I’m looking forward to tasting it!

Reply

Sheryl says:

June 16, 2013 at 10:33 am

Amanda, Did you refrigerate your icing before piping – to help “set up”? If so, for how

long? Did you refrigerate cake after you placed icing? What tool did you use for piping the icing? The

swirls are so pretty. Can you offer a beginner tutorial? My daughter asked for a vanilla cake for her

birthday and this looks so stunning and sounds equally delicious that I know she’ll be thrilled!

Awaiting your responses! Thanks. S <

Reply

Leah says:

June 17, 2013 at 1:03 pm

I would love the answer to Sheryl’s question as well as I am making my daughter’s

first birthday cake in the hot month of July. I plan on baking the cake in advance. Freezing it,

then slice into layers, add in the icing layer and crumb icing layer then re-freeze. Defrost the day

before ice and decorate the cake and then put back in the fridge only to pull out the cake a few

hours before the party. Does that sound like a good plan?

Reply

Nina says:

June 17, 2013 at 3:19 pm

Hi! What a beautiful cake! I love your frosting technique what tip did u use???

Reply

Chris says:

June 18, 2013 at 8:35 am

Beautiful cake Amanda! Any chance of a tutorial on how you decorated it. Can I ask you

what tip you used? Thanks!

Reply

Elizabeth says:

June 18, 2013 at 8:47 am


17 of 19 21/06/2013 09:46 p.m.

I have a nut allergy, so i can’t use the almond extract. Is there anything else I can use to

substitute? Extra vanilla extract?

Reply

Amanda says:

June 18, 2013 at 8:55 am

You could probably just use vanilla… but I wouldnt use too much.

Reply

Mady says:

June 20, 2013 at 5:52 am

Yes thank you, I search the best recepit for white cake. I am so happy that you find it!

Reply

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