ladyonzlake Posted 21 Apr 2007 , 12:43am

Okay, so like everyone else I've been trying to find the "Perfect" white scratch cake. I made 3 cakes in the last 2 days and I put them side by side for visual, texture, and flavor. Here's what my opinion is:

Cake Bible "White Velvet Butter cake"
This cake has a nice white color but I found the texture to be very fine and dry compared to the other 2 cakes I made.

Toba Garrett's "Moist Yellow Cake" (very similiar to the White cake posted here by Sugarflowers except Garrett's cake has more eggs to produce the "yellow" so you could reduce the eggs to 2 and have a white cake).
This cake was very moist but still slightly dense and runs in 2nd place for me.

Whimsical Bakehouse "White Butter Cake"
I LOVE this cake. If you are used to boxed mixes, this one has a wonderful light texture, white color and is very moist. I think I have found the "white" cake I will be using.

I have also made the chocolate chip cake and the orange cake in this book and they are both wonderful! I can't wait to try the Yellow and Chocolate butter cakes.

Jacqui

25 replies
JanH Posted 21 Apr 2007 , 2:51am

Thanks for the in-depth reviews, Jacqui. icon_smile.gif

It's very time consuming to make all the cakes one would like to for comparison purposes......

So thanks for the heads-up, sounds like the WBH is the one for me, too. thumbs_up.gif

newlywedws Posted 23 Apr 2007 , 10:29pm

Where's the recipe for the white butter cake icon_cry.gif

alibugs Posted 23 Apr 2007 , 10:35pm

newlywedws, I just moved from MacDill. How do you like it there?

Omicake Posted 23 Apr 2007 , 10:38pm

SAVE

Lisa422 Posted 23 Apr 2007 , 10:40pm

I'm a newbie here and would love the recipe for the White Butter Cake as well. Please share icon_smile.gif

BakingGirl Posted 23 Apr 2007 , 10:49pm

Thank you ladyonzlake for posting your results, it is really helpful to get people's input on recipes. I am a fan of the WBH recipes too, I use their book a lot but had not tried their white cake, so I will be sure it try it out soon.

brilandken Posted 23 Apr 2007 , 10:56pm

Thanks for the review. I have never had much luck with making it from scratch. Maybe I will try it agian.

lilytexas Posted 25 Apr 2007 , 3:40pm

Can you post the white butter recipe, please icon_redface.gif I couldn't find it icon_cry.gif

Lisa422 Posted 25 Apr 2007 , 4:21pm

I just tried the white butter cake recipe last night. It was great! Very light and moist. Just heavenly!! Not like the one I was using which was a little on the dry side. It had a slight angel food cake texture. Me and my husband have a new favorite. This is my new White cake recipe. Thanks again!!!!

kris_813 Posted 26 Apr 2007 , 4:53pm

HAPPY BIRTHDAY lilytexas

kris_813 Posted 26 Apr 2007 , 4:58pm

ok, WBH white butter cake makes 9 cups of batter, do you all make that much or cut it in half. I want to bake this cake, but I only want to try it. Two 10X3 cakes will be tooooooooo much for my family to eat. I don't want to alter the taste, so what can I do?

novice Posted 26 Apr 2007 , 5:08pm

Make the cake and freeze it for a later date when you are too tired to make a cake.

Bzer Posted 26 Apr 2007 , 5:08pm

thanks for taking time out of your precious day to post your results. Much appreciated

krystalp Posted 26 Apr 2007 , 5:14pm

I'd love to have the WBH white butter cake recipe too....pretty pretty pleeeeeeeaaaaasssssee.....with a cherry and whipped cream on top icon_biggrin.gificon_biggrin.gif

dailey Posted 26 Apr 2007 , 5:18pm

i've made these cake recipes as well and my favorite is the 'white velvet' by the cake bible. it always comes out moist for me...

ckkerber Posted 26 Apr 2007 , 5:48pm

I love the WBH mocha chip ("freckled mocha") cake, too, and the orange one! I haven't tried the white so I'm going to have to give it a shot. Here's my favorite white cake and it is awesome . . . it's a recipe from King Arthur's Flour. This cake is awesome as it is, or I love substituting 1 cup of brewed chai tea (room temp.) for the 1 cup of milk to make a chai tea flavored cake. The spices in the chai make such an amazing cake!
  
  
King Arthur White Cake

8 tablespoons (1 stick, 4 oz.) butter, softened
1/2 cup (3-1/4 oz.) vegetable shortening
1 tablespoons (1/2 oz.) baking powder
1-3/4 cups (12-1/4 ounces) sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

-- Cream together until light. 5 min. or more.

5 large egg whites (6 to 7 oz.)

-- Add egg whites one at a time and beat well after
each addition.

2-3/4 cups (11 oz.) cake flour
1 cup (8 oz.) milk

-- Stir in flour and milk, alternating between the
two, starting and ending with the flour. (i.e. 1/3
flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

-- Bake at 350. 25-35 minutes or until done.

Lisa422 Posted 26 Apr 2007 , 6:45pm

I made it in 2 9X2 round pans. It came out just fine.

ladyonzlake Posted 29 Apr 2007 , 4:24am

I'm sorry I never answered anyone. I usually get an email telling me I have new posts and never got any. I just assumed I didn't get any replies icon_surprised.gif . Yes, you can 1/2 the recipe which is what I did and do since I'm "tasting" recipes. I'm just about tasted out though! I also made yellow cakes and chocolate ones this week. For the yellow I liked Toba Garretts moist yellow cake recipe. I'm still searching for a moist chocolate one. I'll post the WBH recipe tommorrow as it's kinda late and I'm going to bed.
Jacqui

flavacakes Posted 19 Jun 2007 , 8:15pm

I would love that recipe too please!!!

Lisa422 Posted 19 Jun 2007 , 8:35pm

WBH White Butter Cake

Serves/Yields: 9 cups of batter
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy


Grease two 10 x 3" round pans. Preheat the oven to 350. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.

JanH Posted 20 Jun 2007 , 7:28am

Or if you don't want to print out the recipe now, it's posted to CC recipes:

http://www.cakecentral.com/cake_recipe-4093-0-WBH-White-Butter-Cake.html

HTH

2sweetcookies Posted 22 Jun 2007 , 3:38pm

Are the WBH cakes suitable for stacking/carving?

czyadgrl Posted 22 Jun 2007 , 3:59pm

lazyonzlake, I have been using the WBH yellow and chocolate butter cakes almost exclusively lately and love them both! The only thing I change in the chocolate butter cake recipe is to use one stick of margarine and one stick of butter instead of two sticks of butter. I found this out acccidenatally when I ran out of butter, but it came out a little more moist with the margarine for whatever reason.

Thanks for posting your results, I'm going to make the WBH white cake next.

notjustcake Posted 22 Jun 2007 , 4:17pm

Don't know you wish you could do reviews like these on the recipes posted! Thanks for the reviews I own the Whimsical Bakehouse book I have not until this day tried any of the recipes here! I am looking forward to trying the white cake recipe. I trying the WASC recipe today for the first time!

sheri717 Posted 22 Jun 2007 , 4:17pm

Must save this recipe. Thanks for sharing. I'm also always looking for a good white scratch recipe

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