Gail Herbest Recipe

Super Moist White Cake

By Gail Herbest Gaillee


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This is the best white cake I have ever tasted, so moist and has a wonderful flavor. It reminds me of a wedding cake. I use Madagascar Bourbon Vanilla which is in my opinion the best. I always use milk but if you prefer you can use water. You can add any flavor you want maybe a dash of almond if you like. It does take a little longer to bake I have gone as long as 40 minutes, it depends on your oven and pan size. It is very easy to work with, I cool mine on a wire cookie rack that I spray lightly with no stick cooking spray, it is very easy to frost and slices beautifully

Ingredients

1 box
(18.25 ounce) white cake mix ( i use french vanilla)
1 c
sifted cake flour
1 c
white sugar
3/4 tsp
salt
1 1/3 c
whole milk
1 c
sour cream
2 Tbsp
canola oil
2 tsp
real vanilla extract
4 medium
egg whites

Directions Step-By-Step

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan, or two 9 inch round cake pans
2
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the milk (or water), sour cream, vegetable oil, and vanilla extract, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened about 4 minutes
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Allow to cool before frosting.

About this Recipe

Course/Dish: Cakes
Hashtags: #Vanilla, #moist

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168 Comments

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Dianne South dianne_south
Sunday, July 26 at 5:43 PM
I followed this recipe to the letter, except that I used 3 large egg whites instead of the 4 medium ones. There was so much batter that I was sure it would cook over in the oven. I had to bake it an additional 15 minutes to get the toothpick to come out clean. My cake turned out with a very heavy dense texture and was "wet". It was firm, but with moisture seeping out of the bottom. I have no idea what I could have done wrong, but I felt like I would have been better off to just make the cake with the cake mix. The cake did have a wonderful flavor though.
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Samantha Svensson SamSven
Apr 19, 2015
I can barely wait to try this recipe, but before I do, would like to know what frosting recipe you used.
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Darlene Turner Dollann
Jan 16, 2015
Hello to all. I tried this recipe and it was awesome. The cake was very moist and super delicious. I used a buttercream lemon frosting. Thanks for sharing.
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Barbara Chiappetta Barpett
Nov 17, 2014
I have made many cakes & white is my favorite! I made these for Halloween, colored the mix orange, put buttercream frosting(to which I add 1 cup flour) takes out the sweetness. I have two neighbor boys 4 & 8 & I put grass, with bats & pumpkins, of course colored green & black webs. There is one 4 yr old girl, I did hers in neon pink with a ballerina with a tutu on. The thank you notes all read, yours are always good but these were the best ones we have ever tasted! Even I loved them & I critique everything I make. When my husband said" if you said they are great, they must be something". I scraped 2 vanilla beans the night before & added them to the milk and the sour cream. Also used Madagascar bourbon vanilla, almond & butter elmusion. Ps I make my own vanilla, Tathian, Mexican, Madagascar, Tongan & Ugandan!
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penny king pennyk5125
Jul 22, 2014
I made this cake for my daughter's birthday with no changes, even though I was dubious about the amount of oil called for. The taste was wonderful, but the first words out my mother's mouth after taking a bite was, 'tastes great but it needs more oil', and she never saw the recipe. I am definitely adding more oil next time, but there will be a next time.