Silver White Cake

I liked it. It was great, But I don’t get why it is called a silver white cake when it is yellow-ish.

I’ve made this recipe twice now, once as a layer cake and once as a sheet cake. Like the other reviewers, I used butter and half-n-half. It’s quite easy and it went over very well at both events I took it to.

In theory I like this but it was not as moist as I want it as is. Two more egg whites and you are good to go. Also, follow others suggestions and beat eggs separately.

I used butter and half & half for their equivalents in the recipe. I also combined the dry ingredients together, then the wet, then the eggs. The cake was very light, fluffy, and SUPER RICH that way. I also added a touch of almond extract–it tasted just like wedding cake. This is my new go-to cake recipe.

My daughter LOVES this cake…it is her new favourite!

I was hoping this was like my grandmother’s recipe unfortunately the cake fell in the oven and was crumbly. It could have been my own mistake but I thought I followed the directions listed exactly. 🙁

I made this using mostly half and half plus some milk as per the previous reviews. I was also a bit worried about it being dry so I added some applesauce. It was almost soggy now so next time I’ll make exactly as written,although I thought it had a bit of a baking powder aftertaste when eaten before frosting. Next time maybe I’ll cut the baking powder back a little?

I did not care for this recipe. It had an unappealing texture, and tasted like cornbread muffins

Baked this cake for our wedding. It was a huge hit! Soft texture and a delicious cake for any occasions, No complaints or comments beyond it was amazing.

For me, this cake turned out moist and light. Reading the problems some reviewers had with a dry cake, I made sure to beat the egg whites to soft peaks only instead of stiff (and dry) as directed, a trick I got recently while watching a cooking show. I don’t purchase cake flour anymore, instead I reduced my all-purpose flour to 2 cups. Only problem, I forgot to flour the pans and had a hard time unmolding. I plan to line my pans with parchment next time. Turned out great and I plan to make it again, anytime I have extra egg whites in my fridge.

This is a must try!!! Great recipe! was worried how it would turn out after reading other reviews, but it was awsome! followed recipe and added about 1/2c. My mom said it reminded her of the wedding cakes the bakery made when she was a kid!

This recipe was ok.

this recipe was exactly what I was looking for. I wanted a white cake to go with a fruity icing and this is perfect. I took people’s suggestions and used half and half instead of milk and that worked well. The recipe is for a 13×9 inch pan, but I baked this in an 11x15x1 inch pan for 20 minutes and it worked just fine. I highly recommend this recipe.

I really liked this cake and thought it was easy. I almost forgot to add the vanilla. I will defnitely make it again. I frosted it with buttercream frosting and chopped strawberries inbetween the layers (frosted the layers so it wouldn’t soak through). It was great!

Because my son has an intollerance to dairy, I used coconut oil in place of the shortening and coconut milk instead of milk. I will definitely try this again as the cake, even without cake flour, turned out very nice. My oven baked a little too fast and the top was a little too done…and I didn’t have powdered sugar for a nice icing. This is a keeper and a safe dessert or birthday cake for my son!

Didnt work for me? Cake had corn bread texture and “weird” after taste. Not my cup of tea!

This is a simple and effective cake batter. To the people who commented saying “I don’t like how this is mixed” and “This is no way to treat a cake batter” – It is actually. This is how you treat a white cake batter. Very similar to Angel Food Cake. If you don’t like it, buy boxed cake mix. I’ve been using the same recipe as this since I was about twelve and I’ve never had a problem with it. Sifting helps, and I agree – using half and half creates a richer cake.

Just made this for cupcakes and it turned out very well, if not a little bit lacking in flavor. I used butter instead of shortening, so it didnt come out a super white color as it otherwise would. I also creamed the sugar and butter together before adding the dry ingredients and then added everything except the egg white and beat until just smooth. beating for a full 2 minutes would change the structure of the cake drastically, and may be why many people said this cake is too dense. i also folded in the egg whites as previously mentioned. the cakes turned out super light and fluffy when i put them in the oven for about 13 minutes. i might try adding some vanilla bean or more extract next time to amp up the flavor.

I have tried this recipe using various methods and adaptations. It is extrememly dry, with a floury texture. Not one i would use again.

I absolutely love this cake, and for all of the right reasons. It’s light, and easy, and comes out perfectly. Sometimes I get impatient, waiting for it to cool- but that’s normal with cakes, that they take awhile. I used to make this recipe, about five years ago, but then I lost the cookbook that I had the recipe in. I was ecstatic when I found the same recipe here. Pretty much any frosting will taste good with this, but I usually use the French Silk Frosting as recommended. I also use this recipe sometimes to make Petits Fours, by putting the batter into a baking pan instead. Cooking times do vary though.

This is a wonderful recipe, enough so that I am moved to rate it. I didn’t have any shortening so I used unsalted butter instead. This cake freezes and unfreezes really well. A true winner in my opinion.