Silver white cake from Betty Crocker's Picture Cook Book by Betty Crocker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy white frosting; Almond cream filling

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on April 17, 2020

    A classic white cake that brings back memories of many, many birthday parties from the past! Fluffy, tender, and moist. I accidentally used too much flour (converted volume to weight assuming unsifted all purpose flour vs. sifted cake flour) but it still came out great. Looking forward to making it again with the correct amount. Used King Arthur's unbleached cake flour vs bleached cake flour and all butter for the shortening - worked well and great flavor. Very easy mixing method in which you simply beat the liquids into the dry ingredients+fat. This is a nice way to use up some extra egg whites, too. Update (2020.04.24): Made again and used the correct weight for sifted cake flour. Yielded a sweeter, richer, shorter cake with a finer, more compact crumb and a more melt-in-your-mouth texture. Also, cake took 5 fewer minutes to bake. We really enjoyed both versions. Preference will depend on the cake style one's going for.

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