Still In Search Of The Perfect Sheet Cake!!!

Baking By troyfan Updated 14 Jul 2008 , 6:52pm by Shanille21

troyfan Posted 30 Jun 2008 , 6:37pm
post #1 of 11

OK, I have tried almost every white cake on this site and still no luck!!! WASC is great, but I would like to try a lighter cake.... WBH turned out perfect.... it looked light, felt light, and looked like the grocery store cakes when it's cut, but it tasted thick!!!!! If I can taste this, I know everyone else can... What other recipe (besides) WASC do you use? Can someone please give me a cake with the grocery store texture, but not the taste.. HELP!!! Does anyone ever use a sponge cake for a sheet cake?

10 replies
Sugarflowers Posted 30 Jun 2008 , 7:12pm
post #2 of 11

This is the recipe that I use and have used for many years with great success as a sheet cake or stacked cake:

It is a scratch recipe, but it's easy. It also fills a 9x13" pan without having to add any extenders.

I'm not sure what grocery store texture is, so I don't know if this will fill the bill or not.


troyfan Posted 30 Jun 2008 , 8:55pm
post #3 of 11

Sounds good!
I'm going to try it tomorrow and let you know how it turns out.

troyfan Posted 1 Jul 2008 , 10:10am
post #4 of 11

I am sending you a million hugs and kisses XOXOXOXOXOXOXOXOXO!!!!!!!!!!!!!!!!!

This is just what I was looking for......
I have never had a cake that actually melts in my mouth.

Thank you a million times!!!!!!!!!!!!!!!!

Sugarflowers Posted 3 Jul 2008 , 4:26am
post #5 of 11

That's great!! Thanks for letting me know. It's amazingly easy to make too, isn't it? You can flavor it with different extracts for variety.

I'm so glad you liked it.


cakeymom Posted 8 Jul 2008 , 7:12pm
post #6 of 11

I've been looking for a good white cake.

So, would you mind giving me a little info. on the texture, and the height of the cake - was it domed, or just about level once baked?



troyfan Posted 8 Jul 2008 , 11:03pm
post #7 of 11

It's the same texture as the one you get from the bakery. It's very similar to a box cake mix, but a whole lot better. When I say it melts in your mouth, it really melts in your mouth. I baked it in a 9/13 pan, and didn't think it was enough batter, but by the time it was done baking, the pan was full.. It's the perfect white cake!!!!!! You may want to add an extra egg if the texture is too "crumbly"(is that a word).... Try it without the egg first and see how you like it, and then try it with the extra egg.... I know my cakes, and this is the only recipe I will use for white cakes from now on!!!!

cakeymom Posted 10 Jul 2008 , 3:37pm
post #8 of 11

Ok, Troyfan I tried it last night and I really, really like the light texture and it does melt in your mouth. My only regret is not trying it sooner.

Again, it was great - Thanks!!!! thumbs_up.gif

danijus Posted 14 Jul 2008 , 5:29pm
post #9 of 11

Can you use this recipe for stacked cakes or is it not sturdy enough?

charlieinMO Posted 14 Jul 2008 , 6:44pm
post #10 of 11

Oh! Gonna have to try this one!! Thanks for sharing!

Shanille21 Posted 14 Jul 2008 , 6:52pm
post #11 of 11

im going to try it too......would i be able to make it a chocolate cake or is there a similar recipe for that?


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