Best White Cake Recipe

Baking By sydney99 Updated 27 Oct 2016 , 10:23pm by Pastrybaglady

sydney99 Posted 8 Jul 2012 , 12:18pm
post #1 of 143

im looking for the most delicious white cake recipe you use and the steps. Please and Thank You. icon_biggrin.gif

142 replies
Marianna46 Posted 8 Jul 2012 , 1:40pm
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Although I'm a big fan of scratch cakes, I'm not a purist and, honestly, my favorite white cake is the WASC (white almond sour cream) cake - the recipe is here in the recipe section. It starts off with a white cake mix and you add another seven or so ingredients to it. It's light buy sturdy and can handle carving and fondant if you need it to. It's also very versatile - you can start with any flavor cake you want to and add any kinds of flavorings to it, both as extracts and as substitutes for the liquid called for. Somewhere on here there's a very lengthy thread with suggested variations (I think it's called something like "Gourmet flavors" - anybody have that link?).

yortma Posted 8 Jul 2012 , 2:18pm
post #3 of 143

I recently tested at least 20 different white cake recipes, including the wasc made with a mix. I did not have the luck with it that many others have had. My cakes always sunk in the middle and were somewhat dense, and I did adjust for the new box sizes. Also, it tasted like a mix to me. I tried both DH and BC. (The chocolate version was was even less succesful - not very "chocolatey" at all). Admittedly, i was biased and preferred to find a scratch recipe for several reasons. 1) If asked, I would prefer to say "of course it's from scratch, 2) I like to send along a list of ingredients with every cake (CYA regarding food allergies). Have you read the ingredients on a cake mix? Chemicals that I can't pronounce or tell you what they do, and I was a chemistry major in college. 3) I am mad at the cake companies for decreasing the size of the mixes, charging the same, and hoping no one would notice. 4) It is far more satisfying and gives me greater satisfaction to bake things from scratch. (I am a hobby baker and admittedly have less concern regarding time and cost than many folks might have.)

Having said all that, the BEST white cake IMHO is from Michelle Bratko and can be found at Most white cakes I tried were dry and had a floury taste. The really good ones all had sour cream, cream or buttermilk added. That seems to be the key to a good white cake.

Since she has posted it and it is readily available, I hope she doesn't mind if I post it here. I may have altered a few things very slightly.


mhcl Posted 8 Jul 2012 , 2:44pm
post #4 of 143

I agree with yortma. I just made FromScratchSF's white cake a couple days ago but in a pineapple version. It was moist, great texture, smelled delicious, tasted great.

Marianna46 Posted 8 Jul 2012 , 11:11pm
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Thanks for that post, yortma. I just saved the recipe and hope to make it soon. Just a quick note and a question - Beyond Buttercream's (used to be FromScratchSF) address is "wordpress" not "worldpress", in case anyone wants to check in at her site. The question is about what it says after doubling the recipe for the 11" x 15" cake: it says 2 layers 3/4" high, once leveled" - is that right?

yortma Posted 8 Jul 2012 , 11:25pm
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I needed to make the recipe in an 11 x 15 pan, and noted that for my own reference - not part of the original recipe. It should be correct. ( For that size I use 2 heat core nails and wrap with bake even strips so that there isn't much to level). The height is after torting one cake into 2 layers. If not torting, of course it would be twice as high. HTH

Marianna46 Posted 8 Jul 2012 , 11:59pm
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Thanks, yortma, I get it now!

tigachu Posted 9 Jul 2012 , 2:21am
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I also agree that fromscratchsf's white cake is the best! I have tried many others and they were okay but nothing really stood out to me before I baked that cake. I just loved it. Someone that tasted the cupcake (and only makes cakes from a box mix) loved it so much that they asked for the recipe.

TaraLynRRT Posted 9 Jul 2012 , 4:35am
post #9 of 143

After making several white cake recipes only to be dissapointed for one reason or another I came across the white cake recipe posted on FromScratchSF and I can happily say that my search is over. I made the cake today and paired it with a true buttercream frosting (no Crisco no crust) and served it to my loyal "taste testers" and all agreed, hands down, this was the winner thumbs_up.gif The cake was moist, had a nice crumb and great flavor. I HIGHLY recommend you try this cake recipe. Good Luckicon_smile.gif

P.S. on her blog she explains the mixing method, why she chose those ingredients, and some options you can add to the cake mix to change flavors.

usmdesigner Posted 13 Jul 2012 , 1:22pm
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Do you guys buy cake flour, or do you make it from scratch as well. I've only seen 1 single box of cake flour in walmart as far as choices.

tigachu Posted 13 Jul 2012 , 4:40pm
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I buy either Softassilk cake flour or King Arthur Flour's Queen Geneivere cake flour.

usmdesigner Posted 22 Sep 2012 , 2:29pm
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I was doing some cake searching and revisited this topic.

It looks like butter and shortening is in the recipe posted, but butter is never mentioned when talking about adding ingredients. The source says either butter or shortening. Is this recipe suppose to be "Either" as well? If so, does the butter need to be softened?


saapena Posted 7 Oct 2012 , 3:50pm
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usmdesigner: yes, the butter should be at room temperature along with all the other perishable ingredients. This is a great cake!

funtodecorate2 Posted 7 Oct 2012 , 5:07pm
post #14 of 143

I found this recipe somewhere. Either roaming around CC or elsewhere, not sure. Tried it yesterday and was very surprised and delighted. I've been using the WASC and love it but wanted to venture out and try a few other things since our cake mixes are being messed with in box size. I just wanted another route just in case icon_smile.gif

Roland Winbeckler TLC's Ultimate cake off

2 1/2 cups sifted flour
1 tsp salt
1 1/2 cups sugar
1 T plus 1 tsp double acting baking powder
1/4 cup butter softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg. dry instant vanilla pudding mix
1 cup sour cream
1 tsp real vanilla
preheat over to 325
Brush pan with pan coat . (I used pam spray and it worked just fine )
combine by hand: flour, salt, sugar ,baking powder in mixing bowl. Add remaining ingred and mix with mixer on low speed . Increase speed to medium and mix for 2 min until well blended
Pour batter into prepared pan and bake at 325 degrees F until center tests done.

I was very pleased with the results. I could of taken it out maybe a few min earlier. I baked it for approx 20 min in a reg. 9x13 pan. Not wilton cake pan. It wasn't dry on the outside but not moist on the outside like the WASC. I guess what I mean is that when I bake the WASC it is very moist on the outside and seems breakable to me. So I handle it carefully. But the inside was very moist and the taste was very good. I froze some to see how it would hold up and it was great. In my opinion it could be used for carving ..
Give it a try.
Wendy icon_smile.gif

funtodecorate2 Posted 7 Oct 2012 , 5:24pm
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anavillatoro1 Posted 7 Oct 2012 , 5:47pm
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Those have to be cake flour?

icer101 Posted 7 Oct 2012 , 10:17pm
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I make Roland's yellow cake also. It is very good. I e-mailed and asked them if a/p flour or cake flour. They said a/p flour. That is what i use. It is moist and has a good taste.

funtodecorate2 Posted 7 Oct 2012 , 10:32pm
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yes, that is what I used also was All/p flour

sydney99 Posted 16 May 2013 , 9:26pm
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I thought i commented on this when i say your post but i guess i didnt (x i guess im like a year late (x but thank you, i loved it! im going to be baking for my neice's 1st birthday and i need it to be perfect ! her 1st birthday is this year but i was looking for recipes i liked this whole time ! this is by far my favorite, if you have a new favorite, please tell ^.^ oh and THANK YOU SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO SO MUCH ! (:

Baking Me Crazy Posted 17 May 2013 , 12:42am
post #20 of 143
Originally Posted by yortma 

Having said all that, the BEST white cake IMHO is from Michelle Bratko and can be found at Most white cakes I tried were dry and had a floury taste. The really good ones all had sour cream, cream or buttermilk added. That seems to be the key to a good white cake.



OK.. So I just tired this recipe and I am in love with it. No need for me to look elsewhere for a different white cake recipe. I filled the cake with homemade strawberry filling.. definitely keeping this recipe.


Thanks for sharing!

bostonterrierlady Posted 17 May 2013 , 12:48am
post #21 of 143

I made Winbecklers cake this week.  6 of them 10in pans.  Not one turned out.  They all sunk in the middle.  The taste was wonderful but they would raise and look perfect and awhile later I looked in the oven window and they had all sunk.  I finally gave up and made the wasc.  Turned out perfect.  I used french vanilla Betty Crocker. I really want to bake from scratch but I was running out of time so I had to go back to WASC.

Baking Me Crazy Posted 17 May 2013 , 12:53am
post #22 of 143

I bake 3 batches and didn't have that problem. I did lower my oven temp to 320. I also use the oven strips around my pans. not sure if that helped with not making it sink..

cherrycakes Posted 19 May 2013 , 4:15am
post #23 of 143

So I finally decided to try out this white cake recipe from fromscratchsf to see what the hype was all about. I have to say, I'm hooked! I think I will actually say goodbye to Mr. Duncan Hines and use this for my white WASC. It's really not difficult to make and the taste and texture are absolutely wonderful!

pursuing_perfection Posted 30 May 2013 , 8:11pm
post #24 of 143
Originally Posted by cherrycakes 

So I finally decided to try out this white cake recipe from fromscratchsf to see what the hype was all about. I have to say, I'm hooked! I think I will actually say goodbye to Mr. Duncan Hines and use this for my white WASC. It's really not difficult to make and the taste and texture are absolutely wonderful!

Did you use the original recipe from wordpress, or the one posted in this thread by the OP?  I have not compared them, but the OP said she may have made minor modifications...  I would like to compare this "scratch" recipe with a few others I have been playing with.

silva1214 Posted 27 Nov 2013 , 3:30am
post #25 of 143

ACan I freeze this cake?

Smckinney07 Posted 27 Nov 2013 , 8:32am
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AI use FromScratch too, I always recommend it when someone here is looking for a scratch recipe. I also use Cake Flour, I've never tried making it myself but I've read about others doing it on various blogs.

Silva-I have frozen this cake with no problems, just wrap well.

daprincessnora Posted 30 Nov 2013 , 9:07am
post #27 of 143

AI've always had difficulties and variations in white cake recipes even tried WASC and I'm one of unluckies with it so I will give this recipe a try hopefully my search end soon...

Bakerof2 Posted 30 Jan 2014 , 12:08am
post #28 of 143

AI can't get the recipe can some forward it to me please the from scratch recipe?! I'm in need of making a cakes sap and customer only wants white. Thanks guys!

BeesKnees578 Posted 30 Jan 2014 , 12:49am
post #29 of 143

I really like Whimsical Bake House's white butter cake.


I also use Colette's Brown Sugar White cake using 5 whole eggs for my vanilla cake.


I will have to try these other ones, though!

MBalaska Posted 30 Jan 2014 , 4:05am
post #30 of 143

I tried FromScratchSF's white cake scratch recipe for the first time today. As my husband had said that my old Betty Crocker Silver White cake recipe was a little dry and crumbly (even with the addition of sour cream).  So I tried hers.  It was firm enough to torte,  yet had a soft mouth feel, smelled wonderful, tasted delicious, was actually white, and was not dry or crumbly.  Very nice scratch cake.;-D


May I recommend that you contact her about how to get a copy of her recipe.

I actually had her cake for my dinner tonight with vanilla Swiss Meringue Buttercream.   oh......and a diet pepsi.  :D

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