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


  • 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
  • 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

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


  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.

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1bdan User ID: 383338 250547
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."

aicenhour User ID: 4627743 248863
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."

x96817x User ID: 8562758 234222
Reviewed Oct. 8, 2015


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"

stammick User ID: 7909189 229713
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."

sstetzel User ID: 158954 228091
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"

DianaDecker User ID: 8418760 228081
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"

Dbellman User ID: 8055933 74994
Reviewed Oct. 24, 2014

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

jeanjonesjean User ID: 7906812 100656
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."

mrenda User ID: 5393618 94593
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."

Ranaboricua User ID: 7441981 116832
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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