If you’re looking for a basic, great tasting white cake recipe this is it! I’ve been searching for months on a basic white cake recipe from scratch that has a good flavor, similar to that of box cakes, but not too floury or salty like most made from scratch white cakes recipes!


Amount Ingredient
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 1/2 cups self-rising flour
11/4 cups all- purpose flour
1 cup milk
1 tsp vanilla


Preheat oven between 325- 350 degrees, depending on how your oven cooks.
Place butter in bowl of eletric mixer and mix until creamy, gradually add sugar and mix until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the two flours and add in four parts, alternating with the milk and vanilla extract, beating well after each addition.
Pour batter into well greased baking pans. And bake for about 25 minutes or until toothpick inserted in center comes out clean.


wilgon1 Says... 20 Feb 2012 , 4:21pm

Is the flour Cake flour or regulat flour

teezed Says... 21 Feb 2012 , 1:44am

How many inches cake does this make please?

angiecares Says... 21 Feb 2012 , 4:57am

If it comes out like box cake then that's great! cause i don't like box cake

Debbye27 Says... 21 Feb 2012 , 6:49am

thanks for posting- will have to try this....no baking soda or powder though??

hezzie100 Says... 21 Feb 2012 , 7:02am

does this make cupcakes well?

SheliaRenee Says... 21 Feb 2012 , 11:11am

It uses just regular flour. No baking soda or powder, but it still rises well. With one batch I am able to make a square 8 inch and a square 10 inch cake. I haven't tried this as a cupcake, but I imagine it would, you may need to adjust the time and or temperature. I hope this helps!

FACSlady Says... 22 Feb 2012 , 5:04pm

Self rising flour has baking powder in it. Conversion is: for each cup flour, add 1 1/4 tsp. baking powder and 1/4 tsp. salt. HTH

SweetDreams_DK Says... 23 Feb 2012 , 7:18am

Hmm...I believe this will make a yellow cake, not a white cake, because you're using whole eggs. Cooks Illustrated has an awesome White Cake recipe. Their secret is to mix all of the dry ingredients in the bowl, then beat in the softened butter until it looks like sand (all the flour will be coated with fat, so gluten won't form when you add liquid...kind of like box mixes are).

SheliaRenee Says... 24 Feb 2012 , 4:15pm

It is more of a vanilla cake. To me it tastes like white cake. The batter will be kind of thicker.

JackieDryden Says... 24 Mar 2012 , 6:34pm

ok since no one has posted they actually tried this, I thought I would, since I'm in an ever lasting search of a white cake I can use for sheet cakes, cupcakes, cakes covered in fondant, and hopefully carving (that way they will all taste the same when someone wants a white cake) I doubled the recipe, and did not use self rising flour, I used the conversion for that. I baked it in 2 10x3 pans at 325. Not sure how long it took, the cake rose well, but did not spring back when lightly pressed, but I still took it out as the cake was very golden-I was concerned it would burn. They were light and rose well when I took them out, but fell as they cooled. However that was not a problem. The cake was dense, nice crumb, and tasted more like a vanilla butter cake. It was VERY rich. My husbans said it was "powdery", my son said a little dry, and though I noticed a slight powder taste, it wasn't over whelming. Overall I liked it, but I can not call it white cake. I will still search I guess, but this will definately be made again.

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