Food Network
Home> Recipes> Baking> Cakes>
Colette's White Cake Recipe

Colette's White Cake

Recipe Courtesy of Colette Peters

Show: Cooking LiveEpisode: Basics of Celebration Cakes

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 10

Showing 1-10 of 10

Sort by:

Newest

  • on August 21, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 18, 2011

    Flag

    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...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2010

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 25, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2009

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2009

    Flag

    I tried a similar recipe to this one and thought of it to be a tad too sweet, and have too of a cake flour taste. Here is what I did. I added 19 oz. of sugar and 7 oz. cake flour/11 oz. AP flour instead of what is stated. The cake came out FANTASTIC!! I moistened it with a tiny bit of Brandy and filled it with a passion fruit curd. Your great Colette!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2008

    Flag

    I've been looking for a "from scratch" moist white cake recipe for years and finally found it! I split the 9" layers and filled with mousseline and fresh strawberries; the three layers were then 'glazed' with a light layer of the mousseline . My husband said it was the best birthday cake ever: light and scrumptious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.