Comments on: The Perfect {Bakery Style} White Cake

By: Audrey

Audrey — Thu, 03 Aug 2023 18:10:44 +0000

In reply to KSS.

Hi! I came here looking for the old recipe, as well. Would you mind sending the recipe to audrey.suh@gmail.com?

By: Amanda Rettke

Amanda Rettke — Sat, 29 Jul 2023 10:53:18 +0000

In reply to KSS.

Hi KSS – a lot of research and thought goes into decided to change and existing recipe on the website. This one did not have enough good reviews to stay. The feedback was consistent – and not in favor of it being a good recipe. I tested recipes for years until I found this one, and then tested this one until we deemed it perfect. If you happen to love the previous recipe and it worked for you that is GREAT!

By: KSS

KSS — Sat, 29 Jul 2023 06:18:50 +0000

Hi – your original white cake recipe has been my go to for many years now. Thank you for that! I’m curious to know why it’s different now. It used to have: 6 egg whites, 2.25 cups cake flour, 1.75 cups sugar, 0.75 cups butter (cool not room temp), 4 tsps baking powder, 2 tsps almond extract and 1 tsp vanilla extract. It was easy and came out perfect every time. I made this today for my daughter’s birthday and I’ve got to be honest, it’s not the same. Luckily, I have the old version written down, so I’ll stick to that.

By: Amy Wright

Amy Wright — Wed, 29 Mar 2023 17:06:17 +0000

This cake is amazing!
I was wondering if you could explain why you leave some of the milk/egg white mixture in reserve until the end?

By: Renee

Renee — Mon, 16 Jan 2023 00:55:13 +0000

It was a bit on the heavy side but flavor was good. I substituted butter flavor Crisco for the butter which probably wasn’t the best idea. I think I will try again according to recipe.

By: Carmen Anderson

Carmen Anderson — Wed, 16 Nov 2022 01:49:11 +0000

My daughter asked for white cake for her birthday and she also mentioned an orange cake. I used the white cake recipe but substituted orange extract for the vanilla and added some zest. I made cupcakes and added sprinkles. They were a hit! The cake was so moist and delicious. I don’t usually change recipes the first time I make a recipe but I made an exception here. I topped them with cream cheese orange flavored buttercream and added sprinkles. So good!

By: Karen

Karen — Wed, 19 Oct 2022 16:37:15 +0000

Am making this now. With all of the egg whites in it, just wondering what attachment you used on the stand mixer–whisk or paddle.

By: Kim

Kim — Fri, 16 Sep 2022 03:46:25 +0000

I will be trying this recipe tomorrow. I see you said you used a 8″ pan. Other than adjustments for time can this recipe be used for a 6″ round and also a 11×13 ? I understand cook time will be different. Making for my grandson’s first birthday.

By: Monica

Monica — Tue, 30 Aug 2022 13:31:39 +0000

In reply to Sharon Trawick. Sharon, That's my next cake to bake! I love the melding of two desserts in one.

By: Monica

Monica — Tue, 30 Aug 2022 13:30:39 +0000

In reply to Fran. Fran, To help with the "eggy" flavor or smell, add 1 tsp of lemon juice and an extra tsp of vanilla extract to your batter. Secondly, immediately after the cake is cooled, put on a crumb coat frosting. This will ALL make a difference.