Easy White Cake

    Easy White Cake

    (118)
    2saves
    45min


    109 people made this

    This is a great basic cake recipe my great grandmother came up with during the depression. I serve it with icing and strawberries.

    Ingredients
    Serves: 12 

    • 1 cup (220g) white sugar
    • 85g butter, softened
    • 2 eggs
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1 pinch salt
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 degrees C. Grease and flour two 20cm round cake pans.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans.
    3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, ice or fill as desired.
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    Reviews and Ratings
    Global Ratings:
    (118)

    Reviews in English (118)

    by
    134

    This is my great grandmother's receipe. I thought I would add a note. This is a dense cake and I never bake it in round pans I think it is do heavy to make a good layer cake. I always make a sheet cake out of it. I also usually serve with warm berries and whip cream. I mostly use blackberries and blueberries. I heat them in a sauce pan on low until they start to "melt down" then I add some honey and bring it to a boil. I then thicken it into a sauce with cornstarch. Thought I would add that note! Hope it helps those looking at this recipe.  -  19 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    75

    My 11 year old daughter (a great cook!) made this for her father's birthday cake. She DOUBLED the recipe to get enough batter for 2 round pans and the layers were just the right height. I can see where using the recipe as is would produce very thin layers. She also upped the vanilla a bit, and used lactose-free milk and Smart Balance instead of butter for her lactose intolerant sister. The cake was moist and flavorful, more yellow than white, and great with chocolate frosting and surrounded by strawberries.  -  24 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    67

    I was quite dissapointed with this cake. I set out this morning to make a poke cake for my son's 2nd birthday. I read the previous reviews and made the changes suggested, including really greasing the pan so the cake would come out well (still stuck), and I added a 3rd tsp of baking powder to avoid the flat cake problem the others had (still quite flat and heavy). The cake was also VERY brown around the edges (my oven temperature is correct). I will say that the cake had a good flavor, but i will not be making this one again. Off to buy a cake at the bakery.  -  07 Jan 2005  (Review from Allrecipes USA and Canada)

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