New Favorite White Layer Cake

Or try my funfetti layer cake.

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com

Good morning and happy new year, sweet friends.

After what seems like an entire month of sugar, I figure today is the best day to share a giant white cake filled with creamy vanilla frosting and topped with rainbow– but mostly pink– sprinkles. Seriously though. I really want to start 2017 off the best way we know how: with a bakery classic. This is my new favorite white layer cake!

Cheers!

Creating a white cake that incorporates a soft and airy crumb, a sweet but not-at-all-muted flavor, moist but not eggy, tender crumbs that stick to your fork, all completely from scratch that is also EASY and approachable is a tall order. In fact, I didn’t even know if all of that together was even possible in a home kitchen. I was given some hope when I bit into my first simply perfect vanilla cupcake back in August, but work was cut out turning those cupcakes into a larger cake. It’s not as simple as doubling all the ingredients. No, a fluffy white cake takes a little more TLC.

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com

Here is what I learned:

  1. To get a good rise, you need to properly cream the butter and sugar together. Of course we’ll have a crutch of baking powder and soda, but the recipe begins with that very first and imperative step: beating the butter and sugar together until creamy.
  2. After that, you’ll need 5 egg whites. This is sort of a pain with all those leftover egg yolks, but the most guaranteed way to achieve a fluffy and soft white cake is by leaving out the yolks. Not only will using only egg whites give us a pristine white cake, it will ensure that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cakes only require egg whites.
  3. Sour cream is the cake’s security blanket; it keeps everything moist and tender.
  4. Cake flour is almost 30x finer than all-purpose flour. This means a light cake. Using it is a surefire way to achieve a delicate and delicious texture. It’s certainly not as common as all-purpose flour but it’s sold right next to it in the baking aisle.
  5. All room temperature! When ingredients are all the same temperature, they bind together more readily than if you had some cold + some warmer ingredients. Colder ingredients (especially egg whites) will produce a thicker batter and, since it’s cold, will take longer to bake. This changes everything.

To summarize, make sure you’re creaming the butter and sugar together properly, all your ingredients are the same temperature and you use egg whites, sour cream, and cake flour. Power ingredients!

white-layer-cake-5

white-layer-cake-7

The result is a fabulously ultra-light cake with buttery vanilla flavor, just like the kind you find at a bakery or from a box mix. And all made from scratch in your very own kitchen. Now THAT’S the way to start a new year!

While the ingredients in the cake batter don’t leave any room for substitutions, we can have some fun with a variety of frostings and cake pans. I went with a vanilla frosting, which I’ll include in the recipe below. But I also encourage you to play around with milk chocolate frosting or even a cream cheese frosting. Both remarkable on this beauty. Or rainbow chip frosting! 🙂

The vanilla frosting makes a lot, so expect a thick layer between the cakes. Alternatively, you can bake the cake in a 9×13 pan. This single layer size is much easier for not only preparing and frosting, but for serving as well.

Just as tasty right here. ↓ ↓

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com

Check out that cake crumb! Snowy white, soft, sweet, with an airy crumb. ♥

Simple, yet glamorous. Happy happy baking.

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com

Favorite White Layer Cake

Ingredients:

  • 2 and 1/2 cups (250g) sifted cake flour1 (measured correctly)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature2
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 cup (240ml) whole milk, at room temperature2

Vanilla Frosting

  • 1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
  • 5 cups (580g) sifted confectioners' sugar
  • 1/3 cup (80ml) heavy cream
  • 2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
  • 1/8 teaspoon salt
  • sprinkles for garnish

Directions:

  1. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Decorate top of cake with sprinkles, if desired.
  7. Slice, serve, enjoy!

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

  1. If you cannot get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. Sift it. Measure 1 cup. This sifted 1 cup equals 1 cup of cake flour. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  2. Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower fat milk.

To bake in a 9x13 pan: Simply pour the batter into a greased and lightly floured 9x13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE


Here are some items I used to make today’s recipe.

Kitchenaid Stand Mixer | Kitchenaid Hand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Rainbow WhisksCake Pan | Icing Spatula

Try my checkerboard cake next. Lots of step-by-step photos walking you through the entire process!

How to make checkerboard cake from scratch! Homemade vanilla layer cake and vanilla buttercream in a checkerboard design! Recipe on sallysbakingaddiction.com

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com
Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com
Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com
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322 Comments

Comments

  1. Laetetia on May 5, 2018 at 12:54 am

    Hi Sally!

    Can I use buttermilk instead of whole milk?

    2nd time making this cake – love it!

    Laetetia

    • Sally on May 7, 2018 at 10:21 am

      Sure can! Same amount.

  2. Telicia on May 9, 2018 at 7:13 pm

    My, My, My (smh). I can’t tell you how many vanilla cupcakes and cakes I have tested for “The One”. They all were edible, because , hey we love dessert. However, some were dry, some too dense, some were bland, etc. I made this one this past weekend, and I can finally say, I have found the perfect vanilla recipe for me. I will not deviate from this recipe. So simple but so moist , so fluffy and full of flavor. This will definitely be my birthday cake recipe for ever. I used your cream cheese frosting recipe and it was great. Making it again this weekend with your vanilla butter cream frosting. Can’t wait. I want to use it as my cupcake recipe also. Do you think it will work?

  3. Paula on May 10, 2018 at 8:15 pm

    Hi Sally- I’m an over thinker. Looking for my “go to” white and vanilla cake recipes. I love the White Wedding Cake/Cupcake recipe from Recipe Girl, but it starts with a boxed mix white cake. I have made it many times and it is very good, but I am looking for my scratch white and vanilla cakes. Your Triple Chocolate Layer cake is my go to for chocolate. It is just the best. So, when someone asks me for white, are they looking for a cake made without egg yolks, without too much vanilla taste? (I use clear vanilla when going for a lighter color cake). When they ask for vanilla, are they looking for a cake made with brown vanilla, egg yolks included, and vanilla extract (no almond)? Again, over thinker here. What do you think?? 🙂

    • Sally on May 11, 2018 at 9:46 am

      Hi Paula! Are you asking me which cake recipe is my favorite vanilla cake? Because it’s this one! This is just my personal point of view, but I think white cakes and vanilla cakes are pretty similar 🙂

      • Paula on May 11, 2018 at 1:22 pm

        Hi Sally! Thank you so much for your reply. When I need a recipe, I always turn to you first. :-). I guess I am just trying to put myself into someone’s shoes when they ask me for a “white” cake. Does “white” come with the expectation that it will taste like vanilla, or cherry (from almond). Would vanilla be acceptable as a “white” choice….I made this recipe yesterday. It is really good. I love the rise (I like tall cakes and I made it in 3 6″ rounds). Each layer was around 1 1/4+” tall. Loved the light color and flavor. I bet it would pair nicely with lemon curd and raspberry puree, which I make from scratch. Also would be great with vanilla/chocolate buttercreams. Another great recipe from you!!!! Final thought: if you asked me for a white cake and I made this recipe for you, would your hopes for a white cake be met? Thanks again for your reply Sally. 🙂



  4. aimee on May 13, 2018 at 11:51 pm

    I was checking out your Funfetti Layer Cake recipe, which pointed me to this recipe if I wanted a lighter, fluffier cake and suggested I add jimmies. How much should I add? 3/4C, like the other recipe?

    And I’m looking to use 8 inch pans and do 3 or 4 layers. Is this cake too fluffy or will it stand up to that weight? If so, how long should I bake for?

    • Sally on May 14, 2018 at 5:47 am

      Hi Aimee! I would start with 1/2 cup of sprinkles, then stir in more if you feel the batter could use more. This cake will be fine with 8-inch pans in 3 layers. The bake time will be a little shorter and though I don’t know the exact time for 3 layers/8-inch pans, you can use a toothpick to test.

  5. Tasha S. on May 14, 2018 at 11:08 am

    Hi Sally,

    I love the texture of this cake my question is could I use this recipe to make a chocolate cake or does using cocoa powder require the fat of egg yolks?

    Thanks

    • Sally on May 14, 2018 at 11:39 am

      Hi Tasha! Unless you feel confident in your recipe testing, I do not suggest swapping in cocoa powder. Try this chocolate cake recipe. It’s a popular one!

  6. Wadzi on May 16, 2018 at 11:13 am

    Hie Sally!

    What’s an alternative to heavy cream? I’m from. Africa and more often than not fail to find certain things

    • Sally on May 16, 2018 at 12:30 pm

      For the frosting you can use whole milk (full fat) instead of heavy cream. Enjoy!

  7. Daisy on May 18, 2018 at 10:07 am

    Hi Sally –

    I love your recipes, just made your Lemon Buttercream for my son’s birthday cupcakes and it was awesome! Re. this cake, is there any substitution possible to make it a bit less fattening? For example using applesauce for sugar or yogurt for sour cream, or any other ideas? I want to make a classic birthday cake but would prefer to not serve a 600-calorie slice.

    • Sally on May 18, 2018 at 12:19 pm

      Hi Daisy, So glad you liked the lemon buttercream! See the Recipe Note #2 for substitutions for this recipe.

      • Daisy on May 21, 2018 at 9:57 pm

        Hi Sally,
        I made this cake (with no substitutions), following the recipe to the letter, but I had problems. The cake took longer to bake than expected – after 35 minutes a toothpick still not 100% clean, but the edges were overcooked so I removed from the oven. The cake turned out not airy or light, instead it was kind of dense and parts of it almost mushy. I did definitely use cake flour. Any idea what could have caused the problem? The taste was very good though.



  8. Kathy on May 29, 2018 at 5:38 pm

    I made this amazing cake yesterday following the recipe precisely. It is delicious ❤️❤️ At first I thought the layers were too thin, but after frosting it, perfect. Thanks for this recipe- it tastes like the perfect wedding cake.

    • Sally on May 30, 2018 at 1:15 pm

      You are welcome, Kathy! So glad you enjoyed it!

  9. Cait on June 4, 2018 at 12:42 pm

    Can you use carton egg whites? and if so how much? (150g ish?) I hate wasted yolks if I don’t have something to use them for.

    Though I guess if forced I could make lemon curd 🙂 I bet that’d be a yummy filling for this cake…

    • Sally on June 4, 2018 at 11:16 pm

      Hi Cait! You can use carton egg whites. The carton should give measurements for substituting for real egg whites. They all vary. Lemon curd would definitely be a lovely addition or a delicious homemade gift!

  10. Salma on June 4, 2018 at 4:37 pm

    So, I made this cake twice for both my boys’s birthdays and it was amaaaazing! Love love love it!! You always post the best recipes! I was wondering about experimenting with biscoff cookie butter amd this recipe…. what do you thing the substitutions would be? Decrease the butter by the amount of cookie butter and swap some white sugar for brown?

    • Sally on June 4, 2018 at 11:18 pm

      Thanks Salma! I think a cookie butter flavored cake would be delicious, but I’m not confident with my advice as it would require a little testing. Nut butters and other spreads with the same thick texture quickly dry out cakes. Let me know if you try anything though!

  11. Saige M on June 6, 2018 at 5:11 pm

    Love your recipes, they always turn out so fantastic! I’m trying to do a white birthday cake but with just a slight citrus flavor. Do you think it would be fine to add in lemon or orange zest (by rubbing in the sugar before creaming)? Or do you think that might affect the recipe as a whole?

  12. Holly Martin on June 13, 2018 at 6:47 am

    This cake was incredibly delicious. I made it following your instructions for my sons 2nd birthday with sprinkles inside. Not a cake person at all – and I ate multiple pieces over night post party. Thank you for creating such an easy to follow recipe. I’ll be coming back to reference this beautiful cake again! Much gratitude, Holly.

    • Sally on June 13, 2018 at 12:45 pm

      I’m thrilled that it was such a hit, Holly! I hope your son had a fantastic birthday 🙂

  13. Stephanie Convery on June 15, 2018 at 9:30 am

    Hi Sally! It’s my sister’s 30th Birthday tomorrow and I’m wondering if I can make this cake into a sheet cake and use a 12 x 17 pan. Blog is phenomenal by the way, always my go to for baked goods! Our line at home is ‘Sally knows best’!
    Stephanie

    • Sally on June 15, 2018 at 12:29 pm

      For a single layer cake I use a 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

  14. Leena on June 17, 2018 at 10:14 pm

    Hi Sally, I made this cake over the weekend for my daughter’s birthday and it was delicious. I couldn’t find the cake flour (Australia) instead used Plain Flour with low protein content. It turned out great. The initial slabs seemed very thin, but after frosting and layering, the height was appropriate. I got about 14 medium slices out of it, and every one of them gone to the last crumb!

    • Sally on June 18, 2018 at 2:07 pm

      I’m glad it worked for you, Leena! Can you get cornstarch there? If so you can make a DIY cake flour that should rise a bit more next time 🙂

Reviews

Questions

  1. Caroline Morrissey on May 3, 2018 at 3:53 pm

    I want to make a 3 tier 9” cake. Can you tell me what adaptions i need to make please? Hi!

    • Sally on May 4, 2018 at 5:48 am

      Hi Caroline! My suggestion is to make this 3 layer cake instead. Easier than playing around with this recipe and risking it!

      • Caroline Morrissey on May 13, 2018 at 9:37 pm

        Thank you! I did bake the cake you suggested and it came out perfectly.



  2. Ashley Mjoen on May 4, 2018 at 3:05 pm

    Silly question, do you think this recipe would work well for doing a jello poke cake?

    • Sally on May 7, 2018 at 10:12 am

      I can’t see why not!

  3. Laetetia on May 5, 2018 at 12:54 am

    Hi Sally!

    Can I use buttermilk instead of whole milk?

    2nd time making this cake – love it!

    Laetetia

    • Sally on May 7, 2018 at 10:21 am

      Sure can! Same amount.

  4. Telicia on May 9, 2018 at 7:13 pm

    My, My, My (smh). I can’t tell you how many vanilla cupcakes and cakes I have tested for “The One”. They all were edible, because , hey we love dessert. However, some were dry, some too dense, some were bland, etc. I made this one this past weekend, and I can finally say, I have found the perfect vanilla recipe for me. I will not deviate from this recipe. So simple but so moist , so fluffy and full of flavor. This will definitely be my birthday cake recipe for ever. I used your cream cheese frosting recipe and it was great. Making it again this weekend with your vanilla butter cream frosting. Can’t wait. I want to use it as my cupcake recipe also. Do you think it will work?

  5. Paula on May 10, 2018 at 8:15 pm

    Hi Sally- I’m an over thinker. Looking for my “go to” white and vanilla cake recipes. I love the White Wedding Cake/Cupcake recipe from Recipe Girl, but it starts with a boxed mix white cake. I have made it many times and it is very good, but I am looking for my scratch white and vanilla cakes. Your Triple Chocolate Layer cake is my go to for chocolate. It is just the best. So, when someone asks me for white, are they looking for a cake made without egg yolks, without too much vanilla taste? (I use clear vanilla when going for a lighter color cake). When they ask for vanilla, are they looking for a cake made with brown vanilla, egg yolks included, and vanilla extract (no almond)? Again, over thinker here. What do you think?? 🙂

    • Sally on May 11, 2018 at 9:46 am

      Hi Paula! Are you asking me which cake recipe is my favorite vanilla cake? Because it’s this one! This is just my personal point of view, but I think white cakes and vanilla cakes are pretty similar 🙂

      • Paula on May 11, 2018 at 1:22 pm

        Hi Sally! Thank you so much for your reply. When I need a recipe, I always turn to you first. :-). I guess I am just trying to put myself into someone’s shoes when they ask me for a “white” cake. Does “white” come with the expectation that it will taste like vanilla, or cherry (from almond). Would vanilla be acceptable as a “white” choice….I made this recipe yesterday. It is really good. I love the rise (I like tall cakes and I made it in 3 6″ rounds). Each layer was around 1 1/4+” tall. Loved the light color and flavor. I bet it would pair nicely with lemon curd and raspberry puree, which I make from scratch. Also would be great with vanilla/chocolate buttercreams. Another great recipe from you!!!! Final thought: if you asked me for a white cake and I made this recipe for you, would your hopes for a white cake be met? Thanks again for your reply Sally. 🙂



  6. aimee on May 13, 2018 at 11:51 pm

    I was checking out your Funfetti Layer Cake recipe, which pointed me to this recipe if I wanted a lighter, fluffier cake and suggested I add jimmies. How much should I add? 3/4C, like the other recipe?

    And I’m looking to use 8 inch pans and do 3 or 4 layers. Is this cake too fluffy or will it stand up to that weight? If so, how long should I bake for?

    • Sally on May 14, 2018 at 5:47 am

      Hi Aimee! I would start with 1/2 cup of sprinkles, then stir in more if you feel the batter could use more. This cake will be fine with 8-inch pans in 3 layers. The bake time will be a little shorter and though I don’t know the exact time for 3 layers/8-inch pans, you can use a toothpick to test.

  7. Tasha S. on May 14, 2018 at 11:08 am

    Hi Sally,

    I love the texture of this cake my question is could I use this recipe to make a chocolate cake or does using cocoa powder require the fat of egg yolks?

    Thanks

    • Sally on May 14, 2018 at 11:39 am

      Hi Tasha! Unless you feel confident in your recipe testing, I do not suggest swapping in cocoa powder. Try this chocolate cake recipe. It’s a popular one!

  8. Wadzi on May 16, 2018 at 11:13 am

    Hie Sally!

    What’s an alternative to heavy cream? I’m from. Africa and more often than not fail to find certain things

    • Sally on May 16, 2018 at 12:30 pm

      For the frosting you can use whole milk (full fat) instead of heavy cream. Enjoy!

  9. Daisy on May 18, 2018 at 10:07 am

    Hi Sally –

    I love your recipes, just made your Lemon Buttercream for my son’s birthday cupcakes and it was awesome! Re. this cake, is there any substitution possible to make it a bit less fattening? For example using applesauce for sugar or yogurt for sour cream, or any other ideas? I want to make a classic birthday cake but would prefer to not serve a 600-calorie slice.

    • Sally on May 18, 2018 at 12:19 pm

      Hi Daisy, So glad you liked the lemon buttercream! See the Recipe Note #2 for substitutions for this recipe.

      • Daisy on May 21, 2018 at 9:57 pm

        Hi Sally,
        I made this cake (with no substitutions), following the recipe to the letter, but I had problems. The cake took longer to bake than expected – after 35 minutes a toothpick still not 100% clean, but the edges were overcooked so I removed from the oven. The cake turned out not airy or light, instead it was kind of dense and parts of it almost mushy. I did definitely use cake flour. Any idea what could have caused the problem? The taste was very good though.



  10. Cait on June 4, 2018 at 12:42 pm

    Can you use carton egg whites? and if so how much? (150g ish?) I hate wasted yolks if I don’t have something to use them for.

    Though I guess if forced I could make lemon curd 🙂 I bet that’d be a yummy filling for this cake…

    • Sally on June 4, 2018 at 11:16 pm

      Hi Cait! You can use carton egg whites. The carton should give measurements for substituting for real egg whites. They all vary. Lemon curd would definitely be a lovely addition or a delicious homemade gift!

  11. Salma on June 4, 2018 at 4:37 pm

    So, I made this cake twice for both my boys’s birthdays and it was amaaaazing! Love love love it!! You always post the best recipes! I was wondering about experimenting with biscoff cookie butter amd this recipe…. what do you thing the substitutions would be? Decrease the butter by the amount of cookie butter and swap some white sugar for brown?

    • Sally on June 4, 2018 at 11:18 pm

      Thanks Salma! I think a cookie butter flavored cake would be delicious, but I’m not confident with my advice as it would require a little testing. Nut butters and other spreads with the same thick texture quickly dry out cakes. Let me know if you try anything though!

  12. Saige M on June 6, 2018 at 5:11 pm

    Love your recipes, they always turn out so fantastic! I’m trying to do a white birthday cake but with just a slight citrus flavor. Do you think it would be fine to add in lemon or orange zest (by rubbing in the sugar before creaming)? Or do you think that might affect the recipe as a whole?

  13. Stephanie Convery on June 15, 2018 at 9:30 am

    Hi Sally! It’s my sister’s 30th Birthday tomorrow and I’m wondering if I can make this cake into a sheet cake and use a 12 x 17 pan. Blog is phenomenal by the way, always my go to for baked goods! Our line at home is ‘Sally knows best’!
    Stephanie

    • Sally on June 15, 2018 at 12:29 pm

      For a single layer cake I use a 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

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