Moist Fluffy White Cake Recipe

by Gretchen Price on April 10, 2013

Post image for Moist Fluffy White Cake Recipe

Best Moist White Cake Recipe
Yield 2- thick 8″ layers, or 1- 12X18″sheet OR 36 Standard Cupcakes
Click here for more info on Pan Sizes
Preheat oven to 350 degress F

All Purpose 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)

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 clairty on baking times.

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{ 230 comments… read them below or add one }

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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

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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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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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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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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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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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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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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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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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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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
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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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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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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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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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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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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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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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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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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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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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!??

Monica July 4, 2013 at 8:18 pm

Gretchen you are amazing

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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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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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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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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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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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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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Nathalie August 10, 2013 at 3:51 am

I meant “Somewhere over the rainbow” LOL

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Brianna December 9, 2013 at 12:49 am

In half i mean

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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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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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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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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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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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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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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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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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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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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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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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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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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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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.

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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