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Classic White Cake Recipe

Classic White Cake

Recipe courtesy Nick Malgieri

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

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  • on May 04, 2013

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    When I used this recipe, I make a cake and cupcakes. All of them collapsed. The cake was yellow and I used the egg whites as well as clear vanilla. The cupcakes were hollow. Would NOT recommend this recipe.

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  • on April 18, 2013

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    So, I read a lot of the reviews and changes. I'll start by saying I LOVE white cake. One of the things I don't like about it is it can be very dry. I made the cake as the recipe called for or so I thought. After it was done, I realized, by mistake, I had only used 3/4 of a cup of butter rather than the cup and a half. That being said, it still came out moist. It is a dense and moist cake with half of the butter called for. In regards to the white cake taste, it tastes like white cake should. I put 1/4 of a cup of black berry jam on the first layer and then covered that with cream cheese frosting. I then frosted the rest of the cake with the cream cheese frosting and refrigerated it. OMG, it is moist, delicious, and out of this world. I also live at hight altitude and didn't need to make any changes. My only negative is that is much more more moist and dense than a "traditional" white cake. However, I think that's what makes it amazing.

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  • on November 11, 2012

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    I followed the instructions of another reviewer and was sure to have enough egg whites (used local eggs that were quiet small so added 2 and mix as little as possible. It was quick and easy to make. Perfect texture. No one will mistake this for box cake mix like other white cakes I have made (not worth the work. Wonderful with caramel icing. When you think all you have time for is a box mix this is a good alternative. Quick, easy and delicious.

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  • on November 03, 2012

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    This cake was very good. Next time I will use oil in place of butter. It was just a little dry for me.

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  • on September 27, 2012

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    love this cake! re all the posts saying it is dry, you might be over mixing. this is not a recipe that requires a lot mixing, except for the sugar and butter. over mixing flour does causes the gluten to toughen. this makes for a dry cake.

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  • on August 26, 2012

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    I was worried about baking this one after I read some of the reviews. I used a stand mixer and only beat the unsalted butter and sugar for the recommended 5 minutes. The cake turned out great, even though some reviews stated it was like cornbread or too moist. I iced it with a coconut cream cheese frosting. I would make this one again! Very good for a white cake recipe.

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  • on July 17, 2012

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    I liked this cake a lot. I used whole eggs and extra backing soda. Guess it depends on altitude. It's wonderful.

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  • on June 26, 2012

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    I'll never make this cake again. It's so moist it just falls apart. I made it 3 times and with same results. I followed the instructions to the T and watched the video. The flavor is delicious, but it's useless as a decorated cake. I can see this working out well for cupcakes, but it's not good for a cake. I make tiered wedding cakes and extravagant other cakes, so I know what I'm taking about. Now I have to go out and buy a cake so I can decorate it!

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  • on June 24, 2012

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    Worst cake ever. I will not make this cake again. I will find another white cake recipe.It was not even white it was yellow and I used egg whites ....

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  • on June 24, 2012

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    I used an egg substitute(EggBeaters, since I didn't have real eggs. Turned out quite nice. When checking doneness, check a few places. I needed to keep it in a little longer when I used the 13x9 pan. Will make this recipe again since it's fast & easy. It was too sweet for me but my daughter, for whom it was intended, loved it. When making for me, I will probably reduce sugar as others suggest. Very quick to make.

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