Homemade White Cake
September 7, 2009 > 24 Comments
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This past weekend, we went to my in-laws’ lake house to celebrate our oldest daughter’s birthday, along with a few other family birthdays. I took a batch of German Chocolate Bars and the best homemade white cake ever!
Every time I make this cake, it receives rave reviews. It is so dense, moist and rich. It is a thousand times better than a boxed cake, and it really isn’t that hard to put together. The hardest part of the whole process is beating the egg whites.
This cake definitely makes any occasion memorable!
Homemade White Cake
- 3/4 c. shortening or margarine
- 1 1/2 c. sugar
- 1/2 t. vanilla extract
- 1/2 t. almond extract
- 2 1/3 c. flour
- 2 t. baking powder
- 1/4 t. salt
- 1 c. cold water
- 4 egg whites
In a large mixing bowl, cream shortening or margarine with sugar until fluffy, about 5 minutes. Add extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with water. Beat just until combined. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Frosting:
- 2 c. butter or margarine
- 6 c. confectioners’ sugar
- 1 t. almond extract
- 1 t. vanilla extract
- 1/4 t. salt
- 2 -3 T. milk
In a large mixing bowl, beat butter or margarine, confectioners’ sugar, extracts, and salt until light and fluffy. Add enough milk to achieve frosting consistency. Frost cake.
I always like to add a little variety to the center layer, so I separated 1 1/2 cups of frosting from the bowl and mixed in 1/4 c. raspberry preserves.
(Sorry for the poor quality of the picture. I forgot to grab my camera before we left, so I had to take this picture with my phone.)
Stop by Blessed By Grace for more Tempt My Tummy Tuesday and Balancing Beauty and Bedlam for more Tasty Tuesday.
Comments
24 Responses to “Homemade White Cake”
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September 7th, 2009 @ 10:32 pm
What a BEAUTIFUL!!! cake. Looks so YUMMY!!! Thanks for the recipe. Geri
September 7th, 2009 @ 11:34 pm
I can see why it gets such good reviews!!
It looks scrumptious. 
Thanks for sharing. I like the last photo! Visiting from Jen’s party. 
September 8th, 2009 @ 7:17 am
looks awesome to me!
thanks for a white cake recipe — I’ve been looking to get away from the boxed variety.
September 8th, 2009 @ 4:44 pm
That looks wonderful!
September 8th, 2009 @ 5:42 pm
What a gorgeous cake! Bookmarked to try very soon.
September 8th, 2009 @ 7:05 pm
Wow! That cake looks beautiful and delicious too. I’m always impressed when someone makes a beautiful cake. Mine usually are lopsided, crumb-flecked ugly cakes
September 8th, 2009 @ 7:23 pm
That is a beautiful cake. Happy birthday to your daughter. I would love for you to join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesday. It’s easy, fun and economical! Come on over and check it out.
September 8th, 2009 @ 8:37 pm
How beautiful. Homemade cakes are so good.
September 8th, 2009 @ 11:00 pm
I love putting something extra special in the middle of a cake – it makes the entire cake so much more fun. I must agree that homemade cakes are so much better than anything out of a box.
September 9th, 2009 @ 12:08 am
Your cake looks delicious. I’ve saved your recipe for the next time I have an occasion for cake baking.
September 9th, 2009 @ 9:40 am
This looks a lot like my mom’s famous white cake recipe (though she leaves out the vanilla entirely and just uses almond–the almond flavor really makes the cake, doesn’t it?) so I know it’s delicious! Happy birthday to your daughter!
September 9th, 2009 @ 12:55 pm
this cake sounds amazing!!!! i will definitely be making it! i love the touch of almond extract in both the cake, and frosting… excellent idea!
September 9th, 2009 @ 10:00 pm
Oh man, that looks great!!! Thanks for participating in TMTT, this week
September 10th, 2009 @ 8:12 pm
That looks awesome! I needed a new recipe for a white cake for tomorrow.
Thanks for sharing!
~Liz
September 14th, 2009 @ 11:24 pm
This recipe is the BEST Homemade White Cake I have ever made, and or eaten. It is really good. I just linked to your blog for my reader’s to get the recipe. Thanks so much. It is really the “bomb-diggity”.
January 5th, 2010 @ 8:25 pm
What would happen if I used whole eggs–not just whites? Hate to waste the yolks! Would I use less than 4 whole eggs? Or would this ruin the whole cake? Thanks for your help.
January 24th, 2010 @ 7:19 pm
gooooooood
thanks
February 9th, 2010 @ 7:46 pm
My daughter will be making this for my 46 th birthday in two weeks! YUM!!
February 11th, 2010 @ 9:10 pm
[...] our cookies were completely cooled, I frosted them with this buttercream frosting recipe that I tinted pink. Then my little girls helped decorate them by adding a gummy heart to the top of [...]
February 13th, 2010 @ 11:30 am
I accidentally burned a bix cake right before a party, with only an hour to spare and no time to head to the store I frantically searched for a recipe and found this one. Absolutely wonderful cake moist dense and fragrant…and easy!!! Thank you so much for posting!!!
March 17th, 2010 @ 1:20 pm
Make your own life more simple take the home loans and everything you want.
April 16th, 2010 @ 9:21 am
So I made this cake, and I must have done something wrong! It tasted good, but was not tall and fluffy like yours. Very dense. Very hard to eat a whole piece
Anyway, I was wondering if you know what a novice-white-cake-baker might have done wrong? Maybe I didn’t beat the egg whites enough? Maybe too much? (I beat them about 3 minutes; I thought they were stiff.) Any thoughts? 
May 21st, 2010 @ 5:47 pm
[...] and vanilla cupcakes. For the vanilla, I used the recipe that has become a quick favorite, from Cooking During Stolen Moments. And for the chocolate cupcakes, I used a relatively new recipe (2nd time) from Martha Stewart, One [...]
May 21st, 2010 @ 5:53 pm
[...] started with this yummy white cake recipe that I found over at Cooking During Stolen Moments. The cake is light and fluffy, and really moist. Part of the reason for that is the egg whites that [...]