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Mom's Favorite White Cake Recipe
Mom's Favorite White Cake Recipe photo by Taste of Home
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Mom's Favorite White Cake Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 6 servings

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

Nutritional Facts

502 calories: 1 slice, 18g fat (11g saturated fat), 27mg cholesterol, 314mg sodium, 79g carbohydrate (56g sugars, 1g fiber), 6g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.


Reviews for Mom's Favorite White Cake

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (4)
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MY REVIEW
1bdan
Reviewed Jul. 17, 2016

"What kind of cake is this? It's basically a cupcake. I was very disappointed after spending time carefully following the recipe. The taste isn't all that great either. Not good."

MY REVIEW
aicenhour
Reviewed May. 31, 2016

"I have been looking for a good homemade cake recipe for decorating cakes. This one is a good one! I used all purpose flour, taking out 1 tablespoon of flour out of each cup and substituting 1 tablespoon of cornstarch. Cake held up well and tastes great. I reduced the oven temp to 325 because my oven is very hot."

MY REVIEW
x96817x
Reviewed Oct. 8, 2015

"SOMEONE WHO TRIED IT, PLEASE REPLY ASAP!

Okay so i have never made a cake from scratch before but i have to make 2 by this upcoming Monday, i would like to know if i could just make the cake in a 13x9 pan and not add the frosting or filling because im gonna cover it with buttercream icing"

MY REVIEW
stammick
Reviewed Jul. 17, 2015

"This is now MY Favorite White Cake. I doubled the recipe for two 10-inch round pans and made a homemade fudge frosting for my husband's birthday. He told me to make sure I don't lose the recipe. I was surprised to find that it cooked in only 19 minutes."

MY REVIEW
sstetzel
Reviewed Jun. 17, 2015

"Diana check two things. The age of your baking powder and the temperature of your oven. Old baking powder will cause a cake to fall every time. Also, an inaccurate oven temperature will cause serious issues with the rise.

Sue Stetzel
Field Editor Manager"

MY REVIEW
DianaDecker
Reviewed Jun. 17, 2015

"I made this cake twice and both times it collapsed. I followed the recipe completely and it still collapsed in the oven. Can anyone please help me figure out why this would happen. I really want to try it again but am scared it will collapse again please if u know what I am doing wrong please let me know. Thank you"

MY REVIEW
Dbellman
Reviewed Oct. 24, 2014

"This is the best cake ever...we love it."

MY REVIEW
jeanjonesjean
Reviewed Jul. 27, 2014

"I baked this in an 8 inch square cake pan for twenty minutes and it went well. Good cake; I will definitely make this again."

MY REVIEW
mrenda
Reviewed Mar. 29, 2014

"This is a great cake! Very light and fluffy! I doubled it to make a 9x13 and added a tablespoon of lemon zest and a teaspoon of lemon juice to make a lemon cake. Wonderful! I am going to use this recipe for my sister-in-law's wedding cake."

MY REVIEW
Ranaboricua
Reviewed Oct. 13, 2013

"Around 10 yrs ago my daughter found this recipe in a magazine and made this cake for me on Mother's Day. It became a family favorite. She recently relocated and I will now learn to make it myself. Is the best cake I've ever tasted!!!!!!"

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