Special-Occasion White Cake
Total TimePrep: 1 hour 50 min. Bake: 20 min. + cooling
I followed the directions for this cake exactly like it said, and it turned out flat as a pancake. Though it did have a nice flavor, I would not recommend this recipe.
I would recommend this recipe to adults and teenagers who are interested in decorating and making. It could be something to do with there future. They learn from there Parents. :)
This is the cake recipe that my 11-yr-old daughter made for her cake decorating class. It filled out a 10 in round pan and consistently made a white dense, moist cake that held up well to the rigors of her decorating attempts. It was made with both the almond extract and substituting vanilla for the almond extract. The adults preferred the almond. The kids liked the all vanilla. Either way, a good, reliable cake that was a PERFECT platform for decorating.
I have made this several times, and every time, it has been delicious. My family loves it.
can i use unsolted butter for shortening
I found the cake to be very, very dry. I was very disappointed. I would not make this recipe again
Wonderful! Light and airy like angel food cake with the decadant flavor of a heavier wedding cake. Very good. Would definetly make again. May however play around with the frosting recipe. Overall, delicious!
This was a good white cake recipe, my only complaint was that it was a little to light, almost like angle food cake.
I have made this cake several times and each time it came out perfectly. I'm not a huge chocolate cake lover so this recipe is perfect for me and my family.
The cake was very good, although I think I would decrease the almond extract to 3/4 tsp next time. I did decrease the almond extract in the icing, though - to 1/4 tsp and I'm glad I did. The icing tasted awesome and made it easy to pipe decorations on the cake. The only other substitution I made was to use hi-ratio shortening instead of regular. I definitely will make this again!