Mrs. Billett's White Cake

  • cookingwithmama Posted: 12/08/12
    Worthy of a Special Occasion

    I made this for my son's birthday, and everyone loved it. He doesn't like anything but white cake. One of my layers came out a bit lopsided, so the cake was, too, but once the pieces were cut, no one noticed. Mine had a lot of flavor because I used real vanilla extract made with tahitian bourbon. Regular vanilla extract hardly does anything. The frosting was not overly sweet, I'm puzzled why the other reviewer said that. We're talking dessert here--that's usually sweet, and it usually means lots of sugar! By the way, if you're concerned about sugar, in the cake, use xylitol instead and save the powdered sugar for the frosting. I would make this again--my neighbor was asking if I would make one for them!

  • NattyJo Posted: 12/16/12
    Worthy of a Special Occasion

    I usually do not like white cake, but this one was really good despite the fact that it's not my favorite flavor cake in the world. I made it for my parents' anniversary, and it turned out great! It was a cinch to make. The texture was perfect. I made it with the white chocolate buttercream frosting and while the frosting was good, the combination seemed a little too sweet. Normally if I have a sweet cake, I like to balance it out with a less sweet frosting. I would not make it again for myself, since as I said before, I do not like white cake. But I would definitely make it again for someone else in a heartbeat!

  • AnnaTempleton Posted: 03/21/13
    Worthy of a Special Occasion

    HELP! I made this cake and the layers didn't rise (less than 1/2 inch). I used a stand mixer and followed the directions to the "t'. My baking powder is about a year old, so that that could have been the problem. Maybe I should add a little baking soda??. Open to suggestions. Anyway, the taste was awesome. I'm going to try again for Easter.

  • Mary22bb Posted: 11/18/12
    Worthy of a Special Occasion

    this cake is perfect for a white winter wedding.

  • LindaLeeSC Posted: 03/07/13
    Worthy of a Special Occasion

    Very Very Dry Dence Cake...Was A Big Disappointment! Went In The GARBAGE....

  • CJMcMullen Posted: 12/16/12
    Worthy of a Special Occasion

    Made this cake today. My daughter loved it and gave it a 4 out of 5. I didn't really like it. I have to admit that I don't have a stand mixer and used a regular one, so that may be the problem. The cake was kind of bland and a little dry (I baked it the minimum amount of time listed in the recipe). The icing consistency felt too grainy. I would blame the icing consistency on my mixer, but I made a different buttercream frosting last night for cookies and it was really good. I don't believe it is too sweet but maybe just too much "vanilla" for me. Mixing it up with some of the fillings as suggested in Southern Living I think would be a good idea. I also think it would taste good with chocolate or strawberry ice cream. I'm giving it a 3 because I won't make it again, but (a) my daughter loved it and (b) I couldn't not follow advice about the stand mixer because Santa hasn't brought me one yet.

  • Reneeinnj Posted: 12/18/12
    Worthy of a Special Occasion

    We made this cake, actually 2 of them! My 13 year old daughter made the first one for a Christmas party, with some supervision from mom, then I made a second one. Both turned out beautiful and moist, best white cake I have tried, and I am an avid cook, 50 years of age who loves baking and has catered weddings, and all kinds of events, including making the cakes. We chose to make the alternative icing recipe in the December issue, the White Chocolate Buttercream Frosting and the Mixed Berry Filling, and both were excellent! The only change I made to the frosting was to use frozen berries, including the strawberries, and added them in the pot at the same time as I was cooking the cranberries and raspberries. I did not chop the strawberries because I had frozen them whole, but cooking broke them down, no need to chop. This is a recipe you can trust, and it is the white cake recipe I will depend on from now on! Thanks for sharing it with us!

  • Glentt Posted: 04/07/13
    Worthy of a Special Occasion
    Wickliffe, OH

    My family raved about this cake and asked for it to make regular appearances at our holiday table. Even my devoted chocolate cake lovers asked for a second piece.

  • DCunningham Posted: 03/10/13
    Worthy of a Special Occasion

    THE. BEST. CAKE. EVER. I have made it several times and it is wonderful. Everyone loves it. I will make it over and over.

  • lindacj09 Posted: 01/05/13
    Worthy of a Special Occasion

    This is an awesome cake. Exactly what an all white cake iced in buttercream should be.

  • QueenDeborah Posted: 12/26/12
    Worthy of a Special Occasion

    Had to try this recipe and was not disappointed--I've had one small slice so far and will enjoy another tomorrow!! Has a flavor similar to a sugar cookie...i see lots of options for this cake and will try this recipe with a raspberry filling next time....lemon could be good, too :-)

  • NixieKnox1 Posted: 12/08/12
    Worthy of a Special Occasion

    I was at the dentist waiting in the lobby when I saw this cake on the front the Southern Living magazine. I could not stop thinking about this cake, and the berry filled version was especially mouthwatering! I bought the magazine just so I could make this cake. Well, I was terribly dissapointed. First off, the cake itself was sorely lacking in flavor. The texture was okay. I say add a little more vanilla to the batter to make it good. Second, the berry filling, You will need to cook down the raspberries first and strain them The seeds were not good in this filling. Also, you need to increase the amount of filling. They called for 1 cup each of strawberries, raspberries and cranberries. This was just not sufficient. You will need to double this. The frosting was flavorless. They say to add the whole bag of confectioners sugar. They are attempting to make a large batch of frosting. You will need to increase the butter by 1/2 stick and the vanilla by at least a 1/2 tsp if you want it to taste like anything. I plan to make this cake again, but I will be altering a whole lot about it.

  • nanceet Posted: 11/30/12
    Worthy of a Special Occasion

    Not sure what I did wrong, but cake seems a little dense and certainly not as white as the one pictured! The taste is out of this world delicious. Maybe my baking powder was old or maybe I stirred the egg whites too much into the batter? I will definitely make this again because the flavor is awesome!

  • amusgrove Posted: 12/08/12
    Worthy of a Special Occasion

    Sickeningly Sweet I can only imagine adding two pounds of icing sugar frosting to this. I should have known when it called for two cups of sugar something was off. Cake turned out fine but I didn't use it. Made Blum's Coffee Crunch Cake instead. Similar recipe with less than half the sugar and better frosting. I have heard that people in the south like sweet things. Know I believe it. NOTE TO LADY WHOSE CAKE WAS NOT AS WHITE. Use clear vanilla instead of the regular kind. I have friends bring me some when they visit Mexico, although I am sure one could find it through a bakery.

  • Robin6055 Posted: 01/05/13
    Worthy of a Special Occasion

    A white cake should be soft and velvety. This one has a coarse texture and a doughy, floury taste. Very disappointing to waste so much time and butter on such a disappointing result. FYI, I am a professional baker so the results I claim are not from lack of expertise. Also, if you are wanting the extra white look of the cake in the photo you will need to use shortening rather than butter and clear vanilla.

  • lkrvnch Posted: 12/29/12
    Worthy of a Special Occasion

    This was THE worst dessert I have ever made. The cake was ehh (bland) and the icing was AWFUL...grainy, sugary...just an all around hot mess. I made the chocolate filling which was way too much for the very little amount you needed to spread in between the 2 layers. When all put together...it was so dreadful looking that I near threw the entire thing away. This was a HUGE disappointment for the amount of work it required. Thank goodness I also made an apple pie for Christmas dinner dessert. Would never try this again, not even with alterations..not worth the time.

  • Debzkidz Posted: 12/15/12
    Worthy of a Special Occasion

    I made this for my family yesterday and they loved it. Yes it's sweet. It's cake. I can't understand the previous poster who complained about it it not being flavorful. We found it quite full of delicious vanilla flavor. Also, I used just the buttercream frosting with no additional fillings and still had frosting leftover so I don't understand the complaint that the frosting recipe needed to be increased. I will definitely be making it again.

  • LLBaldwin Posted: 07/18/13
    Worthy of a Special Occasion

    I made this cake last spring after seeing the recipe in Southern Living--my mouth was watering for three weeks before the party that I made it for! It was absolutely divine! Dense and moist and delicious--like a White Pound Cake. I did add a tad more vanilla (good, real vanilla) and the cake was not as white as the photo but I did not care. I made it with the Creme De Menthe icing---perfect! And I am making it all over again tomorrow for my daughter's 19th birthday--at her special request. Great cake!

  • JohannaM885 Posted: 10/03/13
    Worthy of a Special Occasion

    This recipe, if followed Correctly, makes an incredibly light and fluffy cake. Only change I made was Almond instead of Vanilla for a Wedding Cake flavor. A few things some people might have missed with the negative reviews; (Have ALL ingredients at Room temp.)1. You MUST use a Stand Mixer, you need to Cream the hell out of your butter and sugar! Beat the Butter and Sugar on Medium-High speeds until you don't taste the sugar grains anymore! I tell you again, this is your only chance of setting a Great-Light foundation.) 2. You MUST use CAKE Flour. 3. You must also sift. 4. When adding your flour mixture to the creamed Sugar & Butter, Do Not over-mix! Don't do it. 5. You must beat your egg whites (no yoke, your peaks will Not form if you have even the slightest tiny bit of yoke in them!!!) until Stiff Peaks! Clean your mixing, dry well, put egg whites in, and beat those babies for however long it takes! 6. FOLD them into the batter, don't Mix, beat, finger, etc.. Fold them in. Bake On

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