75 Reviews of White cake

From: Melisande Beneksri

On Aug 25, 2003

The first time I tried this I looked, as I always did, rather skeptically at the half cup of butter. Yes, I know cholesterol is probably a better risk than trans- fats, and that some fat is good in any diet - but still, I looked at it skeptically. That time I did use half a cup of butter, despite my reservations, and of course it turned out lovely. It was a nice small square cake that baked deep golden outside, and ivory yellow on the inside, beautiful, tasty, and my family raved over it. However, most recently I tried creaming only a third of the required butter, or it might have been a quarter - that's all we had left! Perhaps it was the full butter/sugar creaming I did this time, perhaps it was the greatly smaller size (mini-cupcakes, lined with baking paper), but these ones turned out - if it's possible - even more beautiful than the first. My family raved further! Not too sweet, and not boring in the least. The lowered fat didn't hurt anything, that I noticed - although that might have been due to the greater surface area - and now there are only two left on the plate. Even my astute father had praise for them. Thank you, Ranikabani! This recipe's definitely going into the collection.

From: * Pamela *

On Dec 19, 2005

MMMMmmmmmm! This recipe is perfect, better than a boxed mix for sure. I made this to take to a Sunday School Christmas Party as a Birthday Cake for Jesus. All the kids loved it!! I iced it with my favourite icing and then I used star shaped sprinkles. Thanks!

From: KristinB

On Aug 22, 2003

I doubled the recipe & used a 9 x 13 pan. Very good!! Nice & moist, very tasty, & easy!! Made this for dh's birthday (frosted with choc. icing)& it went quickly. Will definitely make this again!!

From: Lennie

On Oct 21, 2003

Excellent! I can't think of a single negative comment, criticism or even a suggestion as to how this could be better; it's perfect as it is. The only variation I made was slight; I added half the flour mixture then half the milk, then repeated, rather than adding all the flour then all the milk (merely habit). The instructions are clear, the ingredient list is simple with items normally kept on hand, and the baking timespan is correct; mine was done after 30 minutes. The cake is not as light and airy as a boxed mix, but is not as heavy or dense as a pound cake either. I thought the crumb and texture was superb, and particularly liked the buttery vanilla flavour. The batter is quite thick; I used a heavy-duty stand mixer though, which had no problem with the thick batter. I know I will make this cake often.

From: Take a Letter Maria

On Jan 16, 2006

I made these into cupcakes (made 18) and they were terrific. My 5 year old exclaimed these are "bestest than the other ones"(box mix). My other two children loved them too. I followed the recipe exactly except I added a 1/4 t. of salt as I was using unsalted butter and 3 t. of vanilla. I also added some candy sprinkles to the batter to make them "funfetti cupcakes" and they turned out great. Also, I followed some other reviewers directions and alternated adding the flour and milk. Thank you for the great recipe.

From: Chris in Cocoa

On Feb 26, 2003

My husband, a big fan of white cakes, loved it. I usually don't care for them but this one was GOOD. I alternated the flour & milk to prevent the batter from getting too thick & it didn't hurt the cake.

From: yogi

On Apr 7, 2003

Very nice texture to this cake, and super easy to put together. I made cupcakes, which were done in about 20 minutes. My husband is a cake fan also, and he gave this more than one compliment, which is quite impressive for him! :^)

From: KD Cook

On May 14, 2003

This white cake was easy to make, baked well and looked nice. I thought the texture was a little heavy, not as light & fluffy as I thought it would be. It reminded me more of a pound cake. Very good taste, but I thought average overall.

From: muffinmom

On Aug 4, 2003

I was worried at first because the batter was VERY thick, but the cake turned out great. I followed the recipe exactly. As a previous reviewer said, it reminded me of a pound cake or crumb cake in texture.

From: KitchenManiac

On Nov 17, 2003

I thoroughly enjoyed whipping this up last night on a whim. It was really simple and quick!! Altered it a little. I added 100g of white chocolate to the mixture, and I added some mini M&Ms. And I had a M&Ms cake!!! Yes I did change it quite a bit, but I think it just proves to show this recipe is really versatile. Thank you so much!