We are excited to add this amazing new homemade recipe for White Cake from scratch to our Recipes section. This white cake recipe is just the BEST!
It is delicious, very moist, has a wonderful flavor, and holds up well to fondant. This has become a new favorite for us!
Many years ago, when I first began to experiment with cake decorating, I baked with doctored cake mix recipes exclusively. They taste great, are super moist, consistent, and simple.
I was convinced that scratch cakes…especially white cakes and chocolate scratch cakes were … underwhelming. There’s nothing sadder than a gorgeous slice of cake that is dry when you take a bite of it.
Well, here we are years later, and I’m thrilled to report that I just hadn’t found the perfect scratch cake recipes yet! Now I have.
Super moist and delicious scratch cake recipes really DO exist and are floating around just begging to be made. Even scratch chocolate and white ones. Hooray!
While I still love a doctored cake mix recipe, and we have many in our Recipes Section that you must try, we have discovered (or created) many more scratch recipes that you’re going to love as well. This classic White Cake recipe is one of them.
You’ll notice that this cake isn’t a stark white. Although it does call for egg whites as most classic white cake recipes do, it also includes butter which lends great flavor, but also a slight tinge of yellow.
For a stark white, you would need to go with a recipe that calls for vegetable shortening instead of butter. But for me, I don’t want to lose the deliciousness that the butter adds. This cake is fabulous!
Have you heard of the Reverse Creaming Method of Mixing? With this mixing method, ingredients are added in a different order than with the conventional (aka creaming) method of mixing.
The results are a slightly denser cake with a finer crumb and a more velvety texture. You can see in the photo above that this cake as a fine crumb.
If you are unfamiliar with the Reverse Creaming Method of mixing and would like to learn more, you can find our link to a free to tutorial on the technique beneath the recipe!
White Cake Recipe (New Version)
Ingredients
- 1 3/4 cups (350g) sugar
- 2 1/2 cups (285g) cake flour
- 1 teaspoon (6g) salt
- 1Tablespoon plus 1 teaspoon (19 g) baking powder
- 5 egg whites
- 2 teaspoons (8g) vanilla
- 1 cup (242g) buttermilk
- 1/3 cup (72g) vegetable oil
- 10 Tablespoons (1 stick + 2T ) (141g) unsalted butter, slightly softened (do not microwave) I cut the butter into 1/2 inch slices onto waxed paper a short while before I need it. Mine is on the wax paper only 6 -7 minutes. It should still feel cold to the touch. If it becomes too soft, refrigerate for a few minutes.
Directions
- Preheat the oven to 325 degrees
- Grease and flour two 8 x 2 inch round cake pans
- In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk for at least 30 seconds so the ingredients are well combined.
- In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.
- With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, SLOWLY add 1/2 of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition.
- Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cakes cool in the pans 10 minutes, then turn out.
- 6 cups of batter
*This recipe works well for cupcakes also, but as with most scratch recipes on our site, there is very little dome.
**For more information on the Reverse Creaming Method of Mixing, check out our post and video tutorial on the method! Reverse Creaming Method of Mixing.
Thanks for stopping by! We hope that you enjoy this classic, flavorful White Cake recipe! The buttercream frosting that we used in the photo is our Classic Vanilla Buttercream, however when it comes to pairing frosting flavors with this delicious homemade white cake, the options are endless!
Make sure to check out our full collection of tried and true recipes for cakes, cupcakes, fillings, and frostings in our Recipes Section!
Hi Courtney, This is the process for freezing your cake layers. After the cake layers are baked, let them cool in the pan 5 to 10 minutes. Then turn them out onto a cake board circle ( covering the cake board in aluminum foil will allow you to be able to use again). When the layers have cooled another 5 or 10 minutes but are still very warm, wrap in plastic wrap. Wrap the layers individually, I use 2 layers of plastic wrap. You will need to freeze a minimum of 2 hours. If you are freezing for more than a day, you should also wrap the cake layers in aluminum foil in addition to the plastic wrap. If you are frosting your cake with a crusting buttercream, you can do a crumb coat while the cake is partially frozen, but if you are planning to use the Viva towel method of smoothing the buttercream, the cake must be at room temperature before applying the final coat of buttercream or it will take the buttercream forever to crust. Let me know if you have other questions.
Sorry but one more question! I’m wanting to split each cake layer to put frosting between and end up with four layers out of two cakes. Will this hold up to split them or will it fall apart?
Hi Courtney, Yes, it will be fine to split these cake layers. You might have problems splitting a warm cake so let it cool completely before splitting. If you have frozen your cake layers, let them thaw almost completely, then split.
I would like to make this cake using a 10×15 cake pan, will it would and how many batches will it take?
Hi Carol, you will need 11 cups of batter for a 11×15 pan (slightly less for a 10×15 pan). This recipe makes 6 cups of batter so you will need to double the recipe.
With using buttermilk doesn’t one need to use baking soda to even out the acidity? 1/2 tsp of baking soda for every cup of butter milk so i thought. This will be fine without the use of baking soda?
Hi, I have tried this recipe and came out perfect and fingerlicious yummy.
Now I want to make this cake for an egg allergic. Can I use aquafaba instead of egg whites.
Hi Tisha, I’m happy you like the recipe. I am sorry but I don’t have an answer for using aquafaba instead of egg whites. We have never tried that. If you give it a try, I would love to know the result.
Hello, if I wanted lemon flavor do I use 2 tsp lemon extract instead of the vanilla?
Hi Vanessa, Yes, you can do that. In addition, you could also add the zest of a lemon for additional lemon flavor. It is best to zest the lemon using a microplane.
Hi! I am going to make this delicious looking cake for the 4th of July, but I’m going to section out the batter and use food coloring for part of it to be blue and part of it to be red. I was going to bake it in a bundt pan. Would the time need to be adjusted?
Thanks so much!
Hi Christa, Great idea! Times vary for bundt cakes due to density of the cake batter. The batter is not very dense so I think 35 to 40 minutes at 350 degrees. I would check it at 30 minutes. It is done when it just begins to pull away from the sides of the pan and a tooth pick inserted in the center comes out clean.
Is it okay to use whole eggs with this recipe?
I was curious, in making the cupcakes I’m noticing them falling mid-bake after looking so light and fluffy. No opened doors or anything. Is that what the batter typically does and is not tall?
I run a part time bakery, most everything I bake is from scratch. I haven’t found a white cake recipe that I’m completely satisfied with. Most of them are good as a Polk cake but not as good as a frosted slice. I’ve decided to try this one today. I have tripled the batch which fills a half sheet cake pan perfectly. I will post a follow up soon with the outcome.
Hi Sandy, I’m happy you are giving the recipe a try! I look forward to your thoughts on the cake. We have never tripled the recipe so it will be good to know if that works well.
Would you guys consider posting a this recipe and would fill 3-8″ and 3-9″ round cake pans, i have request for 3 layered cakes a lot, but hate wasting batter.
Thanks Guys!! For All the great recipes and tutorials.
Can I use whole milk instead of butter milk
Sandy’s follow-up post, I’m waiting for you?????
Yes, you can use whole milk.
I have tried a number white cake recipes over the years and they all left me asking the same question…why bother? That is, until now. Fantastic recipe! The method used was very easy and my cake was so tender and moist. I think the use of oil and buttermilk makes a huge difference. None of the other white cakes I’ve made use oil or buttermilk and the always turn out too dry and crumbly. I like a little almond flavor in my white cake, so I used 1 & 3/4 tsp vanilla and 1/4 tsp almond. Delicious!
Hi Carol, I can see how that would be helpful, I’ll try to work on that for you.
Hi Rebekah, Wonderful!! We are thrilled that you like the recipe! Thank you so much for posting your review and the addition of almond does sound good!
Hello, I was trying to bake this recipe but something I made wrong because at 325F was for an hour and when I came out of the pan the bread is sticky in the pan, please could you help me with any tip I grease the pan with shortening and flour, the recipe is so delicious!!
I forgot say that I always use my oven at 350F. Thanks
Hi Alma, I am sorry that you had a problem. Your cake should definitely have been done and not sticky before 1 hour of baking. Are you baking in two 8 inch pans that are 2 inches deep? You might need to buy an oven thermometer to check if your oven is heating to the correct temperature. You can bake this recipe at 350 degrees, check for the cake to be done at 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done.
I love baking and I would like to say I’m experienced in Pinterest {scratch} recipes. My mother’s favorite cake is white w/ chocolate buttercream so, for her birthday, I stumbled upon this recipe and decided to give it a try. Sadly, the baking process to a horrid turn and the cakes decided to bubble over the 8″ round pans and made a mess. I reread directions but could not find my mistake. I carefully redid the process (starting over obviously) and was careful to watch thicknesses, descriptions, measurements, etc. In hopes that another curious baker will attempt this I would like to give a little advice: The second time around I didn’t use all of the egg white mixture and I added two more tablespoons of softened butter to the crumble mix. I also used two 9″ round pans to prevent overflow.
Hi BeBe,
I divided the batter in two 6″x 2″ and one 8″x3″ because I needed a small cake for test I fill the 6″ with less of two cup (464g) I tried two times, and the second time I increase the temperature to 350F when have 35 minutes and do not done and after 25 minute was done, tomorrow I will try again but with cupcake and I will try at 350F with the tip from Melissa and I let you know how it works. Thank you for your help!!
I hope all goes well.
I did it!! with the oven to 350F and 1/4 cup less the white batter and I used the butter with exactly 6 minutes out of the fridge, the time of cooking was 35 minutes and the white cake is so delicious!!! Thank you!
Hi Alma, Wonderful!! Thank you for letting us know. We are so happy that you like the cake!
Hi, thank you for sharing your recipes. But I have a question, you call this cake a white cake, can I may be call it a vanilla cake?
It sounds very interesting and would love to try it!!
If it isn’t a vanilla cake, do you maybe have a vanilla cake recipe I can try out? Enough for three 8 inch pans?
Hi, I was wondering how many recipes do you suggest I make if I want to bake 2-10×2 and 2-8×2. I am doing a two tiered baby shower cake and I really love this recipe. So far, I have only used this recipe for the pan size specified In the recipe and cupcakes. Thank you so much!!!
I am sorry. I commented on the wrong cake. The cake I am referencing to is the White Almond Sour Cream cake. I will put my question there. Sorry!!!
Hi Bebe,
I am making a 3-tier wedding cake and I’d like to know if I can use this recipe? And what other recipe can I use for wedding cakes?
Thank you so much
Enza
Hi Enze, Yes, with the proper support the cake layers will hold up fine for a tiered wedding cake. Most of our recipes will hold up for making a tiered cake, as long dowels (bubble tea straws or wooden dowels) are used to support the upper tiers. If a recipe is very soft, Melissa will post that information in the description of the cake.
Thank you so much Bebe!!?
I have another question?
The top tier of the cake is red velvet with cream cheese filling & this is the tier the couple will take home & the intention is to freeze it & celebrate next year on their anniversary! Can the red velvet with cream cheese filling be frozen for a year?
Thank you
Enza?
Hi Enza, A year is a long time. I think the cream cheese will be ok but not at its peak of flavor. The wedding couple will not expect perfection after that length of time. Tell them to triple wrap the cake in plastic wrap and then wrap in aluminum foil. It is best to use full fat cream cheese when making frosting.
Thank you Bebe! I’ll let them know! ?
Hi!
I had such a disaster this weekend. I wanted to use this wonderful cake recipe for my dear friends wedding cake. I had practiced it at my sisters house and it turned out wonderful. Best white wedding cake I have made! I don’t know what went wrong though. It would rise great but no matter what I did it always fell in the middle. I mean like really fell. To the point I couldn’t even save the cake. Made it six times and every time it fell. (Tried different ovens, ect.) I loved the cake and have tried many of your recipes and they turn out perfect every time. I know I’m higher in elevation than my sister. Could that be it? I’m being stubborn and want the cake to work. I ended up using box mixes, broke my heart! I’m over 7000 ft in elevation of that makes a difference. I haven’t made any adjustments for the other recipes though. I would love to hear your words of wisdom. Thanks!!
This cake was perfect! So light and I love that it is white!!! It was super easy to scrape off the brown top too and it baked flat. Thanks!
Wonderful!! So happy that you like it, thank you for giving it a try!
Hi Aletha, I am very sorry that this recipe did not work for you. I am sure that was so frustrating. I do think elevation is the most likely cause. At 7000 ft. you are very high, I am surprised that our other recipes turned out ok. This recipe uses only egg whites so possibly that is a factor. We have never experienced baking at a high altitude so I don’t have first hand experience. Here is a link to a chart with information from King Arthur Flour that could be helpful, link to kingarthurflour.com. Also, if you will google, craftsy for high altitude baking, I think they have posted some free information on this topic. Good luck to you, let us know how it goes.
Thanks for getting back to me. I really wonder if it is the altitude as well. Isn’t that so crazy it makes that big of a difference?? Lol! I will take some time and read the info on the link you suggested. Thanks for your wonderful site! My little boys always want to look at the “cake lady’s pictures” and pick a new cake to make with their mom. We have had so much fun together. My four year old knows the difference between the”flour” way and “sugar” way of making cakes. Thanks for all you do!!
I LOVE this white cake. Thanks for the recipe. I made quite a few batches last week for all of my cake orders. One thing I noticed was that the cakes where I used real egg whites (cracking and separating) baked better than the cakes where I used liquid egg whites. Those cakes sunk a bit in the middle. Have you found that to happen? I didn’t think it would be a difference, but it was. It wasn’t so much that I couldn’t use it as I just trimmed the cakes to make them even. Thanks! Making this cake with your lemon curd for this week.
Hi Natalie, I don’t think I have ever used liquid egg whites with this recipe. Like you, I did not think it would make a difference. I’m glad you let us know your results after using liquid whites. Thanks so much for making your post.
Hi Melissa, I just did half recipe and the cake gone really bad, it never cooked, was raw all the time and I don’t know what really went wrong. I thought it was because the temperature, so I did it again I was very careful and it went wrong for the 2nd time, was it because I just made a half? Or what do you think? I really liked the smell And I’m sure is delicious.
Hi Ana, I am sorry you had this problem. If the cake batter stayed raw and never baked, it must be that the temperature of your oven is too low. You will need to buy an oven thermometer to make sure that the oven temperature is reaching the 325 degrees you have it set to for this recipe. Oven thermometers are not very expensive, you can order one online or they are often sold in grocery stores or Target.
can the white cake be prepared using the conventional mixing method to achieve fluffy cupcakes? thanks!
I used this recipe to make this cake for my family yesterday. It was simple amazing. Everyone loved it.
Did you use conventional mixing method or reverse mixing method? I was wondering if conventional method method can be used. Thanks!
I used the reverse method, it was my first time trying this method. Thanks
Hi Sineta, Thank you for your nice post. I’m happy you like the recipe!!
Hi Ford, I have only used the reverse creaming with this recipe, but I think it would be fine to use the conventional mixing method. I will post the recipe using that method in just a few minutes.
Hi Ford, Hope you like the recipe.
White Cake – Conventional Mixing Method
10 Tablespoons (1stick + 2 Tablespoons) (141g) unsalted butter, slightly softened
1 3/4 cup (350g) sugar
2 teaspoons (8g) vanilla
1/3 cup (78g) vegetable oil
2 1/2 cups (285g) cake flour
1 Tablespoon plus 1 teaspoon (19g) baking powder
1 teaspoon (6g) salt
5 egg whites
1 cup (242g) buttermilk
Preheat the oven to 325 degrees
Grease and flour two 8 x 2 inch round cake pans
In a separate bowl add the flour, baking powder, and salt. Whisk at least 30 seconds to blend. Set Aside.
In another bowl, add the egg whites and buttermilk. Blend together with a fork to combine. Set Aside.
In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth
Add the sugar and mix on medium speed 3 to 5 minutes until light and fluffy. Add the oil and vanilla and blend.
Alternately add the flour mixture and buttermilk mixture beginning and ending with the flour mixture ( 3 additions of dry and 2 of wet ingredients). Mix after each addition until just blended in. Do not mix above medium speed or over mix.
Pour into the 2 prepared cake pans. Bake at 325 degrees for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a crumbs attached. Cool in pans about 10 minutes then turn out.
Thanks BeBe! I feel more comfortable with the conventional method and tend to have problems with reverse mixing so I appreciate you submitting this version! I will post results after I make cupcakes on next week. Thanks a bunch!!
Hello BeBe. I am going to be making a 12x18x2 sheet cake tonight for my daughter’s baby shower. The Wilton website says this takes 16 cups or 4 boxes of cake mix. I don’t know if I should trust that as different recipes have variations in batter thickness, and cake mixes come in different amounts depending on brands. I want to make your recipe for the white cake from scratch. I have 3 questions, does it make any difference if you use homemade or store brand cake flour? Your recipe states it makes 6 cups of batter if I triple it should I still measure out only 16 cups (I know there will be leftover)? I plan on making the oven temperature 325*, how long would you say this should be baked on a middle rack?
Thank you for any help you can give me,
Elizabeth
Hi Elizabeth, I have used the homemade substitute for cake flour with good results, but we always have cake flour on hand so that is what we use 99% of the time. We also have had members give good feedback on the substitute. I would use not more than the 16 cups that Wilton recommends for the 12 x 18 sheet pan. I would use Wilton’s recommendation for baking at 325 degrees for 55 to 60 minutes. I would check at 45 minutes just to make sure it is not getting too brown on top, if it is you can cover loosely with aluminum foil. It is also a good idea to use two or three inverted rose nails in the pan for more even baking. I have never tripled this recipe but I assume it would be fine to do so. Here is another cake Batter Chart that I sometimes use ….just to compare with Wilton’s…
link to fromkarenskitchen.com
How do you adjust for high altitude. I live in AZ.
Valerie- it took me quite a few tries, but I finally got the recipe to work for my altitude. I live at ~7,000ft. There are just a few adjustments you have to make. It turns out yummy!! You’re welcome to email me and I could send the recipe adjustments to you if you would like: dasie_760@yahoo.com ☺️
Hi Valerie, We have no experience with high altitude baking so I can only give you a link for possible adjustments to the recipe.
link to craftsy.com
Thank you, Aletha, for posting and offering to help with first hand experience!!
Can this recipe be made using whole eggs?
The best white cake recipe…
I made this recipe last night. It is truly delicious.
Just one question. The cake itself was a little ‘too wet/moist’ when you added the buttercream layer, (without the buttercream – it’s perfect).
Do you I reduce the oil or the buttermilk in the recipe to correct this?
Hi Ritu, I happy you like the cake. You could reduce the oil a bit. Could the problem be that your buttercream is too wet and soft that it is causing the cake to be too moist? The cake should be completely cool before the buttercream is added. Using margarine instead of butter can make buttercream too soft, and also not adding enough powdered sugar.
Hi
I think you’re right. The buttercream was a little soft. I’ll try the recipe again with less oil and let you know how I get on.
Thanks so much for the recipes and tips :)
Have you ever baked your White Cake From Scratch recipe in a 9 x 13 pan? Thank you in advance!
Hi Robyn, We have not baked this recipe in a 9×13 pan. I like to have at least 7 cups of batter for this size sheet cake and this recipe has only 6 cups batter. With a smaller pan it would be fine as a sheet cake.
Hi I heard you say sour cream in the tutorial
But recipe calls for buttermilk.
Just wondering
Thanks janell
Hi Janell, In the video Melissa is demonstrating the reverse creaming with the White Almond Sour Cream recipe. This recipe is the White Cake recipe and it does use buttermilk. I can see how that would be confusing with the video posted under the White Cake recipe.
Hi, I love the flavor but my white cake sunk when I opened the oven to test them. How do i prevent this from happening? do i need to add baking soda?
thanks
Hi Beth, I am sorry you had this problem. It sound like you may have opened the door too early, it is best to open the door to test only 5 minutes before the stated baking time. You can adjust the leavening ……1/4 teaspoon baking soda is equal to 1 teaspoon baking powder so the recipe would read 1 Tablespoon baking powder plus 1/4 baking soda. Also, it could be possible that your oven is not heating to the, temperature you set so it would be a good idea to check this with an oven thermometer. Most grocery stores carry them as well as Target or ordered on Amazon. I hope the layers only sank slightly and you will be able to add extra buttercream to the sunken area and complete your cake.
I love this recipe & have made it many times with delicious results! I need to make some 3D cakes & would like to know if you think this recipe would be good for sculpting/carving?
Hi Carol, We are thrilled that you like this recipe. I think you could use it for carving if the design is not too involved with weight issues, such as a topsy turvy cake. We get best results when carving when the cake is partially frozen. Hope all goes smoothly.
Thanks so much. I will be carving a dolphin!
What could be used to substitute cake flour? Thank you!
Hi BeBe! Looks great and I can’t wait to try it out. Can I use sour cream in place of the buttermilk? Also wondering if I can swap some whole eggs for the whites as I usually prefer the flavor of the yolks in my cakes. With that being said, do you find a compromise in taste using just whites to make the cake white-white? Or is it still a really good, rich flavor without the yolks? Thanks so much for sharing!
Kristel
Hi Kristel, You can use sour cream in place of the buttermilk. Two eggs whites equal 1 whole egg, so I think you could swap a whole egg for 2 whites with no problem. Using only egg whites gives your cake a whiter look. We don’t find it to be a compromise in taste using just whites, just different. A white cake is has a milder and sweeter taste and is a bit more delicate.
Hi Stephanie, If you only have all purpose (plain in the UK) flour, this is how you can make cake flour: For each cup of flour, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe there are 2 1/2 cups flour so you would measure out 2 1/2 cups of all purpose flour, remove 5 Tablespoons of the flour and replace with 5 Tablespoons cornstarch. Whisk as least 30 seconds to blend
Would you be able to tell me why sometimes when I make this as cupcakes, the paper would pull off the cake? But sometimes they are ok.
Love this recipe by the way.
Thank you.
Hi Novi, I’m sorry that happened. We have found that cupcakes stored in an airtight container can sometimes cause the papers to pull away. Some brands of cupcake liners pull away more easily than others, but if you are using the papers you always use, that is not an issue.
Thank you for your reply Bebe.
How would you store the cupcakes then if you are not frosting them right away? Or to freeze them?
Hi Novi, If we are not freezing the cupcakes right away, we allow to cool and place on a cake board (or whatever you choose) cover with plastic wrap, then wrap with aluminum foil. Double wrap with plastic wrap if you are putting in a food storage bag. It is important to keep airtight. When you are ready to decorate, remove from the freezer and place on countertop. When condensation forms on the aluminum foil, remove the foil and plastic and allow to thaw. This does not take very long. You can also frost while partially frozen, unless you plan to use the Viva Towel smoothing method. We store in a bakery box until delivery or serving. We don’t recommend storing cupcakes in an airtight container because some bakers have a problem with cupcake papers pulling away. If you know that you do not have this problem with your recipe, it is fine to store in an airtight container. The frosting on the cupcakes help to seal the cupcakes keeping them fresh and moist. Cupcakes are best eaten with 48 hours of baking if you are not freezing them. If we bake one day to decorate the next day, we place in a container and cover the top of the container with plastic wrap, leaving a corner slightly open, (plastic wrap is not touching cupcakes). Our preference is to never freeze frosted cupcakes.
Thank you very much for your reply and the information. I made this cake again a couple days ago (as cupcakes). They were fine.. the liner didn’t come off. I did fill them fuller this time. But I didn’t put them in airtight container like before because I frosted them right away (after cool off of course 😊).
I will remember next time how to store these if I make them ahead of time.
Thank you again for help.
Has anyone tried to make cupcakes using this recipe!? Curious to how they came out and baking time!? Thanks!!!
Hi Christie, We have made cupcakes with this recipe and they turned out fine. They bake with a low dome. Bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
I just made this cake . It sunk. I doubled the recipe and baked it in a 11×15 inch pan. 325. I think the pan was maybe to full. Any ideas?
Hi Tammy, I am sorry your cake sank. Doubling the recipe would have given you 12 cups batter. For a 11×15 pan the batter amount is 11 1/2 cups, baked at 325 degrees for 50 – 55 minutes. You only had 1/2 cup over. The most likely cause of sinking is under baking. Did it mostly sink in the center? Another possibility is that your oven is not heating to the temperature you set. You might want to buy an oven thermometer to check this out. Below is a link to the Wilton Batter Amounts and Serving Chart, you might find it helpful.
link to wilton.com
Hi Melissa and BeBe- I have baked sooooo many white/vanilla cakes that I just cannot recall if I have tried this recipe. Wondering, as I like tall cakes, is this recipe ok to double? That would make 12 cups which would make a lot of cake!!! I really like to have at least 3 6″ layers, maybe 4, and at least 3 8″ layers. Hoping each layer rises at least 1 1/4-1 1/2″ tall. Also, could this be considered a vanilla cake? Often I like to layer chocolate/white, or vanilla, layers. Thanks as always for your replies. :-)
Hi Paula, Yes, you should be able to double this recipe with no problem. We consider this recipe more of a white cake since it has only egg whites. A true white cake would use only whites, clear vanilla and probably all shortening or a combination of shortening and butter to keep the cake as white as possible. We often put 2 cups batter in our 6×2 inch pans for 3 layers, and I think they are probably 1 3/4 inches tall. In two 8×2 inch pans with 3 cups of batter each layer will rise between 1/4 to 1/2 inches tall. This recipe is written in the reverse creaming method, but can be mixed in the conventional method if you prefer that.
Hi! I was wondering, is there a way to make this a lemon cake? I love the texture of this cake and am wondering if I can change the recipe a bit for lemon cake with the same texture?
Please let me know :)
Also this cake is freaking awesome! One of the best white cakes I have EVER had!
Hi Charlotte, You must be reading our minds. I was talking today with Melissa about trying a different version of lemon cake. With this recipe I would add the zest of 1 or 2 lemons (using a microplane). Add 2 teaspoons lemon extract and omit the vanilla. Adding lemon juice does not give us the depth of lemon flavor that we are looking for so that is why I did not add any. Filling and frosting the cake with a lemon cream cheese frosting would be good or using a lemon curd filling would be nice. If you give it a try, let us know what you think. We are so happy you like the white cake recipe.