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Simple White Cake
Reviews:
November 05, 2002

As advertised, it is simple to make and easy to change into whatever is needed for the occasion. We started this one off without changing the recipe and it came out nice. Can't wait to start fiddling with it. It's been a nearly a year and we've changed this up a few times for the better. If you want to stick as close to the recipe try this variation out. Add 1 egg yolk, 1 teaspoon of butter flavoring and substitute half and half for the milk. If you have a kithenaid mixer, break out the whip instead of the batter blade. It produces a fluffier batter. Mix it until it puffs up a bit and bake it for the 30-40 mins. We used a 9x9 glass pan. Now if you have gotten to the 40 min mark and the center is still a bit liquidy, turn the oven down to 250 and let it sit on the top shelf of oven for an addtional 10 mins. It will set up well this way and you don't risk burning the edges of the cake. This cake was gone in 1 setting when my in laws dropped in. We've also mixed strawberry jam into the butter/egg mixture and gotten great results and we've done a chocolate version by making the milk into a cocoa mixture. Next up to try will be spumoni. We love to experiment!

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