This cake is very moist and tasty. It’s dense, sort of like a pound cake, and lends itself very well to sculpted cakes and stacked cakes but is great for a regular layer cake too. I’ve had no complaints and my boyfriend, who’s “not a cake person” even likes it.


  • 321g sugar
  • 113g unsalted butter, softened
  • 2 lg eggs
  • 1 lg egg white
  • 336g all purpose flour
  • 7.5g baking powder
  • 1/2 teaspoon salt
  • 312 ml homo milk
  • 2 teaspoons real vanilla extract


    Preheat oven to 350F
    Beat sugar and butter at medium speed until well blended (about 5 min). Add eggs and egg white one at a time beating well after each addition.
    Mix flour in a bowl with baking powder and salt. Stir well with a whisk and sift.
    Add flower mixture to sugar mixture alternating with milk, beginning and ending with flour mixture.
    Stir in vanilla
    Pour batter into prepared pans (I spray mine with oil and line with parchment) and bake for 30 min (turn the pan halfway thru for even baking) or until a toothpick comes out clean.
    yields one 8″ round 3″ high cake


Cakes_n_Cookies Says... 31 Jan 2010 , 12:39pm

Very excited to try this receipe. Can you please confirm what homo milk is; I am assume it is homogenized ?

Jewell1129 Says... 26 Feb 2010 , 10:34am

hey there...thanks for the's what i have been looking for but i was wondering what the conversion is form grams to cups?? thanks!

Merkie Says... 27 Feb 2010 , 7:05am

``````````````````````````````````````````````````````````` To convert from grams to ounces: 1 oz = 28.35 grams, so you would divide the grams by 28.35 and that will give you ounces. Grams are better for baking because it is more accurate in it's consistency and quality. It compensates for the humidity and other variations in all of the ingredients. Here is an example for the calculations: 250/28.35=8.8 oz of butter


tcscakes Says... 3 Mar 2010 , 9:21am

Thank you for this yummy sounding recipe :) I was wondering if this cake turns out WHITE? Or like an vanilla yellowish color? Thank you!

Cakes_n_Cookies Says... 14 Mar 2010 , 5:26pm

This is my new go to vanilla recipe for stacked cakes. THANK YOU THANK YOU THANK YOU.

wifey33 Says... 18 Mar 2010 , 10:29am

would anyone recommend this for a wedding cake?

SallyBratt Says... 25 Mar 2010 , 9:47am

This cake is best used for sculpted cakes. I'm still looking for a lighter white cake recipe for wedding cakes. This one isn't's an off white colour.

Homo is homogenized or full fat milk.

Here's a metric converter for those of you who need to convert the measurements.

elle_in_TX Says... 27 Mar 2010 , 7:07pm

thanks for the converter I get a headache trying to do the math, about getting your cake whiter... Have you tried wiltons white out? I've used it in my buttercream when I'm out of clear vanilla it works like a charm. I'm not sure if it'll help get your cake whiter I've never tried that, but it might be worth a try, hope it helps.

SallyBratt Says... 18 Apr 2010 , 4:34pm

thanks. I've never tried it.

I also want a lighter white cake recipe as this one is fairly dense so I need to try some new ones till I find one I like. I just haven't had time to do any baking trials yet.

NancyJ1960 Says... 25 Apr 2010 , 3:50pm

Thank you - I need to make a Kayak cake and couldn't find a good recipe.

theonlynameleft Says... 7 Jun 2010 , 3:11pm

Gave this recipe a try in the weekend, great recipe, nice and dense and moist. Hubby loved it! thanks.

lynndy-lou Says... 1 Aug 2010 , 4:17am

Why do people want the cake to look white?

patiese1 Says... 4 Aug 2010 , 10:04am

lynndy-lou Most brides want a white cake not an off white or cream. I think its a traditional thing.

Tootsie_Roll Says... 4 Sep 2010 , 2:37pm

If I use regular 2% milk is that ok? Im not sure I'll find homo milk in Canada.

littlestruedel Says... 6 Oct 2010 , 10:00am

Tootsie_roll: We definitely have Homo milk in Canada. It is also called Whole Milk, Homogenized Milk and is 3.25% MF.

salokin Says... 10 Sep 2011 , 9:41pm

Do you know how well this would work as cupcakes?

salokin Says... 14 Sep 2011 , 7:37pm

Made a batch of cupcakes with this recipe tonight. Makes 24 cupcakes. Baked at 350 degrees F for 12 minutes, rotated and baked for another 10 minutes. Came out really good.

jojobrew Says... 21 Jan 2012 , 4:24am

Could you tell me Salokin, How much batter did you use filling the cases? Id like to try these and need a fairly flat rise for fondant. Or would you recommend something else?

And Thank you Sally for the recipe, i am excited to try new recipes, my kids are my biggest critics. Will let you know how i go... :D

_Lenacakes_ Says... 15 Mar 2012 , 8:10am

Trying this today, thanks for the recipe! =) Anyone have the total conversion for this handy? I'm working it out now and it would make a good post below the original for us newbies =)

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