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Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

This is a white cake recipe, from scratch, with NO shortening, and REAL vanilla. This is that perfect white wedding cake recipe for the bride who doesn’t like artificial ingredients, the white cake for your picky four year old who doesn’t like yellow this week but wants vanilla cake at their birthday party, the white cake recipe you use to build a perfect ombre layer cake, the white cake you use as a base for the perfect funfetti cake I’m posting on Friday, the white cake that makes beautiful white cupcakes for decorating. This is that white cake recipe.

White cake is different from classic yellow/vanilla cake in that it’s lighter both in texture and color. It’s a classic at weddings, often flavored with almond extract, and frequently requested by those who don’t like dense cakes at parties or celebrations. It’s really delicious, but also often reliant on artificial ingredients or shortening to maintain its white color. Because the cake has no butter or egg yolks, it’s also easy to dry out, and no one likes dry cake! I’ve experimented with recipes for years, but it wasn’t until I decided to just wing it and modify one of my tried and true vanilla cake recipes that I found a consistently perfect, beautifully textured product I was happy with. I love this cake recipe!

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

By using oil to replace some of the egg in the cake batter, we help retain the moisture so your cake stays delicious, and prevent it from drying quickly during baking. We have to remove the egg yolks to ensure a white color, but doing so removes fat, which we need to get that really nice layer cake crumb, and adding the oil is a great way to compensate. It also helps to keep things light versus using something like shortening. Shortening isn’t something I like to use, so I always look for alternatives. I also find that the cakes made with shortening turn out a little too dense, and if I’m using this recipe for cupcakes, I want it to be fluffy! So I like that my white cake recipe works equally well for cake or cupcakes.

I used my homemade vanilla extract to flavor my cake, and as you can see, it still turned out a lovely shade of white despite the colored extract. You may use any extract you’d like, and of course it’s a great flavor to pair with just about any filling and frosting you can think of. Today I filled and frosted the cake with a lemon Swiss meringue butter cream and topped it with some rainbow sprinkles!

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

File it away the next time you need a white cake, which will be Friday… I’m sharing an awesome variation and easy decorating technique videos in my next post. Enjoy darlings!

Notes and updates 5/7/16: First of all, thank you so SO much for making this one of my top pinned recipes. I am thrilled to see how many of you enjoy my white cake! Please feel free to contact me if you ever have any questions about this or any other recipe. These recipes are very dear to my heart and I want to be sure you can enjoy them as much as I do! 

With love and pixie dust – Mary <3 

4 from 6 votes
Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com
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White Cake Recipe FROM SCRATCH!
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb.
Course: Dessert
Author: Goodie Godmother
Ingredients
  • 2 cups granulated sugar 396 g
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 c neutral-flavored oil avocado oil or canola oil are what I usually use
  • 2 large egg whites
  • 2 tsp vanilla extract or other extract of your choice
  • 2 cups whole milk 454 g
  • 2 1/2 cups all-purpose flour 300 g
Instructions
  1. Preheat your oven to 350 F, butter 2 8" round cake pans and line the bottom with parchment paper.
  2. Combine the dry ingredients (except the flour) in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.

  3. Whisk together the wet ingredients in a smaller mixing bowl.
  4. Pour the wet ingredients into the sugar mixture and mix until just combined. Stir in the flour and stop the moment it's incorporated. The batter will not be completely smooth. 

  5. Divide batter evenly between your cake pans and bake for 35-40 minutes (8" pan), 45-50 minutes (6" pan), 17-20 minutes for cupcakes until the center of the cake springs back when touched.

  6. Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely.
  7. Frost and decorate as desired

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

 

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This Post Has 151 Comments
  1. Hiya, I made this cake last night, and although it is very tasty, I found that it is rather greasy. Is that right? Also, When putting your cake together, do you trim the edges off? I found that the crust is rather dark and thick.

  2. I made this cake (halved it and made cupcakes) and the texture is absolutely perfect. Like REALLY great! 2 things- the cake seems to stick to the foil wrappers- which i’ve never had happen before? Also, I’m not too concerned about it being super white so can this be made with half butter/half oil? I just feel like I can really taste that its oil based? (i’m pregnant so my taste buds are super strong) Or maybe it just doesnt have a lot of flavor so i need to add more vanilla? Any suggestions? I’ve made box mix with butter vs oil and the result is wonderful flavor and lightness but im trying to break out of the box mix creations.

    1. Hm, I’ve not had the sticking happen either, but I usually use paper wrappers/liners, even with foil. You can substitute butter for part of the oil. 🙂 I could taste the oil with pregnancy too unless I used avocado oil which is very neutral… but I always added more vanilla anyway. And hooray for breaking away from box mix! <3

  3. I just made this cake with my 15 yr old daughter and it was perfect. She threw the eggs in with the yoke (accidentally), still amazing. She even ate it out of the pan b4 I got to the icing. Haha! I’ve been looking for a good white cake recipe for awhile cuz we’re living in Brazil now and I’m not loving the cakes here. Great job!

  4. Hello! I would like to try making this cake. I’ve tried many recipes, and it’s been quite a frustrating process. I’m at a high elevation, and I’m thinking that is what the issue is. I’ve tried adjusting my recipes I’ve used in the past, and succeeded with, but it’s still not working. Any suggestions on how to be successful with this recipe at a high elevation? Thank you! ????

  5. I made the recipe posted above and like everyone else, it came out really dense , flat and had no rise. I’m also a professional pastry chef. I doubt that adding one or even two egg whites like you suggest would get it to look like the pictures you posted. I think more leavening is needed.

    1. Good morning, Jessica! I’ve had many people happy with this recipe, it wouldn’t be so popular if it didn’t work for “everyone”. I’m very sorry it didn’t turn out for you. I assure you, that the recipe as written is also the recipe as pictured. As a blogger, I have no secrets and want everyone to succeed making my recipes. I would never photograph something that wasn’t exactly the result I obtain from a given recipe because that’s not fair to readers. I have made this cake as written many times and it’s consistently turned out like the picture. Could you walk me through your process please and perhaps I can help you troubleshoot?

      That being said, this cake is one I very much enjoy making and is near and dear to me, so to help make it foolproof, I’m going to bake again tomorrow. I’ll make it the way I always do, and then again with adjusted leavening and take a side by side picture. If there is a significant difference in rise while preserving the crumb, I will update with side-by-side photos and findings. Please feel free to send me an email directly if you’d like mary (at) goodiegodmother . com and I’ll be happy to share my results with you personally and answer any further questions you may have. 🙂

  6. Excellent cake. Nice and dense. Homemade is delicious! I baked it in a 9 X 13 pan, and frosted it with homemade chocolate frosting. Everyone loved it! I will definitely make this again.

  7. I loved this cake, but found that the original ratios made it much better. Can you re-post that recipe? I can’t seem to find it anymore! Thanks!

    1. After a month where I made this cake (original recipe) about 6 times, I decided that it’s still my favorite version and I wasn’t going to leave the other version up. So the original (plus one egg white, which I found didn’t change texture, but helped structure, feel free to remove if you want) is back in the recipe. 🙂

      1. I just made this cake in (2) 8″ rounds and when I pulled it out of the oven after 35mins and it hadnt really risen and was only about 1-1/2″ thick. I made a second batch, since I want a 3 layer cake, baked it for only 25mins and it seems to have risen a bit more…but nothing like the picture above…help!

        1. The pictures were taken pretty close to show crumb. When I make my cake, the layers don’t come up to the top of my 2″ 8-inch cake pan, they’re just under, probably closer to 1 3/4″ tall. If you need a full 2″ of post-leveled cake, scale up and make 1.5 times the recipe. You will have extra for a couple cupcakes, which isn’t usually a problem. 😉 This is usually what I do when I bake a 3 layer cake…

        2. That happened to mine too. I made a second batch and added baking soda and that helped it rise more. It was much fluffier.

      2. Hi there, I would like to try making this cake today, I’m a little confused about where the original recipe is. I read the notes and I didn’t see what you meant about it being there. So if I want it to be a little less dense do I add 2 egg whites or 3? It looks like a great cake, I love white cake and haven’t found a pure white recipe yet. Can’t wait to try it!

        1. Hi Sarah! I’m sorry, I need to update the post. Please follow the recipe, you’ll want just 2 egg whites for the best texture. Be sure not to over-mix or over-bake as these are usual pitfalls for white cake recipes. I hope you enjoy!

  8. I’ve used your recipe to create cupcakes at least 14 times now so I need to say thank you! My daughter has a very severe peanut/tree nut allergy and Kindergarten is painful with all the impromptu parties where she needs a safe cake. However, I can pull this together with minimal ingredients (all nut-safe), pour into a 6-cup tin, pop-into my Brevelle counter convection oven (325 for 13 min), and have cakes ready for icing in under an hour (excess dough goes into mini loaves for the freezer). Our only safe oil option is a very light-tasting olive oil, but the result is consistently great. At a recent party, people ate her cupcakes because they liked them better than the (possibly) contaminated ones. Our latest batch was rainbow (to mimic a cupcake she spotted at a b-day party but wasn’t safe for her to eat). Based on the reviews, I was worried about overmixing (batter had to be divided into 5 and color mixed into each), but they turned out beautiful and delicious! Your recipe saved my sanity and provided much joy to a little girl who usually has to say no to fun treats. Many thanks!

  9. I am a part time / hobby home baker. I wanted a simple recipe for a birthday cake that I could layer and color; I tried this cake and it was splendid! It is one of the most deliciously moist white cake I’ve ever done or had! It lent itself to the food coloring and yielded a very light texture and pleasing look. I have planned to use this as my go to recipe from now on. I used the updated recipe.
    Thank you so much.

  10. Hi. I am a professional chef and thought I would give this recipe a try since the photo is so pretty. I honestly had to away. It was a solid brick and just tasted terrible. I am completely baffled. I know I followed the directions properly. It just doesn’t make sense. Should the egg whites be whipped and folded in? In my head that would lighten things up a bit.

    1. Hi Angela! I’m so sorry that the recipe didn’t turn out for you. Did you weigh your ingredients and mix just until combined and no more? I know one of my measuring cup sets is always over and this is the one cake recipe I really can never leave in the mixer too long. I’ve never whipped the egg whites, but I will say that I personally use the ingredient ratios in the “notes” section more often than the other as I prefer it but it isn’t ideal for stacking (it also makes great cupcakes!). Both have always turned out for me in my kitchens without turning dense or tasteless, and it’s a recipe I’ve used often, so I’m not sure what happened, I do apologize for the frustrating results!

  11. Just Baked This cake, I followed the directions to A T and it turned out ok, not great. It didn’t rise much and tasted like cornbread….I don’t know how that would happen but it did! Do you have any idea why??

    1. Hm, I’m not sure without knowing a bit more about your method. White cake is very sensitive to over-mixing, and sometimes even a stand mixer turned up to medium can over-mix. So that’s probably my first guess as it’s usually a likely culprit.

  12. Hi, I made this cake yesterday for my brothers in laws birthday, the cake itself turned out tasting amazing, however it turned out to be pretty dense. I haven’t had much experience making homemade cakes. I followed the recipes and measured everything exactly. Any suggestions or tips as to why my cake may have turned out so dense. I’d love to make it again for my nephews birthday this next weekend!

    1. Hi Julia! This reply may be a little late, but sometimes cake turn out a bit dense depending on the temperature of the ingredients. The closer everything is to room temperature, the better. I also – personally – find the original list of ingredients (in the notes section) to result in a less dense cake, which is perfect for lovely domed cupcakes or a single layer. The slightly more dense updated version was provided for stacking cakes for events and weddings based on requests. 🙂

  13. Hi… I would like to use your recipe as part of another recipe that requires a 9×11 pan. Can you provide me with what alterations I’d need to make to the recipe please? Thank you in advance for your response.

  14. Do you have a good replacement for egg whites? I don’t eat eggs and can usually find a great substitute for every other kind of cake or cupcake except white? I would really love your advice! Also how long do you bake the cupcakes for? Thx!!!!

    1. You may sub the flax egg – 2 tbsp flax in 1 tbsp warm water. I wouldn’t recommend the oil replacement only because the cake already has a good bit of oil, but I believe I have made this with golden flax meal and had good results. I usually bake the cupcakes for 18-20 minutes. When the center of a cupcake springs back when touched, they’re ready!

  15. Hello, could you give some details on how you bake your cakes, so that they don’t brown on the edges? I am trying to bake a truly white white cake and yours is the only picture that doesn’t have slightly browned edges – it’s beautiful! How do you do it?

    1. Thank you! So the pure white white look doesn’t happen during baking. When I made this cake, I was watching one of the free Craftsy classes, and the instructor talked about how he trims all his cakes so the brown doesn’t show and I decided to try it out for this cake. Thankfully, as long as you don’t over-bake the cake, the brown bit is just at the very edge so you’re barely scraping anything off at all. You can see it in my cookie dough ice cream cake since I didn’t trim it there.

  16. Hi There. Going to try testing this recipe over the weekend for a Anniversary cake I’ve been asked to make in a few weeks, but I’ve never made a truly white cake before. So a bit nervous. They want a two tiered round cake. So I’m going to be doing either 12 inch with 10 inch or 12 inch with 8 inch round pans. My question is, what would be the suggested baking times for 10 inch and 12 inch round pans? Thanks for any help you can offer. 🙂

    1. I haven’t baked this in a 12 inch yet, and it’s been a looooong time since I made it as a 10. I think the 10″ was about 15-20 minutes longer than normal if memory serves me correctly. It was vital to use flower nails or a heat core in the cake to help distribute the heat over such a large surface. Bake even strips help too. Feel free to e-mail me with any further questions! I hope that helps and that your cakes turn out beautifully!

  17. I made this recipe as cupcakes this morning. They are dense and flat. They are not fluffy and feel heavy and solid, almost like the consistency of corn muffins. What did I do wrong?

    1. White cake recipes are pretty sensitive to over mixing ingredients. Common causes for this are: over mixing (I use low speed on my stand mixer and mix only until just combined) or incorrect measuring of ingredients (i.e. – scooping flour straight out of the bag instead of sifting/scooping/leveling). I hope maybe this helped! If not, feel free to e-mail me with process details and I’ll try and help you troubleshoot. 🙂

  18. I used this recipe and it was delicious! Super moist and frosted wonderfully. I am going to make this again and again!

  19. Hi Mary TheGodMother, I just wanted to tell you i just made these cup cakes. They look and taste awesome…one thing i did different was whip up the egg whites and fold them into the batter. I wasnt sure how or if they would come out but they are perfect. They have the little dome that i always look for when i make cupcakes. Thank you for this recipe.

  20. I tried this recipe and my cake ended up extremely dry on top and very doughy through out the rest. Followed the recipe, so not exactly sure what happened.

    1. Do you have an oven thermometer? I did have someone contact me once with this same issue, and it turns out their oven wasn’t calibrated correctly. Doughy cakes can also be caused by over-mixing, which is easy to do with stand mixers because the motors are pretty powerful.

      1. Oh no! I’m sorry to hear that. Unfortunately, other than the suggestions mentioned above, I’m not sure what to say. I’ve baked the cake both with the updated measurements and the original ingredient list (in the notes) many times and it turns out for me. I know this must have been frustrating. :-/

  21. Can this be used under fondant and also as a bottom tier cake in 2 tier cake?

    Thanks in advance !

  22. hi, my family really enjoys Betty Crocker’s white cake box mix. I want to try and make one they’ll love from scratch; is this cake comparable to a white cake box mix?

    1. I love using a calculator like this one to scale recipes correctly: http://www.sweetsuccess.uk.com/cakeculatorscaler.asp

      Since the ingredients are also listed in weight in the recipe, use that for the most accurate conversion. 🙂 When baking larger cakes, use a flower nail in the center of your pan to help conduct heat to the middle of the cake and promote even cooking. You may also want to reduce the temperature about 15 minutes into baking by 15 degrees or so and bake a little longer.

  23. Hi, I need to make a layered cake with fresh whipped cream. I definitely need to use an oil based cake so it stays soft even in fridge. I’m debiting whether I should make this cake or a chiffon cake. Have you tried this cake with whipped cream? Thank you.

  24. Would this cake work using whole eggs instead of just the whites? I know it would change the color slightly, but I like to use whole eggs whenever possible, instead of separating them and having either whites or yolks laying around without a destination. I’m planning to try your recipe with no changes first, and then try it using two whole eggs instead of 3 whites, just to compare, but I’m curious if you have heard from anyone else who has tried whole eggs

  25. Do you sift your flour? If so, are the mesaurements for before or after sifiting?

    I already made round one, but realzied 10 minutes into baking time I forgot the the oil. So, I have started over. The first one has a good taste, but is really rubbery.

    Looking forward to round 3 – yes, round 3…as I was measuring my flour into the bowl (which already had the sugar in it) my scale kept going off. I salvaged as much as I could and started over.

    1. When I sift, I place the bowl and sifter over my scale, so the measurements would be after sifting. I don’t always, to be honest. Sometimes I just dump the dry ingredients into a bowl and stir.

      Oh no! I hope it turned out well for you!

    1. The fat content in coconut milk is slightly higher than whole milk, but I think it should work although I haven’t tested. If you do please let me know the results! I’d love to share them with others who may have the same question. 🙂

  26. I just got done making this. It’s not too dense, it’s definitely medium density, and airy enough to have a nice sponginess. The texture and flavor are great, but I added some Almond extract as well (I love almond flavor). I also ran the dry ingredients through a blender instead of sifting (don’t have a sifter right now), not sure how much of a difference that made. This is an easy cake, and dense enough to run thick frosting on it without tearing. Thank you for sharing this recipe!

  27. hi! I’m planning to make a mini 3 to 4-layer cake (5″ in diameter), and would like to use this recipe. how do i modify the quantity and baking time? any advice?

    1. For that many layers, I might just go ahead and leave the recipe as is. Worst case scenario, you have to make a few cupcakes… baker’s bonus! Depending on the depth of your pans, start checking the cake at about the 18-20 minute mark

  28. Just did it!
    I love the texture ! i love oil based cake and this one it’s great!
    For my personal taste i will reduce the sugar a little bit.
    Could i ask you if this cake could be use for multi layers tier cakes (like 4 or 5 layers for a wedding cake)?

    I love the texture between angel food cake and a classic oil based cake,but maybe because there is only 1 egg white i can taste a lot the taste of flour(i have used cake flour),do you have the same taste?

    It’s just a matter of details because this cake will be written in my repertoire ! <3

    1. I’m so glad you enjoyed!

      I didn’t have an issue tasting a lot of the flour, but I am making this cake again soon and will check for that.

      I haven’t tested this cake beyond 3 smaller tiers, so I’m not sure how it would hold up. I’m not sure it’s heavy enough to be the bottom tier of a very large cake because it’s not very dense. Although with the proper internal supports on the cake it should work.

  29. I am testing this cake for a friend’s wedding cake. I used liquid coconut oil. Will let you know how it turns out! Batter tastes good so far!

  30. Everything you mentioned in your blog post ‘spoke’ to me haha. I recently tried a different white cake recipe that was apparently the “best” white cake recipe for weddings and what not, but it called for a white box cake mix along with other ingredients. I had always been against that idea because in my brain.. that’s not 100% home made. Even though I received many compliments on the cupcakes I made with that recipe, I wasn’t happy with it. The cake tasted like Duncan Heins white cake box mix.. Which isn’t a terrible thing but.. not what I was hoping for. I think I’m going to give yours a whirl tonight for cupcakes I’m baking for a friends bridal shower tomorrow. I plan on using vegetable oil, or canola oil, and following the recipe to a T. Keep your fingers crossed for me. I’ll report back after 😉

  31. I’m baking this cake right now! It smells amazing. Looks to have about 10 more minutes I’ll post an updated comment on how the cake turns out when it cools ?

  32. Hi,
    I just tried this cake as a trail for a party on Saturday, and it didn’t work so well 🙁
    I used sunflower oil, not sure if that’s a good one to use for this cake(?)
    Also I devided the batter between two tins; one was 8″ the other slightly bigger.
    I put the small tin on top in the oven and the other one slightly beneath it.
    The small one was brown at the top, but row everywhere. Bottom tin was pale but cooked through.
    I forgot to mention I put all ingredients together accidentally, dry and wet. Could this be the problem?

    1. Hi Rana! I haven’t used sunflower oil, but I’d imagine as a neutral oil it should work. I do believe that the problem stems from mixing all the ingredients together at once. It sounds like the dry ingredients didn’t get a chance to evenly mix throughout the batter. For this cake it’s best to combine wet and dry separately first. 🙂

  33. I made this in a 9×13 pan to let my kids decorate it. It was still slightly warm when we added the frosting, which soaked into the cake beautifully. It was so delicious. This would be a great recipe for a poke cake, too! Thanks for sharing.

  34. Looks great! My best friend is coming home from the hospital today and white cake is her favorite so I’m gonna give it a try! Thanks for the awesome recipe.

  35. I made w coconut oil and it was too oily. And when i put the wet ingredients together the oil crystallized like ice w milk. Weird why?

    1. I would assume this happened because coconut oil is still solid at room temperature, so it has different properties than the neutral oils (i.e. – canola, vegetable, avocado) that I’ve used. Since the milk isn’t warmed, it probably caused the coconut oil (if melted) to solidify slightly.

    1. Absolutely Yvonne! Once the cake has finished setting in the pan, instead of turning out onto a cooling rack, carefully turn the cake onto a large sheet of plastic wrap and wrap the cake that way then refrigerate until completely chilled and ready for you to decorate. This is a great way to retain moisture in the cake even if you’re storing it in the fridge. If you choose to frost the same day you bake, a cake box or covered cake dish in the fridge will help to keep the cake moist. Just pull it out at least 30 minutes before serving to allow the frosting time to soften.

      Enjoy!

  36. This will be good for mini cupcakes. I prefer cakes made with oil, especially for small cakes as they tend to dry out more. I am going to try this with some peppermint buttercream for the holidays. Thanks for the recipe!

  37. After seeing the recipe and picture of the cake, I just had to try this. It looked sooo good. It is a very simple recipe. I used canola oil as I was unable to find the avocado oil. I made 18 cupcakes and a 6″ round. The cake is a slightly dense. I think that it is better as a torted cake vs the cupcake. It has a good flavor and I would definitely make it again and experiment with other flavors.

    1. Thank you for the feedback Jessica! Canola oil is a great substitute, avocado oil isn’t always easy to find, but I’ve used both. I also prefer this recipe as a torted cake, but I think that may be because I used it mostly for cakes since it held up well to decorations. I’m glad you enjoyed overall!

  38. I’m planning on using this recipe for my sons birthday cake and was wondering how it holds up to being stacked and heavily frosted? I’m planning a two tier cake with some fondant work, what do you think? Thanks!

    1. It should be perfect! This cake is not fluffy and light like angel food, it’s got a great medium crumb for decorating. Personally, I like my fondant cakes to be very tall, so when I use this recipe for fondant, I’ll make 1.5 times the recipe to get a third layer.

      1. Sounds great! Do you happen to know how many cups of batter you end up with? I’ll try to calculate out how much I need based in my pans.

  39. baking this right now. Tried to do 12 cupcakes and 1 small rectangular pan to see which works better!

    This is the first cake I’m making aside from a boxed cake! Hope it turns out!!

  40. Is there a way to get more hight out of it? My cakes are only 1/2 in thick. I did use all organic ingredients.. Ok ok my vanilla was not, or was the baking soda. Would adding another egg work? It taste great, just like it to be thicker.
    Thanks

    1. It’s not a very tall cake, but 1/2″ does seem low! Another egg white and maybe a tsp of corn starch would work, or I’ve also read that a tbsp of meringue powder adds a lot of height too. I haven’t tried any of these options with this recipe though.

    1. A 9x13x2 pan usually takes about 10 cups of batter, so I would double it… you will need to extend the baking time, closer to 50 minutes to make sure the cake bakes through. 🙂

      1. I would like to make a 2 layer 9×13 cake. Could I bake one batch and then another? If yes, how long should the bake time be? I am new to baking and want to make this for a birthday party.

        1. This may be a bit late of an answer, but yes, I would absolutely bake two separate batches in a 9×13″ pan. Your baking time will be closer to about 45 minutes. It’s been a little while since I baked this recipe in that particular size though, so check at 40, and it might go up to 50 minutes or so depending on your oven.

  41. Oh. My. Goodness. This was so delicious! I turned it into a chocolate cake by adding 1/2 a cup of cocoa powder. I think next time I’ll add a little more cocoa powder to amp up the chocolate factor after it’s baked but it was delicious. The roommate said it was a little dense but I thought it was perfect.

    1. I use avocado oil, not avocados. 🙂 Avocado oil is a high heat cooking oil and has no color. If you can’t find it, you can substitute a canola or vegetable oil.

      1. It wasn’t very clear whether to use avocados or an oil, because it sounds like a lot of people used avacados and I did the same. Maybe you should change the recipe? It would definitely help people like me who used avacados, thanks!

  42. Hey.

    Well i would consider myself kind of good at baking and making cakes. But I’m not sure why – this cake turned into a complete disaster! I used vegetable oil (or wait, I might have used sunflower) and put it in the oven smelling oh-so-vanilly! But when it cake out it was SO D E N S E! I waited for it to cool and spread it with Nutella; but it was still dense, and thick. It was undercooked as well. I have a really good oven and I left it 15 more minutes than the baking time and the knife test turned out clean, but still it was raw-ish. The second day, the cake was soaked with moisture..? I’m not really sure what happened to this cake, if you could give me some pointers on where I’ve gone wrong I would really appreciate it!

    Thank you.

      1. The same thing happened to me… I made it a second time because it was slightly undercooked even after 45 min the first time. The second time, after 55 min (with clean toothpick) its still raw in the middle. Does it just need more time?

        1. Hi Miriam! Could you talk me through your process a little more please? I’ve made this cake many times successfully, but as with all baked recipes, one has to account for variations and I’d love to try and help you succeed with this recipe too. 🙂

          1. I mixed the liquid ingredients by hand, then added to the dry combined ingredients. Mixed until totally combined (had to stop and scrape down mixer once) and then baked in 8″ aluminum baking pan. The second time I tried with a baking core, which helped with the center but the middle of the rest of the cake (between the core and outside edge) was still undercooked, and the whole thing is pretty dense. looks nothing like your beautiful picture!

          2. It sounds like you may have baked it in a single pan? I found I didn’t get great results if I baked all the batter at once in one of my deeper pans with plans to torte later. Instead, it worked best if I baked in two separate pans to make the two layers.

            This isn’t a very very light cake, it’s what I might consider a more medium density, not as heavy as some cakes I’ve had, but not as light as say, my usual yellow cake and chocolate cake recipe. You should still be getting a decent crumb though, like in the photos.

        1. I used a basic swiss meringue buttercream for the frosting. To decorate and fill the cake the way I did, I would make 1 1/2 times this recipe (http://www.marthastewart.com/353415/swiss-meringue-buttercream) and I would use 1 1/2 tablespoons vanilla extract. You can never go wrong with a little extra vanilla. 😉

          For this recipe though, I changed up the flavor of the frosting and used the zest of one lemon, a tablespoon of fresh lemon juice, 1/2 tsp lemon extract and 1 tsp vanilla extract for a light lemon cream flavor.

          1. I was wondering if you would share your scratch made vanilla extract. The color of the cake and icing will be determined by what vanilla is used. Thank you

          2. I’ve made this cake several times using homemade and store-bought vanilla extract (not the clear artificial kind), and have had no impact on color. Real vanilla tastes better anyway. 🙂 When I make my homemade extract, I use 7ish beans per cup of alcohol instead of the usual 5.

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