Comments on: The Best White Cake Recipe

By: Olivia

Olivia — Thu, 03 Oct 2024 15:25:37 +0000

In reply to Deb. Thank you, Deb!

By: Deb

Deb — Sat, 28 Sep 2024 20:11:24 +0000

Made this for my family who love white cake wanted to try from scratch it was awesome will make again!
It takes some time but well worth it!

By: Olivia

Olivia — Mon, 26 Aug 2024 16:51:28 +0000

In reply to Alexis.

Hi Alexis! The cake should not have come out dry. Dry cakes can result from a couple of things. Firstly, is it possible the cake was overbaked? Baking times are just a guideline as every oven bakes differently. I recommend checking on the cakes as they are baking. Second, how do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. Those are the most common culprits. Dry cakes can be saved though by brushing the cake layers with some simple syrup: https://livforcake.com/simple-syrup-recipe/

By: Alexis

Alexis — Mon, 26 Aug 2024 12:31:16 +0000

Good morning! I made this yesterday but the cake was dry. Would adding another egg white or a little milk to the batter help make this more moist and fluffy?

By: Olivia

Olivia — Wed, 03 Jul 2024 00:47:42 +0000

In reply to Amy Dolan. Hi Amy! Thanks for the great tip. I will have to give it a try :)

By: Amy Dolan

Amy Dolan — Fri, 28 Jun 2024 22:45:16 +0000

Hi! This is a great site; very inspiring and informative! Looking forward to trying this either today or over the weekend.. Can I offer a possible alternative for infusing vanilla into a cake without color? This is by no means a quick substitute, but a habit that pays off- Keeping a whole vanilla bean buried within your sugar canister as a general rule (maybe a small separate container for non-infused sugar; vanilla spaghetti could be a bit unconventional) to scent/flavor your sugar with vanilla essence. Since one imparts a lovely profile, I’m thinking that adding three or more would really make it strong enough to stand up to a recipe. This is nice for anyone who wants to avoid artificial vanilla. Leave the bean(s) in there for at least a week but really, the longer the better, and then scrape out the seeds for something else when they’re all dried out and woody!
We’ll see who tries it first,; I’m low on vanilla beans right now:)

By: Olivia

Olivia — Wed, 19 Jun 2024 19:25:40 +0000

In reply to Meti. Hi Meti! One full recipe should make enough for a 9x13 pan so to batches should work for what you're wanting. Baking time may differ slightly.

By: Meti

Meti — Mon, 17 Jun 2024 14:45:25 +0000

My sons loves this cake and wants it for his birthday party. We have 18 guests! Will 2 batches work on a sheet pan shape 9×13, for 2 layers?

By: Olivia

Olivia — Tue, 21 May 2024 16:23:55 +0000

In reply to Debbie Carney. Hi Debbie! Yes, as long as it's a proper all-purpose GF flour blend.

By: Debbie Carney

Debbie Carney — Sat, 18 May 2024 01:29:55 +0000

Hi, I would like to make this recipe gluten free. Can I just swap out the flour with a gluten free one?