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Colette's White Cake Recipe

Colette's White Cake

Recipe Courtesy of Colette Peters

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on April 27, 2013

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    I made the cake according to the recipe. It was more dense than what I expected. The increased density did not matter. The cake was moist and flavorful. A good cake to stand up to fondant.

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  • on June 09, 2012

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    My granddaughter and I made this cake. We added 1/4 tsp almond extract and about 1/2 cup raspberry seedless jam. Makes a lot of batter. We could have made 3 layers. Cake was not overly moist but was still very good. We put a raspberry glaze on top, along with a fluffy frosting and decorated with fresh raspberries. Yum.

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  • on August 21, 2011

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    I give it a 5 star the way it is. I have searched for years for a good scratch white cake recipe. I was so thrilled when I made this one and it came out fantastic. I kept going on and on before eating, during eating and after eating it. I think my husband got the message. I will be making it alot and soon. Thanks Colette so much for this scrumptious recipe.

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  • on May 18, 2011

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    I added an extra 4oz of butter because it did not make sense to me to do 21sugar to 8 fat, if her recipe had stated brown sugar, would had made more sense because of the moisture. i also whip the egg whites once added to the butter and sugar. hope this is helpfull...

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  • on January 27, 2011

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    I love this cake. I have her book and it calls for 10 oz of brown sugar and eleven oz of white. I will have to try it this way. I love this recipe. It is different in the best way from other cakes I have tried.

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  • on December 29, 2010

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    i make it all the time . Everyone enjoys it. I made it this summer for my whole family liked it and they are a tough audience to impress

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  • on October 07, 2010

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    Whenever I make a new recipe I do half the batter, so if I don't like it there is not much waste. This one was such a hit my daughter (she is my tester was complaning that I wanted to send some to my mother : I make mini cupcakes so I baked them only about 18 minutes. Since I had some juicy apricots I processed 1/2 a cup of them with the milk and 1 tablespoon of honey. This made them nicely moist. Loooved that you don't find the taste of egg or flour.

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  • on August 14, 2010

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    The first time I tried this recipe, all my ingredients weren't at room temperature and I didn't have a kitchen scale. So I got a scale (I've been needing one anyway, 11.99 @ Macy's, measured everything exactly and made sure everything was room temp. I had to bake it a little longer than the recipe suggests, but the cake came out amazing. I also used an emulsion flavoring instead of vanilla and it tasted fabulous. No flour taste at all.

    If you're doing this recipe, be sure to measure everything exactly to the ounce and be sure everything is room temp.

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  • on May 25, 2010

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    Every time I make this cake it gets better. Whipping the egg whites in your mixer first then setting to the side until ready to incorporate into your butter sugar mixture is key! And take your time whipping the butter & sugar. Let it get light and airy. My first attempt was dense and flavorless. Patience is a virtue! Increasing the AP flour & decreasing the cake flour and sugar as a previous review stated might bring this to a 5 star cake. This cake has good density for layering & stacking. Makes for a wedding cake with nice clean lines. LOVE IT!

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  • on January 25, 2009

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    I followed the recipe exactly, and it was very dry. We choked down a piece and tossed the rest.

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