Wow! This is truly the best white cake I have ever made! Moist, not crumbly and eggy, like so many other recipes. Definitely worth your time!

Easy & BEST white cake recipe, I've ever used!! FYI, butter is better, than shortening, as a SUBSTITUTE, but as Sue stated, ("it's the same thing") it ISN'T the same thing, as shortening! Butter, is made from cream & shortening is MANUFACTURED, i.e., lard. I just wanted to clarify that statement, no disrespect, Sue.

Best white cake ever! Will never use another. I sub'd Soy milk & it came out perfect. Thank you for this simple, yet amazing recipe!!!

Made this cake for my sons birthday and was not impressed. Will not be using this recipe again for a plain white cake recipe.

If you don't like this recipe then YOU are making it wrong. You must cream the butter and sugar into submission. The batter will look white & fluffy & that is an indication that the cake will be fantastic. I have made this into a 4 layer cake (had to make several batches) and people raved about it. You have to know how to make cake from scratch - it's not as simple as one would think. I've made a lot of cake and learned from trial and error - this recipe is a keeper.

I have been testing white/yellow cake recipes over the past month and this is by far the best one I have found. Easy and delicious! I used 1/2 tsp butternut flavoring and 1/2 tsp vanilla. The butternut flavoring tinted the cake a little yellow, but it really enhanced the flavor. I used a Meringue Buttercream icing which complimented the cake perfectly! This is definitely a keeper!!!

I used this recipe in a strawberry shortcake cake and everyone loved it! My neighbor said it reminded him of his grandmas cake. It almost tastes like a sweet cornbread, but way better! A must try cake batter :)

MY white cake recipe is similar to this one. I agree this recipe is pretty good for a made-from-scratch cake..the only kind I make, by the way. But MY recipe, which I tweaked from others over the years, uses half butter and half vegetable oil, and uses buttermilk instead of plain milk. The cake turns out incredibly moist, and has enough butter to give it the rich flavor. I have found that the downside of using a recipe with all butter is that the moistness is only optimal when the cake is devoured by guests in one sitting. Cakes made with a combination of butter and oil seem to store better and stay moist.

Ellie, can you tell me what mixing method you use? Do you cream the butter and sugar, then add eggs one at a time, then alternate dry and wet, ending with dry? I have never made a cake with both butter and veg. oil, so I am curious how you put them together.

I never leave feedback on recipes but I ALWAYS read the comments. I think that is important. But I had such a great experience with this cake I had no choice but to leave a review so that others can experience it too! If you need a simple, easy, moist white cake than look no further this is it! Ok so I wanted to make Snickerdoodle cupcakes. I searched high and low. Most of the recipes called for stuff I didn't have like cake flour or sour cream. I just wanted to find an easy white cake to then turn into snickerdoodle cake with cinnamon and nutmeg. This is perfect! I used butter instead of shortening. That's the only thing I did differently. I creamed the very room temp butter with the sugar with a rubber spatula until it was creamy then I added in the flour mixture and beat on a high setting until it was no longer lumpy. Then I added in the cinnamon and nutmeg. This made me 15 nice sized cupcakes. Id say I cooked them about 20-25 minutes. But check them because everyones oven is different. They came out perfect! I have followed a recipe for actual Snickerdoodle cake before and it did not even come close to this moist wonderfulness!

I also made cinnamon buttercream frosting and it was AMAZING TO DIE FOR! The only thing I did different was added in cinnamon, a splash of nutmeg, and I did 3 and a half cups powdered sugar instead of the 4 it called for. I had to eventually just throw the leftover icing in the freezer to stop myself from eating it all! It was rich and sweet and just perfect. I will def be making these again, and probably soon because between my husband, my kids myself and a couple of his coworkers they are almost gone and I only made them last night! Please try it and you wont regret it!

Does anyone know if you could substitute coconut oil instead of the shortening? Thanks!

Curious if this is enough batter for three 9-inch pans and how to adjust the time. Any suggestions? Thank you!

Used this recipe to make my daughters first birthday cake. Very moist and delicious. Making this cake again tonight and adding some candy cane frosting to it. :-)

Made them into cupcakes. They turned out great!

Excellent... melts in your mouth like candy :-)

Shortening and sugar should be creamed together first. Following the recipe mixing milk eggs, shortening and sugar at once didn't mix shortening in evenly and left clumps of it.