Mrs. Billett's White Cake

I love your review! It makes me want to make this cake!

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

Excellent cake, as has been said many times before :) I made it for cake balls for my mom's birthday, and using the Wilton's buttercream recipe for icing and milk chocolate bark coating, they were divine! To the user who gave this review two stars because the cake fell - that's your fault, not the recipe's. If this is your first cake, remember it's baking POWDER you want, not soda which can cause too much air to form, causing collapse. If you're using shiny metal pans, the temp needs to be higher. Don't overbeat your butter and sugar - again, you risk too much air. Don't underbeat your egg whites. Don't overbeat them, either. There's more reasons for collapse, but those are the major ones, so stick to those and you'll be fine. And don't give low ratings to recipes when it's your own fault you ruined it :D

This will be my go-to recipe for a white cake. It came out just as a white cake should. It was light, sweet, and moist enough.---My changes: I used all shortening instead of butter. I also used clear vanilla. I added a Tbsp of milk to make up for the water lost in not using butter. I was supposed to use two Tbsp, but I was cautious. Next time I will use the full two and maybe it will increase the cake's moisture a bit. I also used aluminum free baking powder. The shortening I used was high ratio (the one with the trans fat still in). I greased the pans with shortening and floured them with cake flour. ---The result: The whitest white cake you can possibly get. It looked like white bread. I trimmed off all of the brown from baking so that when the cake was cut into, all that was seen was beautiful snowy white cake. It came out just gorgeous! I used a crusting buttercream on top in lavender and smoothed it to perfection, with straight edges.I definitely recommend this recipe..... with alterations if you are looking to make a truly white cake.

 Hands down the best from scratch white cake mix I have EVER made! Tastes like a combo between angel food and white cake, with a sticky angel food top and tight, delicate crumb of white cake. I have taken to making it into cupcakes, sometimes using my own buttercream, sometimes Mrs. Billett's, and both get rave reviews from everyone. No one can eat just one cupcake - they are that good. I cannot believe anyone would give this a poor rating - it's not going to be soft like a box mix. No scratch cake will be anything like a box mix. This does tastes homemade - which is what makes it so wonderful. I have never had any trouble with this recipe. I use whole milk. Be careful not to stir the mix too much after adding egg whites and you should be fine. Trick to scratch cakes is not over-baking them. I have frozen the cupcakes with great results. Just a spectacular recipe! Mrs Billett, whoever you are - you're brilliant! My new go-to for parties and events. I get an steady 36 cupcakes out of this recipe - regular sized. I have made them for my step-son's graduation party, my in-law's 50th wedding anniversary, and my step-daughter's wedding reception - so I make at minimum 100 cupcakes at a time. I cannot say enough about this recipe - it's fantastic! 

I was so hoping for better results as the recopies from this site are usually so so good.  The cake was dry, it did not raise well and was too dense.  I love dense cakes but this one just didn't cut it.  It was like something was missing and I checked the recipe twice and it was all in there it just was not good.

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.

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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!

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