Easy White Cake

CATEGORIES: Cakes and Cupcakes, Sara
I’ve mentioned a few times that I’m still on the hunt for “the” white cake recipe.  I’m still searching for the perfect from-scratch one, but in the mean time this one is pretty darn good.  My sister sent me the recipe, and while it’s similar to other doctored cake mix recipes you’ve seen here on Our Best Bites, it stands out because you’re actually adding more bulk and flavor like flour, sugar, salt and extracts to the mix as well.  This significantly cuts the “from a box” flavor and makes them taste more home made.  This recipe makes plenty for two 8″ round pans.  I’m making cupcakes with my batch today, and the nice thing about this recipe is that it increases the standard box yield of 24 up to 36.  I often need more than the 24 cupcakes a box will make, but less than the 48 from 2 boxes so this works perfectly.  The cake overall is more dense than a boxed mix so it holds up nicely if you’re using it for the base of a decorated cake.

The prep is about as easy as it comes.  With a standard from-scratch cake it’s important to do things like alternate wet and dry ingredients, but not with our half-home-made cake.  Just whisk all of the dry ingredients together (I just use the whisk attachment on my kitchenaid and give it a whirl) and then add in all of the wet stuff.   Beat it all up and you’re set!

Fill cupcake liners 3/4 full and then pop them in the oven.

Use a toothpick to test for doneness

One thing I really like is that you get really uniform raised tops on them.  Perfectly smooth and round.

And then you can do what you please with them!  Try our favorite White Vanilla Frosting or this amazing Chocolate one.  Next week I’ll show you what I did with this batch…


Thanks Sis!


  1. Simply.Food- They just get barely brown around the edges. The top of the cake stays perfectly white so make sure to keep an eye on them when they are nearing the end of baking time!

    Southworths- thanks for sharing the recipe!

  2. Silver White Cake [from Betty Crocker]
    * 2 1/4 cups flour (or 2 1/2 cups cake flour)
    * 1 2/3 cups sugar
    * 2/3 cup shortening
    * 1 1/4 cups milk
    * 3 1/2 tsp. baking powder
    * 1 tsp. salt
    * 1 tsp. vanilla (or almond extract)
    * 5 large egg whites

    1. Heat oven to 350 deg. Grease bottom/sides of 13×9 pan or 2 9in round pans w/ shortening and lightly flour.
    2. Beat all ingredients except egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
    3. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
    4. Bake rectangle 40-45 minutes and rounds 30-35 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
    5. Frost w/ your favorite frosting!

    1. Hi
      i just tried your recipe and the cupcakes came out of the oven looking great but they are very fragile. and soft is that normal?
      Thanks x

  3. I love this idea and I am going to try it.
    but one question.
    when I send anything to school with my kids it has to be "nut free"…….so that would include no almond extract (which I personally love).

    Can I substitute extra vanilla extract?? will they still turn out??

    Coleene – in Canada (where the nut free thing in schools has gotten out of control/excessive in my opinion)

  4. Ok, I just might have to actually give this a try! I am SO anti-cake-mix it's not even funny! But, you've given me hope. 🙂

    Also, I'm with Katie (above comment)… we love, love, LOVE the Betty Crocker silver white cake!! I make it for my little boy every year. It's my go-to for white cake. Give it a try.

  5. This looks great! Just wanted to mention that the hands-down best from-scratch recipe I've ever tried is the Betty Crocker Silver White Cake recipe that is in their 1969 cookbook. 🙂


Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.