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Mom’s Favorite White Cake

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


  • 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


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

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Average Rating:
  • stammick
    Dec 5, 2019

    This cake is great when you don't need one for leftovers all week. Perfect size for a small gathering. I made the cake exactly as the recipe states, but I made a different frosting as my husband doesn't like fruit in his cake! I know I replied and rated in 2015, but I'm STILL making this cake for different occasions.

  • 1bdan
    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
    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
    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

  • sstetzel
    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 StetzelField Editor Manager

  • DianaDecker
    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
    Oct 24, 2014

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

  • jeanjonesjean
    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
    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
    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!!!!!!