The Best White Cake Recipe (Ever) - Cooking - Add A Pinch

4/3/2015
The Best White Cake Recipe {Ever} - Cooking | Add a Pinch
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The Best White Cake Recipe {Ever}

August9,2013byRobyn 1,072Comments
Okay, you asked for it. Ive gotten so many emails and comments asking for The Best White
Cake Recipe since I posted my The Best Chocolate Cake Recipe {Ever} a while back. Believe
me, I wasnt ignoring you.
http://addapinch.com/cooking/the-best-white-cake-recipe/
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You see, I had my Grandmothers recipe for a Vanilla Cake and I had the recipe for my Butter
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Cake, so, I started working on trying to take the best of those two recipes while making the
cake decidedly white and perfect for birthdays, anniversaries, and yep, even weddings, if youd
like.
My son declared this white cake recipe as perfect while the Mister said, Now, thats cake.
Umm, from him, thats a good thing. I think.
My brother-in-law called me to tell me that this was to be his birthday cake every single year
until the year he dies. We had a good laugh at that one, but I have to remember each June to
make sure not to make him another version of cake on his birthday from this point forward.
Thats pressure, because the older I get, the less I seem to remember. Heh.
My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling
to frosting to slicing and serving. It just works.
While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind
you) that I preferred the flavor that the whole egg lends to the cake. While the cake isnt stark
white, it is still white.
Make sense?
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I used my Fluffy White Buttercream frosting, which I doubled, when I frosted the cake, but you
can really use whatever frosting is your favorite on this cake. Strawberry Buttercream Frosting,
Cream Cheese Frosting, Espresso Chocolate Buttercream Frosting? Any would be fabulous!
So, the next time you need a white cake recipe, give this one a try. I think youll love it!
Heres my White Cake Recipe. My family calls it the best. Ever.
T H E B ES T W HI T E CA KE R EC IP E
{EV ER }
4.3 from 242 reviews
PREP TIME
COOK TIME
TOTAL TIME
15mins
25mins
40mins
ThisWhiteCakeRecipewillquicklybecomeyour
favoriteforsomanycelebrationsandevents.This
simplewhitecakerecipeiseasytofollowand
yieldsamoist,tenderwhitecakeyou'lllove.
Author:RobynStone|AddaPinch
Serves:12
INGREDIENTS
1cup(2sticks)butter,softened
cupvegetableshortening
3cupsgranulatedsugar
5eggs,roomtemperature
PRINT
3cupsallpurposeflour
2teaspoonsbakingpowder
teaspoonsalt
cupwholemilk,roomtemperature
cupbuttermilk,roomtemperature
2teaspoonsvanillaextract
INSTRUCTIONS
1.Preheatovento350F.Preparethree9inchroundcakepanswithnonstickbakingsprayor
coatedwellwithshorteningorbutterandfloured,takingcaretoremoveallexcessflour.
2.Creamtogetherbutterandshorteninguntillightandfluffywithanelectricmixer.Slowlyadd
sugaronecupatatime,makingsuretofullyincorporateeachcupbeforeaddinganother.Add
eggsoneatatime,makingsuretofullyincorporateeacheggbeforeaddinganother.
3.Sifttogetherflour,bakingpowder,andsalt.Pourmilksandvanillaintomeasuringcupand
whisktogetherwithafork.Addtobutterandshorteningmixturealternatelywithmilkmixture,
beginningandendingwithdryingredients.
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4.Gentlystirallingredientsuntilwellcombined.Stopmixerandscrapedownsidesandbottom
ofbowl,makingsuretohaveallingredientsmixedwell.
5.Evenlydistributecakebatterbetweencakepansandplacepansintooven.Bakefor2530
minutes,oruntilatoothpickorcaketesterinsertedinthecentercomesoutclean.Removeand
allowtocoolslightlyincakepansforabout5minutes,thencoolcompletelyonawirerack.
6.Frostcakeasdesired.
NOTES
Thisrecipemakesapproximately24cupcakeswhencupcaketinisfilledmorethanfull.Whenfilled
full,thisrecipemakesapproximately36cupcakes.Bakeapproximately18minutes.
Ifyoupreferredtheoriginalwhitecakerecipe,itusedteaspoonbakingpowderand1cup
buttermilkwithnowholemilk.
Ifyouliveinahighaltitudeenvironment,you'llneedtomakesuretofollowrecommendedbaking
adjustmentsforyouraltitude.
Heres to good cake! Love ya bunches!

Robyn xo
Update: Due to varying results with the cake rising, I have updated the recipe to increase the
amount of baking powder. As with any recipe using baking powder, youll want to make sure it
is fresh and double acting. Additionally, Ive changed the method of how the cake is beaten
(step 3) after eggs have been added to the cake as some were having issues with a crust
forming on the outside of the cake. This was due to beating the cake batter on high speed
before baking which in turned caused a meringue type crust to form on the outside of the
cake.
If you enjoy this post, you may also like:
Strawberry Cake Recipe
Chocolate Cake Hearts
Heart Cinnamon Rolls
Classic Cream Scones
Recipe
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6/34
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BBQ Chicken with Bacon and Cheddar Recipe

Bananas Foster Frosting Recipe {Frostings Cookbook}
FiledUnder:AllRecipes,Birthday,Cake,Christmas,Cooking,Desserts,Easter,HolidayandOccasion,Mother'sDay,Recipes,Shower,
Valentine'sDay
TaggedWith:Cooking,eggs,flour,sugar
About Robyn
A seventh generation Southern wife and mom who loves to share simple,
fresh, and scrumptious recipes the whole family will enjoy.
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COMMENTS
1010
Molly says
March 6, 2015 at 4:14 pm
This white cake is truly the best ever! It was a hit with everyone. My question is, can I make
this in the form of a sheet cake? I need a cake for 40 to 50 people and would love to serve
this one.
REPLY
1011
Robyn says
March 6, 2015 at 6:38 pm
Hi Molly,
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I bake it fairly often as a sheet cake in a rimmed baking sheet. It turns out fabulous.
Hope you enjoy it!
REPLY
1012
Stacey Connell says

March 10, 2015 at 9:24 pm
I was wondering if you will need to double or even triple the above recipe for a
1218 pan?
REPLY
1013
Robyn says
March 11, 2015 at 9:24 am
Hi Stacey, I make this recipe in my 17-3/4 x 12-7/8
x 1 rimmed sheet pan frequently at the same measurements given in the

recipe. Depending on the height of your pan, I wouldnt think you would
need to increase the amount of the recipe.
REPLY
1014
Sophie says
March 18, 2015 at 1:30 pm
For the sheet cake do you just do the one rimmed cookie sheet? I
wanted to do 2 and put a frosting in the middle.
REPLY
1015
Jace says
March 18, 2015 at 4:50 pm
What would the cooking time for the sheet pan version of this be?
Thanks!
REPLY
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Jenny Law says
1016
March 17, 2015 at 3:01 pm
Hello, I love the cake stand, where can I purchase this one? Thank you.
REPLY
kylee christiansen says
1017
March 19, 2015 at 11:18 pm
Hey Im wanting to make this cake into two sheet cakes 913 ish. Its for my 2 year
old birthday tomorrow. Im nervous on measuring it out even between two pans
an will gel food coloring effect the process? Sorry such random questions
REPLY
Ariel says
1018
March 27, 2015 at 11:54 am
I love the taste of this cake, but Im having major issues getting it to release from
the round pan
Ive sprayed the non stick stuff and even tried greasing the pan
with crisco this last time (which was worse than the spray) and they just wont
come out whole. What do you use?
REPLY
1019
Stefanie says
March 31, 2015 at 2:34 pm
Hello Ariel (Love your name, by the way)! I am not a professional or anything,
but I often do cakes for people from my house, and I found that the only way
to be SURE that your cake will come out of the pan is to use shortening to
grease the pan and then dust the pan with flour. it really doesnt effect the
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taste at all, and if there is still flour on the cake after you remove it from the
pan, you can just brush it off
REPLY
Amanda says
1020
March 27, 2015 at 1:41 pm
Robin, this is the best cake recipe by far. I it. I made it for my sons rst
birthday cake and used coconut oil instead of shortening and it turned out
fabulous. Everyone thought I bought the cake. I also used your strawberry
buttercream recipe for it too but used raspberries instead. Thanks for sharing
your amazing talent. God bless.
REPLY
1021
Regina Hernandez says

March 6, 2015 at 9:10 pm
Hi,
I tried this recipe and it was wonderful. The directions were clear and exact. Will be making
this more often. I was wondering if there are measurements for a 3 tier wedding cake?
Thanks
REPLY
1022
Miranda says
March 7, 2015 at 1:53 am
Hi Robyn! I made your best white cake {ever} recipe tonight and it was delicious. My family
kept eating the batter and was calling it crack cake. But when I baked it, it sunk it the
middle and has a brown crust on it, and rather than fluffy, it has more of a consistency of
corn bread. Dont get me wrong, it tasted great, but theres no way Ill be able to frost it
and serve it. Im making a birthday cake for the 2 year old that nanny and I really want it to
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work! I did the required amount if baking powder but I guess maybe I did mix it too fast. I
would love to use your recipe because it is so delicious, but I want to be able to frost it.
Please help me!!! I would appreciate it so much!!
REPLY
Robyn says
1023
March 7, 2015 at 11:55 am

Hi Miranda,
Im so glad you loved the taste of the cake. I hate that you had problems with it. Lets
see if we can figure out what could have happened. Here are a couple of questions:
do you live at a high altitude, if so did you make any adjustments for the altitude
where you live? what is the age of your baking powder, is it fresh (like within the last
couple of months)? Lets start with these two and work from there.
REPLY
Afroze says
1024
March 28, 2015 at 1:17 am
Same exact thing happened to me, and i followed the directions and recipe exactly.
REPLY
1025
Neha says
March 7, 2015 at 2:58 pm
Hello, I have used this lovely recipes many times and people LOVE it. Thank you so much
for sharing it with me. I was wondering if you have any tips for halfing the recipe to make
12 cupcakes? Will it work if I just half everything in the ingredient section? Could you
suggest an approximate baking time for cupcakes? Thank you so much!!
REPLY
Gail says
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1026
March 10, 2015 at 1:34 am

Thank you so much for your fabulous cake recipes. My family
and work colleagues are always so happy when I arrive with a
cake or cupcakes using your recipes. I would like to ask if you have ever tried substituting
coconut oil for the vegetable shortening. The oil is solidified and has very little of a coconut
taste, not sure if it would work as a substitute?? Any feedback would be greatly
appreciated!
Thanks again for a great website!
REPLY
1027
Brigitte says
March 10, 2015 at 9:47 am
Hello! i wanted to try your recipe for my daughters 1st birthday but need to make a 2
tiered round cake that could feed up to 30 people. I was going to buy 2 10in round pans,
how would i adjust the recipe to accomodate the 10in pans?
thank you in advance,
REPLY
1028
Mintie says
March 10, 2015 at 12:13 pm
Hi Robyn,
What can I substitute the shortening with so its a bit more healthy but doesnt largely
affect the results? Id like to try making this recipe as cupcakes.
Thanks!
REPLY
1029
Robyn says
March 10, 2015 at 1:07 pm
Hi Mintie,
While Ive not tried it personally and cant tell you from personal experience, some
have substituted coconut oil for the shortening with success.
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REPLY
1030
Ale says
March 10, 2015 at 10:45 pm
What can I do if I cant find shortening in my country or buttermilk.
help
REPLY
Robyn says
1031
March 11, 2015 at 9:20 am

Hi Ale,
Ive got you covered for the buttermilk with this easy substitute:
http://addapinch.com/cooking/homemade-buttermilk-substitute-recipe/
For the shortening, some have said theyve had good results by using coconut oil
instead of the shortening. However, Ive not personally used that and cant say either
way from my experience. To substitute coconut oil for shortening, I use 3/4 cup
coconut oil to 1 cup shortening in other recipes.
REPLY
1032
Ashley Potoroka says

March 11, 2015 at 1:37 am
I made a test run for my sons 1st birthday (36 cupcakes) it was easy to follow, and easy to
make. My boyfriend loved the batter, and was crazy about the cake. I am not a cake
person, and I could have had a few myself. So delicious, will never look for another white
cake recipe again. Thank you so much for sharing from your family to ours!
REPLY
Robyn says
March 11, 2015 at 9:14 am
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Happy birthday to your son! Im so glad you all enjoyed it!!!
1033
1034
REPLY
Kate says
March 11, 2015 at 4:22 am
Im sure this has been asked before but I didnt look through the comments.. My question
is, are the two sticks of butter salted or unsalted? because I see where you add salt to the
recipe, so Im assuming it is unsalted butter.. Thank you
REPLY
Robyn says
1035
March 11, 2015 at 9:14 am

Hi Kate,
I generally use salted butter, but know that professional bakers recommend unsalted.
So, with that said, you can use whichever you personally prefer.
REPLY
1036
Amy says
March 11, 2015 at 11:55 am
Hi there, Im about to bake this cake as an engagement cake..Im in Australia and Ive
googled the substitutes or Aussie names for some of your ingredients, Im just wondering
about the oven.is this 350f with a fan forced oven? My oven is fan forced, if this is not
the temperature for fan forced, what would you suggest?
Thanks in advance! Amy
REPLY
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1037
LeAna says
March 11, 2015 at 12:11 pm
forgive me if this has already been asked, but have you ever used cake flour instead of the
all-purpose flour? do you think it would work to substitute cake flour instead, or will it not
hold up as well?
REPLY
Robyn says
1038
March 11, 2015 at 1:45 pm

Hi LeAna,
I use White Lily flour, which is a lighter, soft wheat flour. I do think using cake flour
would work wonderfully for this cake.
REPLY
1039
Ale says
March 11, 2015 at 6:44 pm
Urgent in the middle of making is the batter supposed to be especially thick?

REPLY
1040
Ryan Gallen says

March 14, 2015 at 11:43 am
Right?!? Mine is thick too! I added milk!

REPLY
saylee says
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1041
March 12, 2015 at 5:32 am

Hi I wanted to know if we can halve the recipe to make 12
cupcakes? Also can i just increase the butter instead of
shortening? btw i have made your choclate cupcakes and they are the best. Thanks!
REPLY
1042
Emma says
March 13, 2015 at 12:45 am
I made this in the pans you suggested and cooked for 30min and still ended up with almost
wet looking cake? The knife is clean, but its a very soggy looking cakenot light and fluffy?
Help!
REPLY
Afroze says
1043
March 28, 2015 at 1:20 am
I experienced the same problem and it never cooked all the way though. Very dense
and soggy.
REPLY
1044
Odelle Smith (U.K.) says

March 13, 2015 at 3:40 am
Great site & recipes with easy to follow instructions, many thanks for post
Can I use all butter for this recipe please? Any advice would be welcome.
Much appreciated,
Odelle Smith. ( U.K.)
REPLY
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1045
Cheniece Robinson says

March 13, 2015 at 10:17 pm
This cake tasted great! It was a little sweet, so ill cut back on the sugar next time. Also, Ive
read that others have had their cake sink in. Mine did that too, but the cake a delicious
regardless! I used this great buttercream icing recipe and that took away from the
denseness. Very yummy~
REPLY
1046
Willow says
March 14, 2015 at 10:17 pm
Hi Robyn,
Just wondering if your recipe can be colored? For instance Im making a purple ombre one
for my sisters birthday and need five different shades of purple and love vibrant colors
because she is a vibrant and wonderful sister. T.I.A!
REPLY
Robyn says
1047
March 15, 2015 at 3:09 pm

Hi Willow,
It can!
REPLY
1048
Khadija Shafique says

March 15, 2015 at 6:39 am
Can I use a substitute for shortening I dont have it I have to make this now due to extreme
emergency I loved this recipe
want a quick reply
REPLY
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1049
Khadija Shafique says

March 15, 2015 at 6:45 am
An I use a substitute for shortening want a quick reply please please

Loved the recipe
REPLY
1050
Robin says
March 15, 2015 at 4:54 pm
Disaster! These cupcakes completely sunk in the middle and flooded over the liner. I
cannot even use them.
REPLY
1051
Brooke Hall says

March 15, 2015 at 9:11 pm
Hi! Could you substitute more butter for the shortening? I am making this for an
anniversary cake. Sounds delicious!
Thanks!
REPLY
1052
Jace says
March 16, 2015 at 10:44 am
I might just be stupid. I followed the instructions exactly. I popped my cakes ito the oven
and the 30 minute timer went off, the top of the cake is browning but when i pulled out the
oven rack to see the whole cake just jiggled. its still entirely liquid. I dont know what i did
D:
REPLY
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1053
Jackie says
March 16, 2015 at 3:53 pm
Im going to make this for my sons birthday this weekend, but I want to do it in 4 layers
instead of 3 (hes having a ninja turtle party and each layer will be a different color). What
should the cooking time be for 4 layers instead of 3? And would the temp change any?
Also, does this recipe on this page include the updates?
REPLY
1054
Bev says
March 17, 2015 at 7:22 pm
Help! I just made this cake recipe because I am looking for a great while cake recipe for
making cup cakes for my daughters wedding. So I made cupcakes but they did not rise??? I
am a seasoned baker and am baffled. The texture is lovely and the flavour is great but they
didnt rise. What could be the problem? Bummer.but not willing to give up yet!
REPLY
Robyn says
1055
March 18, 2015 at 12:23 am

Hi Bev,
Im sorry it didnt rise for you! You might want to try using cake flour in place of the allpurpose as the all-purpose flour that I use is a southern all-purpose flour made of soft
winter wheat, which does make it a finer, lighter flour. Please let me know how that
works for you and you are always welcome to email me, if youd like as well. xo
REPLY
1056
sawsan salameh says

March 19, 2015 at 10:40 pm
Hey robyn. I want to try your best white cake recipe

and need to make in in a 13x 9 cake pans. if i need to do 3 layers how can i adjust the
amounts and time of baking.. i hope i get a reply fast as i want to make it tomorrow.
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thanks alot
REPLY
1057
Jackie says
March 20, 2015 at 7:10 am
About how many cups of batter does this recipe make?

REPLY
1058
Debora Thomas says

March 20, 2015 at 6:19 pm
My son wanted a white cake for his sons first birthday and I found this recipe saying it was
the best ever so I thought Ok, Ill make this one. Well Im not sure what happened I had it in
the oven for 40 minutes and its still runny, overflowed all over the oven and then sank. Ive
been baking for years and bake all three of my Grandkids cakes every year and have my
sons for over 29 years and this is a first for me. Im so bummed out I want to cryany
ideas what the heck happened?
REPLY
Robyn says
1059
March 20, 2015 at 8:56 pm

I am so, so sorry it gave you problems, Debora. Ive not had
it overflow and sink, but again, I hate that it did that for you.
REPLY
1060
Rochelle says
March 23, 2015 at 8:01 pm
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First I just want to say this cake is amazing, so good.

I have just one question. My sister in law is lactose intolerant. Is there any I can substitute
for the whole milk?
REPLY
Joanna says
1061
April 2, 2015 at 11:52 am
Rochelle,
You can get lactose-free milk at most larger grocery stores. To make buttermilk, add 1
Tablespoon lemon juice or white vinegar per 1 cup of whole milk. I have to do the
same thing.
REPLY
1062
ThePastryLife says
March 23, 2015 at 10:09 pm
Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the
funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy!
This is thanks to the seemingly large amount of sugar and fats, so do not reduce the
amounts or make substitutions! If youre that concerned about the healthiness of this cake,
you should probably just avoid it.
This cake does not rise much, but that does not negatively affect its fluffiness. I followed
the directions exactly, except for one very important step which I believe is why my cake is
so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until
very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you
overbeat after adding the eggs, they will produce a tougher cake. Take extra care while
rotating pans as to not deflate the cakes, and resist the urge to open your oven door to
peek except when you need to rotate.
This cake does form a bit of a crust on top from the high egg and sugar content, which
makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell
cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see
if its done (youre gonna cover it with frosting anyway). Dont trust the toothpick-test!
Sorry for writing a novel, I just know how hard it is to make a great white cake and this
recipe is probably the best Ive had yet, so it made me sad to see how many people were
disappointed by it due to their lack of pastry knowledge and proper method.
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REPLY
1063
Samara-Faith Ewins says

March 25, 2015 at 7:36 am
i was wondering if i could make this into a chocolate cake? just take out some flour and
add cocoa?
REPLY
1064
Krista says
March 29, 2015 at 1:26 am
Thank you for empowering this novice baker to bake a white
cake from scratch! I cant wait to unveil it for my friends birthday tomorrow. (Complete
with strawberry frosting.) It looks amazing!
REPLY
1065
Kathleen says
March 29, 2015 at 11:10 pm
I made this cake today and unfortunately had the hard crust top and sinking problem. As
everyone else said it is delicious. I will try the cake flour next time and change out my
baking powder, but can you tell me what you are using for shortening and if your batter is
very thick as mine was? Thank you, Kathleen.
REPLY
1066
Carole says
April 2, 2015 at 3:59 pm
I just made this recipe today and find the cake wayyyyy too sweet. You know when you
have a couple of bites of something and have to put it aside because youre saturated with
sweet? This is it-without any frosting. I dont want to add frosting now because its already
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too sweet without.

REPLY
Robyn says
1067
April 2, 2015 at 5:32 pm

Sorry it wasnt to your tastes.
REPLY
1068
Karen says
April 2, 2015 at 8:12 pm
Holy mother of all that is yummy are you kidding me? This is officially my new favorite
vanilla cake recipe. Im not a fan of American Buttercream though so I do a twist and
concocted a version with condensed milk and heavy cream and with vanilla extract Ive
been fermenting in spiced rum since last Christmas- on this cake absolutely fabulous.
Thanks!
REPLY
1069
adis says
April 3, 2015 at 12:19 pm
my 3 year old son and I made car shaped mini cakes with this recipe and they turned out
great! my son was never a cake eater but he loves this one. I didnt have shortening so I
just used butter and I put choc chips since my son loves chocolate. Thank you so much for
this wonderful recipe!
REPLY
Josie Hall says

February 7, 2015 at 11:54 pm
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1070
Thanks for the recipe. I need to make a cake for a decorating

class I am taking. So I asked my husband what kind of a cake I
should make and he said a White fluffy cake. The only one I have
made is angel food cake. I checked the website and found yours.
I just took out of the oven. It came out beautiful. Nice and golden, no crust on the sides,
did not sink in the middles. It feels fluffy because when I touch in the middle it bounces. I
am so happy. Thank you so much. I havent tasted it yet, but the batter taste good so I am
assuming it will taste good. Now I will try to find a filling that is good for the middle. I am
thinking of a glaze with fresh strawberries. Not sure never done it. Thank you again it
turned out great. One thing that I did was I put in the oven one at a time. I used a 29
pan. I only did 2 and the rest I saved for tomorrow. dont know if it will be good but will try
it on some cake pops. Thanks again <3
REPLY
1071
Leom says
March 23, 2015 at 4:03 pm
This is the best white cake ever! Made it for my wifes event and everyone loved it. I iced it
with a strawberry buttercream frosting. Delicious!
REPLY
1072
Deena says
March 14, 2015 at 12:10 am
Hi Robyn,
I made the best ever chocolate cake and for this birthday event coming up I want to try
your white cake given all the great reviews.
I was wondering if one can use all butter instead of butter and shortening?
Someone else asked that question but I didnt notice a reply.
Also is the recipe you posted the updated version, showing 2 tsps of baking powder?.
I want to use cake flour and would I use the same amount?
I look forward to your reply as I am making it this Sunday March 15th/150 for my sisters
birthday, cheers! Deena
REPLY
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1073
Nina McCallie says

March 14, 2015 at 2:11 pm
Hi Robyn!
Does it matter if the 9 inch cake pans are 1 inch or 2 inches on the sides? Mine are only 1
inch and Im not sure if the recipe is a lot of batter that it could swell over the top of the
pans when cooked? Thoughts?
Thank you.
REPLY
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Currently Crushing On. | How Sweet It Is says:

August 10, 2013 at 8:13 am
[] best white cake, EVER. is anything more gorgeous? its []
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[] buttercream for all sorts of celebratory and everyday type of desserts. It is perfect
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just goes on and on. You probably []
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Top 10 Recipes of 2013 - Cooking | Add a Pinch | Robyn Stone says:

December 30, 2013 at 8:04 am
[] 9. The Best White Cake Recipe []
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Perfect Chocolate Buttercream Frosting Recipe - Cooking | Add a Pinch | Robyn

Stone says:
February 27, 2014 at 8:22 am
[] my favorite is when it paired with my favorite chocolate cake recipe, chocolate
cupcakes or even my white cake recipe. But seriously, it is pretty delicious on anything
it touches. Like a spoon works just fine, too! []
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The Ultimate Coconut Cake Recipe - Cooking | Add a Pinch says:

September 8, 2014 at 10:15 am
[] 1 white cake recipe []
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The Best White Cake Recipe (Ever) - Cooking - Add A Pinch

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The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

holiday and occasion

The Best White Cake Recipe {Ever}

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

4.3 from 242 reviews

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Heres to good cake! Love ya bunches!

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The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Stacey Connell says

x 1 rimmed sheet pan frequently at the same measurements given in the

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Jenny Law says

March 17, 2015 at 3:01 pm

kylee christiansen says

March 19, 2015 at 11:18 pm

March 27, 2015 at 11:54 am

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 27, 2015 at 1:41 pm

Regina Hernandez says

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 7, 2015 at 11:55 am

March 28, 2015 at 1:17 am

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 10, 2015 at 1:34 am

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

What can I do if I cant find shortening in my country or buttermilk.

March 11, 2015 at 9:20 am

Ashley Potoroka says

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Happy birthday to your son! Im so glad you all enjoyed it!!!

March 11, 2015 at 9:14 am

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 11, 2015 at 1:45 pm

Urgent in the middle of making is the batter supposed to be especially thick?

Ryan Gallen says

Right?!? Mine is thick too! I added milk!

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 12, 2015 at 5:32 am

March 28, 2015 at 1:20 am

Odelle Smith (U.K.) says

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Cheniece Robinson says

March 15, 2015 at 3:09 pm

Khadija Shafique says

want a quick reply

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

Khadija Shafique says

An I use a substitute for shortening want a quick reply please please

Brooke Hall says

The Best White Cake Recipe {Ever} - Cooking | Add a Pinch

March 18, 2015 at 12:23 am

sawsan salameh says