Great recipe! I used cake flour and buttermilk. Came out perfect! Served with white buttercream frosting and strawberries. Thanks!

My son loved this cake. I wasn't a fan, maybe I'll switch Crisco to butter. It just didnt taste right. Ive baked cakes my entire life and this just wasnt what a white cake should be. It had an interesting texture but I liked it. It just isn't what I was expecting. This is a poorly written recipe. Most cakes need mixed a certain way and a novice cake maker may not be aware of that.

I've made this cake twice. The first time I didn't follow the directions. I mixed the dry ingredients than added wet ingredients. The cake came out moist like boxed cake mix. The second time I made it I followed the directions perfectly this cake came out very dense. I actually prefer the taste of the first cake. I also used cake flour and buttermilk each time I made the recipe. Thanks for sharing I will use this recipe anytime I want to make cake

DEFINITELY have to cream butter (in my case) or shortening together with sugar FIRST the add eggs one at a time and then add milk. THEN add dry ingredients gradually. I have baked cakes ALOT from scratch but wasn't thinking when I did this and actually mixed it the way it says (or doesn't say in this case) and it left lumps of butter in my batter. I baked it and am frosting and decorating later but I am a little worried at how it might turn out because of this. This recipe is actually poorly written. Like someone else said a novice or someone not thinking at the moment (like me) may do this word for word and not get the best outcome. I'll leave another review after I've decorated and consumed some of this cake.

More like a yellow cake to me. I read the reviews so I agree with others in limiting the baking time to less than 30 minutes. Personally I will not make again as it wasn't what I expected.

It wasn't bad, I wouldn't make it my go to white cake.

This recipe was more like a pound cake rather than white cake. For a pound cake it was good. I can imagine it would taste very good with whipped cream and strawberries. It just wasn't what I was looking for for the birthday cake I was using it for.

Make sure to cream shortening and sugar first, especially if you're mixing by hand.

It's a good recipie. Light, fluffy and moist. I added lemon extract instead of vanilla for a slightly different taste and then topped with a light favourite!

I made this cake with shortening, then made it with butter. With butter makes it 100% better! It's my go to white cake now!

Will be making this soon! Just make sure you only use egg whites if you want your cake white, otherwise it will be yellow. They forgot to mention that in the recipe. I automatically knew because I bake all the time. I will also use butter instead of shortening.

This recipe intrigued me due to all of the positive ratings. There are very few white cake recipes online that turn out great in terms of texture and flavor. I'm very appreciative to you for posting this recipe. I've spent too much time trying sub-par white cake recipes until I found yours. I am a very experienced baker so for all of you that are leary - don't be. Go for it. Make this cake and then leave your comment as I did mine.

For new bakers - if you want your cake to look whiter, use clear vanilla extract instead of the regular brown, or as I prefer, substitute almond extract. I have also done a lot of baking and this is just what I was looking for - a basic white cake recipe that I can play with (turn into pineapple upside down, coconut, color for holidays etc.) TY

The cake itself has a fantastic flavor.... the directions need to say cream butter and sugar, then add eggs, then add milk, then add vanilla extract. I kept getting clumps and couldn't figure out why until I realized I was following directions EXACTLY instead of doing what I remember I need to do when making a homemade cake with sugar and butter.