The Perfect White Cake

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The Perfect White Cake

I have been searching for this cake for about two years now. In my experience, making white cake at home is just never as good as the bakery. (Sorry! I know some of you just cringed reading that.)
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Until now. I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly perfection. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it. And I know you will too. As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated. I have never been led astray with either of those sources so I am confident you will find the same success I did! One major adaptation I did was using 8-in cake pans. The original recipe calls for 9-in and about 5 minutes less cooking time. If you plan on using 9-in plans please do consult the original recipe. The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.
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The Perfect White Cake

Ingredients
2 1/4 cups cake flour 1 cup milk at room temperature 6 large egg whites at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar 4 teaspoons baking powder 1 teaspoon table salt 1 1/2 sticks unsalted butter, softened but still cool
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Instructions
1. Heat oven to 350 degrees. Prepare two 8-inch cake pans. 2. Make sure milk and eggs are room temperature. 3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended. 4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes. 5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute. 6. Pour batter evenly between two prepared cake pans. 7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes. 8. Allow cake to cool to room temperature. 9. Frost cakes with favorite frosting. 10. Just barely adapted from epicurious, taken from Cooks Illustrated.
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Do you have a perfect white cake in your life?
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February 22, 2013
144 Comments
Categories: aaa Home Slider, Baking, Cakes, i am baker, Recipes - Tags: homemade white cake, perfect white cake, white cake
144 Responses to The Perfect White Cake

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Sally says:
February 22, 2013 at 7:30 am
Looks delicious! Im seeing your HTML version of the post in my reader. Very strange. It happened the other day too? Reply
Amanda says:
Sorry! I have NO idea why that is but hopefully making a change soon. Reply
Natasha says:
Love the frosting technique you used. So pretty! Reply
Heather says:
Beautiful cake! Im interested in trying it, since I usually think cake mixes make better cakes than homemade. :-O Reply
marsha says:
May 31, 2013 at 9:45 pm
that is sad. Reply
Shannon says:
Ill be trying this soon! I have always been a modified-box baker, but with the big push for less processed foods, I want to learn scratch. But the few Ive tried werent very good. Thanks for
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sharing! I wonder if you can replace both extracts with another one for a different flavor. Hmm, I may have to try that at some point too. Reply
Andrea @ Recipes For Divine Living says:

I agree, love that bakery white cake. Pinned! Reply
Cassie | Bake Your Day says:

This definitely looks perfect! I love the almond its a must for me in cakes! Totally stunning, my friend! Reply
Kristen says:
Lovely I have a go to white wedding cake recipe that I love. I may have to try this one just to shake things up some Reply
Meagan @ A Zesty Bite says:

This cake is BEAUTIFUL and it looks perfect! Reply
Jen @ Savory Simple says:

I wish I had your frosting skills! This looks amazing. Reply
Nicole says:
Amanda, do you sift your dry ingredients together? Reply
Amanda says:
I did not. Reply
Maria says:
Perfection! I cant wait to make this cake! Reply
Gina says:
Oh yay Amanda!!! I hear you on the white cake. There is something about it that DOES make it so hard making it at home & NOT from a box. But oh my gosh- there are times when I simply must have some. Im glad you posted this. My mom has made cakes professionally for most of my life & I know that white cake is the one thing she still struggles with. She has never been able to give me a perfect recipe for it- so I am looking forward to trying this one. Reply
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~Amie~ says:
Only 1 day latelol. I was looking high and low for a new white cake recipe, but gave up and just made a vanilla cake. I will definitely try this one out for my next one, thanks!! Reply
Rhiannon says:
This is beautiful!!! Reply
Katrina @ In Katrina's Kitchen says:

White cake is my absolute favorite. Gorgeous! Reply
Meagan @ Scarletta Bakes says:

Woah. This cake looks AMAZING. And I have to say that Im with you on the whole bakery white cake thing. Ive only had success that comes a little close to the store-bought version when I make an oil cake instead of a butter cake the texture is right but the flavor isnt always. I cant wait to try this version! LOVE that shot of the single piece Reply
Anna @ Crunchy Creamy Sweet says:

This cake is a stunner, Amanda! I dont even know how many times I needed the perfect white cake recipe. Pinning! Reply
Heather says:
I get all giddy about good scratch-made white cakes, so Im very excited about this! Im a funfetti/confetti cake lover and sprinkles always show up best in white cake. Cant wait to try! Reply
Jenni says:
I am so glad you *bolded* the at room temperature directions. No use in creaming all that delightful butter and sugar together only to pour in 40F milk and have it all seize up again. All ingredients at room temp assure easier incorporation and the highest rise possible. Enough with the sciencethe cake looks lovely! I really admire the way you choose to creatively ice your cakes, Amanda. Beautiful! Reply
Jenni says:
PSDuh. Just realized this cake calls for the two-stage method. Still, the room temp decree holds. Reply
TidyMom says:
Im a big fan of Duncan Hines French Vanilla cake mix..but Id LOVE to give this a try sound so delicious! Reply
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Linday says:
This looks awesome! Cant wait to try it! Im always looking for a better white cake recipe! Reply
Elizabeth @ The Collegiate Baker says:

This is funny because just this morning I was thinking about some cupcakes that I want to make, but my white cakes never turn out right. And then I saw this! I might have to give it a try. I love how you decorated this cake, too. So pretty! Reply
Katie says:
Looks delicious! Do you use bake-even strips or have an opinion on them? Do they work? Reply
Amanda says:
I did not use bake strips, but I have an like them! Reply
Teresa Moore says:

Can you post the icing recipe too <3 Reply
Amanda says:
I used this recipe http://iambaker.net/marshmallow-buttercream/ Reply
Tara @ Unsophisticook says:

Im more of a chocolate kind of girl, but I will give this a try soon! Reply
Amanda says:
My whole pregnancy I have been too kinda hope it doenst change after the baby. Chocolate is good! Reply
Sheila says:
I love Cooks Illustrated too. They test everything so extensively how could you not trust it. This cake is gorgeous of course! Reply
Lori says:
Its my daughter-in-laws birthday today and she wants white cake. What luck to find this post! Im new at decorating but would like to try to copy yours. What tip did you use?
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Reply
Brenda @ a farmgirl's dabbles says:

February 22, 2013 at 12:20 pm
Ive always liked your white cake mix recipe, but now Ill need to try this. My sister makes a pretty good white cake, too. Thanks, Amanda, for sharing. And that frosting job and that color are really cool! Reply
Joan / My Cookie Clinic says:

As always, your cakes are gorgeous. Love the hint of green frosting. Ive got to try this recipe. Thanks for sharing. Reply
Laura Dembowski says:

The cake looks incredible! I absolutely love white cake. I have to say, Im not sure if since I began baking seriously I have ever found that I like something better from a bakery. I always find that Im disappointed in bakery treats. Reply
Mimi @ Culinary Couture says:

Ohhh I like your star tip ruffles! What an interesting twist! Reply
Windy P. says:
Yay! Thanks for sharing. Cant wait to try it. Reply
Kimi says:
Do you have the recipe for the frosting you used? Cant wait to try this. Reply
Connie says:
This cake is gorgeous! Do you think this would make good cupcakes? Reply
Amanda says:
Sure! Reply
Sarah Gale says:

I have found this recipe to be too soft and tender for cupcakes they tend to fall apart when you try to eat them! If you use 4 whole eggs in place of the whites, with the exact same mixing method, you get fantastic cupcakes with enough structure from the yolks to hold them together, but still super light and fluffy. Reply
Rachel @ Baked by Rachel says:
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Beautiful!! I need a slice right now. Maybe with a shot of frosting too Reply
Sarah Gale says:

I found Cooks Illustrateds recipe for white cake about a hear ago, and it is definitely the best ever! I live at high altitude, though, and found that I needed to modify it for that. Adding 1 egg yolk and reducing baking powder to 1 tablespoon did the trick (after trying to adjust every other aspect unsuccessfully). So, if you have readers interested in a high altitude modification, thats it! Reply
Miss Tori says:

What elevation are you? Im just under 4800 feet and sometimes this gets the best of me. Ill have to try your modifications. Reply
Lisa {Sweet 2 Eat Baking} says:

Look amazing Amanda. Ill be saving this recipe for later. I love what you did with the frosting too. Gorgeous cake. Reply
Maria says:
I love the look of the cake and I imagine it could be adapted to make a lovely rainbow cake as well. Im in Australia How much is a stick of butter by weight? Thanks. Reply
Chelsie says:
March 6, 2013 at 9:10 pm
8 tablespoons Reply
Kim - Liv Life says:

I saw the outside of the cake on G+ a day or so ago, but I think its the sliced piece that really drew my eye. I know what you mean about searching for that cake. Ive certainly never made it myself, but youve given me inspiration to try. My daughter will be SO happy! Reply
Susan Faia Eaton says:

The inside and outside looks perfect. Reply
Amanda says:
Well thanks beautiful! Reply
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Tammy says:
What if you want to make a larger cake like 12 in. or 14 in? Reply
Amanda says:
I would start watching the cake much sooner and definitely use bake strips but since I have not tried that as of yet I cant say for certain it will work! Reply
buttercream bakehouse says:

Sounds wonderful. Reply
Lara says:
Eres una artista! no te podra haber quedado una cobertura ms perfecta, y la foto es tan bonita que enamora. Yo no podra cortar esa tarta, tendra un remordimiento por estar destrozando algo tan bonito y supongo que tambien extraordinariamente rico! Me encantan las tartas que publicas en el blog con esas coberturas soadas. Realmente impresionada y encantada Reply
nancy says:
*gasp* lovely & yummythink I have found my birthday cake how did you do the pipingI love it Reply
Christina Johnson says:

This cake looks sooo delicious and yes perfect im going to try this recipe. B Pray mine come out just like yours. Reply
French Whisk says:

Since my mom lost her perfect white cake recipe, Ive been searching for one. Thank you!
Reply
Audrey han says:

I cant believe how perfect the timing was for this recipe to pop up on my news feed! I have been searching and searching for a fluffy, moist, and tender white cake and needed one right away. I nearly settled for the whiteout cake by the boys at baked but Im so glad I trusted my gut and went with this one! It really is the perfect white cake! And Ive tried many recipes so thats saying a lot. Thank you, amanda! <3 Reply
tracy {pale yellow} says:

Thank you for taking on the task of finding and creating a perfect white cake. I have a
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yellow-vanilla cake recipe I love and a chocolate one. Ive always been disappointed in white cakes, I cant wait to try your recipe! Reply
Stacy | Wicked Good Kitchen says:

Amanda! I am so glad you found this exceptional white cake recipe! (Im celebrating for you!) Ive been making it ever since Cooks Illustrated first published it. It is THE ONE. (They featured the perfect yellow cake as well. If you have not tried that one yet, it is a must.) This is the only go-to recipe for white cake one would ever need in life. It is a component in an upcoming featured recipe of mine. LOVE that you used 8-inch cake pans for good height for the layers. Your photo? GORG! Pinning xo Reply
Amanda says:
Will totally try the yellow cake.. thanks for the suggestion!! Reply
grace says:
white cake has been the bane of my existence as a baker, and im still on the hunt! i think this method is definitely the way to go, as opposed to whipping the egg whites separately. ill try your proportions of ingredients! Reply
Carey says:
April 23, 2013 at 1:14 pm
Oops, that was meant for Liz, who asked what to do with the egg yolks! Reply
Ali says:
I have been looking for a white cake recipe for my mother for ages. Shes not a sweets person (I know!) and her absolute favorite is boxed white cake. I try to make everything from scratch and have tested at least a dozen white cake recipes that shes deemed, too sweet. Two questions for you would you consider this a sweet cake? Can you taste the almond extract? I love the amaretto flavor but Im sure my mom would find a reason to complain if she could taste it. Reply
Ana says:
I am so gonna try this recipe. Ill post how it turns out. X crossing fingers. Thank you. Reply
Shari Kelley says:

Your picture took my breath away so beautiful. I have been looking for a good white cake recipe, too. Thank you so much for sharing this one. Reply
Dawn | KitchenTravels says:

No more half-hazy photos? I loved those. Ive been trying to figure out unsuccessfully how to do that in Photoshop for a while now, having seen something similar on other websites. Would you share how to do it? xo Reply
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Amanda says:
Yes, I just didnt do one for this post. Will try and figure out a tutorial at some point!
Reply
Oksana says:
Gorgeous cake!!! Can you share what piping tip you used to decorate this cake? I simply adore the look of it. Thanks. Reply
Lisa Groves says:

I was just going to ask which tip you used as well!:) Looks like a star tip??? PLus, can you please post a photo of the TOP of your cake!? Would like to try that pattern but looks like you have a center circle on the top?? The cake looks delicious and delightful!! Love Your Site!!!! Reply
Carla @ Carlas Confections says:

Wow, that cake looks gorgeous. That frosting technique is SO perfect! And the cake I want it now! Reply
ChristineM says:
With the size of cake mix boxes shrinking and modified recipes from the manufacturers, this homemade from scratch will be so much better. Thanks for posting! Reply
bakedbyjen says:
This is one of my favorite white cake recipes as well. Love the way you decorated this cake! Reply
Caroline @ chocolate & carrots says:

What a beautiful cake and if you say its perfect, I completely believe you! Ive actually run into quite a few recipes that call for 8 pans and I think the taller cake layers always look prettier too. I need to invest in some. Reply
Liz says:
Love the cake!! How did you get the icing in that fantastic zig zag pattern? What size tip did you use?! Reply
aida mollenkamp says:

oh, wow, the crumb looks amazing!
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Reply
Amanda says:
June 18, 2013 at 10:54 am
Thank you!! Since you are an expert and all thats a huge compliment! Reply
Cindy krismer says:

March 1, 2013 at 6:18 am
I made this cake last week for my family and used little heart shaped pas. I adjusted the bake time slightly. They loved the little layered hearts and especially loved the icing! Thank you for finding what I have always wanted, a moist, amazing white cake recipe! Reply
Amanda says:
March 1, 2013 at 7:00 am
YAY!!! SO glad you liked it!! Reply
Tara says:
March 2, 2013 at 9:30 pm
Thanks so much for this recipe! I made it for my cake decorating class, and my family devoured it shortly afterward. Im usually a chocoholic, but this was superb Reply
Jessica says:
March 4, 2013 at 9:25 am
Hi, I am very excited to try this recipe for my daughters birthday but being an amature Canadian baker can you please tell me how many cups 1 1/2 sticks of butter would be equal to? I buy my butter in big 2 cup blocks and I really doubt you mean 3 cups of butter for one cake. Thank you! Reply
Elizabeth says:
March 6, 2013 at 11:17 am
Nearly all US sticks of butter are 1/2 cup so I would assume that is what they mean. 1 1/2 sticks would be 3/4 cup or 6 ounces Reply
Chelsie says:
March 6, 2013 at 9:06 pm
I made your recipe today and it turn out more like a sponge cake, which I figure isnt the intended result. Any idea what I might have done wrong? Reply
Janet says:
March 7, 2013 at 12:27 pm
Ive been looking for a white cake recipe so Ill try it this weekend. Reply
tinkushaji says:
March 13, 2013 at 10:55 pm
Lovely cake done toperfection Reply
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liz says:
March 14, 2013 at 10:39 am
Ive been on the hunt for a good white cake too. Im wondering what to do with all the yolks? I dont want to waste them and still too novice to know what to use them for. Thanks! Reply
Carey says:
April 23, 2013 at 1:13 pm
Make a lemon curd. Reply
Amy Erb says:

March 14, 2013 at 9:06 pm
Hey I just made you amazing white cake and was dissapointed. I think I did something wrong! It was VERY dense. It baked well but was more like a pound cake and more suitable for carving. From you description I was thinking it would be a bit more fluffydo you have any idea what I could have done wrong? I am pretty sure I followed the recipe to a tee =-) Reply
Amanda says:
March 15, 2013 at 8:18 am
No, sorry, I have no idea what went wrong Amy. My apologies. This recipe is just barely adapted from a very reputable source, and I have never encountered any issues when I have made it. I feel awful that yours wasnt perfect as well! Reply
Sam says:
March 19, 2013 at 5:21 pm
Hi can I have the ingredients in UK measurements please Reply
Betsy says:
March 23, 2013 at 3:35 pm
I am wondering if I could add lemon zest and juice to make it into a lemon cake? Thoughts? Reply
Kate says:
March 24, 2013 at 4:34 pm
Used this to make vanilla cupcakes, I switched out the extract for vanilla, cut it in half and added half a vanilla bean (I halved the whole recipe, or I would have used a whole) Its AMAZING! I was surprised it was so good without creaming the butter and sugar or whipping the whites and no yolks, but its perfect for perfume-y vanilla. Little dry but I think some buttercream will fix that Reply
Jan says:
March 24, 2013 at 10:57 pm
Made your cake and frosted it with my sour cream coconut frosting; tastes wonderful! Thanks, Amanda. Love your work. Reply
big k says:
March 25, 2013 at 7:47 pm
thank you for sharing this. i was asked to bake a white cake for a birthday party and used this recipe! it was quite the hit and my faith in cake flour has been restored
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Reply
Renee Skaggs says:

April 1, 2013 at 6:18 pm
Could this be adapted to a 139? If so, how would I do that? Thank-you! Reply
Claudia Gomez says:

April 4, 2013 at 7:44 pm
I so want to try out this recipe! But my husband is allergic to almonds How can I substitute the almond extract ? Reply
Carey says:
April 23, 2013 at 1:41 pm
You can replace it with vanilla or any other extract that suits you. I love using orange, coconut, or lemon extract. Rum or maple extracts are some other options. You may
need to increase how many teaspoons you use of these other extracts to get a noticeable flavor, though. If you want to do orange or lemon, adding some zest would help increase the flavor. Almond extract packs more of a punch than most. You know what would be really tasty (though a bit exotic), is rosewater. For rosewater, I would replace some of the milk with it (up to 1/4 cup) and maybe add cardamom powder (maybe a Tablespoon.) That sort of flavoring for cake is a popular Persian dessert. It probably would work well, but I havent actually tested it with this recipe. Reply
Shaina says:
April 4, 2013 at 9:43 pm
Absolutely gorgeous cake from the frosting to the fluffy white interior. I love the frosting technique, too. I am always at a loss for ideas when it comes to decorating. I know about 3 tricks, and I just refer back to them each and every time. Reply
Amanda says:
April 5, 2013 at 7:14 am
Girl, you can cook better than most chefs on TV. If you were a cake decorator too I would have to punch you in the neck. Reply
barb hickey says:

April 6, 2013 at 12:39 pm
I just baked this recipe, (cooks illustrated) added jimmies to do the confetti version. My cake totally sank in the center. It is still usable, I will just fill with swiss meringue buttercream. I googled the problem, seems common with white cake. Do you have any idea why this happened. (it was baked all the way) Thank you. I must say I love your site and your cake ideas. I am decorating like your pink confetti version. Reply
Amanda says:
April 6, 2013 at 1:26 pm
Oh dear! So sorry Barb. I have actually not had that problem with this recipe but certainly have with other white cakes! In my experience it could have been a number of things the acidic balance being off, the size pan vs. the cooking length and temperature, even expired baking powder. There are so many factors that can contribute it is hard to pinpoint. So glad you are a quick thinker and was able to improvise though! Reply
Cathy says:
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April 17, 2013 at 2:13 pm
I LOVE white bakery cake, Ive used this recipe 4 times now in the past month with excellent results every time. It is delicious and tastes just like bakery cakeonly moister. Thanks for the extra 5 lbs Ive probably put on! It is my go to white cake recipe! Reply
gigi says:
April 24, 2013 at 1:02 pm
is there a tutorial on how to do the frosting , please Reply
Jayne says:
April 24, 2013 at 9:11 pm
Another request for frosting tutorial! Reply
irenet says:
April 27, 2013 at 8:21 am
I just made this white cake and i just have to say it turned out fantastic. Here in Greece we have no white cake box mix and no cake flour . i made my own cake flour from a link i found
and i followed this white cake recipe that you gave us and I just have to say FANTASTIC THANK YOU SO MUCH . It turned out very moist and was delicious . First time I tried it and it turned out great. i finally found my white cake recipe Reply thank you again
Stephanie says:
April 29, 2013 at 9:00 pm
Can you please post/email a picture of the top of the cake? Reply
Teresa says:
May 5, 2013 at 5:31 am
Was wondering how much of the butter you needed.. Not sure what is ment by one and a half sticks?? What would it be in grams or ounces? Thank you Reply
Alice says:
May 22, 2013 at 11:53 am
1 stick of butter is 4oz so this recipe requires 6 oz of butter. I just had to work it out as I am English and all this cups/sticks/cake flour stuff used to confuse me a lot! Just trying this cake, as I am making a wedding cake this summer and the bride is from the US so I want to impress her! Its in the oven right nowsmells good Reply
Elizabeth says:
May 8, 2013 at 8:47 am
Why did you choose to use an 8 in round pan? What difference did it make? Is the cake taller (rise more) with an 8 in round pan? What did you mean you were unsuccessful when you didnt increase the time using the 8 in pan; was the cake not done? Thank you Reply
Claudia Davis says:

May 9, 2013 at 10:28 pm
Amanda, could you please tell me what tip you used to make the sides. Thanks so much Reply
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Amanda says:
May 10, 2013 at 6:57 am
I think it was a #17 tip. Doing a tutorial soon! Reply
Debra says:
May 13, 2013 at 1:53 pm
I made this cake for mothersday yesterday, I liked it but I agree with two of the comments above, my cake was not light& fluffy, it was more of a spongecake consistancy. Followed exactly as recipe said, but not sure how to change anything as I did like how it rose and overall a delicious cake. Will definitely make again Reply
Amie says:
May 21, 2013 at 6:44 am
I was wondering if this recipe would work in a bundt pan? Reply
Amanda says:
May 21, 2013 at 7:48 am
I have never used it in a bundt so couldnt say for certain. Reply
Alicia says:
May 23, 2013 at 11:05 am
I want to make this as cupcakes how would I adjust the baking time? Reply
Alex says:
May 27, 2013 at 5:21 pm
If i used the amount of batter the recipe calls for to make cupcakes, do you think that there would be too many? Reply
Brittany says:
June 6, 2013 at 8:18 am
This was a wonderful cake recipe! Thanks for sharing, my family raved about it Reply
Dennissia says:
June 6, 2013 at 12:42 pm
this cake was just so moist and delicious, this has to be by far the best white cake ive tasted from scratch. the only thing is that im not and almond extract fan so the next time i make this i will be using all vanilla. Reply
sam says:
June 7, 2013 at 11:34 pm
would this cake be alright to use in the roses cake recipe? Reply
Jean says:
June 12, 2013 at 3:43 pm
I made this cake last weekend and it came out very dense. What could have went
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wrong? Should the recipe have baking soda as well? Reply
Luke says:
June 13, 2013 at 8:30 pm
used almond milk instead of the skim milk as well as flax seed meal instead of eggs (6 tbsp flax meal to 18 tbsp water; or 1 tbsp flax meal to 3 tbsp water per egg). Its turning out pretty good! Reply
Kosar says:
June 14, 2013 at 7:00 am
OMG!!! This is indeed the perfect white cake i have ever seen. So tempting. Reply
dez says:
June 14, 2013 at 8:59 pm
Say, do you have the recipe for that beautiful icing? It almost looks neon? Reply
Nicole says:
June 15, 2013 at 12:56 pm
This just came out of the ovenit smells heavenly! Im going to frost with cotton candy buttercream at my 5 year olds request. Im looking forward to tasting it! Reply
Sheryl says:
June 16, 2013 at 10:33 am
Amanda, Did you refrigerate your icing before piping to help set up? If so, for how long? Did you refrigerate cake after you placed icing? What tool did you use for piping the icing? The swirls are so pretty. Can you offer a beginner tutorial? My daughter asked for a vanilla cake for her birthday and this looks so stunning and sounds equally delicious that I know shell be thrilled! Awaiting your responses! Thanks. S < Reply
Leah says:
June 17, 2013 at 1:03 pm
I would love the answer to Sheryls question as well as I am making my daughters first birthday cake in the hot month of July. I plan on baking the cake in advance. Freezing it, then slice into layers, add in the icing layer and crumb icing layer then re-freeze. Defrost the day before ice and decorate the cake and then put back in the fridge only to pull out the cake a few hours before the party. Does that sound like a good plan? Reply
Nina says:
June 17, 2013 at 3:19 pm
Hi! What a beautiful cake! I love your frosting technique what tip did u use??? Reply
Chris says:
June 18, 2013 at 8:35 am
Beautiful cake Amanda! Any chance of a tutorial on how you decorated it. Can I ask you what tip you used? Thanks! Reply
Elizabeth says:
June 18, 2013 at 8:47 am
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I have a nut allergy, so i cant use the almond extract. Is there anything else I can use to substitute? Extra vanilla extract? Reply
Amanda says:
June 18, 2013 at 8:55 am
You could probably just use vanilla but I wouldnt use too much. Reply
Mady says:
June 20, 2013 at 5:52 am
Yes thank you, I search the best recepit for white cake. I am so happy that you find it! Reply
Trackbacks
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March 14, 2013 at 11:24 pm
[...] Perfect Dessert: The Perfect White Cake. I am currently searching for the birthday cake I will bake for myself (willingly!) next week. [...] Reply
White Cake says:

March 20, 2013 at 6:01 am
[...] got this recipe from i am baker: The Perfect White Cake. I follow her blog, and she always has really creative decorating ideas. I imagine her most [...] Reply
This and That | BeyondFrosting says:

March 25, 2013 at 2:04 am
[...] try recipes from my favorite food bloggers. This is the Perfect White Cake from the I am Baker blog. I have been dying to try this recipe because its so difficult to find a good white [...] Reply
Fashion cooking 5000 fans, merci!!! Gteau blanc froufrous pistache-grenade says:
April 12, 2013 at 2:35 pm
[...] des recettes de I am Baker: White Cake et Marshmallow Buttercream Temps de prparation: 30mn Temps de cuisson: 30mn Temps de [...] Reply
The Perfect White Cake In a Jar | Sugar Dish Me says:
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21/06/2013 09:46 p.m.
April 26, 2013 at 9:18 am
[...] can find the recipe for this Perfect White Cake at i am baker. Also I expect youll be lost there looking at all the amazingness for awhile [...] Reply
First Communion Fun | THE LUNCHBOX SEASON says:

May 12, 2013 at 8:15 am
[...] [in a pinch? use a box mix and amp it up with vanilla or a shot of alcohol!]1/2 recipe of your best white cake batter [in a pinch? use a box mix]1 recipe of your best buttercream frosting [in a pinch? use [...] Reply
Grandmas Birthday Cake! (White Cake with Chocolate Buttercream Frosting) | Flour & Hops says:
May 12, 2013 at 5:35 pm
[...] I decided to save the chocolate delish for the topping. Instead, I found the most excellent Perfect White Cake recipe at [...] Reply
Catherine's birthday cake - Minh Cakes Zrich says:

May 14, 2013 at 5:08 pm
[...] the batter, I was able to perfect a recipe for white cake which is wonderful! Its based on this recipe by I am baker, but I mixed the batter the traditional way (creaming the butter and sugar first). I [...] Reply
The Perfect White Cake | The Armchair Reader says:

June 20, 2013 at 11:15 am
[...] culinary school and said that this was their basic white cake recipe. But, in searching I found This Blog i am baker who has the exact original recipe listed as coming from Cooks Illustrated. So Im [...] Reply
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The Perfect White Cake - I Am Baker

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21/06/2013 09:46 p.m.