Comments on: The Best White Cake Recipe

By: Julie

Julie — Sat, 01 Aug 2026 16:00:41 +0000

I’m currently making this in a 9×13 so I can turn it into a coconut poke cake. I normally use a white cake box mix. I’m hoping this is a good substitute so I can make it from scratch!

By: Steve

Steve — Fri, 31 Jul 2026 20:29:07 +0000

In reply to Sam Merritt. I’ve made it several times as is in Denver. It did not need any adjustments and came out terrific.

By: Sam Merritt

Sam Merritt — Thu, 23 Jul 2026 02:58:33 +0000

In reply to Samantha J. Hi Samantha! I don't think you would have any issues putting a layer of custard in between the cake layers. :)

By: Samantha J

Samantha J — Wed, 22 Jul 2026 02:50:02 +0000

Would I be able to use a custard center with this cake? Making it for Friday; the husband’s birthday!!! :o)

By: Ry

Ry — Sat, 18 Jul 2026 19:38:38 +0000

I was very impressed with this recipe!! Delicious cake and baked perfectly! It didnt dome or deflate! I was able to layer without trimming. Taste and consistency is superb. Definitely will be my go to for white cake!

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:39:19 +0000

In reply to Cindy. Hi Cindy! This will work in a 13 x 9 pan. I haven't personally done it though so I can't advise on a bake time. Be sure to keep an eye on it as it bakes. :)

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:36:36 +0000

In reply to Julia. Thank you so much for trying my recipe, Julia! You will just add 345g of flour. I see how that is confusing. Thank you for pointing that out. I will update it now. :)

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:31:07 +0000

In reply to David Montero. Thank you so much for trying my recipe, David! I hope everyone loves it! :)

By: David Montero

David Montero — Mon, 13 Jul 2026 02:06:03 +0000

My name is David Montero n I’m baking this cake with my 14 yr old daughter Melissa she loves baking n this is and activity we can do together the cake came out perfect thank you for your recipe

By: Julia

Julia — Sun, 12 Jul 2026 22:13:01 +0000

Perfect texture!!!!!!
I’m so grateful for this recipe, the texture was so light and fluffy, not dense at all. Best of all, it used ingredients I always have on hand. No cake flour, no buttermilk, no heavy cream, etc. the cake also baked perfectly. It didn’t dome or sink and I didn’t even have to trim the cakes before assembling and frosting them. The cake has stayed perfectly moist and fresh for 3 days now.

I followed the recipe except the following:
-Added 1.5 tbsp of cinnamon (wanted to make a cinnamon cake with cream cheese frosting)
-I did not alternate between milk and flour. I added all the milk, mixed thoroughly and then very lightly but completely mixed the sifted dry ingredients in. I’m very wary of directions that say to alternate wet/dry just because for my equipment/hands this tends to cause a tough over mixed cake. But if alternating works for you that’s great!! Just offering this method for those who are prone to making dense/bready cakes.

My other comment is that it’s confusing if you’re meant to add 345g flour + 2tbsp OR 345g flour period. I used 345g and it turned out perfect, however I also added 1.5tbsp of cinnamon. Not sure what was intended. Nonetheless, I’m saving this recipe and sharing it with friends and family. I’ll also be trying more recipes from this author!

By: Cindy

Cindy — Sun, 12 Jul 2026 19:22:18 +0000

In reply to Sam Merritt. Can this cake be made in a 9 x 13 pan?

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 13:36:03 +0000

In reply to Melgan. You shouldn't have any issues stirring oreos into this cake. :)

By: Melgan

Melgan — Wed, 08 Jul 2026 05:42:19 +0000

Hi! I was wondering if I would be able to make this cake with Oreos for a cookie-and-cream cake? I know you have a different recipe for that but I also just really like the taste of this cake

By: Sofie

Sofie — Tue, 07 Jul 2026 23:34:46 +0000

In reply to Janet Donahue. Yes! I make her recipes dairy free constantly! 1:1 matches!

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 16:42:32 +0000

In reply to Cobain Hitchcock. Thank you so much for trying my recipe, Cobain! I'm so glad you enjoyed it! The cake will be good the next day. You will want to keep it in an air tight container. You can freeze the cake if you'd like. :)

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 15:51:36 +0000

In reply to Marjie. I'm so glad you ultimately enjoyed the cake, Marjie! Unfortunately the high altitude may be the culprit here. I don't have much experience with high altitude baking so I can't say for sure how to adjust the recipe. :( Hopefully someone with some experience at high altitude can chime in.

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 19:58:03 +0000

In reply to Angela. Hi Angela! Using unsalted butter allows you to control the amount of salt in the recipe a little bit better. You can use salted butter, but you will need to adjust the added salt. :)

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 19:53:05 +0000

In reply to Janet Donahue. Hi Janet! Unfortunately I don't have much experience with dairy free baking so I wouldn't be able to advise. :(

By: Marjie

Marjie — Mon, 06 Jul 2026 18:49:41 +0000

I don’t know what to do. The only things I did differently was using olive oil and cane sugar. I didn’t overmix the batter. I live at 5000ft in UT… The cake is really good but the middles just sunk to the bottom. 😭

By: Cobain Hitchcock

Cobain Hitchcock — Fri, 03 Jul 2026 18:57:36 +0000

I made the cake, and it came out so wonderful. I was wondering if the cake can be frozen, will it still be good the next day?

By: Janet Donahue

Janet Donahue — Fri, 03 Jul 2026 01:01:46 +0000

Can this recipe be made dairy free? Any suggestions?

By: Angela

Angela — Thu, 02 Jul 2026 17:27:25 +0000

Is the unsalted butter a flavor thing or will it impact the bake?

By: Natasha Wiechmann

Natasha Wiechmann — Sun, 21 Jun 2026 03:20:21 +0000

I love this cake! My sister found it on Pinterest and it’s became a tradition for birthdays and whatever holiday. I also won a cake contest with this! Thank you for sharing.

By: Sam Merritt

Sam Merritt — Sun, 21 Jun 2026 02:25:08 +0000

In reply to Stephanie. Hi Stephanie! I just developed this recipe with all purpose flour in mind so made the necessary adjustments so that all purpose flour would povide a great result. :)

By: Stephanie

Stephanie — Sat, 20 Jun 2026 16:39:02 +0000

Is there a reason why you don’t use cake flour?