Cake Central › Recipes › Silver White Cake

Silver White Cake

This is a tried and proved delighfully flavored cake. The recipe is great for birthday cakes or wedding cakes. I have used this recipe for many years! I am most happy to share it with you! Happy Baking! for versaltility you can add 1/4 Cup Cocoa & 1Tbls water to 1/3 of the batter for a mable cake.


  • 2 Cups Flour 1 ½ Cups Sugar 3 ½ Tsp Baking Powder 1 Tsp Salt 1/2 C Shortening 1 Cup Milk 1 Tsp Vanilla 1/2 Tsp Almond Extract 4 Eggs Whites


Measure flour, sugar, baking powder, salt, shortening, 2/3 cup milk and flavorings into large mixer bowl. Blend ½ minute on low two minutes high speed, scraping bowl two minutes high speed, scraping bowl occasionally. Add remaining milk and the egg whites, beat two minutes high speed, scraping bowl occasionally. Pour into a greased and floured pan or three 8 pans.

Comments (16)

Sounds like a great recipe... how long do you bake it at what temp?
How many cups of batter does this yield?
I'm from England we have metric and imperial weights, what is 1/2 C shortening? Please!!!!!!
I have a similar recipie that I bake at 350 degrees for 30 min, cupcakes for 20 minutes. I'm going to try this recipie with this temp/time. Looks good!
I'm just don't cream the butter/shortening/sugar and it comes out okay?
carolynsss going to try your white cake but when you say 1/2 c shortening do you mean 1/2 cup thanks
I tried this recipe and it taste great! I have a question though, are you suppose to use cake flour instead of all purpose flour? It seemed that the cake was a little crumbly and it was hard to put icing on.
I made this cake and it seemed to be flaky, didn't hold together very well especially when I tried to apply icing. Can you tell me what I did wrong?
I made this for my sister-in-law yesterday and it was d-lish!! Thank you
for the shortening, can i use crisco?
Do you beat the egg whites and fold in?
Maybe the reason for the crumbly cake is beating it at high speeds too long. only beat the mixture till well blended. on a lower speed. White cake has a tendency to be crumbly anyways. Not sure why it is requiring you to beat it at a high speed for 2 min. that is a long time. Maybe to beat in the egg whites. But...Look at your batter and see how it is blending and then call it good. :)
I tried this and it was delicious. I creamed my butter and sugar first and then beat in the egg whites. Then my dry ingredients and so on... Also, as the previous post says, I only beat the mixture on low to medium speed until well blended. The recipe itself is rather tasty. :)
Sorry, not my butter. The shortening. (I'm used to butter... haha)
I have this in the oven at the moment... It made about 6-1/2 cups of batter for me. I, however, used heavy cream in place of the milk... and added just a touch of water to loosen it up in the mixing bowl. I like a denser cake in some instances, and would like to try this as such.
I also didn't have any almond extract, so I used orange. Even the batter smells amazing with it! I am trying it as a 7 x 10-1/2 x 1-1/2 pan, double layer; will check it at 15 minutes at 350 degrees.
I also creamed the sugar, salt & shortening before adding in the dry's, then the milk and egg whites. Seemed like the sensible thing to do, as it is customary in most other cake recipes...
So do you use crisco or butter
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