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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
Yield

Ingredients

Directions

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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155
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • brooke_g27
    19 NOV, 2017
    I really didn't like the flavour of this cake and found it to be quite dense.
    Reply

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