Moist Fluffy White Cake Recipe

by Gretchen Price on April 10, 2013

Post image for Moist Fluffy White Cake Recipe

Well if you have been looking for a moist and fluffy white cake recipe, look no more! It is here! And it is delic! I love this cake paired with Lemon Curd filling or Chocolate Mousse depending on my mood that day!
But it just goes to show you it works with just about EVERYTHING! This cake is light but dense at the same time; it has great structure to hold up to almost any décor, great for stacking in a wedding cake or for cupcakes! Quite possibly one of my most versatile recipes!

Best Moist White Cake Recipe
Yield 2-  8″ layers, or 1- 12X18″sheet OR 36 Standard Cupcakes
Click here for more info on Pan Sizes

Preheat oven to 350 degrees F

All Purpose Flour 390g (3cups)
Baking Powder 15g (1Tablespoon)
Salt 2g (1/2teaspoon)
Unsalted Butter 226g (2 sticks)(1cup)
Granulated Sugar 450g (2 1/4cups)
Vanilla Extract *use clear if available 1Tablespoon
Egg Whites 210g (7Large)
Whole Milk 8fl oz (1 cup)

Mix Method:
In the bowl of the Kitchen Aid mixer, with the paddle attachment, cream the butter with the sugar until light a fluffy, approximately 5 minutes on high speed.
In a medium bowl combine the egg whites, milk and vanilla extract together and reserve.
Meanwhile in another bowl, sift together the Baking Powder, Salt with the All Purpose Flour.
Once the butter and sugar has been creamed sufficiently, you will add in about 1/3 of the flour mixture (with the mixer on very low to avoid a flour shower all over your kitchen!)
Once the dry has been incorporated on medium speed, you will now begin to add in half of the liquid ingredients slowly while continuing to mix on low speed. Stop the mixer to scrape down the sides of your bowl to ensure you are always incorporating the ingredients evenly.
Once the liquid has been absorbed, you will now go back to your dry ingredients with another addition, repeat with the remaining liquid in the same fashion, and then the last addition of dry ingredients until you have mixed in all the ingredients to a smooth, silky white cake batter.

Pour immediately into prepared pans. Please note that this recipe rises to about double! SO be sure not to fill your cupcake liners any more than HALF way!!
Bake at 350 degrees F for approximately 25-35 minutes depending on the pan sizes you are using.
Please refer to the blog titled UNTIL IT’s DONE for more clarty on baking times.

This cake can be stored in the freezer for up to a month wrapped well in plastic wrap.
CLICK HERE FOR VIDEO
Thaw cake without the plastic wrap before using to build your cake.

inpost_ebooks

{ 406 comments… read them below or add one }

Emily September 10, 2014 at 9:50 pm

Hi Gretchen! LOVE your blog/videos! Your recipes really are the best of the best! I get SO many more cake requests since switching to Woodland Bakery recipes! Quick question, how many cups of batter would this recipe yield? Making a 3 tier cake and want to make sure my measurements are correct! Thank you!!

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Gretchen Price September 10, 2014 at 10:00 pm

Thank you! And great for you! I am so happy you made the switch! I have to be honest, I do not (and maybe should???) ever measure my batter in cups. I have the yields here for a guide as far as how many pans it makes

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Sara September 10, 2014 at 4:11 am

What icing do you recommend with this cake?

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Gretchen Price September 10, 2014 at 10:00 pm

whatever you like! the white cake goes with everything!

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Bethany September 9, 2014 at 4:11 pm

I am making a 4 tier wedding cake with alternating white and chocolate layers in about a month. I am looking for a better white cake recipe, and think this one looks like a winner (especially after reading the comments). I was wondering how much you would suggest I tweak the ingredients to make a 12″ hexagonal cake and a 6″ hexagonal cake. I am not seeing these particular options in the recipe, and know that simply doubling a recipe is not always the best course of action, and the same with halving it. I just don’t want to waste a lot of batter making way too much, or possibly too little, and messing up the cakes.

I do have a recipe for the chocolate cake that has been passed down in our family for generations, but finding a good white cake recipe is almost impossible these days. So glad I stumbled onto your blog/site. I look forward to your advice.

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Gretchen Price September 10, 2014 at 10:05 pm

1 full recipe for each 12 ” layer
not sure how many layers of 6″ you are making, but the recipe 1x will give you about 4 layers of 6″

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Rose September 3, 2014 at 4:38 pm

OMGosh! I made this for my parents going away party and it was so YUMMY. I used 12×18 and came out an inch high. I cut the cake in thirds and made a strawberry cream layer cake. IT WAS A HIT! Next morning everyone was fighting for the last slice. THANK YOU GRETCHEN!

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debra August 30, 2014 at 8:53 pm

so glad to find this website….I have been trying to bake a white cake for a long time without much success. I made this last week and turned out marvelous! so excited as I threw out two prior cakes until I found this one. I like the fact you don’t have to whip egg whites first as that was the problem with the first one. Turned out cookie like on crust and top . Awfull!!!! anyway I made another one today and decided to get creative. Made a fudge marble with chocolate chips and iced with choc fudge icing. Perfect! Sorry the fair is over as I would have submitted my cake ….with your permission of course! Thanks again will keep trying other recipes of yours. you definitely know your stuff lady. Kudos!

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Gretchen Price August 31, 2014 at 12:45 am

YAY! Love a success story, most recipes out there are not very good! Here though, you will find only the best!

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Sara August 27, 2014 at 4:20 pm

Hello, just to make sure All Purpose Flour 390g (3cups)
Baking Powder 15g (1Tablespoon)
Salt 2g (1/2teaspoon)
Unsalted Butter 226g (2 sticks)(1cup)
Granulated Sugar 450g (2 1/4cups)
Vanilla Extract *use clear if available 1Tablespoon
Egg Whites 210g (7Large)
Whole Milk 8fl oz (1 cup)
Is the right amounts. Also for a yellow cake can I use this and add whole eggs instead? How long does this cake stay moist??thanks sounds and looks so good!!!

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salam August 24, 2014 at 8:39 pm

can i fill this cake or the other vanilla sponge cake with wipping cream and strawberry sauce??

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Gretchen Price August 24, 2014 at 11:01 pm

of course

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Abyleen Panlilio August 22, 2014 at 4:09 am

Hi Gretchen! Been a huge fan of yours since u first started as crumb boss haha but I had a question for you. If I wanted to use buttermilk instead of whole milk, would I have to make alterations with measurements? And would it come out the same? Thank you so much! Fyi I used your yellow cake recipe to make green tea cupcakes I tagged a Facebook photo of it to u on your old page. You’re amazing and an inspiration! Keep moving forward :)

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Gretchen Price August 22, 2014 at 4:52 am

Great Thanks! Yes to buttermilk, no changes

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Arlene Himes August 27, 2014 at 5:00 am

Hi Abyleen! Have you tried making it with buttermilk? Would really love to hear the results :) Hope it turned out good!

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Flora August 18, 2014 at 6:23 am

Made this over the weekend. The cake was soft and nice. But my cake wasn’t white.

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Barbie September 8, 2014 at 3:21 pm

did you use the egg whites?

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Kitty August 17, 2014 at 10:37 pm

To make 9″ round that is 4″ tall. How many times I need to multiply this recipe ? Thank you

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Gretchen Price August 18, 2014 at 1:33 pm

I not sure what you mean, the FINISHED CAKE (as in filled and iced) needs to be 4″ tall or the actual CAKE LAYERS should be that tall?
If you want the cake layers to be that tall double the recipe (will have some extra though, as you are filling the cake pans about 3/4 ” high with batter
I am assuming you have a cake pan that is at least 4-5inches tall then?

But if you mean the finished cake should be that tall, well that all depends on your fillings and icings, and leave the cake batter recipe that same

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Nancy August 17, 2014 at 2:51 pm

Hi! Thank you for this blog! I just found it and I’ve read through a lot of it the past 2 nights. It’s very helpful and you are so generous for doing it!!
My question is regarding different pans. I’m using this recipe for a practice tiered wedding cake today. (Therefore my 5 year old son is getting a mock wedding cake for his birthday- haha. Don’t think I’m THAT cruel– I’m putting Monster Trucks on top) :-)

Would you say it could be a rule of thumb to fill pans halfway?
Or should I measure out the batter into cups and pour in recommended amount into pan? I think that would be messy and time consuming and different batters might yield different volumes of cake, right?

Thank you so much! Happy Sunday!

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Nancy August 17, 2014 at 9:11 pm

I was also just wondering if you thought about adding a “printer friendly version” button to the recipe.

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Gretchen Price August 18, 2014 at 1:45 pm

HI Great! Thanks! A monster wedding birthday! LOVE IT!
Recipes are typically created to yield 2 pans, in which YES the batter is filled half way.
I do not ever measure with cups and I find that the Baking Pans Guide I provided is giving more trouble than help (if you read through the comments you will ask yourself WHY!??hahah)

Just fill pans half way and you will be fine

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Nancy August 18, 2014 at 6:34 pm

Even when I get up to the 10″ and 14″ pans?
Thank you. The first cake didn’t come out of pans. The second attempt seems dry. Going for third and possible forth attempt (for 2 yummy layers x 2 tiers) today if I have time before the party.
You are wonderful. :-)

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Shannon August 13, 2014 at 10:14 pm

I believe your weight measurements are off on this recipe. I didn’t notice until I was finished with the recipe and the batter tasted more like cookie dough than cake batter. I went back through the recipe calls for more sugar than flour. I am not a professional by any means but shouldn’t there be less? My cake is still baking I will let you know how it turns out. Thanks for a response.

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Gretchen Price August 13, 2014 at 11:22 pm

1 cup of AP flour= 130g
1 cup of sugar =200g

the recipe is not incorrect, please let me know how it turned out and where you think you may have gone wrong

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Janet August 23, 2014 at 4:26 pm

I noticed from Shannon on 8-13-2014, she said your weight measurements are off on this recipe, the recipe calls for 3 cups flour & 2 1/4 cups sugar. you replied to her the recipe was not incorrect & gave these flour & sugar measurements
1 cup of AP flour= 130g
1 cup of sugar =200g
can you tell me which amount of flout & sugar are correct for this recipe? thank you

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Gretchen Price August 23, 2014 at 10:33 pm

the recipe is updated and now correct

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Alexis September 6, 2014 at 9:19 pm

the measurements are still incorrect in your recipe above. Can you please tell me which ones you’ve provided in the comments is correct?

kate August 11, 2014 at 9:16 pm

can i make this recipe without a kitchen aid mixer? and how much cake batter would i need to make 3 , 30 x 25 cm square tins thanks

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Gretchen Price August 12, 2014 at 12:36 am

Yes you can make it with a hand beater
I would mix this 2X for 3 layers of that size

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kate August 12, 2014 at 3:57 pm

thank you soo much!!!

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Amanda S August 11, 2014 at 8:48 pm

Hi Gretchen,

I just wanted to say thank you for the recipe. I used this twice for two cakes for my daughter’s party and birthday. It is unusual not to have a lot of dried out heavy cake left over but this recipe is amazing. This can be adapted to a chocolate version. I wont be using another birthday cake recipe again. Thank you again, your recipe made the cake fantastic.

Kind regards,

Amanda

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jennifer kelly August 11, 2014 at 4:29 pm

Hi gretchen, firstly, apologies for not reading down through all the comments before asking this question (btw it has to be the longest list of comments yet!!). I love this cake & am wondering if its suitable for a coffee cake? If I add a couple tablespoons of strong cof or cof essence to recipe will it do the trick? & also can I do the same for buttercream? Just add coffee at end rather than vanilla extract? Very sorry if you have addressed these questions already, i usually read through all your comments but im under pressure as just been asked 2 bake for an occassion this wkend & a coffee cake is on the list & woodland bakery is my baking bible!! Many thanks as always gretchen, jennifer

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Gretchen Price August 12, 2014 at 12:39 am

Yes you can do all as you stated above!

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Mary August 8, 2014 at 3:08 pm

I hardly ever leave reviews but this recipe was fabulous. I cut the butter in half to reduce the fat and it was still fabulous!

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sheila August 6, 2014 at 8:39 pm

I see a lot of people are inquiring about an almond cake. I am as well. Can we make requests? I use all of your cake recipes, but have been reading a lot about White Almond Sour Cream Cake. I was hoping to request you create a White Almond Sour Cream Cake recipe to share with us? I trust your recipes, so am hoping you will one day post this one up. I was thinking, what’s the worst that could happen? She would just say saying no. =)

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Joanne August 2, 2014 at 12:14 am

Hey, Gretchen…..Just made this for my 5th grandson’s 1st birthday. It was soooo good. Easy to follow directions and it turned out great. Had rave reviews from all the attended. …!!

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Cherese (Jamaica) July 30, 2014 at 6:45 pm

Hi Gretchen,

Here in Jamaica we have access to Cake&Pastry flour and that is the flour I use when formulating my recipes.

I recognize that the most common flour in your recipes is All Purpose, and although we have access to that flour as well, iis it ok for me to just use the Cake&Pastry flour?

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Shelley Jovel July 29, 2014 at 10:11 pm

Hello Gretchen, thank you for this recipe. I’m going to make my 8 year old girls 6 layer birthday cake. I am going to do a rainbow cake.the question I have is I only have one cake pan so I have to make the cake 6 different times in the same pan is the batter going to be OK and still cook well after being refrigerated a few hours while I cook layer by layer one at a time?

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Gretchen Price July 29, 2014 at 11:12 pm

Not great, but if it is all you can do, then well…..I would suggest to buy at least 1 more pan, it would help greatly

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bel July 24, 2014 at 3:06 am

hi it’s me again i ahve another question what is the best measurement should i use ? I mean in cups or in grams? tnx again

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Gretchen Price July 24, 2014 at 8:54 pm
bel July 24, 2014 at 3:00 am

hi gretchen i would like to ask did you use swiss butter cream for the frosting? tnx

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Gretchen Price July 24, 2014 at 8:54 pm

yes

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Susan July 22, 2014 at 6:18 pm

Hi Gretchen, Thank you so much for putting everything on you tube and the w.w.w for all of us to enjoy!!! You are a wonderful baker and I feel I can learn so much from you. Thank-you! I am doing my very first wedding cake and the reception is outside. I was wondering, with your WHITE cake recipe, it calls for whole milk. would it be wise for me to do something else? I just don’t want anyone to get sick and the wedding is next month (August) it can get nice and hot in August in Michigan.

Thanks again! from a loyal watcher!

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Gretchen Price July 23, 2014 at 12:19 am

HI Great! Thanks and you’re welcome.
This cake is baked, so…….same as the eggs in the recipe….nothing is raw.

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Rebecca July 22, 2014 at 5:20 pm

Hi. Im going to use this recipe to make an ombre cake with four layers. It says this recipw yields two 8″ cakes but what I was wondering is how tall are the layers? Would this one recipe be enough for four layers or would I need to make it twice? Thanks in advance.

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Gretchen Price July 23, 2014 at 12:21 am

it makes 2 8 inch layers, they are not thin, so you can of course slice each layer in half and get 4 layers, but I am not sure how tall your require your finished cake to be after it is filled and iced.

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Joshua July 20, 2014 at 7:06 pm

Dear Gretchen,
My name is Joshua I am in Culinary at The Art Institutes in Cincinnati Ohio , I got 2 ½ quarters left. I want to say thanks for the Moist Fluffy White Cake Recipe I made it for my mom and dad for their wedding anniversary and they love it this recipe is easy and get right to it, my recipe that we use in college you need all these ingredients, coast to much .Yours it get right to the point it’s easy and less of a mess (laugh) I want to thank you for sharing this with ever one, and with your permission I was wondering can I use this recipe all the time in my culinary career. Thanks again Miss. Gretchen.

Sincerely,
Joshua L Russell

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Gretchen Price July 20, 2014 at 10:53 pm

Hello Chef, great news! I am glad you liked it! and yes of course you may use it as you wish!

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Lucy July 20, 2014 at 1:18 pm

Hey Gretchen,

I read this recipe again, after using it quite a few times already, but now I want to make a rainbow cake. I do not have 6 same size pans and read in the recipe it says ‘pour immediately into the prepared pans’. Is this essential or can it wait for a little while?

Kind regards,
Lucy

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Gretchen Price July 20, 2014 at 5:49 pm

not great to wait, how many pans do you have?

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Lucy July 21, 2014 at 12:30 pm

I’ve got two pans of this one size cake I want to make, but only one of the other size pan.

What could go wrong if I don’t put the batter in the oven immediately?

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Gretchen Price July 22, 2014 at 12:47 pm

Its not the greatest idea to let the batter sit while baking the other, but this recipe is way more forgiving than the Sponge cake , so you will be OK….just bake the smaller pans first so there is less wait time in between baking

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Lucy July 21, 2014 at 12:54 pm

One more question: When would I add the food coloring if I’d make 1 color per batch and made the batches seperately?

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Gretchen Price July 22, 2014 at 12:47 pm

at the end of mixing

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Lucy July 22, 2014 at 3:46 pm

Thank you for all the answers, it helped me figure out how to do it. I’ll do it one color at a time, which works fine with the amount of batter I’ll need.

Again; Thank you for helping me figure it out.
And have a very nice day! =)

carol July 19, 2014 at 5:46 pm

whats all purpose flour here in the uk

Thanks

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Gretchen Price July 19, 2014 at 11:26 pm

I have been told it is equivalent to Plain Flour

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carol July 19, 2014 at 5:43 pm

Hi could you please tell me how much I need for 10inch white moist cake and also
a 6inch

Thanks Carol

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Gretchen Price July 19, 2014 at 11:27 pm

this same recipe here will make 1 -10 inch layer and 1 -6inch layer

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Yolanda Rodriguez July 18, 2014 at 7:07 pm

What do I do with the yolks!?!, lol

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Gretchen Price July 19, 2014 at 2:03 pm
Toya July 17, 2014 at 11:51 pm

Hi Gretchen, I found you on youtube and I have been following your recipes, and love them, your site is my go to when I need a great recipe. I have made this white cake a number of times now and each time the cake comes out dense, it taste great but its heavy like a pound cake, can you tell me what I am doing wrong?

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Gretchen Price July 17, 2014 at 11:59 pm

Are you measuring with cups or scale?
that is my first guess?
Also are you using all the same ingredients that I am ?
CLICK HERE

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Toya July 18, 2014 at 3:13 am

HI, Yes I use the same ingredients all except the vanilla. And I use cups. Could it be that I am over mixing?

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Gretchen Price July 18, 2014 at 1:19 pm

Its possible, but also CLICK HERE

You may also want to watch the video again and see if there is any place you may have done something differently than I show you

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Sam July 17, 2014 at 8:54 am

My oven only goes up to 220 degrees. How long should I cook each cake for?

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Gretchen Price July 17, 2014 at 12:33 pm

C or F?

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Irene July 16, 2014 at 10:09 pm

I made the buttercream tonight but it looks more like a batter than buttercream. Is there anything I can do to make it thicken? I have beat it for ages but not working. My eggs were very stiff before I added the rest. HELP please, thanks

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Gretchen Price July 17, 2014 at 1:12 am

Did you read all the troubleshooting tips on the Buttercream recipe?

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dawn reeves July 16, 2014 at 9:49 pm

I have a gas oven what number would I put it on

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Gretchen Price July 17, 2014 at 1:12 am

Oh wow I am not familiar with the Number System with foreign ovens, over here we have exact degrees
Can you google it?

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dawn reeves July 17, 2014 at 9:11 am

I will try thanks anyway

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Carole July 18, 2014 at 3:12 pm

Hiya, in the UK 350 degrees F is Gas mark 4.

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Diana July 16, 2014 at 9:29 pm

I just made this one today for my mom’s birthday, and woooooow! It’s awesome, it reminded me of my wedding cake! I loved it. I used to spend hours on diferent websites looking when I needed a recipe, but now your blog is all I need!! Thank you!!! =D

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Gretchen Price July 17, 2014 at 1:13 am

YAY! Thank you! Best comment EVER! My goal is to be ONE stop Baking Heaven! hahahaha

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Sam July 16, 2014 at 8:25 pm

Hi Gretchen for the white cake do you mean granulated sugar or caster sugar?
Thanks

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Gretchen Price July 16, 2014 at 9:03 pm

Granulated

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kirsten August 31, 2014 at 11:49 am

hi i dont have granulated just caster, would it make a difference ?

I also have 2 more questions,

1. someone once said in their recipie for a moist cake that egg whites dry out a cake, if this is the case how can the whitecake be moist?

2. i will be filling this cake with your white chocolate mousse recipie and coverng with fondant, as the mousse is made with cream i know it needs to be refrigerated but i heard fondant goes hard in the fridge, how will i store the finished cake?? im so confused about storing sponge fillings and fondant never mind all of them together especially if one needs a fridge and the other doesnt.

Thank you :-D

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Gretchen Price August 31, 2014 at 8:17 pm

Most likely they added the egg whites in the form of a meringue, this recipe is NOT that.
granulated sugar is better here CLICK HERE TO FIND OUT WHY

CLICK HERE for info about CAKE

I use Satin Ice fondant and it does not go hard, besides it will be brought back to room temperature before serving anyway

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Erina July 14, 2014 at 10:52 pm

What is the best icing or frosting to top the white cake?

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Gretchen Price July 15, 2014 at 2:35 am

Best is a matter of opinion really. But white cake really goes with EVERYTHING
Im a chocolate lover so the Fudge would be decadent! But Whipped Cream or Buttercream too! try making some different flavors with the Buttercream CLICK HERE

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Rabia khan July 9, 2014 at 10:06 am

Hello Gretchen I tries your both recipes for white cupcakes and vanilla cupcakes. This time the cupcakes were perfect I added 1 and half teaspoon of baking powder instead of 1 in 1 cup of plain flour. I also want to ask Gretchen I notice u used different amount of butter in these recipes why is there a difference? I also want to ask wen I double ur recipe if I want to make larger cake then I need to double da ingredients to? Thank u

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Maria July 9, 2014 at 1:41 am

Gretch please answer! How can i make mupy own sour cream? Please answerr

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Amanda July 6, 2014 at 1:13 pm

Hello Gretchen, okay so I followed your recipe step by step and it keeps sinking can you tell me what I’m doing wrong please

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Gretchen Price July 6, 2014 at 2:03 pm

Well the first place to look when you have sinkage is to check your baking powder/soda. Are they fresh? Did you use the correct amount?

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Caroline July 6, 2014 at 8:52 am

Hi Gretchen, I’m a new recent follower of yours and have watched lots of your videos on decorating. I didn’t even realize until last week that you post recipes as well! After watching your rainbow cake video on YouTube I came to this site to see your moist fluffy white cake recipe and decided to try it out for my red white and blue 4th of July cake that I was planning. I’ve previously tested out white cake recipes from prominent cake decorating bloggers, and figured I must just not like white cake, because they really didn’t do it for me. Well, you have officially changed my mind: the cake was AMAZING! Delicious, moist, fluffy… Everything the name promised :). It took on the colors beautifully, it baked up even, gorgeous layers, it cut perfectly for the assembly and building of my flag cake, and I just had to write to tell you. I was already a fan, but now I’m a big fan, and I can’t wait to try out more of your recipes! Thank you!

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Gretchen Price July 6, 2014 at 2:09 pm

YAY! Thank you and welcome to the HUB of all baking Information! and GREAT recipes! I do hope you try more, and please join us on facebook as well, it is where we all share our creations and helpful tips! You may want to join up to the Woodie Club (home page right column) and start to get all the secret tricks direct to your email from ME!

Be sure to check out the left column of categories as well, such as Baking 101 and START HERE! I have tried to address many of the trouble spots and basic Baking Questions and try to help to demystify some of the Baking Mysteries for you all!

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Caroline July 8, 2014 at 6:05 am

I signed up to be a Woodie Insider and look forward to trying out more of your recipes :). (I’ve already left a few more comments – questions, really – on two other recipes.)
I’m not on Facebook, but I do intend to keep following your blog! And I read pretty much every article you have in getting started and baking 101. I wish I could email you a picture of my flag cake using your recipe! It came out great and was a delicious hit – not a crumb was left by the end of the weekend.
Thanks again for sharing your recipes, tips, and ideas!

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Gretchen Price July 8, 2014 at 1:55 pm
Aggie July 3, 2014 at 3:35 pm

Hi!
I’m gearing up to make the rainbow cake! YAY! I’ve always learned that a lot of eggs make a heavy cake… you have 7!!! It’s still a fluffy cake?! Wow. So what am I not privy to…. more eggs means what?……..
Thanks for any help!

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Anna July 3, 2014 at 1:25 am

Hi Gretchen!
For the fourth of July i am planning to make cupcakes that are red, white and blue so i am going to dye the batter and wanted a white cake for this. I am wondering if when made into cupcakes this makes very soft, fluffy, good tasting cupcakes or would your new vanilla cupcake recipe be better and come closer to what im looking for?

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Gretchen Price July 3, 2014 at 2:32 am

YES! this recipe will be great! Or the vanilla cupcake (although you wont get true white there)

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Deelvt July 2, 2014 at 1:34 pm

Thanks so much for sharing all your tutorials and recipe!! I am a beginner and usually do box mixes. I want to try from scratch for my niece’s sweet 16. Can this moist white cake and the moist chocolate cake be used for a 3 tier cake? Thanks again for sharing your cake wisdom!!

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jane July 2, 2014 at 8:29 am

Hi Gretchen,

This is the 2nd cake that i made from your list of recipes and it really delivers. My customers love the taste and and the fluffiness of this super moist cake!

Thank you as always…will be making more of your recipes soon….

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Rabia khan July 1, 2014 at 10:10 pm

Hello Gretchen I have learned that you can get more moist and fluffy lighter cakes by adding corn starch in to the all purpose flour. Is this correct? But I’m a little confused if I need to add baking powder when I prepare da cake flour because al purpose flour does not contain baking powder. Could u plz advice me on what should I do. Thank u.

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Gretchen Price July 1, 2014 at 10:53 pm

You are basically making a Home version Cake flour by doing this. I do not like to use those general rules for all recipes, because some recipes (especially my scratch recipes) will benefit form a harder flour such as AP, so it is best to follow the written recipe (at least here on my blog anyway)

s for the baking powder question: again follow the written instructions- do not add things that are not intended in the recipe

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Rabia khan July 2, 2014 at 2:02 am

Thank u Gretchen for your reply this time I want to get everything correct I feel very dissapointed wen I making cupcakes then decorating them but my girls refuse to eat dem because they are hard not soft. All that effort and time goes waste and the ingridents used are also wasted. Hopefully i will follow your recipe method and see how it goes.

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Gretchen Price July 2, 2014 at 1:08 pm
Rabia khan July 3, 2014 at 8:07 pm

Hello Gretchen I followed your recipe da exact way u explained. I added 130g all purpose flour (1cup), 75g butter, 150g suger, 1 tea spoon of baking powder, 1 teaspoon of vanilla extract and 1 third cup of milk but my cup cakes turned out to be hard again not soft. Then I tried again instead of adding 1 teaspoon of baking powder I added 1 and half teaspoon of baking powder and dis recipe worked out for me da cup cakes were soft, moist and delicious. Thank for sharing dis beautiful recipe. I will also follow your dis cupcake recipe and will let u know.

Daniela July 1, 2014 at 2:45 pm

Hello! I’m new here but I already know Woodland Bakery and you, Gretchen, for two years now, when I was first searching for a Gingerbread house récipe. I came across yours, and your decorations, and I absolutely fel in love with it! The fact that you smile and laugh a lot also helped me to like your vídeos even more so, I’m not really sure about why it took me so long to subscribe :P This White cake récipe is in the oven now, lets see how it turns out ’cause I really want to bake a rainbow cake for my sister, for her birthday, in November. Thanks for sharing your récipes and keep up the great work! :D

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Gretchen Price July 1, 2014 at 3:12 pm

YAY! Welcome!

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Daniela July 1, 2014 at 3:38 pm

:) So, I took the cake out of the oven, let it cool for some moments and I just had to slice it because I love warm cakes :D It’s delicious! But the bater is yellowish though. I guess it’s normal since our butter here is yellow and I also used the dark vanilla essence. But it’s ok, it’s good enough for a rainbow cake ;) Thank you so much once again! :D

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TL June 25, 2014 at 9:58 pm

Thanks for this delicious recipe! I’ve baked this cake twice and I love the flavor. The first time I iced the cake with buttercream and the second time I used a thin layer of buttercream and covered in fondant. Both times I refrigerated the cakes overnight and when I served the cakes a few hours after refrigeration the cakes were more dense and not as moist. Do you have any suggestions to keep the cake moist? Also, my cake scraps are still moist when placed in a container and kept out of the refrigerator.

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Gretchen Price June 26, 2014 at 2:05 am

Yes! Please read What is Cake so you can understand what is happening.

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Brenda June 21, 2014 at 5:21 pm

Hello can you please tell me if the moist white cake recipe be suitable for a castle cake made from a silicone mould .many thanks Brenda

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Gretchen Price June 22, 2014 at 1:44 am

Yes it will

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Jay June 15, 2014 at 12:16 pm

Thanks! I found your site several months ago and your recipes and advice are nothing short of wonderful! I used your white cake recipe to make a coconut cake for my father in law’s birthday yesterday and I believe he said…. although I’m sure my mother will roll over in her grave when I say this….this is the best coconut cake I have ever tasted.

Just wanted you to know that your work is lovely and the gift of your knowledge is really appreciated.

Jay

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Rosi June 15, 2014 at 6:35 am

Hello, Do I have to stir the milk,egg whites, and vanilla? And How long do I reserve that mixture until I add it with the flour?

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Gretchen Price June 15, 2014 at 7:25 pm

You can mix it together while you are measuring out your ingredients, you can stir it together,yes

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Debby June 10, 2014 at 1:52 am

I have to tell you that I have made this recipe twice so far and it is SOOO good! Thank you so much for sharing it!! The last one that I made I filled with raspberry whipped cream and it got rave reviews! YUM!! I’ve also made your chocolate cake (filled with chocolate whipped cream) and that was amazing as well! Thank you!! I’m in NJ (South) and will definitely try to get up your way soon! :)

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Neeyati June 4, 2014 at 6:08 pm

Hi Gretchen,
Do you have a recipe for eggless cakes, white and chocolate? I like your decorations. Also recipe for icing without eggs.
Thanks.

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kathy June 21, 2014 at 12:30 am

Natural food stores sell an egg replacement powder that’s great ..its called energy g…Kroger grocery store has it too

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Pudgy June 4, 2014 at 5:51 pm

I wrote a reply to your youtube white cake board and it vanished, redid it to this page today and it went to, why? Are you having problems with your pages?

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Gretchen Price June 4, 2014 at 11:48 pm

I answered you on youtube regarding that same question, but as for HERE I must approve comments before they are seen by the public, and I can only get on here before work and after work, so it could be a good 12 hours in between before I get on again

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Pudgy June 4, 2014 at 2:07 pm

Hello GretchenYOU ARE THE BOMB!!!!!
The cake lasted all of 4 days, it was the most amazing tasting cake anyone had ever eaten, cannot wait to try more of your recipes and hope that when I duplicate them, they will work..THANKS!!!

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sara June 4, 2014 at 10:42 am

I only have 9″ tins. How much would I increase ingredients please?

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Gretchen Price June 4, 2014 at 1:26 pm

do not adjust for 1″

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Shobhit May 30, 2014 at 10:42 am

Hi gretchen

I took the same amount of each ingredients but my cake was very dense…what to do?

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Krishnee May 24, 2014 at 6:37 am

Hi Gretchen… in SA our unsalted butter is not white so my cake bakes light yellow.
Is it good to use wooden spoon marg instead.
If white is not an issue will egg yolks in the correct quantity afftect the texture of the sponge? I really like the egg white texture but wud prefer not reserving the yolks.
Thanks

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Gretchen Price May 25, 2014 at 2:31 am

Hello, I really do know what- wooden spoon marg – is???
SO I cannot really answer this question.
I actually cannot answer any of this question, Im so sorry- I just am not understanding what you are writing

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Krishnee May 26, 2014 at 9:24 am

lol, ok. If I dont mind not having a white sponge , can I include the eggs yolks and whites into this recipe (270g total) without changing the texture of the sponge?

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Gretchen Price May 26, 2014 at 3:26 pm

No you shouldn’t really change the recipes, instead, I prefer you find one that suits you better

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sharon May 21, 2014 at 8:28 pm

Hi Gretchen. I am from South Africa and I have recently come across your site. Just wanted to know if I could use this white cake recipe to make a zebra print inside the cake. I know that the batter has to be a thick batter . Thanks

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Gretchen Price May 22, 2014 at 2:11 am

My thoughts were that it may be a little bit too thin of a batter, to hold the design, but other have done it and said they had no problems!

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sharon May 21, 2014 at 8:07 pm

Hi Grechen. I am from South Africa. Do you have a basic bread and roll dough recipe. Thanks

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Gretchen Price May 22, 2014 at 2:11 am

Im sorry I do not do bread recipes

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krishnee May 21, 2014 at 7:24 am

1 other question will i need to spray my cupcake liners before baking this recipe. thnx

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Gretchen Price May 22, 2014 at 2:30 am

You can for a safety measure, but there is a large quantity of fat in this recipe so it is not imperative

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krishnee May 21, 2014 at 7:22 am

love you recipes…. tried this recipes , got a beautiful sponge however its so soft to the touch it breakes????

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PartyOfNine May 21, 2014 at 2:23 am

Would this cake be suitable for a 3 tier cake? Also, thank you so much for taking the time to share your recipes and tips. Our family has greatly enjoyed the fruits of your generosity and talent.

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Gretchen Price May 21, 2014 at 3:07 am

Yes and your welcome!

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Reggie May 20, 2014 at 4:12 pm

Hi Gretchen!!! I would like to ask if is it okay to use electric mixer? Thanks

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Reggie May 20, 2014 at 4:13 pm

I mean hand mixer sorry

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Gretchen Price May 21, 2014 at 3:01 am

YES

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Nick May 19, 2014 at 2:27 pm

Hi Gretchen, I wanted to know if I can use this for Strawberry Shortcake?

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Gretchen Price May 19, 2014 at 2:43 pm

yes

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Adelenne May 16, 2014 at 7:55 am

Hi Gretchen, I’m never ever…ever searching for any other white cake recipe now that I’ve tried yours. I’ve made a rainbow cake out of one batch. Using another batch I made into 2 cakes, a pink Ombre cake and a green Pandan Ombre cake!! Best white cake recipe, thank you so much!! You’re my baking guru from now. Love you!!

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tara May 16, 2014 at 6:32 am

Hi Gretchen,
Im planning to make small cake slices, just like in the dessert bars for my niece’s birthday. Im planning to use this with marshmallow frosting on top. How many tsp should i use if i want to have it with some lemon flavor?

Also, can i use non-stick pan for fluffy cakes like for this recipe and the sponge cake recipe? Or that would be regardless?tnx!

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Gretchen Price May 16, 2014 at 7:28 pm

Add the zest from a whole lemon and then add Lemon Extract

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jasmin jefferson May 15, 2014 at 4:36 pm

Hello,
I was wondering how long the cakes can be in the freezer for and how long can they be out on the counter covered with a cake cover?
thank you
jasmin

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Gretchen Price May 15, 2014 at 8:06 pm

1 month freeze
Depends on the filling in your cake to say how long it can stay at room temperature

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Brandi May 14, 2014 at 11:21 pm

Excited to have found your site! I know you mentioned above that buttermilk can be used in place of the milk. Would I have to change the leaveners to compensate for the acidity? Like reduce the baking powder and add baking soda? Thanks!

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Gretchen Price May 14, 2014 at 11:24 pm

no change

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evy May 14, 2014 at 10:15 pm

Just going to try this recipe :) Thanks!

Also, on a non-baking note….you have two typos in your blog post, in case you are interested….

:)

Pour immediately into prepared pans. ******PLease ******** note that this recipe rises to about double! SO be sure not to fill your cupcake liners any more than HALF way!!
Bake at 350 degrees F for approximately 25-35 minutes depending on the pan sizes you are using.
Please refer to the blog titled UNTIL IT’s DONE for more ************clairty **********on baking times.

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Gretchen Price May 14, 2014 at 11:24 pm

Thanks

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Carol May 13, 2014 at 10:09 pm

What about using powdered egg whites?

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Gretchen Price May 14, 2014 at 3:43 am

Hmm, why?

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Juniebee May 12, 2014 at 7:58 am

Hello Gretchen,

I’m from Singapore, I can’t wait to try your recipe after reading all the great comments! Just one question, what can I use the leftover egg yolks for? I always end up with so many egg yolks especially after making IMBC or SMBC. Can I use them for another cake recipe from your blog, if yes, which do you recommend? Thank you!

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Gretchen Price May 12, 2014 at 12:26 pm

HI There, you can use pasteurized (from a carton) egg whites to avoid this problem, OR make Vanilla Ice Cream! Or Basic COokie DOugh

Or Freeze them- CLICK HERE

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Tim Gustin May 8, 2014 at 6:17 pm

How about you open a store out here in Oregon? I would love to run it for you

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Gretchen Price May 9, 2014 at 3:18 am

Haha, we can dream right?!

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Sue May 7, 2014 at 10:33 pm

Gretchen,

Can i use this cake for the checkerboard cake instead of the golden vanilla cake?

Thanks

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Gretchen Price May 7, 2014 at 10:57 pm

YES!

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Carol May 4, 2014 at 9:38 pm

Hi Gretchen,

I wrote a question yesterday re this wonderful white cake recipe. I was hoping to possibly see a reply, but I don’t even see my question here.

I know you are SUPER BUSY!!!! How long does it usually take B4 you get around to answering these crazy questions we all ask?

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Gretchen Price May 4, 2014 at 10:59 pm

I usually check twice a day, once before I get to the bakery and again when I get home

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Carol May 4, 2014 at 1:22 am

Hi Gretchen. Absolutely LOVE that you take the time to teach us novices how to be master bakers … and for free!!!

Anyway. I have 2 question re the Moist Fluffy White Cake:

1. What if I use 8 oz half n half instead of whole milk?
2. What if I substitute 4 oz of whole milk yogurt with 4 oz milk or half n half? How much baking powder would I need to use and how much baking soda would I need to add?

*** I love it that your recipe does not require that the egg whites be made into meringue first!

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Gretchen Price May 4, 2014 at 11:01 pm

HI, Thanks and You’re welcome.
You can use half and half instead of the milk
I am not clear about your second question.
There is no yogurt in this recipe

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Carol May 13, 2014 at 10:08 pm

Hi Gretchen. Thx for answering my ? about using half-n-half instead of milk. I understand that this recipe does not call for yogurt; I just like to experiment. I know that yogurt lends a nice tang & tenderness to bake goods (I use it to make pancakes & muffins). So I think I will just try adding part yogurt and a bit of baking soda … and will let you know the results. :)

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Sue April 30, 2014 at 10:22 pm

Hi Gretchen,

Just wondering if it is ok to cut down sugar by half? Our family dont like too sweet cakes and I intend to use white chocolate buttercream frosting so that will add back the sweetness to the cake.

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Gretchen Price May 1, 2014 at 12:09 am

Not great to play with the delicate ratios of a recipe, the ingredients are there (in certain quantities) for a reason, they sugar and butter in the creaming method play a role that if you cut back drastically (and yes, HALF is drastic) on the sugar, it will throw off the entire balance of this recipe.
Do what you like, but understand that baking is a science, and if you change something, your result will also change, and sometimes not favorably

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Ann Symes April 28, 2014 at 6:23 pm

Hi Gretchen

I made your Best Moist White Cake today. I made to your exact recipe b/c I agree with you that one should not mess around with a recipe until after trying it as designed :)

I made 3 thin 9″ cake layers and watched the baking very closely. It looks and smells terrific!
And it is for sure – white! (I used clear vanilla)

I have one question — I used the AP flour as per recipe. Can I use cake flour instead? I have some recipes that call for cake flour and some do not. I just wondered if it would make a difference or not in this recipe.

Also, thanks for the Woodie Insider Secret Tip today about what to do with leftover egg yolks. Bewteen the Swiss Buttercream and the White Cake – I am over run with egg yolks. I can only make so much carbonara :)

Love your recipes, videos and tips

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Gretchen Price April 28, 2014 at 9:20 pm

Hi! Thanks for giving my recipe a try before wanting to make changes! Yes to cake flour, (I just find that this recipe is SOOOOOO wet- lots of milk, lots of eggs, and the cake flour cannot absorb all that liquid as much as the AP will)

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Rosemary April 22, 2014 at 3:12 pm

Found the buttercream recipie!

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Rosemary April 22, 2014 at 3:10 pm

Hi,
I want to use this recipie for a 4 tier boy scout theme cake for our cross over celebration coming up soon. (pray for me it will be my second multi tier fondant cake) I intend on using 6, 8, 10 and 12 inch cakes. How can I alter this recipie to accomodate the larger sizes? The “pan sizes” link above doesn’t work.

Also, I cannot find your buttercream recipie anywhere on here or youtube. Am I missing it somewhere?

Thank you!
Rosemary

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Smiley April 21, 2014 at 9:33 am

Hi Gretchen,
I made the moist fluffy white cake with swiss butter cream icing. My cake was not fluffy or white. It had a cornbread texture and I filled with fresh strawberries combined with whipped topping. I don’t know if the filling could have affected the color. I want to say the color was tannish or a grayish color. My frosting had the stiff peaks as shown in your video, but it did not spread easily on the cake. It didn’t flow as if it were too thick and heavy. Do you have any ideas that can correct my issues? I like the recipes and I want success with them. Thank you!

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Gretchen Price April 21, 2014 at 2:13 pm

My first thought is that you measured incorrectly?
Did you WEIGH your ingredients with a scale?
Please read MEASUREMENTS 101

Watch the videos again, see if there is ANYTHING you may have done wrong (or differently than me) and did you use ALL THE SAME EXACT ingredients that I used?

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Smiley April 22, 2014 at 3:14 am

No I did not weigh my ingredients. I will do that. I watched your video several times and worked along with your videos as I was making cake and icing. I uses a high ratio shortening by CK. I am going to try again and weigh. Will let you know outcome thanks much Gretchen!

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Josephine Bitoon April 17, 2014 at 12:53 pm

Hi Gretchen, I just wanted to know if I can use chocolate moist cake for the barbie cake.

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Gretchen Price April 17, 2014 at 2:25 pm

of course!

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thaise April 16, 2014 at 3:33 pm

hello dear, my name is thaise and i live in brazil, i love yours receipts. i need you help to with the receipt of the vanilla butter cream. thank you!

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Gretchen Price April 17, 2014 at 12:18 am

Hi there, thanks!
The recipe for Buttercream Here

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renate April 14, 2014 at 9:54 pm

I didn’t add the pudding but made this the way out says:-) it tasted good but kinda reminded me of a kringla but in cake form.:-) it was very yummy I didn’t get time to frost it we just had it plain . I love watching your videos :-) thank you.

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renate April 10, 2014 at 12:43 am

Can I add vanilla pudding mix to this cake?

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Gretchen Price April 10, 2014 at 7:42 pm

I have not tried it, so I cannot sya what the outcome will be.
You can try it and let me know how it goes

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Sarah April 7, 2014 at 4:19 pm

Hi Gretchen
Me again!!!
And I made it @_@
A moist fluffy white cake with leopard prints (thats what you call it!!)and let me tell you
IT WAS PERFECT♡♥♡♥my husband was soooooooo impressed :D
The batter was really nice and thick enough to make those leopard shapes…..
So thanks again for all your perfect recipes and being so generous to share them us♡♥♡♥

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Gretchen Price April 7, 2014 at 4:46 pm

YAY thanks for the update!

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Sarah April 6, 2014 at 4:02 pm

Hi Gretchen♡♥♡
I’ve been looking for a good white cake recipe for a long long time and I found your recipe way better (and absolutely easier! ) than the others♡cause I don’t have to foam the egg whites and fold them and things like that!!!
so thank you sooooooooooooo much for sharing this nice recipe with us♡♥♡♥♡
actually I was wondering if I could use this cake for leopard technique (that’s what you call it??)
Cause you said that we have to use a heavy batter for this technique so is it a good cake for that purpose??

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Gretchen Price April 6, 2014 at 4:29 pm

HI Great! I think you can use it, it may be a little too liquid, but try it!
I prefer the Golden Cake for that

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Laura April 3, 2014 at 1:27 pm

I was wondering if you used salted or unsalted butter?

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Gretchen Price April 3, 2014 at 11:48 pm

Always unsalted in baking

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tyra March 30, 2014 at 4:36 am

Hi Gretchen, i wanted to know does your swiss buttercream frosting have a bitter after taste to it like most buttercreams do. If so I want to know how do you lift that bitter taste of buttercream to make it more sweet like whipped cream and not so bitter. Please respond. Thanks so much. -Tyra

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Gretchen Price March 30, 2014 at 3:31 pm

It is not bitter

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Stephanie March 12, 2014 at 7:35 pm

What do you use for CLEAR Vanilla Extract?

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Gretchen Price March 12, 2014 at 11:38 pm

exactly that- it’s called CLEAR vanilla extract (or flavoring)

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Andrea March 1, 2014 at 2:34 am

Hey Gretchen!
I just made this cake, but it came out flat in the middle. This happens to me a lot and I’ve read many things about it, but I always make sure to follow the recipe and have the exact measurements. It doesn’t happen with boxed mixes. Besides the temperature of the oven (which is right) and the size of the pan, what else could it be??? HELP please!

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Hina humair February 27, 2014 at 1:21 pm

I made this recipe and it turned out amazibg v moust and delicious like a professional bakery cake thanku so much for providing these wonderful recipes gretchen
Hina

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Rabia khan June 29, 2014 at 11:54 pm

Hi Gretchen I used your recipe to make 12 standard cup cakes I divided your ingredients into 3 equal parts which normally bakers suggest to use wen making cup cakes but my cup cakes were not moist and fluffy I did use self raising flour instead of all purpose flour can dis be da reason my cup cakes were not moist and fluffy. I added 1 tea spoon of baking powder was I suppose to add baking powder wen using self raising flour. Can u plz tel me which flour is more better to use wen baking cake all purpose or self raising.

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Gretchen Price June 30, 2014 at 1:46 am

Self rising flour already has baking powder in it, so no you should not have added more. BUT more importantly you should not have used self rising flour. When you change the ingredients in my recipes you will change the result.

AS for the flour that is best to use: The one that the recipe calls for is always the best.

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Rabia khan June 30, 2014 at 7:14 am

Ok thank u Gretchen I will try once more and will let u know.

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colleen February 21, 2014 at 10:28 pm

how many minutes would i put the cake in for if i had 2, 8 inch cakes pans

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Gretchen Price February 22, 2014 at 2:25 am

about 35 minutes, but more specifically Until Its Done

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Kathy February 17, 2014 at 8:47 pm

Hi Gretchan, I love your videos!!!! I wanted to know if I have extra large eggs should I still use 7 egg whites or less? Thank you!

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Gretchen Price February 17, 2014 at 11:37 pm

You should weigh them, since 1 extra large egg is not equal to 1 large egg.
WEIGHING your ingredients for Success each and every time!

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Kathy March 8, 2014 at 11:11 pm

So how many do you think I should use

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Gretchen Price March 8, 2014 at 11:27 pm

Id say 5

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mp February 17, 2014 at 6:07 pm

Delicious recipe….First time I made it it came out dry, did not double size. So, since I live at north Nerjey, USA, I thought it`s the location I`m in. Today I tried again, I doubled the baking powder, I added 1/2 cup of warm water with 1 1/2 cup of milk, I fluffed the white eggs and added half of it while mixing all the ingredients and the other half a folded in at the end. IT CAME PERFECT. Today the call was not for white cake, so I used the yolks, which I mixed with the butter and sugar. The kids are eating it like crazy ants. Thanks for the recipe!!

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s February 13, 2014 at 2:56 pm

Hi I was wondering when making the yellow or white sponge cake mixture will it effect the cake batter if I leave it uncooked sitting in the mixing bowl as I do not have enough space to cook it all at once when making the rainbow cakes? Thanks

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Gretchen Price February 15, 2014 at 2:19 am

It is not a great idea to leave the batter sitting, batters are meant to be baked as soon as they are mixed, the leaveners start to react upon combining with the liquids, so as it sits, you are essentially using up all that leavening power for nothing, and your cakes will not rise as they were meant to.
However- some people have no choice, as they have a very small oven, and so it has been done. But it is not recommended

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Raymond February 9, 2014 at 8:04 pm

Can I add 1/2 t. almond extract and 3/4c shortening to the recipe? (i use those @ extra ingredients in my other white cake recipes)>

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Gretchen Price February 11, 2014 at 2:20 pm

yes would be great

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cikjijah February 7, 2014 at 5:34 am

hi gretchen..i just wanna say thankkssss a lot…i make your white cake and buttercream for my bff wedding and it is sensational…everybody loves it…totally recommended recipe…
tQvm…..

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Sunita Gonesh February 6, 2014 at 9:37 pm

Hi Gretchen,
I’ve made this cake, 2x the amount right away. It turned out amazing. It had to bake for almost an hour though. I used 2x 12 inch round pans. I frosted it with white chocolate frosting I unfortunately saw your post too late. I used one found on allrecipes. What a disaster. Then I tried a mix of butter, whipped cream and white chocolate chips….that was much better. But yours seems less sweet, will be baking the cake again, but this time with your white chocolate frosting.
Warm regards from Curacao

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Connie February 6, 2014 at 8:42 pm

Guess who again? Hi Gretchen.
I am baking like crazy, would love to send you pictures of cakes I have done. I am looking for the perfect almond flavored cake recipe. I am making a special cake for my very special daughter In law and I want it to be perfect. I tried a recipe I found on line and I threw it in the trash, YUK. If I try using this amazing cake, would you suggest just almond extract or should I add almond paste too. Help. This is the cake I am using the rum vanilla custard with a very thin layer of raspberry filling on the top. I so want the cake to be perfect.
Thanks as always. Hugs from Phoenix. p.s. Stay warm

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Gretchen Price February 6, 2014 at 9:21 pm

rum extract or emulsion will do well here

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Connie February 6, 2014 at 11:48 pm

Thanks but I wanted to know if I could use this recipe and modify to make an almond cake

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Gretchen Price February 7, 2014 at 3:37 pm

I guess I am not sure what your intentions are then, I said yes to adding almond extract, but above and beyond that, you are talking about adding in almond paste, and so essentially you are creating a whole new recipe.
You cannot just add this or that to an existing recipe (not without trial and error of course) so if you are asking to experiment with this recipe to add almond paste, etc to it, sure go ahead, let me know your results, I’m always interesting in experiments and how they turn out

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Connie February 10, 2014 at 8:58 pm

Thanks Gretchen, will do. Trying to accomplish a really good tasting almond cake. I will work on it and let you know.

Angie January 26, 2014 at 8:27 pm

I just recently found your site and it is an absolute gift to someone just getting into cake decorating! I made your white cake today and wondered whether it is better to leave it cool completely in the pan (on the cooling rack) or if it should be flipped onto the cooling rack about 10 min after it comes out of the oven? Thanks much!

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Gretchen Price January 27, 2014 at 12:09 am

I never use cooling racks.

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Shannan January 23, 2014 at 9:22 am

Hello Gretchen, I just recently came across your website and you tube videos a week ago, and I am very glad I did! You have some awesome recipes that I can’t wait to try. A few questions for you…is this a recommended recipe for vanilla cupcakes? Reason I asked is that I am looking for that ‘right’ recipe that will give me both moistness and lightness. Also what cake recipe would you recommend for something like a peach cobbler cupcake? I’ve been wanting to make such flavor of a cupcake, but not quite sure as to what cake recipe to go with…I was maybe thinking of the Golden Vanilla Butter Cake?? Any good suggestions on making a real good peach cobbler filling to fill them with? Lastly, have you ever heard of adding whipped cream to a cake batter to aid with moistness and airiness? If so, do you recommend it? Thank you for your unselfishness in providing helpful tips and videos, especially to those who have baking in their blood like I do…May your business always continue to thrive and prosper!
—————————————
Generosity will be rewarded: Give a cup of water, and you will receive a cup of water in return.
~ Proverbs 11:25

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Gretchen Price January 23, 2014 at 8:20 pm

Hi Thanks! This recipe would be great for both desserts you mentioned!

AS for adding whipped cream, never. it will melt in the oven and you will have a drippy mess. If you know of someone doing this? I am intrigued and would love to know how it comes out

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Aida January 21, 2014 at 2:54 am

Thank you for all your recipes they are all great!!! My questions is for vanilla bean cake can I just add vanilla bean to this recipe? If so do I still add the vanilla extract?

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Gretchen Price January 22, 2014 at 2:21 am

I add vanilla bean seeds to the sugar in any recipe that calls for vanilla BEAN
and yes you can add extract too, depends how much vanilla taste you want

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Anna January 17, 2014 at 5:40 pm

Hi, I was wondering do you sift the flour in all your cake recipes??

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Gretchen Price January 17, 2014 at 11:07 pm

yes

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May January 16, 2014 at 5:18 am

Hi Gretchen,
I’m thinking to make a cake as a base for tiramisu since I have a hard time to find ladyfingers. Will you prefer a vanilla sponge cake or this white cake since tiramisu is good when it is cold and put in fridge for some time and I read your blog about oil vs butter, cake with butter in it will be hard if it’s put on fridge.

Also, for the non-creaming method, when I substitute oil for butter, will the amount be the same? How should I convert the solid weight to liquid volume? Do you have a recipe for tiramisu with cooked egg?

Thanks.

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Gretchen Price January 18, 2014 at 12:11 am

Have you checked out my TIRAMISU cake video? I use Lady Fingers for the base

8oz of Butter=8oz of oil, so yes it is the same

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Tracey C January 11, 2014 at 6:58 am

I made this cake today and it was perfect. I did substitute in 1/2 cup of the milk with 1/2 cup of what in Australia is pure cream. Not really sure if it is called the same thing as this in the US. The cream I use is 35% fat and the addition of this added a richness to the cake that was beautiful. This ingredient swap helped add a rich taste but with that beautiful fluffy crumb. I have been searching for quite some time to get the perfect texture combined with the perfect vanilla flavour in a Vanilla Cake. I now have it. Thank you so very much.

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Cynthia January 6, 2014 at 5:10 pm

Could I use 2% milk or does it have to be whole?

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Gretchen Price January 7, 2014 at 3:31 am

The fats in the whole milk will add richness and body to the recipe, not to mention it helps to suspend the other ingredients throughout the recipe, yes you can change it, but I prefer NOT to.

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ty January 5, 2014 at 9:12 pm

hi gretchen, quick ?… can i sub in oil for butter in this cake?

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Gretchen Price January 6, 2014 at 12:38 am

No, this is a creaming method cake, you cannot sufficiently “cream” sugar into Oil.
Please read What is Cake for more clarification

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shaza December 19, 2013 at 2:03 am

Hi Gretchen,

i’m from malaysia. What is the most suitable frosting for this cake?

thanks

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Gretchen Price December 20, 2013 at 1:37 am

Its your choice really, depends on what you like. White cake goes great with any icing, Fudge or Buttercream would be prefect!

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Laura jones December 17, 2013 at 10:02 pm

Hi there Gretchen! I’m trying to find a sponge recipe that will hold up to fondant, but is moist and delicate as possible! Iv been having trouble ended up with a dense and course looking crumb! Will this recipe take fondant? Which recipe do you prefer to use for fondant covering for instance a wedding cake? Many thanks! Your website is excellent I love reading the science behind baking !

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Gretchen Price December 18, 2013 at 1:38 am

I use all of my recipes for under fondant, as long as you crumb coat and build the cake properly you will be fine

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Barbara December 17, 2013 at 5:42 pm

Hello Gretchen,
My question is:
Can unsalted butter be substituted for shortening in the White Mountain Cake recipe?

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Gretchen Price December 18, 2013 at 1:33 am

If by White Mountain Cake you mean My Moist Fluffy White Cake, then yes you can sub. If you are talking about someone else’s recipe, I cannot really comment on that

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Monique December 16, 2013 at 7:31 pm

Hi Gretchen! I’m fairly new to your blog and I love following your YouTube videos. I’ve made your white cake recipe and I had a question. I followed the recipe exactly as written and for some reason, the batter looks, not broken, but like a “whipped” consistency. When it bakes, it still turns fluffy and amazingly moist, but I was wondering if I did something wrong in the mixing process? Maybe over whipped the butter mixture?

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Gretchen Price December 16, 2013 at 7:49 pm

If you liked the result?? Then I would say you are doing it correctly

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Monique December 17, 2013 at 1:09 am

You have a good point! Thank you for taking time to make these videos and give us all this information! I can’t wait to see your video on the Raspberry mousse! I’m going to culinary school in Aug and I need to practice my techniques and all the information you’ve provided has definitely been building up my confidence and skill. I just saw your interview on YouTube and you’re just too adorable! Keep the videos coming!!

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jessica December 15, 2013 at 10:09 pm

Hi Gretchen,
This recipe is awesome! I made this cake for my mom (who is very picky about her white cake,) and she loved it. Thank you for your help as well as the recipe!!!! Moist, fluffy and tasty!! Perfect balance of sweet. :^)

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Brianna December 9, 2013 at 12:49 am

In half i mean

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Brianna December 9, 2013 at 12:46 am

Can i split this recipe in have?

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Gretchen Price December 9, 2013 at 2:38 am

yes

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Mare December 8, 2013 at 2:04 am

Hi Gretchen, I just found your blog the day before yesterday while searching for petit four recipes. and I have spent my waking hours between then and now watching your YouTube videos. You do an awesome job. (o:

I just made your Moist Fluffy White Cake Recipe as the base for some petit fours I want to make. I did make a few alterations because 1) I didn’t have whole milk. And 2) I wanted almond flavored batter. What I had for milk was some organic heavy cream so I used about 7/8 cup of cream and used almond milk for the remainder. On the flavoring I used about 1/2 T vanilla and 1/2 T almond flavoring. After incorporating all the ingredients the batter was a bit thick so I just added more almond milk to get it to what I deemed the correct consistency. I had enough batter for a 10″ X 15″ sheet cake and a 6″ round cake. Let me tell you the batter tasted amazing! The cakes baked to perfection in my temperamental oven (the thermostat is off about 35 degrees so I’ve learned to compensate over the years!). The cakes are cooling now.

I just leveled the top on the 6″ round, after putting it in the fridge for a bit. The cake is dense enough I think it will be perfect for what I want. Hubby and I snacked on the cutting and I am pleased with the flavor and texture. Thank you so much for posting this recipe and the accompanying video.

Now I’m off to watch the pored/piped fondant video again. Thanks for the tips! I love it!
Kind regards,
Mare

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Gretchen Price December 8, 2013 at 2:17 am

Thank you Mare for sharing!

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jessica December 5, 2013 at 10:07 pm

One more question Gretchen. Does it matter if you have a mixer? All I have at the moment is my whisk and hand. lol Thank you!
Jess

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Gretchen Price December 6, 2013 at 3:30 am

You can mix this recipe by hand sure

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jessica December 5, 2013 at 9:42 pm

Would it be ok to use cake flour, or does it matter?

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Gretchen Price December 6, 2013 at 4:10 am

you can use cake flour here if you have nothing else. I prefer to use AP though because it will absorb more of the liquid, (and this is a very liquid recipe) which has a tendency to “break” already.

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Brianna December 3, 2013 at 3:07 pm

I made purple and yellow cupcakes and they didn’t rise what did i do wrong

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Gretchen Price December 3, 2013 at 9:21 pm

Im sure it didn’t have naything to do with the color, did you measure correctly and is your leavener up to date?

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Brianna December 6, 2013 at 3:49 am

Idk what a leavener is

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Gretchen Price December 6, 2013 at 4:16 am

it is the ingredient that makes things RISE
Like yeast, baking powder and baking soda

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Lubna November 15, 2013 at 1:12 am

I love this recipe can I use this one for rainbow cup cakes

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Gretchen Price November 16, 2013 at 12:03 am

yes its perfect!

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min November 14, 2013 at 6:01 am
Gretchen Price November 14, 2013 at 1:12 pm

Yes that is an old link. Here is the new one: http://www.woodlandbakeryblog.com/baking-pans-sizes/

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Shoaib shokat November 12, 2013 at 4:04 pm

can I use self raising flour instead of cake flour/all purpose flour

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Gretchen Price November 12, 2013 at 6:14 pm

Yes but omit the leaveners and salt in the recipe

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Victoria November 11, 2013 at 6:35 am

Hi Gretchen

If i want this cake with a strong almond flavor what i can use and what quantity ??
Thanks :-)

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Gretchen Price November 11, 2013 at 10:53 pm

If you can find ALmond Emulsion that would be the best, you can add about 3 Tablespoons to it

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Zain October 29, 2013 at 12:31 am

Hi Gretchen quick question sorry if it sounds silly regarding the egg whites do all 7 egg whites = 210g or is it meant to be 1 egg white = 210g
Thanks x

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Gretchen Price October 29, 2013 at 2:06 am

all 7 = 210g, NOT a silly question, its a good one

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Carol October 27, 2013 at 7:36 pm

Hi gretchen ,can you tell me what kitchen aid mixer model use in your videos ,looking at buying one on next holiday to the states . Thanks carol from uk x

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Gretchen Price October 27, 2013 at 8:13 pm

Sure, 600 Pro Series

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tierra October 24, 2013 at 8:19 pm

Hello,

I dont know if this question has already been asked but can i use cake flour instead of all purpose if so would it be the same amount or different?

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Gretchen Price October 24, 2013 at 10:50 pm

yes same amounts

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Naureen October 23, 2013 at 9:41 pm

Hello Gretchen … just wanna ask u one question which worries me sometimes :) .. do you use frozen cakes when u do icing on them … coz they look kinda solid :) i know its a silly question but pls do reply

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Gretchen Price October 24, 2013 at 2:03 am

I always use cakes that have been in the freeze for several hours, it helps cut down on crumbs and make for easier handling while building the cakes

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Mia October 22, 2013 at 1:00 pm

Hi gretchen! Can i use this cake for fondant?

Thank you

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Gretchen Price October 22, 2013 at 5:20 pm

YES

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Mia October 22, 2013 at 9:24 pm

Thank you! :)

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Catherine N October 16, 2013 at 12:11 am

Hi Gretchen. How much, in terms of American measurement, is 7 egg whites? 3/4 c.? Thanks. I am using your recipes to make my first wedding cake, so I will let you know how it turns out.

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Gretchen Price October 16, 2013 at 12:56 am

depends on the size of your eggs, which again is why WEIGHING is superior and will yield perfect results every time!

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Monique October 10, 2013 at 9:02 am

Hi,
I know this goes against the whole idea of a white cake, but I’ve got an occasion coming up where it doesn’t matter whether the cake is white or yellow. I just want to use this recipe because the outcome sounds sooo yummy. So, my question is this, if I’d use the whole egg instead of just egg whites should I reduce the number of eggs?
Thanks

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Gretchen Price October 10, 2013 at 11:55 am

You can play with the ratio if you use WEIGHT system, and you can never go wrong, as long as you are WEIGHING the ingredients you can use as many whole or whites as you like, just be sure the total of the two is equal to the total WEIGHT in the recipe

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Aggie July 3, 2014 at 6:37 pm

would it make the cake less moist/fluffy/something?

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Esmeralda October 5, 2013 at 6:09 pm

Hi Gretchen,
Have a few questions, okay now will I be going by the grams or cups and T’s when making this cake ? can I use a digital scale ? can I use 2% milk ? okay now do I use unsalted butter or can I use country crock ? Thank you.God Bless.

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Gretchen Price October 5, 2013 at 8:57 pm

Country crock is more of a margarine, which wouldn’t be terrible here, but I do use butter (unsalted)
AS for the measurements, you have to decide which way you like to bake?
Are you an old fashioned cups and spoons gal?? Or do you have the AMAZING, BEST RELIABLE DIGITAL SCALE for no fail results everytime???
2% is Ok to use

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Esmeralda October 6, 2013 at 12:22 am

Thank you ,oh and I’am used to using cups and spoons ,so if I go with the cups and spoon measurments it will come out okay? Okay I do have unsalted butter so I will use that.God bless.

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Gretchen Price October 6, 2013 at 9:17 pm

of course it will work

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Lynn Johnson October 5, 2013 at 4:50 am

Hi there, I am a little confused. Are you using salted or unsalted butter for your white fluffy cake? Also, I can get the when its done part of your blog to work. If I was majoring a 9×13 size cake- what amount of time would I be looking at? At 350 degree right?

Thanks

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Gretchen Price October 5, 2013 at 8:54 pm

Unsalted always in baking
I would say give it about 25 minutes to bake, but check it of course, it may take 35…its hard to say exactly

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krystle October 4, 2013 at 4:28 pm

Hello.. its my first time to make your recipe… and i chose this… the thing is my batter looks grainy.. maybe i mixed the butter and sugar too much? I dnt rily know what i did wrong.. i hope its better when its done ;))

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Gretchen Price October 4, 2013 at 5:31 pm

Yes this is a heavy liquid mix, so as I explain in the video, we choose an ALTERNATING CREAMING mix method to offset the tendency for “breakage” meaning an over-saturation of liquids in the fat and creamed sugar mixture which will then cause that “grainy” look as you mentioned, it is normal to have it look that way slightly, let me know how it turns out

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krystle October 4, 2013 at 8:56 pm

It turned out good! Oh my i thought i ruined it hihi thank you soooo much ;))

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Alisha September 30, 2013 at 12:09 am

Gretchen,

I am so glad I found you! I love your recipes….thanks for sharing! I am an amateur caker and I could never find a good white cake that was dense enough to actually carve….until I found yours. I made a few changes – I use 5 whole eggs and 2 small boxes of jello vanilla pudding sifted with the dry and everyone says it tastes like a sugar cookie and loves it! I really thank you a lot! I am working my way through your first cookbook and when done I will get the next! Everything is so yummy so far…especially the Swiss meringue buttercream! Keep up the good work!

Alisha

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Gretchen Price September 30, 2013 at 12:55 pm

EXCELLENT! Love the change too! I may have to try that! :)

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shawn September 28, 2013 at 7:19 pm

i have ck high ratio shortening is the measurement going to be different than regular crisco

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Gretchen Price September 28, 2013 at 11:30 pm

no same

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shawn September 28, 2013 at 2:46 pm

Do you have a moist yellow cake recipe?

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Gretchen Price September 28, 2013 at 11:33 pm

I like this one, Golden Vanilla Butter Cake and then there is this one Vanilla Sponge

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angela September 28, 2013 at 2:39 am

Hi Gretchen…Will this recipe produce enough batter for a 12″ x 18″ sheet pan?

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Gretchen Price September 28, 2013 at 2:41 pm

yes 1 layer

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angela September 28, 2013 at 6:02 pm

Thank you!

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Megan September 27, 2013 at 1:36 am

Is there a difference if I use cake flour or do I need to use all purpose flour?

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Gretchen Price September 27, 2013 at 2:19 am

you can use cake here (AP is just more common)

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Tiffany September 21, 2013 at 1:32 am

I have looked for the perfect white cake forever, and this is it! Amazing Gretchen. Thank you so much for sharing.

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Monica September 16, 2013 at 11:07 pm

Hello
My name is Monica, im from colombia and i am using your videos to try out some recipes at home. I even bought your e-book and I think its great.
I have a few questions, and I was wondering if maybe you could help me with them.
I have an electric oven in my kitchen, but its not working very well so I want to replace it. They are offering me to buy a conveccion oven, but I am not sure if it works fine for cakes, since it’s what I like doing. Or should I buy a normal electric oven with no convection.
I would really appreciate if you could help me with this, people have guven me different opinions on it, as well as different posts on the internet , so I dont want to buy the wrong oven.
Thank you on advance.

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Rosa September 15, 2013 at 12:06 am

Hi Gretchen!

I Love Your Site! Awesome Videos. I Was Wondering, Does This Recipe Work For Fondant Covered Cakes? If Not, Do You Have A Recipe For A dense cake?

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Gretchen Price September 15, 2013 at 2:36 am

all of my cakes, fillings and icings work for fondant covered cakes. It is not the cake style or filling or icing that is the danger in building fondant cakes, it is the BUILDER and How he/she builds it. Dowel rods A MUST, crumb coats of buttercream A MUST..there are many things to go into it. I think I must do a video this Monday on how to build a tiered fondant cake.

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natzsm September 4, 2013 at 4:55 pm

I bake leche-flan or custard cakes regularly and I am always left with a lot of extra egg whites so I want a basic recipe to make use of all the egg whites I have and this recipe is just perfect!

Could I use this cake for upside down cakes? I do not like decorating cakes so an upside down cakes is really my best option.

Thanks and more power to your wonderful site!

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Gretchen Price September 4, 2013 at 10:48 pm

You COULD use this cake for that application, but I prefer the Vanilla Sponge Cake for that one, because it is really spongy and will suck up that syrupy goodness from an upside down cake!

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natzsm September 4, 2013 at 4:52 pm

Hello Gretchen,

I am new to your site and stumbled across it while I was looking for recipes to do with egg whites and decided to try out your white cake recipe.

I baked mine in a 9 X 13 x 3 inch pan. The batter barely reached half way up the pan but it doubled after baking producing a great moist cake.

I bake leche-flan or custard cakes regularly and I am always left with a lot of extra egg whites so I want a basic recipe to make use of all the egg whites I have and this recipe is just perfect!

Could I use this cake for upside down cakes? I do not like decorating cakes so an upside down cakes is really my best option.

Thanks and more power to your wonderful site!

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Gretchen Price September 4, 2013 at 10:48 pm

excellent Thanks for the comment and I answered this question on your other post!

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Diane August 24, 2013 at 1:26 am

Buttermilk can be substituted for the whole milk. Could sour cream instead be substituted, as for your moist chocolate cake? Since these are acid ingredients, would some of the baking powder have to be changed out for soda? If I can substitute sour cream, can I then make this into a white almond sour cream cake? I’m having a hard time finding a recipe for that, and it sounds so good. Thanks.

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Gretchen Price August 24, 2013 at 3:35 am

Yes you may use sour cream, you do not have to change the leavener
I would not recommend turning this recipe into something completely different though (white almond sour cream cake?)
I would recommend you find a recipe that is closer to that to begin with (something that was not intended to be a chocolate cake for starters.)

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Jennifer August 15, 2013 at 4:41 am

Hello. I’m making a cake for a quincenera (15th bday). I wanted to make the inside look like zebra print. I would love to use this white cake recipe for the white portion. Which chocolate cake recipe do you recommend I pair with your white cake? Do I use a separate recipe or do I add Dutch chocolate to this recipe and how much?
Love your website and videos!!!

Thank you!

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Gretchen Price August 15, 2013 at 2:59 pm

Just take out about 1 cup of batter and add 2 Tablespoons cocoa powder to it for the swirl

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Maria August 11, 2013 at 9:12 pm

Hi Gretchen,
I was wondering, in your video did you use clear
Vanilla extract or regular? If you use regular
And you are planning on colouring your
Cake batter does it really make much of a difference?
Thanks

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Gretchen Price August 12, 2013 at 7:07 pm

Yes I use both, if you use color I do not feel it makes much difference

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Maria August 18, 2013 at 7:37 pm

Thanks Gretchen,
That helps a lot considering I colour my cakes
A lot so the vanilla really needed to worked out.

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Nathalie August 10, 2013 at 3:51 am

I meant “Somewhere over the rainbow” LOL

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Nathalie August 10, 2013 at 3:51 am

G’day from Sydney Australia Gretchen!
I tried your rainbow cake and it was just divine!!! Thanks for a GREAT recipe – definitely a keeper! I caught myself singing ” Somewhere on the rainbow” while taking pictures of my masterpiece LOL
Thanks again
Nathalie

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Denise August 7, 2013 at 2:53 pm

Hello Gretchen this recipe I have made before and is wonderful and delicious. But I had a question I have been wanting to make a pink lemonade cake from scratch and I was wonder if by adding a packet of instant pink lemonade or a frozen concentrate would throw this recipe off? Thanks again

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Gretchen Price August 7, 2013 at 11:44 pm

I will say that a packet of pink lemonade has a lot of sugar in it?? SO yes it will throw off the recipe. I would advise to use a recipe specifically tweaked to accommodate the Pink Lemon Packet

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Denise August 8, 2013 at 12:37 am

Thanks a bunch Gretchen I kow you have a very busy schedule.

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mk July 31, 2013 at 5:49 pm

Will this cake hold up to being covered with fondant?

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Gretchen Price August 1, 2013 at 9:55 am

yes

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Victoria M July 28, 2013 at 2:27 am

Just made cupcakes with this recipe and they came out perfect!! Very moist and delicious. My husband’s eating them right out of the oven before I can even put frosting on them! Excellent recipe Gretchen.

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A person July 14, 2013 at 7:47 pm

I would appreciate it if you put the measurements in like cups, or tablespoons. Things like that. Because I really just don’t get the other things. :/

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Gretchen Price July 15, 2013 at 4:08 am

AP Flour 390g (3cups)
Baking Powder 15g (1Tablespoon)
Salt 2g (1/2teaspoon)
Butter 226g (2 sticks)(1cup)
Sugar 450g (2 1/4cups)
Vanilla Extract *use clear if available 1Tablespoon
Egg Whites 210g (7Large)
Whole Milk 8fl oz (1 cup)
If you notice, all my recipes are listed as CUPS and SPOONS for the USA, and grams=weight for those who use scales.

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Diane July 13, 2013 at 3:27 pm

Hi Gretchen. How would I make this into a White Almond Sour Cream Cake, please?

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Gretchen Price July 13, 2013 at 9:38 pm

You would have to find a recipe for a white almond sour cream cake

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Monica July 4, 2013 at 8:18 pm

Gretchen you are amazing

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kelly m July 2, 2013 at 2:16 am

what sugar do you use is it Caster sugar or Granulated Sugar
thanks for the help

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Gretchen Price July 2, 2013 at 11:17 pm

I use granulated but you can always sub in castor where I say granulated

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kelly m July 4, 2013 at 2:31 am

thanks so much cant wait to try it

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kelly m September 6, 2013 at 6:21 pm

i tried it doing the rainbow cake for my freinds bday omg amazing thanks for the help :)

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Gretchen Price September 6, 2013 at 10:08 pm

YAY! Can you post to facebook!??

Ann Marie June 13, 2013 at 3:09 pm

Hi Gretchen….if baking in a 12×18 sheet pan, can recipe be doubled? If so, how long do you think it should bake for? Thank you!

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Gretchen Price June 13, 2013 at 3:26 pm

yes to double and bake UNtil Its DOne

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Melinda Jo June 6, 2013 at 4:22 pm

Love your website! Could I use buttermilk as a substitute for whole milk? Thanks!

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Gretchen Price June 6, 2013 at 8:40 pm

yes

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Cristina J June 5, 2013 at 3:09 am

Hello Gretchen

With all your moist cakes, can I use cake flour in place of plain flour?

Thanks again for your kind heart.
Cristina

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Gretchen Price June 5, 2013 at 3:31 am

yes, but not for red velvet or carrot cake

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Sara June 3, 2013 at 2:27 pm

Hi Gretchen, i live in Portugal and in Portugal we don’t have butter in a stick unsalted. can i add salted butter and skip the salt or use margerine instead of butter. thanks for sharing all your recipes, they’re the best

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Gretchen Price June 3, 2013 at 9:43 pm

yes to all

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Cami June 2, 2013 at 2:56 am

I guess that if I wanted to make 24 cupcakes that I would have to take 2/3 of each ingredient since I only have two 1 dozen cupcake pans.

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Gretchen Price June 2, 2013 at 6:13 am

cut the recipe in half, you will be safer than way.
SO what you may have a little bit extra batter, better than incorrect converting and a ruined recipe

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Nikki June 2, 2013 at 12:00 am

Hello! I have been blessed to find your site while searching for ideas for my daughters first birthday. I am going to make 2 different flavors of cupcakes for all the adults and I am in love with the chocolate chip cookie dough idea. I was trying to decide which base to use for the cake part and I would love to use the moist fluffy white cake for it. I just have a couple of questions: 1. will the chocolate chip cookie dough work well with the fluffy white cake? 2. Can I add mini chocolate chips to the dough? If so, when would I add them? And how much do you think will work?

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Gretchen Price June 2, 2013 at 6:12 am

HI, great! And yes to all.

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Nancy May 31, 2013 at 3:17 pm

Could you use buttermilk in place of whole milk?

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Gretchen Price May 31, 2013 at 9:23 pm

yes

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Zarete Silva May 30, 2013 at 5:41 pm

Hi Gretchen, I love this recipe and just whipped some up as it was for my friends birthday tomorrow but she just called me and said she needs it for Sunday and this my only day off! Can I freeze it? If so for how long?

Thanks a mil. Xxx

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Gretchen Price May 30, 2013 at 6:10 pm

yes freeze for upt o a month

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Zarete Silva May 30, 2013 at 6:14 pm

Thanks, Gretchen!

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EeChing May 29, 2013 at 2:41 pm

Hi, I’m planning to make white cake for my day’s coming bday. I’m wondering if I could substitute butter with shortening. Would it affect the texture of the cake? If possible, could you explain the difference between butter and shortening especially in baking cakes? Thank you. :)

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Gretchen Price May 29, 2013 at 2:55 pm

please read What is Cake?

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juju nawaf May 29, 2013 at 8:50 am

hey grechin i love you and your videos plz can you show me how to make a chocolate mousse without eggs plz and if you cant make it just send me in the email a recipie plz im 12 years old i love and adore decorating cake and i love you were is the bakery because i want to meet you plz and can you make a onedirection cake without a printer and thankyou and i see you soon.

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Eddy May 27, 2013 at 10:58 pm

What is the difference between T and t?

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Gretchen Price May 28, 2013 at 3:06 am
Norm May 26, 2013 at 10:35 pm

Heyyy gretchen, my WHITE cake was NOT WHITE. I put in half of the ingredients you did and I substituted the butter for oil and then I changed the baking powder to bicarbonate of soda !!!! WHY didn’t my cake go WHITE :O

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Jackey May 20, 2013 at 7:07 pm

hi, i’m planning to make lemon curd cake using this white cake recipe. but, i only have a spring form 9×3 inch round cake pan how long do you think i should bake it in the oven for?

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Gretchen Price May 20, 2013 at 11:49 pm

Until Its Done
please read this blog post! Thanks!

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Mike C May 19, 2013 at 12:09 am

Hey Gretchen!

I’m testing recipes for my wedding cake in August. This week I’ve made 4 batches of vanilla/white cake. So far this is the best, beautiful crumb, and pleasantly moist without being too moist.

My criteria is that it has to be easy to put together with easy to obtain ingredients. I’ll be making this in my mom’s kitchen 1000 miles from home. I love the vanilla sponge recipe, but since I have to do the recipe multiple times I need something easy, something easy to torte, and slices nicely.

I’m now aging a cake layer to see how it holds up. Plan is to bake cake one day, make buttercream and fillings the next day and assemble the third day, and serve on the 4th day. I’ll likely pop the cakes in the freezer until ready for assembly. I’ll likely make multiple batches of your buttercream, I could go the easy route with American buttercream, but I know that yours will put the cake over the top!

Thanks for another great recipe.

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Gretchen Price May 19, 2013 at 5:30 am

great plan, sounds as if you will have major success with planning like this!

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Tina May 18, 2013 at 3:08 pm

Hi, Gretchen!
I stumbled on your site totally by accident! I was “surfing” for a “made from scratch” white cake. It’s my hubby’s birthday and he loves white cake. I viewed several of your videos and fell in love with your site. I’ve forwarded your blog to my daughter – who loves to bake!

Question! Would it be possible for someone to tweak your recipe pages to include a “print” button that will allow the viewer to only print the recipe information and not the many comments that follow? I do read the comments from others as they are VERY informative. But I don’t want 18 pages worth just to get a printed copy of your recipes.

I’ve signed on as one of your followers and so look forward to learning great tips and recipes from you!! I’m so glad I found your blog! :)

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maria May 14, 2013 at 11:03 pm

Hello, I want to know if it’s the same if I use raising flour instead of all purpouse flor. and if is the same if I use low fat milk . thnakkssssssss

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Gretchen Price May 14, 2013 at 11:20 pm

It is NOT the same
Self-Rising flour contains baking powder and salt. I do not use this type of flour. If you choose to use this flour in place of the flour I recommend in my recipes, you can omit the baking powder and the salt from the recipe, but also understand that you still may get slightly different results than if you use the EXACT ingredients and quantity I suggest in my recipe.

Again, the ingredients I recommend impart a SPECIFIC quality to the outcome of the recipe, if you wish to change it (and you CAN change to low fat milk) just again understand you are changing the original intended outcome for this recipe, Once you understand ingredients and how they interact in recipes, you can then make better judgements on where to change things, so YES, go ahead, all I ask is that you PAY ATTENTION to the results, and uoe YOUR OWN intelligence to determin if it was indeed a wise choice to change the ingredients

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Linda May 14, 2013 at 10:32 am

Bonjour ! I don’t speak well because i’am french … So sorry

I want to know if is possible to put crisco (shortening) in place of butter for have a very white color ?

And if is possible, the cake are will not dry with it ? or perhaps is better to do middle butter and midle crisco ?

Thanks you

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Gretchen Price May 15, 2013 at 2:56 am

Hello, yes you can use crisco instead of butter here.

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Keisha May 2, 2013 at 4:29 pm

I’m making a Barbie cake with this recipe. For the top layer which is a pyrex bowl how long and what temp should I bake for.

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Gretchen Price May 2, 2013 at 6:59 pm

325 degrees Until Its Done

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Keisha May 2, 2013 at 9:56 pm

thx

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Deb April 25, 2013 at 2:37 am

Made this cake today and it turned out really moist, almost doughy. It wasn’t fluffy at all. I baked it for 39 minutes and it didnt double in size. It tasted like sugar cookie dough. I bought the clear vanilla and it turned out a light yellow. Any idea on what I did wrong? Was I supposed to start out with room temperature butter? I did cream it until it was light and fluffy. Ugg, I had to resort to a box mix :-(

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Gretchen Price April 25, 2013 at 1:21 pm

Im sorry this happened to you. Whenever someone has recipe failure like this, I always resort to the measurements. Be sure you measured everything correctly. Using a scale will ensure that you are correct everytime, the volume measure is such an inferior way of measure that you will get a different result everytime.
Watch the video one more time and see if there is anything you did different than me.

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Gretchen Price April 25, 2013 at 1:22 pm

When do you want your ingredients to be at room temperature? There are two good examples of this. The first is when you are combining sugar and butter for a cake or cookie. If you look at sugar under a microscope you see why they are called sugar crystals. They have jagged edges, and when you mix sugar into room temperature butter, these edges act as an army of little workers with shovels carving out miniscule air pockets within the butter. If your butter is too cold, the sugar—try as it might—can’t dig its way through the hard chilled butter; if the butter is too warm, the sugar merely sloshes around, not really being effective at all. So Butter at room temperature, sugar can work its magic and aerate the butter. (Creaming Method) Once you’ve created a multitude of air pockets, the baking powder or soda you add to the cake/cookie later on expands these air pockets and you end up with a light, tender, fluffy pastry. And all because you started with room temperature butter!

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Deb April 25, 2013 at 9:38 pm

Thank you Gretchen! It did have very good flavor. I watched the video probably 4 times and I even played it as I went through the proccess. I went over the ingredients and pre-measured before making it. I will try it again with butter at room temperature and I will weigh rather than measure. Thank you so much for everything you do! Gained 2 pounds this last week between the one pot banana bread and the fluffy white cake :-) Hitting my gym room hard this weekend!

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Kelly February 26, 2014 at 4:14 pm

Thank you for that clarification. I was reading through the comments because the recipe did not specify whether the butter is softened. I figured it should be, but I wanted to be sure.
Btw, thank you for the recipes and tips on your site, especially your swiss buttercream recipe!

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azlynn February 27, 2014 at 9:27 pm

I had a similar experience where it was doughy. It did double in size but I had to leave it in so long that it practically burnt the outside. I have been baking for years (some even in bakeries) and was not expecting this to occur. I had room temperature butter and eggs. I’m glad I tried this out beforehand because I’m preparing a birthday cake and the recipe I have for white cake works best for cupcakes and not cake. Maybe one needs to keep whipping the butter for even longer? I dunno.

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Gretchen Price February 27, 2014 at 10:59 pm

How big were the pans?
If they are bigger than the 8″ recommendation, then you must adjust yourself accordingly. More batter = more time. More time at a high temp = burned tops. Lower the temp half way through baking, cover loosely with foil too to prevent top burning. if bottom is browning too much use a sheet pan under your cake pan.

Decide what is happening based on the straying from the original recipe.
AS for whipping the butter longer? My videos are in REAL TIME. so there is no editing, you are not missing out on something I am doing behind the scenes, there are NO behind the scenes

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Grace April 23, 2013 at 8:48 pm

I am so glad to see your recipes again, I have tried many and loved them. I look forward to trying new ones that you post! Thanks for sharing!

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Vanessa April 22, 2013 at 3:57 pm

I been looking for a light fluffy moist cake recipe that I could use as a base for different flavors. For example, a banana pineapple cupcake.
Would this recipe be the go to recipe for that? What suggestions would you have for that?
I know the purpose of this recipe is for WHITE cake but what would happen if the yolks were left in?
Thanx in advance Gretchen !

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Gretchen Price April 22, 2013 at 10:51 pm

wait for Thursday- I have Lemon Chiffon (which can accomodate any of the flavors you mentioned, its the BEst for that –soooo light soooo fluffy)

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Vanessa April 23, 2013 at 6:27 pm

Great !
Thanx Gretchen … Looking forward to Thursday !!!!

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Vanessa April 23, 2013 at 6:30 pm

A have q question of curiosity. Why do some add apple cider vinegar to batter recipes? I have read that on numerous blogs and have wondered why. I would like to hear from an actual professional rather a blogger. Vinager and cake doesn’t sound right to me. Just wondering :-)

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Gretchen Price April 23, 2013 at 8:22 pm

vinegar is an acid that causes a reaction with the baking soda in a recipe. Typically chocolate cakes and red velvet cakes will call for vinegar, as does my Red Velvet Recipe

Tatana April 22, 2013 at 8:29 am

Hi Gretchen,
I don’t see the amount of milk needed in the ingredients list. I put 1 cup in it when I made it. I hope it was enough- it’s in the oven now :)
Tatana

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Gretchen Price April 22, 2013 at 10:54 pm

it was in strange place, I edited it, yes to 1 cup

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pardees April 16, 2013 at 6:48 pm

Crumb boss you know the Woodie Insider log in, will your email update?(please answer me PLEASE PLEASE PLEASE!!!!!!)

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Gretchen Price April 17, 2013 at 12:07 am

I do not know what this means

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edgar April 19, 2013 at 1:38 am

How do you login in the woodie store.

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Gretchen Price April 19, 2013 at 2:34 am

Only WOODIE INSIDERS Have access so youhave to sign up to the WOODIE INSIDER email subscriptions first!

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Kat April 16, 2013 at 7:03 am

Hi Gretchen
I as so many of your loyal fans and followers panicked when you fell off the radar lol..I have been a fan of yours for quite some time now since back when you were crumbboss, and I have to say that I LOVE the new blog and YouTube channel. Don’t get me wrong you I loved you as the crumbboss but now watching your videos now is pure joy!!..My daughter Chloe Megan who is now 7 watches you too and she said to me the other day, ” wow Mommy! FINALLY I can hear and understand EVERYTHING Gwetchen is saying lol. she has a hard time pronounciating the Gr in your name so it comes out like as if Bugs Bunny is saying it LOL. I’ve mentioned in other messages to you that I use to have a home based catering business, but I stopped since my divorce and diagnosis of Metastatic Breast Cancer right after I gave birth to my daughter . ..my love for cooking and baking didn’t die. but my desire and passion that I’ve always had kinda diminished. Like a candle flame that gets lower when the wax is melting away..and even tho I would still bake stuff like brownies and cookies mostly to make my daughter happy and to show her and bake with her stuff that was simple..I stopped having fun in the kitchem like I use to. I stopped creating and inventing new and delicious breads. pastries or dishes that friends and family new me for . I ‘ve been told my Doctors that I am a walking miracle because of how amazingly well I have been able to beat the odds. I never once doubted that I could because I knew deep in my soul that ,,the love I had for my child and hers for me will see me thru it…our love has gotten me through it all..7 years later and I am still going strong. When I 1st came across your videos you were the crumbboss back then ,I was hooked. Watching you in the kitchen having fun ,genuinely loving what you do and hearing your stories about your Grandma and the angel cakes did something to me. You reminded me of me back before my Cancer diagnosis and my low life coward of an ex-husband walking out on me because “he couldn’t handle the idea of me losing my breast ” the way he put it ! (Ha I had reconstruction, you ‘d never know that I even lost my breast) you’d think that he’d be more concerned of me losing my life! never mind the boob LOL..in any case ..you and your videos touched me in ways you can’t imagine Gretchen. You have been an inspiration. I have regained my spirit and passion in the kitchen that I thought I would never get back! I am having a blast baking with my daughter and teaching her stuff in the kitchen. and thanks to your videos I am learning things I didn’t know before. I learned what I know from my Mom and Grandma who was a master chef in Germany, and the rest from books and watching cooking shows..but I never enjoyed watching any of them as much as your show!.Thank you from the bottom of my heart. You are fabulous!. Chloe used to call you the Crumb Boss for the longest time and sometimes she still slips..but now you she says” Mommy did the Woodland Bakery Lady make a new video yet”? or is it time to watch the Woodland Bakery Lady ..please don’t fall off the radar again LOL..Keep up the great work and thank you for taking the time to share all your tricks and tips. you are very generous to share everything you learned in the C.I A. You are a good person with a big heart Gretchen to do what you do and you do it soooooo well..We love you !♥♥

*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.•` ¤ Kat & Chloe

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edgar April 14, 2013 at 3:59 am

Hi gretchen so i am going to be going to go to pastry school and i am trying to learn tricks on how to decorate cakes i was wondering if you can put up a videos to learn how to do simple decorations and hard decorations.

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Gretchen Price April 14, 2013 at 5:55 pm

yes I plan to show everything as fast as I possibly can

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edgar April 16, 2013 at 5:41 am

Awesome thanks so much

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Aisha April 14, 2013 at 12:55 am

Hello Gretchen,

Good to see you back, was trying to find your cookie dough recipe and you were just not coming up, I was going crazy as due to this white cake recipe, I’ve stuck to it , it’s def moist cake.

Anyway everything you said in this video I reflected on, feel like I don’t slp if I could I would bake 24 hours a day but 5 children all home educated just don’t allow me to, but I just wanted to say I am so glad to see you back, panicked when I was trying to get your recipes and could not find them. All your recipes that I’ve tried are a big hit, both to make and to eat too.

Thanks for your recipes and suggestions and do put your other recipes, understand you have loads on so take your time, you will get there slowly and before you know it all the recipes you have to share with us will be up again. Hope we don’t lose you again.

Also one very quick question, could you recomend a vanilla extract that is alchohol free? Only recently came aware that it contains alchohol and was wondering where could I get alchohol free from, any suggestions will be much appreciated.

And another question you made cookie dough cup cakes, which recipe did you use? Cookie dough minus the eggs or chocolate cookie dough recipe, I got confused and then I could not get on to your recipes and could not make, but as and when you could put them up I would like to make both the cookie dough cup cakes and where you had chocolate on the top and bottom and in the middle you had cookie dough mixture ( I can not remember what they were called, put it down to it being late and over worked day). Anyway sorry for so many questions, you can see you have been missed.

Thanks again for sharing your recipes, suggestions , ideas and handy tips.
Look forward to getting all the other great recipes.

Takecare

A’isha

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Gretchen Price April 14, 2013 at 2:00 am

HI A’isha, thank you for the message, for the vanilla you can use a vanilla bean, just scrape the seeds out and add it to your sugar (the way I do for the cheesecake video) and it will make a wonderful vanilla essence in your white cake with just tiny specks of magical vanilla!!!

Thecookie dough cupcakes are here

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kasey April 1, 2013 at 12:31 am

Today i made your cake and it was so amazing, but some tiny reason i was digging in to the cake and it was dry…..but over it was amazing!

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Cindy O'Keefe March 26, 2013 at 7:51 pm

Just made the wihite cake and though it is moist and delicious it is yellow not white like the picture on your site. I am an experienced baker and have been experimenting and searching for a white cake recipe for 4 years now. Ever since the bakery in town closed that made them. When I was a child (59 now) my mother would bring home a slice of pure white wedding cake for all 8 of us kids and we would have it with our breakfast the next morning . . yum! Even the Cake Boss uses a mix just for his white cake and he says most bakerys do, they just doctor it up. I’ve tried this but I can still taste those preservatives, yak, but it is moist not dry like scratch white cakes. Must be the fat in the yolks that the scratch cake is missing for moister. I think the yellow butter made the cake of your’s yellow. If you have any suggestion I’m all ears. By the way you do have the
WORLD’S BEST BUTTERCREAM recipe, thank you for that.
If you have any feedback for me could you e-mail me cause I don’t know if I’ll be able to find it other wise. Thanks Much :-)

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Gretchen Price March 27, 2013 at 1:32 am

Im not sure what ingredients you are using then, because when I make it, it is WHITE

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Nessy Keith April 13, 2013 at 10:42 am

If you drop a tiny fat on your yolks that will ruin your mixture on your egg white. Make sure they are all plain white eggs.

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Gretchen Price April 13, 2013 at 2:13 pm

Only when making a meringue will this be an issue, if you get a speck of yolk into this recipe, it will not hurt it.

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EeChing May 29, 2013 at 2:54 pm

I think it could be due to the fact that the creaming of butter and sugar wasn’t enough. If you beat them longer, they will get whiter and whiter as more air is incorporated into the mixture…

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nana March 26, 2013 at 3:49 am

Hye Grecthen…
what is the topping for Moist Fluffy White Cake Recipe?

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Gretchen Price March 26, 2013 at 6:53 am

vanilla buttercream, but you can use whatever you like best! Strawberry, Fudge, Whipped Cream..you name it!

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Viry March 22, 2013 at 6:56 am

Hi Gretchen,
I would love to have your recipe for the vanilla cake. If you can put it up in your blog I will appreciated!!!

Thank you so much in advanced!

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Amy M. March 21, 2013 at 3:37 am

HI there! I know you have your “Until it’s done” method. I am one of those lame people that need a detailed number to refer to. ;) I am using your recipes and going to make cupcakes. Aprrox. how long? 13-15 min at 375 until they start rising and then lower to 325? I can hardly wait because I have already made test batches with the Vanilla Sponge Cake. Rave reviews every time! I point them to your youtube videos and give you all of the praise for the great taste and let them know that you are AWESOME! I truly appreciate what you are doing!

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Helena March 19, 2013 at 11:36 pm

Hi Gretchen,
Love – LOVE – your recipes. Directions are clear and concise. My dilemma is this, I am wanting to use this recipe for my moms birthday cake, however, she is a diabetic. Is there another substitution that I can use beside the sugar and still achieve the same results. Thanks girl for putting up this website for us Woodland Bakery junkies..

Helena

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Tyler March 22, 2013 at 1:15 am

I would say no. You could try to use one of those sugar substitutes FOR BAKING….The for baking part is crucial. Sugar reacts a certain way with heat. Those other types of sugar in crystal form are actually completely different compounds… most do not work well with heat… especially any time of sugar that ends with an -ol at the end… its an alcohol type sugar which cannot be heated at all! I hope this helps… you best bet is to use the spenda for baking or something like that.

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Caroline March 18, 2013 at 5:56 am

Hi Gretchen,

So good to see your new site up and running :)
Wish you all the best in your new start!
By the way, I have a question about your Starbucks Inspired Cranberry Mocha cake. I am having trouble finding cranberries (fresh or frozen) in Australia and was wondering if and how I could substitute them with raspberries instead. And if I could, would I need to use pectin and how do I use it? Or is it ok to use bottled cranberry sauce? Thanks so much for your time and sorry to trouble you.

Caroline

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Gretchen Price March 18, 2013 at 5:23 pm

It would be OK ot use the bottled cranberry sauce in a pinch, but raspberries (fressh or frozen ) would be the same method as the cranberry

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Crystal April 19, 2013 at 8:55 pm

Hey Caroline,

Would you mind shooting me a copy of the Cranberry Mocha Cake? I am a huge fan of cranberries, I even eat them raw straight from the bag.
On to a different topic, I made this white cake today for two of the layers in the rainbow cake, it was as fluffy as a cloud.

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Ingrid March 18, 2013 at 12:42 am

Hi Gretchen, the link to “Until it’s Done” is not working. When I click it takes me to a “404 Not Found” page.

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Gretchen Price March 18, 2013 at 1:05 am

Thanks for letting us know about the error, here is the link to that post.

http://www.woodlandbakeryblog.com/until-its-done/

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Bridgette March 17, 2013 at 11:21 pm

Hi Gretchen I’m one of your big fans in London.. I’ve just made ur moist chocolate cake and white cake. It’s for my husband’s birthday cake and I knw everybody will love. Thanks for sharing your recipes with us will let you know abt the feedback I get tomorrow .
Thanks Bridgette xx

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Rhianmcx March 16, 2013 at 11:16 pm

For the sugar the conversion seems to be wrong as the cups say there is less sugar than flour but in grams it says there is more.
Could you clear this up for me please Gretchen.
Thanks Rhian

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Rhianmcx March 16, 2013 at 11:32 pm

Lol Gretchen, I just read your measurements 101 post, thanks!!

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Gretchen Price March 17, 2013 at 4:23 am

flour weighs less than sugar

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Gretchen Price September 6, 2014 at 11:39 pm

All Purpose Flour 390g (3cups)
Baking Powder 15g (1Tablespoon)
Salt 2g (1/2teaspoon)
Unsalted Butter 226g (2 sticks)(1cup)
Granulated Sugar 450g (2 1/4cups)
Vanilla Extract *use clear if available 1Tablespoon
Egg Whites 210g (7Large)
Whole Milk 8fl oz (1 cup)

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