This White Cake recipe is the perfect cake for so many celebrations! This Best White Cake is simple to make and is a moist, tender cake everyone loves.

White Cake Recipe | ©

I got so many emails and comments asking for “The Best White Cake Recipe” after I shared my The Best Chocolate Cake Recipe {Ever} So of course I got busy writing and testing this recipe.

I began creating this cake recipe by taking some ideas from the best of some of my favorite family cake recipes. The final cake recipe here is decidedly white and perfect for birthdays, anniversaries, and even weddings. It’s definitely the Best White Cake I’ve ever tasted!

Best White Cake Recipe

My son declared this white cake recipe as “perfect” while Bart said, “Now, that’s cake.” From him, that’s really a compliment!

My brother-in-law called me to tell me that this was to be his birthday cake every single year until the year he dies. We had a good laugh at that, but I have to remember each June to make sure to bake this cake.

My white cake recipe results in a sturdy cake. It’s tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just the best!

While many white cake recipes use only egg whites, I decided after lots of testing that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white. It also helps to follow my exact recipe instructions for mixing the cake to ensure that the cake is white.

How to Bake The Best White Cake

To bake this cake, you’ll need these ingredients:

1 cup butter (or 2 sticks) softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat the ovens
Begin by preheating the oven to 350º Fahrenheit.

Prepare cake pans
Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour.

Cream butter and shortening
In a large mixing bowl or the bowl of your stand mixer, you will cream together butter and shortening until light and fluffy with an electric mixer or stand mixer.

Add sugar and eggs per instructions
Then slowly add sugar one cup at a time to the butter/shortening mixture, making sure to fully incorporate each cup before adding another. Next, add eggs one at a time, making sure to fully incorporate each egg before adding another.

Dry ingredients; Milks
Get a separate bowl for your dry ingredients and sift together flour, baking powder, and salt. Then in a measuring cup, pour milks and vanilla into the measuring cup and whisk together with a fork.

Next, alternately add a small amount of the dry ingredient mixture to butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to butter/shortening mixture and gently stir until just combined. Continue alternating between adding small amounts of the dry mixture to the the butter/shortening mixture with adding small amounts of the milk mixture to the butter/shortening mixture,  just gently stirring until combined after the addition of each. Make sure to begin and end with the addition of the dry ingredients.

Final Stir and Scrape the Bowl
Gently stir all ingredients until well combined. Then, stop the mixer and scrape down sides and bottom of bowl, making sure to that all ingredients are mixed well.

Distribute Cake Batter into Pans
Next, evenly distribute cake batter between the three 9 inch cake pans and place pans into oven.

Bake the Cake
Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Please don’t open and close the oven door a lot while the cake is baking as the oven temperature drops each time the door is opened.

Remove from Oven and Cool
Remove the cakes from the oven when done and allow to cool slightly in cake pans for about 5 minutes. Then gently place the cake layers on a wire rack to finish cooling completely. This is important because cakes left in the cake pans the too long to cool may sweat, making it possible for the cakes to stick to the pans.

Frost the Cake
Frost your cake with your preferred frosting. I’ve used a double recipe of my Classic Vanilla Buttercream here in these photos.

White Cake Recipe | ©

Frosting Options
I used my fluffy white Vanilla Buttercream Frosting, which I doubled, when I frosted the cake. It’s perfect on this cake, but you can really use any favorite frosting.

Other Delicious Frostings

Strawberry Buttercream Frosting,

Cream Cheese Frosting,

Perfect Chocolate Buttercream Frosting

These are all delicious frostings for this cake!

The next time you need a white cake recipe, give this one a try. I think you’ll love it!

Here’s my White Cake Recipe. My family calls it the best ever.

The Best White Cake Recipe {ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
4.43 from 690 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 24
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract


  • Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  • Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  • Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  • Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  • Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  • Frost cake as desired.


Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Comment from a Pastry Chef 

I shared this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you as you bake this cake.

“Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy! This is thanks to the seemingly large amount of sugar and fats, so do not reduce the amounts or make substitutions! If you’re that concerned about the healthiness of this cake, you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followed the directions exactly, except for one very important step which I believe is why my cake is so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you over beat after adding the eggs, they will produce a tougher cake. Take extra care while rotating pans as to not deflate the cakes, and resist the urge to open your oven door to peek except when you need to rotate.

This cake does form a bit of a crust on top from the high egg and sugar content, which makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see if it’s done (you’re gonna cover it with frosting anyway). Don’t trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and this recipe is probably the best I’ve had yet, so it made me sad to see how many people were disappointed by it due to their lack of pastry knowledge and proper method.”

Thanks for your detailed comment, The Pastry Life!

Here’s to good cake! Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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3082 Comments Leave a comment or review

    1. Hi,
      Reducing the sugar can have an impact on the outcome of the cake. I’ve not made it with less than the recipe calls for. There is a comment I’ve shared from a professional pastry chef who bakes my cake that may help explain this even more. Hope you enjoy it! Thanks!

  1. Hi there, 💐
    Thanks alot for the wonderful recipe and every detail you mentioned! Thant’s so helpful and very kind of you! 
    My question is that, can I use yogurt instead of buttermilk or it will not be the same in the result? 

  2. Robyn,
    This is the third year (possibly the fourth) that I’ve used your recipe to make a “celebrate spring” cake for my student office workers and some wonderful co-workers. Being the first week of spring I had to make sure to get my cake ready for tomorrow and I just took the layers out of my oven. So thank you… again!

    This time I’m using fresh strawberries in cream as a layer filing. And of course fresh strawberries to decorate it. ❤

    1. Hi Nora,
      I detail making this cake in my blog post, as well as the detailed instructions with the recipe. I’ve also shared a comment from a pastry chef who bakes this cake that has good tips to follow. I use the whole egg as described. I hope you enjoy it! xo

  3. This is a delightful cake! I made it exactly as written, being careful to use room temp ingredients and to be sure that I seriously whipped the butter and sugar to a very fluffy creamy situation. It is a little bit yellow and not-so-white, which was fine. My only complaint is that it was a tiny bit dry WHICH LIKELY MEANS I OVERCOOKED IT BY A FEW MINUTES, so that was TOTALLY MY FAULT. I was waiting for the top to brown slightly and I should know that’s not necessary. It received rave reviews in spite of the shortcoming that I perceived. I can’t wait to make it again and look forward to creating a moist white cake of perfection. Also – the buttercream frosting recipe that is linked here is absolutely the best ever. EVER.

  4. Hello – I’m here because I’m the BIGGEST FAN of your best chocolate cake ever (like, really ever!)
    I’m wondering if I can use this cake for a ‘funfetti’ cake. Will the batter be thick enough that the sprinkles would bake within it- and not fall to the bottom? Thanks!

    1. Aww, that’s so sweet to hear, Laura! I’m glad you enjoy the cake!
      This white cake is a much thicker, denser cake batter than that of the chocolate cake. I’ve not make a funfetti cake with this recipe.
      I hope this helps! Thanks so much! xo

    2. I made this cake for three weddings now, once funfetti and once with chocolate chips.  It worked perfectly.

    3. Hi Robyn,
      I love so many of your recipes and I have your cookbook! I need to make a naked layered wedding cake for my niece’s wedding. I was thinking of making this best white cake recipe with a buttercream and fresh flowers. Sounds like it would suit this occasion and easy to cut. I’m in Australia and not sure what i should use for vegetable shortening. Do you know what I could use instead of this ingredient or what it is in Australia? Thank you.

      1. I’m sorry, Michelle, but I don’t know what the substitute for vegetable shortening would be in Australia. If you cannot find it, you can always substitute the shortening with an equal amount of butter. The texture will be a little different with all butter. But the cake still tastes great. Hope this helps!

  5. Here I go again!!! Over three years later and setting up to produce the “Best White Cake Ever” for the gazillenth time! Never fails to be amazing and delicious! 
    Thank You Robyn!!! 
    *ice w/ melted choc chips whipped with cream, butter, and sugar… scrumptious 

  6. Hi Robyn,

    I am new to baking so my questions may seem basic but I have to ask 🙂 First I have to say I Absolutely LOVE your chocolate cake..!!! And I am excited to try your white cake. Should I sift the flour? If yes, do I sift before measuring or after? Would cake flour make a difference, if yes, how would it change the texture? Also, if using cake flour do use the same amount? Sift? Sift before or after measuring? You stated the cake does not rise much, do i fill the pan 1/2 way or 3/4..???

    1. Hi Connie
      I’m so glad you enjoy the Chocolate Cake!
      I use the same brand and type of flour for this cake as I do the Chocolate Cake – White Lily All-Purpose flour. You will want to sift the flour before you measure.
      Fill the cake pans about 2/3 full. Make sure to use three 9 inch pans for the best results and follow the recipe exactly and you should be fine.
      This cake does have a bit denser texture (think wedding cake) than my chocolate cake does.
      I hope this helps and I’m happy to answer questions any time. I’m glad to have you here. Thanks so much! xo

  7. Hi Robyn, I am new to baking, Love your chocolate cake!!!! Do I sift the flour? Can I use cake flour? Since you stated the cake doesn’t rise much how full do I fill the pans, 1/2 or 3/4?

  8. I need to make cupcakes for a baby shower and would love to use this white wedding cake recipe. 
    Is there any thing to do differently since they will be cupcakes and not a cake? 

    1. Crystal,
      This cake recipe makes approximately 24 cupcakes when cupcake tin is filled about 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes at same temp as for cake. Congratulations to the mother-to-be!

  9. Hello Robyn,
    My son is 7 years old, and I have made this recipe as well as your best chocolate cake recipe every single year for the big family birthday gatherings! Truly, a hit every single time – impressive to all guests, adults and children alike. Today I am prepping to make this cake for the 8th time, but for my second son who is turning 1! Time flies, and this year was marked by particularly difficult post-delivery health challenges, but preparing to celebrate my babe’s awesomeness is making me emotional. AND, I just realized that pulling out your recipe, your website, the familiarity of the steps, the ingredients, the process… all of these details are helping to ground me, as well, they are making me emotional. Feeling mighty grateful for my sons, my family and friends, and the food I am able to offer at these celebrations – la pièce de résistance being, of course, the cake! Thank you for this recipe, indeed, and for your baking/culinary savoir faire, in general. All the very best to you. (ps. Making it a rainbow swirl cake as per my 7 year old’s suggestion. I am not seasoned in the use of food colourings, so wish us luck.)

    1. Hi Patricia,
      Children’s birthdays are always so special, especially for the first birthday! I hope this birthday celebration is the very best for you and your family. What a great idea for a rainbow swirl cake your son had. I’m sure it will be a hit! xo

    1. Sarah,
      I’m sorry, I have not measured the number of cups for the batter in this recipe. It does freeze really well. Let the cake layers cool completely on a wire rack, wrap in freezer paper or an airtight freezer container and freeze for up to 3 months. When ready to use, let the cake layers thaw completely in the refrigerator, then frost. Hope you enjoy the cake!

  10. This cake is truly “The Best White Cake” EVER!!!! It is so easy and very forgiving. I’ve made it a few times “as is” and it’s always a hit. This time I divided the batter into 6 bowls that I colored to be rainbow colors and baked for about 17 minutes. (Watching closely) Another success and the birthday kiddo LOVED the suprise rainbow layers under your equally fantastic white buttercream frosting! Thank you!

  11. This is my “go to recipe” I love this recipe so much 🙂
    The fact that it makes 3 cakes instead of 2 is a bonus! I love everything about this recipe.

    Thank you so much for sharing it!

  12. does the butter make the cake too dense?i’ve put butter in cake before and it turned out horrible. is there a substitute i could use instead 

  13. Hi Robyn,

    I have been making this recipe for years and it is absolutely the best white cake ever!
    I have always done the round cake so my question is can I make this into a sheet cake pan size 11×15?
    Also could I do a filling?
    Once again best cake ever!

    Thank you,

  14. Hi Robyn,
    It looks positively delicious!
    Just wanted to use three 6inch pans and was wondering if I should halve the recipe?
    Many thanks

    1. Anastasia,
      I haven’t made this cake in 6-inch pans but I don’t think you would have enough batter if you halved the recipe. You cam always make cupcakes if you have extra batter. I give baking times for cupcakes in the Notes section of the recipe. Hope you like this cake!

      1. Yes, I have made two 6 inch layers with half a recipe, and had some left for some mini cupcakes. I filled the pans a little fuller though, and it took longer for the middle to get done, while the tops browned a bit. It turned  out great though.

      2. I need to adjust my comment. A half recipe will make a two layer 6 inch cake. I don’t think there would be enough for three layers.

  15. Hi Robyn,

    I love love your chocolate cake recipe, thank you for sharing. I’ll be making my son’s open book cake (Harry Potter theme) and he wants lemon cake. Will it be ok to add lemon flavoring/extract to this cake and cover it with fondant? Or the lemon pound cake is better?

    Many thanks,

    1. Hi Mary,
      What a great idea for a cake! My son would have loved it, too. I think the Best White Cake would be delicious with the added lemon. Either cake would probably work for your cake idea. Hope your son enjoys the cake!

  16. Sooooo incredibly disappointed. After standing in my kitchen for 4 hours, my cakes fell in the oven and wouldn’t come out of their pans. I now have 3 layers of cake crumble (it does taste good, just didn’t hold up in shape at all) and I’m in tears. Not sure if this recipe is good for 5000 ft altitude or if my oven failed me or what, but I followed these instructions to a T and it is a complete loss for my son’s birthday party. I’m so sad. 😭

    1. Jenn,
      I’m sorry your cake fell. You have to adjust the ingredients and temperature of your oven when baking at that altitude. I live in Georgia which is 1100 feet. Without adjustments, your cake may rise too quickly and then fall. Check out baking cakes at that altitude for adjustments you need to make to recipes. Hope this helps!

  17. Can i use self rising flour instead of all purpose flour as i can’t find all purpose flour in UK. Only two flours are available for baking: plain flour and self rising flour.

  18. I’m hoping to use the recipe for a wedding cake and need to know how much batter it makes so I can plan for the appropriate amount of ingredients and size pans to use. I have made it several times in 9 inch pans, but I don’t know how much I will need for a larger pan. Also, how full do you fill your pans?

  19. This cake is divine.  I made this for my son’s first birthday 3 years ago and am making it again for his fourth tomorrow!  Robyn, quick question for you, I noticed in the notes that you say the original recipe had only 1/2 t baking soda and 1 c buttermilk…do you know when you made the adjustments to the recipe?  I’m just wondering if I had made the old version back in 2016.  I’m guessing the change was to make it a bit fluffier?  It was sooooo good!

    1. Hi Chelsey,
      I made the change to this recipe in March 2014 so you would have used the new version for your son’s first birthday in 2016. Children’s birthdays are so special and I’m so pleased that you liked this cake enough to make it for 2 of his birthdays. Hope his 4th birthday is so very special! Thanks. xo

      1. First thank you for creating THE BEST CHOCOLATE CAKE! I made it for my husband who is chocolate lover and for my sons 2nd birthday and has been an amazing delight for our family. Even my sister in law who despises cake, had a slice and left no crumbs.

        In the ingredients for your white cake. Does it call for unsalted butter or salted butter? I’m thinking unsalted but I want to be completely sure. Thank you!

      2. Hi Lizbeth,
        I use salted butter in my cake recipes. You can use unsalted if you prefer. Thank you so much for your sweet comment about my chocolate cake. Hope you enjoy the Best White Cake just as much. xo

  20. Hi Robin I made the cake yesterday and it is simply delicious. My only concern is that I had to bake the cake for over 40 minutes although it came out fine I just want to know if I am doing something wrong..

    1. Hi Josette,
      Sometimes cakes baked in different ovens are done at different times. Some causes for cakes to take longer to bake than the recommended time are the oven is not baking at the temp you have set or if you open the oven door to check on the cake. The oven cools off even if opened 30 seconds and has to reheat to the correct temperature, causing the cake to have to bake longer. Cakes take longer to bake if the cake pan is shiny. Hope this helps!

  21. Hi,

    This looks like a great recipe and thank you for sharing, but this isn’t a ‘white’ cake. It’s a yellow cake because it has the yolks included.

    Do you happen to have a recipe for a cake using only egg whites? A true white cake?
    I’m searching for one for my mother , who is 71, because she really wants to have her favourite cake and hasn’t been feeling well and I’ve not been having much luck.
    Anyway, have a good evening and thank you for the recipe. xx

    1. Hi Tammi,
      While many white cake recipes use only egg whites, I decided after lots of testing that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white. It also helps to follow may exact recipe instructions for icing the cake to ensure that the cake is white. I’m sorry but I don’t have a cake recipe that only uses egg whites. I hope you can find your mother’s favorite cake recipe so you can make it for her. I hope she feels better soon!

  22. Hi Robyn! I have made this cake in the past many and it has been a hit each and every time I make it! Recently, I made it again and noticed a strange metallic taste to it in certain bites! Do you have any idea what it could be??  

    1. Hi Caroline,
      I have not had this happen with this cake but if your baking powder contains aluminum it can have a metallic taste. Make sure your baking powder is aluminum free and in date. Hope this helps!

  23. Hi Robyn! I loveeee your Chocolate Cake and wanted to give this a try. But I’m from a country that is very difficult to find Buttermilk. Is there a substitute for this? How about shortening? Can i replace it with butter instead?

    1. Hi Nadia,
      You can make your own buttermilk. I give you directions in my recipe Homemade Buttermilk Substitute. You can use whole milk or any dairy free milk like coconut, almond, soy, rice or oat milk. Hope you enjoy! You wouldn’t replace the buttermilk with either butter or shortening. Hope this helps!

  24. I absolutely loved this cake. I have found my go to! Thank you. 

    I did have some changes. I didn’t have buttermilk and didn’t want to add an acid to the milk to make “buttermilk” so I just used a whole cup of milk. I also ran out of vanilla flavoring half way. So I had 1 tsp vanilla and 1 tsp strawberry. It was amazing. 

    If anyone is on the fence about whether to make this cake or not … do it!!! You will not be disappointed. 

  25. Hi Robyn! Between this recipe and your yellow cake recipe, which would you recommend to go with your chocolate buttercream frosting? 

  26. OH NO! This epically failed for me- It could be that I’m at 7800′, or that I decided to rotate the sheets a precisely the WRONG time- because they fell, and it’s been forever since I put them in, and I can hear Paul Hollywood saying “It’s raw”

    I may still get a nice cookie bar out of them and the batter is absolutely gorgeous tasting (I raise my own chickens and last I tested, we’ve no salmonella)

    I’m sure it has nothing to do with this recipe- things looked really good until I opened that darn door.

    1. Hi Erin,
      I’m so sorry your cake failed. If you live at 7800 feet, you will need to make adjustments to the cake according to baking at high altitude. Also, I don’t ever open my oven door and rotate the cake. Also, the temperature of the oven drops every time you open the oven door. I hope you will try the recipe again with these changes. I hope this helps!

  27. Hi there! I’m looking for a recipe that I can batch out to make a 3 tier cake (10, 8, 6) with only two layers per tier. Could I use this recipe as-is to make 2 layers in a 10 inch pan rather than 3 layers in a 9 inch? 

  28. I made this last night, it was my second “test” of a white cake recipe. I have many favorite cake recipes that just can’t be beat, but I had yet to find a good white one. Well, this is it. Great crumb, moist, and absolutely delicious flavor. By the way, I always “make” my own buttermilk with vinegar, so no one should be worried about doing that if you don’t have buttermilk on hand. It is a perfectly good substitution.

    I happen to love almond flavored white cake, so I did use 2 TB of almond emulsion, in addition to a TB of vanilla. My oven took a few more minutes than the stated 25; closer to 30 I think. But I used smaller pans and a thicker layer so I adjusted my cooking time for that.

    The frosting recipe is perfect with this cake. I used just 3 cups of sugar and that was plenty, with 3 TB of heavy cream. YUM!

    I will keep this recipe and know that I will be making it many times again. Thanks so much for the recipe!

  29. Hi!

    I use this recipe for my go-to cake when asked to make anything for family/friends. It always turns out great! I saw that you had a chocolate cake recipe as well, but I’m needing to make a marbled cake next. Since your chocolate cake isn’t as dense as the white cake, I was wondering if I could just substitute some of the flour from this recipe for cocoa powder to have it all even? 

    1. Hi Mariah,
      I’m so glad The Best White Cake is your go-to-cake and always turns out great for you. I’ve not tried making those changes to this recipe so I can’t tell you how it will turn out. Thanks.

  30. This cake turned out wonderfully! I got so many compliments on it. I also made a (large) batch of cupcakes with the recipe which turned out great! I will be making this many times over. Thanks.

      1. Should this cake pour out of the bowl like a box cake. Or is it supposed to be much thicker and tone spooned out?

      2. Hi Lynny,
        This cake batter is thicker than most box cakes but you should be able to pour it out of the mixing bowl. Your flour may be more dense than the White Lily I use. It is a soft wheat flour and has consistency similar to cake flour. Hope this helps!

  31. hi!!!i made your chocolate cake which everyone looooved it…i want to try the white cake but i want to make a tie dye u think it will be good to mix color after beating it and then throw them one by one in the pan or it wont rise alot since i will stir the colors in?also for a zebra cake do you think i can add some cocoa powder in half the batter or chocolate or what do you recommend.thank you for your awsome recipes!!!!!!!!

  32. I wanted to love this recipe. I’ve made it many times. The problem is the shortening in the recipe, it produces a unfavorable crust on the top of the cake. Which has to be removed. The next time I try replacing the shortening with oil.

    1. The shortening actually makes the cake more tender. The sugar and eggs can cause a crust to form. There will be a slight crust on the cake but it shouldn’t be enough that you would have to remove it. I would not recommend substituting the shortening with oil in this recipe. You might want to read the comment from a pastry chef at the end of my post about this cake. Some things that can cause the cake to have a hard crust are overbaking, oven temperature not heating to the appropriate temperature, and not creaming the butter, sugar, shortening until they are thoroughly mixed. Hope this helps!

  33. After reading such rave reviews I’m finally about to join the party and bake this cake! But before getting started I was wondering if vegetable shortening has any substitutes as I’m unable to find it. I’m ready to bake in a while.. I hope you see this!

    1. The vegetable shortening I use is an organic one but Crisco is one that some people use. If you cannot find it, you can always substitute the shortening with an equal amount of butter. The texture will be a little different with all butter. Hope you enjoy the cake!

  34. This is a WONDERFUL CAKE! I’ve made it several times…its my go to.
    @robyn stone I’ve reduced the sugar all the time but by no more than 1/2 cup…it turns out fine.

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