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Basic White Cake

Recipe photo courtesy of Ericka McConnell

Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.

Source: Martha Stewart Baby, Spring 2002



Cook's Notes

Cake can be made ahead and stored up to 1 day in refrigerator or up to 1 week in the freezer.

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How would you rate this recipe?
  • mart0976
    3 MAR, 2018
    Made this cake for Christmas and it wow-ed my family. But you do have follow each step sifting the flour and carefully folding in the egg to incorporate enough air, otherwise you'll end up with a tough pancake instead of a nice tender texture.
    • MS112716831
      28 JAN, 2019
      aMEN! Mart0976!! I ended up with a tough pancake...yuck. I followed the steps to a T but the folding of the egg white might have been my downfall. Not sure what happened really. I did not have cake flour so I added corn starch to apflour as instructed on google. Perhaps that was the problem?
  • marilu_360
    4 AUG, 2018
    This cake is delicious!! I made this cake twice exactly of the recipe and it is really good. I didn't make any adjusment. Fill it up one pineapple filling and the second time with buttercream, and both times was awesome.
  • stellabellow
    26 JAN, 2018
    All it needs is an extra half cup of milk. The batter was turning out to be really dense, but with the extra milk it was fluffy wonderfulness.
  • brooke_g27
    19 NOV, 2017
    I really didn't like the flavour of this cake and found it to be quite dense.

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