Classic White Cake Layers

Awesome white cake recipe!! Moist and tastes phenomenal. Going to be using this recipe for a long time!

• Anonymous

• Phoenix, AZ

• 9/8/2018

Good basic white cake, suitable for all kinds of variations. A little dense but also moist and rather fluffy at the same time...magic!!

• Anonymous

• West Orange, NJ

• 6/25/2017

Let me start off by saying I'm somewhat of a novice when it comes to cakes. I have to use a recipe, and I don't yet know how to modify them to make them turn out more to my personal preferences. That being said, I was hoping for something a bit fluffier from this cake, to be honest. It wasn't dry, it was just heavy and, in my opinion, more like pound cake. The taste was fine, it just wasn't what I was looking for. If I were to make it again, I'd do it in a bundt pan and glaze it rather than frost it like I did.

• jessijean

• Indianapolis, IN

• 7/4/2015

I've made this cake many times. It's my favorite white cake recipe. (I'm also a big fan of Heavenly White Cake from allrecipes.com.) It is a bit dense, almost pound cake like. I also add a small amount of almond extract to it. If I have buttermilk I use it in place of the milk. This cake is joy to make and eat. Thanks Nick for a great recipe!

• maryandkevinaz

• Tucson, AZ

• 12/24/2014

It was okay. Just okay. I followed the advise based on previous reviews.... but it was just okay.

• Anonymous

• 4/2/2013

这道菜发臭。虽然蛋糕味道很好,it weighed like a rock. It was too dense, more so than a pound cake. Of all the cakes I have made and the different recipes I have used, I have never been so grossly disappointed. I do not think I have rated a recipe so low on Epicurious, and I have been using this site since 1995. I had a great white cake recipe, but could not find it the day I went to make a cake for Easter this year. I did find it though. So, here it is and please stop using this horrific recipe: Classic White Cake Nonstick cooking spray 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool 1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. 3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 5. Divide batter evenly between two

• jeanne27

• Northern Illinois

• 4/1/2013

This was published in the May 1993 Food & Wine issue and I have used this as my go-to white cake recipe since then. Not sure why it doesn't show up on the food &wine website. It is moist and dense and a good foil for a sweet filling or fruit, nuts, etc. I will sometimes brush a flavored sugar syrup (coffee, liquor, etc.) on each layer, but it's not necessary. I would give this 3 1/2 forks, but the website won't let me. I would not give it 4 forks only because I am a chocoholic and only make this for folks who specifically ask for a white cake for their birthday.

• mojoqe2

• Virginia Beach, VA

• 12/1/2012

I did not care for the flavor of this cake. I have made other white cakes and felt the same about them also. I prefer vanilla cakes made with whole eggs. I don't mind a dense cake as long as the flavor is there and this just doesn't have it.

• Darlenamartin

• Philadelphia

• 10/12/2012

Awesome. This is my go-to non-chocolate cake. It's dense, but tender, moist, and amazing. Holds together great as cupcakes but also makes epic cakes. LOVE it. I do whip the egg whites though for a wee bit of extra lift.

• LaureltQ

• Seattle, WA

• 3/12/2012

Giving it 4 forks for taste...mine still turned out a little dense even though I folded the whites (by themselves) in at the last step...but, I'm convinced I need "folding 101"! I also used a combo of vanilla & almond extract and really liked that taste. I'll give this one another try later,,,in 2012!

• wpalmbcook

• wellington, fl

• 12/19/2011

Definitely better with the eggs whipped and folded in at the end. I've made it by the directions at least 6 times, and it's always been nice, perfect crumb great taste, but a little dense. This time it's so fluffy and airy. Can't wait to get my customer's feedback!

• callmejen

• Ontario

• 12/16/2011

所以毛茸茸的我要死了!好吧,不是真正的,但是that movie was cute, and that quote describes this cake pretty well. I made this cake for my grandpa's seventieth, so it had to be perfect. I started by sifting the dry ingredients together. Then, I made sure to cream the butter and sugar thoroughly, since I often cut corners on that, and added the full 2t of vanilla. Step four is where I really deviated- I just measured out the milk, and let it be. I added the pure milk and flour alternately, beating on low for about ten seconds each time, careful not to overmix. Once the milk and flour were totally incorporated, I folded in some egg whites. A little earlier, I had beat my egg whites with a little less than 1/8 of a teaspoon cream of tartar until they formed soft peaks. I folded these into the batter, stating with about a quarter, then all of it. It seemed for a while that the batter was too heavy for the egg whites, but it turned out fine in the end. I baked the cakes in two-eight inch pans for thirty-two minutes, and cooled them per the directions. They are delicious. I plan to put a lemon filling in between the two layers, and top it all with a seven-minut frosting and coconut.

• isabellerose

• Palo Alto, California

• 7/29/2011

I researched and chose this recipe for my daughter's birthday. I used other reveiwers' suggestion and folded in the whisked egg whites at the end as well as barely mixed the ingredients by hand. Unfortunately I ran into the same issue as some other rewiewers; the layers turned out dense, heavy and not particularly tasty, and so did not make for a nice base for a birthday cake. In the end, the cake looked nice with chocolate butterflies and little marshmallow flowers on top, but was a bit disappointing to everyone.

• anjaclarke

• Orange County, CA

• 5/4/2011

I've made 5 white cakes this week trying to get a really good one. This is the best I have found so far. I used 1.75 t vanilla and .75 t almond extracts. The key to this cake is to NOT over mix it. I mixed each addition no more than 20 seconds and just barely whisked the egg whites and milk. This turned out to be just what a delicious white cake should be; delicate flavor, very moist with a nice crumb. Perfect for a variety of fillings.

• KitchenBitchRocks

• los angeles

• 4/21/2011

i found this to be too heavy and dense, despite folding in the egg white at the end as suggested by other reviewers. i'd look for and try another recipe for a white cake. only if unsuccessful will i try making this again.

• lnitsa

• munich, germany

• 3/6/2011