Blog Recipes/ Cakes and Cupcakes/ Desserts and Sweets

White Cake Recipe FROM SCRATCH!

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. 

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

 

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, the white cake the led to the perfect white cupcake recipe. This is that white cake recipe.

What is white cake?

It’s a classic at weddings, often flavored with almond extract, and frequently requested by those who don’t like dense, dry 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!

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

 

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.

If you’d like a full breakdown of how swapping ingredients changes the final outcome of a white cake, hope over to The Great White Cake Bake Off post!

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

What makes this white cake from scratch recipe special?

The ease of making this white cake makes it very accessible, even for novice bakers. The final texture is moist and makes this cake a great neutral white base for decorating. The cake is not fluffy like an angel food cake, but the crumb is just rich enough to be paired with a variety of frostings and not be overwhelming.

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

I used my homemade vanilla extract to flavor my cake. 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. The pictured cake has my Swiss meringue buttercream flavored with vanilla extract instead of vanilla beans.

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

Tips for white cake baking success…

For a richer flavor, don’t skip the almond extract. I understand it’s not something everyone has in the pantry, but it is easily purchased at any store. If you have a nut allergy and can’t do almond extract, feel free to add a full tablespoon of vanilla.

When you add your flour to the cake, mix until just combined and no more. You don’t want to activate the gluten in the flour. While this recipe works just fine with all purpose flour, cake flour is lower in protein and makes for a slightly better crumb. If you don’t want to buy cake flour, it’s easy to make your own. Measure out 1 cup of flour, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch. Sift this 2-3 times to make sure that the cornstarch is well distributed.

Bring all your ingredients to room temperature. Ingredients at the improper temperature will cause any cake (not just white cake) to get a little “cornbread-y”. I bring my milk and eggs to room temperature quickly by placing a 2-cup measuring cup with the milk and my 2 eggs in a cake pan filled partway with hot water. It takes about 5 minutes and everything is good to go!

Don’t over-bake the cake. When you reach the alloted baking time, check the cake for done-ness. The center should spring back lightly and you’ll see a lovely pale gold just peeking up around the edges of the cake. That’s it. You don’t want to over-bake or you’ll get a thick “crust” around the edge of the cake, meaning that you lose delicious cake when you trim away the edges for a completely white look. If you choose to do so, of course. That part is entirely up to you!

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

What about white cupcakes?

This cake recipe will bake up into lovely cupcakes, but my favorite favorite white cupcake recipe comes from the “original” white cake that lived on this page, which you can now find here: http://goodiegodmother.com/perfect-white-cupcakes-from-scratch/

Happy baking, darlings!

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

Is there more cake?

There’s always cake here. 😉 If you enjoy baking from scratch cakes, I’d like to invite you to check out some of the other cakes on the blog including: yellow cake from scratchbake-flat chocolate cake, almond cake from scratch, and strawberry cake from scratch.

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
  • 1 tablespoon baking powder
  • 1 1/2 tsp kosher salt
  • 2/3 cup neutral-flavored oil avocado oil or canola oil are what I usually use
  • 2 large egg whites
  • 2 teaspoons vanilla extract or other extract of your choice
  • 1 teaspoon almond extract
  • 2 cups whole milk
  • 3 cups cake flour
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 1/3 of the wet ingredients into the sugar mixture, mix, then 1 cup of flour and mix until just combined. Repeat 2 more times. The batter will not be completely smooth and will look kind of runny. 

  5. Divide batter evenly between your cake pans and bake for 30-35 minutes or 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. You may also wrap in plastic wrap and chill in the refrigerator 1-2 days or freeze (double wrap!) up to 3 months. 

  7. Frost and decorate as desired. 

Sur La Table

 

Naturally white, and easy to mix up with no special ingredients required, this white cake recipe from scratch is moist and delicious! Put down the box mix, and make white cake from scratch at home. * Recipe on GoodieGodmother.com #whitecake #weddingcake #birthdaycake #vanillacake

Disclosure

Posts on Goodie Godmother may contain affiliate links, meaning that, should you click through and purchase, Goodie Godmother will receive a small commission. There is no cost to you, and any commission earned goes right to work helping me continue to bring you delicious recipes! That being said, I would never recommend a product I wouldn't or don't use myself and any opinions are 100% my own, always.

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173 Comments

  • Reply
    Victoria
    August 3, 2018 at 7:42 pm

    Hi,
    I made this recipe yesterday. I really liked how t turned out but I did notice that the cake has little lumps in it. Do you think I didn’t mix enough? I tend to overmix so I really tried not to.

    • Reply
      Mary (The Goodie Godmother)
      August 5, 2018 at 5:10 pm

      I’m glad you liked it! I think you could definitely mix a little more next time. 😉

      If it’s really humid where you are, sift the flour. Sometimes my flour clumps a bit in the summer because the humidity is at something like 150% out of 100%.

      • Reply
        Victoria
        August 5, 2018 at 9:20 pm

        Thank you for your reply!! I live in FL so it is very humid here. 😔 I did sift the flour but I will try to mix a bit more next time.

  • Reply
    Victoria
    July 30, 2018 at 11:17 pm

    Do you sift the flour first?

    • Reply
      Mary (The Goodie Godmother)
      August 5, 2018 at 5:06 pm

      In theory, you should, but in practice, I don’t always unless it’s particularly humid outside.

  • Reply
    Stephanie Heaton
    July 20, 2018 at 4:21 pm

    21 teaspoons of extract seems extremely excessive, is that a typo or is it right?

  • Reply
    Michelle Cucinelli
    June 14, 2018 at 4:30 pm

    Are you going to post the original recipe soon? I haven’t had luck with the new version but your original was my go to recipe for white cake.

  • Reply
    Connie
    May 1, 2018 at 9:49 pm

    Would this cake hold up to being a wedding cake? My granddaughter is getting married in February and wants me to make her cake. I am searching for just the right recipe.

  • Reply
    Barbara
    March 4, 2018 at 8:41 pm

    I also made this tonight and it came out flat and very heavy. I followed the recipe exactly as you stated. ☹️

  • Reply
    Adelaide Anderson
    February 26, 2018 at 9:39 am

    Can I halve this recipe to make mini cupcakes? If so how many will it make? I need to make 24 for a bake sale, and need to know asap.

    • Reply
      Mary (The Goodie Godmother)
      February 26, 2018 at 1:57 pm

      The recipe makes only about a dozen and a half full size cupcakes, so I’m worried you may be a bit short 24 mini cupcakes if you halve it. You’ll probably end up with a few more than 24 minis, but not by many.

      • Reply
        Adelaide Anderson
        February 27, 2018 at 1:13 pm

        Thank you so much!

  • Reply
    Tara
    February 13, 2018 at 8:57 am

    I’m super excited I found your recipe for white cake from scratch! I have been looking and looking but everywhere I’ve seen a white cake recipe they call for box mix 😞.

    • Reply
      Mary (The Goodie Godmother)
      February 26, 2018 at 2:00 pm

      I hope you like the recipe! White cakes from scratch are very tricky because you remove so much fat and don’t have the commercial additives available in box mixes. It’s easier to use a box mix as a base because you’re less prone to over-mixing or oven temperature variations, etc. BUT, that being said, I obviously still think they can be made from scratch and we like this recipe. 🙂

  • Reply
    Megan
    January 24, 2018 at 10:28 pm

    Hi can you use 1 % milk instead of whole milk

  • Reply
    Michaela
    November 9, 2017 at 1:30 pm

    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.

    • Reply
      Mary (The Goodie Godmother)
      November 15, 2017 at 8:33 am

      I haven’t had it turn out greasy using either canola or avocado oil. I do trim when I want a pure white cake, but the crust shouldn’t be too thick. If it was thick, the cake may have been in the oven a few minutes too long

  • Reply
    Katie
    November 5, 2017 at 11:11 pm

    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.

    • Reply
      Mary (The Goodie Godmother)
      November 7, 2017 at 9:28 pm

      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

  • Reply
    Melody
    October 19, 2017 at 6:44 pm

    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!

  • Reply
    Carla
    September 22, 2017 at 5:04 pm

    Made this cake a few times and it is so yummy! Do you have a favorite frosting recipe to go with it?

  • Reply
    Danielle
    September 18, 2017 at 12:27 pm

    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! ????

  • Reply
    Barbara
    September 11, 2017 at 9:57 am

    Has anyone tried to freeze these cupcakes?

    • Reply
      Mary (The Goodie Godmother)
      September 28, 2017 at 9:48 pm

      I do! I wrap them in plastic wrap and then put them in a freezer bag. I pull them out and microwave them when I need a quick dessert for family (or myself!)

  • Reply
    Jessica
    September 11, 2017 at 12:26 am

    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.

    • Reply
      Mary (The Goodie Godmother)
      September 11, 2017 at 7:00 am

      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. 🙂

  • Reply
    Kristine Huber
    August 27, 2017 at 8:46 pm

    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.

  • Reply
    Rose
    August 26, 2017 at 6:29 pm

    Is the batter supposed to be real runny

  • Reply
    Alyssa
    July 24, 2017 at 6:22 pm

    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!

    • Reply
      Mary (The Goodie Godmother)
      July 28, 2017 at 8:52 am

      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. 🙂

      • Reply
        Erika
        July 29, 2017 at 4:45 pm

        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!

        • Reply
          Mary (The Goodie Godmother)
          July 31, 2017 at 8:56 pm

          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…

        • Reply
          Betsy
          August 24, 2017 at 12:33 pm

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

      • Reply
        Sarah
        August 4, 2017 at 11:27 am

        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!

        • Reply
          Mary (The Goodie Godmother)
          August 4, 2017 at 2:01 pm

          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!

  • Reply
    Jess
    January 25, 2017 at 2:28 pm

    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!

    • Reply
      Mary (The Goodie Godmother)
      January 25, 2017 at 3:08 pm

      You’ve made my heart so happy knowing that this recipe helps your daughter enjoy celebrations along with other children, despite allergies! Thank you so much for sharing <3

  • Reply
    Olive
    January 22, 2017 at 4:40 pm

    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.

  • Reply
    Angela
    December 30, 2016 at 2:36 am

    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.

    • Reply
      Mary (The Goodie Godmother)
      December 31, 2016 at 8:16 pm

      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!

      • Reply
        StacyB
        February 8, 2017 at 4:39 pm

        I just made the cake, and it’s pretty heavy as well. The taste is a bit bland. Hmm. I’m still eating it though????

  • Reply
    Sam
    October 26, 2016 at 7:24 pm

    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??

    • Reply
      Mary (The Goodie Godmother)
      October 31, 2016 at 11:38 am

      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.

  • Reply
    Chocolate Cream Cheese Frosting | Cook. Craft. Love.
    October 23, 2016 at 11:08 pm

    […] don’t worry.  Only clean appliances were used in the making of these cupcakes.  I used this white cake recipe from Mary at Goodie Godmother for my cake base and added some cocoa powder.  I’m just […]

  • Reply
    Julia
    October 23, 2016 at 9:59 pm

    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!

    • Reply
      Mary (The Goodie Godmother)
      October 31, 2016 at 11:35 am

      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. 🙂

  • Reply
    Gigi
    October 4, 2016 at 12:59 am

    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.

  • Reply
    Halloween Cupcakes 3 Ways | Cook. Craft. Love.
    September 20, 2016 at 6:02 am

    […] the cute, traditional Halloween stuff. Enter these cupcakes. I took a modified batch of my favorite white cake recipe and created three different Halloween cupcakes for you to enjoy. Make just one or two or all three […]

  • Reply
    SC
    September 10, 2016 at 5:40 am

    How do I adapt this recipe for two 6″ round pans?

    • Reply
      Mary (The Goodie Godmother)
      September 10, 2016 at 9:15 am

      Hi SC! 🙂 My friend Meaghan at Cook Craft Love just did this for her latest post. She said she halved the recipe and it worked well for 6″ pans.

      • Reply
        SC
        September 11, 2016 at 7:10 am

        Thanks for the reply:)

  • Reply
    V
    September 7, 2016 at 4:00 pm

    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!!!!

    • Reply
      Mary (The Goodie Godmother)
      September 10, 2016 at 9:19 am

      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!

  • Reply
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  • Reply
    LCG
    August 16, 2016 at 11:30 am

    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?

    • Reply
      Mary (The Goodie Godmother)
      August 17, 2016 at 2:55 pm

      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.

  • Reply
    Johnnie
    August 2, 2016 at 11:36 am

    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. 🙂

    • Reply
      Mary (The Goodie Godmother)
      August 2, 2016 at 9:10 pm

      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!

  • Reply
    Tracy
    July 2, 2016 at 12:17 pm

    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?

    • Reply
      Mary (The Goodie Godmother)
      July 2, 2016 at 9:55 pm

      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. 🙂

  • Reply
    Vivian
    June 13, 2016 at 11:16 pm

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

  • Reply
    Bonnie
    June 7, 2016 at 2:14 pm

    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.

  • Reply
    Barbara
    May 30, 2016 at 2:51 pm

    Hi! How many cupcakes can I make from this recipe? Thanks in advance!

    • Reply
      Mary (The Goodie Godmother)
      May 30, 2016 at 3:34 pm

      This recipe makes about 2 dozen cupcakes

    • Reply
      Sandy
      June 9, 2016 at 2:11 am

      This cake was WAY too stiff. Almost like eating bread.

      • Reply
        Mary (The Goodie Godmother)
        June 12, 2016 at 4:35 pm

        May I ask how long you baked the recipe? Because of the lower fat content without the egg yolks, it’s sensitive to over-baking.

  • Reply
    Kait
    May 26, 2016 at 7:38 pm

    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.

    • Reply
      Mary (The Goodie Godmother)
      June 12, 2016 at 4:40 pm

      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.

    • Reply
      deanna
      June 29, 2016 at 7:02 am

      Same here. I did it 3times and got the same results 🙁

      • Reply
        Mary (The Goodie Godmother)
        July 2, 2016 at 9:59 pm

        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. :-/

  • Reply
    Veena Bhavanam
    May 23, 2016 at 2:42 pm

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

    Thanks in advance !

    • Reply
      Mary (The Goodie Godmother)
      May 23, 2016 at 8:21 pm

      It can be used under fondant, and with proper support will be fine as the bottom tier in a 2 tier cake.

  • Reply
    Denys Rujchanarong
    May 18, 2016 at 6:53 pm

    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?

    • Reply
      Mary (The Goodie Godmother)
      May 20, 2016 at 7:41 am

      I’d like to say yes, but it’s been so long since I’ve had a white cake box mix that I don’t remember. Hopefully someone with the ability to make a more recent comparison between the two can chime in. 🙂

  • Reply
    Jessica
    May 18, 2016 at 2:36 pm

    How can I alter the measurements for a ten inch cake ??

    • Reply
      Mary (The Goodie Godmother)
      May 20, 2016 at 7:36 am

      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.

  • Reply
    Maria
    May 17, 2016 at 10:25 am

    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.

    • Reply
      Mary (The Goodie Godmother)
      May 17, 2016 at 7:59 pm

      I haven’t tried this cake with whipped cream, but I think the flavor would pair well. The cake will get a bit firm in the refrigerator though, so a chiffon cake might be a better option this time.

  • Reply
    Brad
    May 15, 2016 at 10:29 am

    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

    • Reply
      Mary (The Goodie Godmother)
      May 16, 2016 at 3:51 pm

      It wouldn’t be white, *but* a friend of mine uses this recipe as her base every time she makes cupcakes and she uses whole eggs. 2 eggs will work just fine. 🙂

  • Reply
    Sarah
    May 15, 2016 at 8:43 am

    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.

    • Reply
      Mary (The Goodie Godmother)
      May 16, 2016 at 3:49 pm

      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!

  • Reply
    d'Marie
    May 8, 2016 at 4:30 pm

    Can you tell me if coconut milk could be substituted for the whole milk?
    Thx

    • Reply
      Mary (The Goodie Godmother)
      May 8, 2016 at 9:01 pm

      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. 🙂

  • Reply
    Andrew
    May 8, 2016 at 2:50 pm

    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!

  • Reply
    Angeline
    May 2, 2016 at 7:40 am

    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?

    • Reply
      Mary (The Goodie Godmother)
      May 6, 2016 at 8:14 am

      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

  • Reply
    Marco
    April 29, 2016 at 7:24 am

    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

    • Reply
      Mary (The Goodie Godmother)
      May 6, 2016 at 8:11 am

      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.

  • Reply
    Sarah
    April 26, 2016 at 5:43 pm

    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!

  • Reply
    Becca
    April 19, 2016 at 8:51 pm

    Would this work with olive oil?

    • Reply
      Mary (The Goodie Godmother)
      April 22, 2016 at 7:30 am

      Olive oil is a bit heavier than the neutral flavored oils, so the cake would be dense and would have a distinct olive oil flavor. So I don’t think it would make a good substitution for this recipe.

  • Reply
    Marly
    April 8, 2016 at 12:25 pm

    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 😉

  • Reply
    Heather
    March 28, 2016 at 11:13 pm

    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 ?

  • Reply
    Rana
    March 22, 2016 at 11:16 am

    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?

    • Reply
      Mary (The Goodie Godmother)
      March 22, 2016 at 7:41 pm

      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. 🙂

  • Reply
    Karin
    March 9, 2016 at 5:46 pm

    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.

    • Reply
      The Godmother
      March 16, 2016 at 10:42 pm

      That’s fabulous!!! I’ll have to try it as a poke cake one day, thanks for letting me know how it turned out. 🙂

  • Reply
    Joni
    February 12, 2016 at 2:16 pm

    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.

  • Reply
    Israel
    January 13, 2016 at 12:27 am

    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?

    • Reply
      The Godmother
      January 13, 2016 at 8:19 pm

      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.

  • Reply
    Jody
    January 3, 2016 at 12:11 am

    Can this recipe be used for cupcakes? What would the cooking time be? Thanks

    • Reply
      The Godmother
      January 3, 2016 at 10:46 am

      It makes beautiful cupcakes! Bake time is somewhere between 18-25 minutes depending on your oven. When the center of a cupcake springs back when touched, they’re ready!

  • Reply
    Onyxx
    December 25, 2015 at 8:58 pm

    Can I substitute cake flour for the all purpose flour? I feel like all purpose gives a corn bread flavor.

    • Reply
      The Godmother
      December 27, 2015 at 10:50 am

      You should be able to make a substitution with no problem! The general rule of thumb is to use 1 cup + 2 tbsp cake flour per cup of all purpose. 🙂

      • Reply
        Onyxx`
        December 27, 2015 at 6:34 pm

        Fantastic! Thank you so much.

  • Reply
    Yvonne
    December 23, 2015 at 4:26 pm

    Could I make this 2 days before serving?

    • Reply
      The Godmother
      December 23, 2015 at 6:36 pm

      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!

  • Reply
    Mary
    December 19, 2015 at 6:01 pm

    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!

    • Reply
      The Godmother
      December 20, 2015 at 11:58 am

      I think peppermint buttercream would be a lovely pairing! Enjoy!

  • Reply
    Jessica
    September 30, 2015 at 10:53 am

    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.

    • Reply
      The Godmother
      October 4, 2015 at 7:34 pm

      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!

  • Reply
    Cydney
    September 16, 2015 at 12:43 am

    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!

    • Reply
      The Godmother
      September 16, 2015 at 12:01 pm

      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.

      • Reply
        Cydney
        September 17, 2015 at 12:09 am

        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.

        • Reply
          The Godmother
          October 3, 2015 at 5:47 pm

          I’m so sorry for the late reply! Somehow I missed this. I’m not exactly sure, unfortunately. I’ll measure the next time I make this.

  • Reply
    Anna Poulton
    September 11, 2015 at 6:15 pm

    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!!

  • Reply
    Nicole @Little Blog on the Homestead
    September 9, 2015 at 11:10 pm

    So excited cause we used this recipe for cupcakes for the wedding and they turned out great! Can’t wait to fill them with caramel and devour…I mean share them!

    • Reply
      The Godmother
      September 10, 2015 at 12:22 pm

      HOORAY! I’m so excited to have one of my recipes as part of your wedding! <3

  • Reply
    Cayley
    August 18, 2015 at 6:39 pm

    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

    • Reply
      TheGodmother
      August 19, 2015 at 8:13 am

      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.

      • Reply
        Cayley
        August 19, 2015 at 12:31 pm

        Thats what I did! I used the hole egg! silly me!

    • Reply
      Annie
      October 21, 2016 at 10:28 am

      She used baking soda not baking powder, two different things!

  • Reply
    Hannah
    July 29, 2015 at 10:29 pm

    would this recipe work for a 9×13 pan? Or should I double it?

    • Reply
      TheGodmother
      July 31, 2015 at 12:32 pm

      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. 🙂

      • Reply
        CCO
        November 17, 2015 at 7:55 pm

        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.

        • Reply
          The Godmother
          November 22, 2015 at 10:25 pm

          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.

  • Reply
    Kiley
    July 25, 2015 at 8:00 pm

    I can’t wait to try this recipe. It looks so delicious!

    • Reply
      TheGodmother
      July 31, 2015 at 12:37 pm

      Thank you so much Kiley! I hope you enjoy!

  • Reply
    Meaghan | Cook. Craft. Love.
    July 13, 2015 at 10:59 pm

    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.

    • Reply
      TheGodmother
      July 14, 2015 at 12:18 pm

      It’s nice to hear about variations! Thanks for sharing!

  • Reply
    Tara
    July 13, 2015 at 1:07 pm

    I made this today! It turned out great! I even had to cheat and use a circle and a square pan because I only had one circle pan!

  • Reply
    Jmac
    July 8, 2015 at 7:21 pm

    Will the avocado make it green instead of white?

    • Reply
      TheGodmother
      July 8, 2015 at 7:30 pm

      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.

      • Reply
        Claudia
        May 6, 2016 at 10:23 pm

        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!

        • Reply
          Mary (The Goodie Godmother)
          May 16, 2016 at 4:09 pm

          I’m so sorry that happened! I had to make a few updates anyway, so the recipe should be much easier to follow now. 🙂

  • Reply
    Mai
    July 8, 2015 at 12:43 am

    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.

    • Reply
      TheGodmother
      July 8, 2015 at 6:15 am

      Oh no! Could you walk me through your process a little more? I’ve made this cake many times and haven’t had that problem, yikes!

      • Reply
        Miriam
        July 12, 2015 at 10:22 pm

        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?

        • Reply
          TheGodmother
          July 13, 2015 at 1:56 pm

          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. 🙂

          • Miriam
            July 14, 2015 at 9:24 am

            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!

          • TheGodmother
            July 14, 2015 at 12:16 pm

            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.

  • Reply
    Meaghan | Cook. Craft. Love.
    June 15, 2015 at 8:01 pm

    I prefer yellow cake myself because…butter. But this white cake looks fluffy and delicious!

    • Reply
      TheGodmother
      June 17, 2015 at 2:47 pm

      We are equal opportunity about cake for the most part here, and you don’t miss the butter in this recipe… real talk from a butter lover.

  • Reply
    Erin
    June 12, 2015 at 10:06 am

    This looks beautiful! It came out so nicely and is decorated wonderfully. It looks so delicious too!

    • Reply
      TheGodmother
      June 17, 2015 at 2:48 pm

      Thank you!

      • Reply
        Alexandra
        July 10, 2015 at 8:48 pm

        do you have the recipe for the frosting??? thankss

        • Reply
          TheGodmother
          July 11, 2015 at 9:55 am

          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.

          • Lisa
            October 13, 2016 at 3:06 pm

            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

          • Mary (The Goodie Godmother)
            October 14, 2016 at 9:06 pm

            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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