Mom's Favorite White Cake Recipe

Mom's Favorite White Cake RecipePhoto by: Taste of Home Mom's Favorite White Cake Recipe Rating 3

I RECEIVED this recipe as part of a wedding gift. I have made it for a couple of summer gatherings with friends and most recently when my husband requested that I make it for his birthday. —Tricia Bryan, Bolivar, Ohio

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Mom's Favorite White Cake Recipe
  • Prep: 40 min. Bake: 20 min. + cooling
  • Yield: 6 Servings
40 20 60

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • FROSTING/FILLING:
  • 1/2 cup vanilla or white chips
  • 1 envelope whipped topping mix (Dream Whip)
  • 1/3 cup milk
  • 3 tablespoons seedless strawberry jam
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup drained crushed pineapple

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency.
  • For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator. Yield: 6 servings.

Nutritional Facts 1 slice equals 502 calories, 18 g fat (11 g saturated fat), 27 mg cholesterol, 314 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Mom's Favorite White Cake in Reminisce April/May 2008, p 50

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Mom's Favorite White Cake (8)

Mom's Favorite White Cake Recipe

Mom's Favorite White Cake

Tell us what you think of this recipe.
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Reviewed on May. 09, 2012 by licart

please include pan sizes and how to treat pans(lightly greased, lined in parchment or wax paper, etc) with the directions. I would substitute the crushed pineapple when making it.


Reviewed on May. 09, 2012 by astarbeyond

Using a 6" cake pan and following the recipe as is, this cake was wonderful and very pretty when finished. It was moist and delightful. If everyone would simply follow the recipe as stated they would be as delighted as others who actually follow recipes as printed. I will definitely make this recipe again and again...Love it!


Reviewed on May. 09, 2012 by Ohio46

Why the odd sized pan? Eight or nine inches is standard so I do not see why the measurements don't accomodate that.


Reviewed on May. 07, 2012 by sheribo

I have made this cake a few times, and each one turned out great. I would recommend not tweeking the recipe to fit your cake pans. You can find 6 inch cake pans easily on the internet and they are very inexpensive (and worth the purchase just to make this cake). This cake is moist, delicious and tender. Try it!


Reviewed on May. 08, 2011 by micheleclow

I wasn't impressed with this cake at all. First of all, who has 6" cake pans? I increased it by 1/2 and used 9" pans, but the cake was a little dry on the inside. There are too many other recipes to try to make this one again.


Reviewed on May. 30, 2010 by misssixx

My cake didn't rise like the cake in the picture at all.


Reviewed on May. 06, 2010 by tkarinas

White cake is a delicious cake that I thoroughly enjoy. The only change I'd make would be to cover it in strawberries, as I love strawberry shortcake and this cake would do just fine as one.


Reviewed on May. 06, 2010 by Linda222000

Ican't eat strawberries so I used blueberries

 
 
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