Comments on: The Perfect Moist White Cake Recipe

By: Lynn

Lynn — Mon, 29 Jun 2026 10:04:20 +0000

Hi, Lynette– I’m not familiar with high altitude baking, but I know you can Google this with reliable results. If you try it, please report back! I’d love to have this information for others 🙂

By: Lynette Hogart

Lynette Hogart — Sun, 28 Jun 2026 16:01:41 +0000

Hi! I live in Montana at 5,538 above sea level. How would you adjust the recipe for high altitude.
Thank you,

By: Lynn

Lynn — Mon, 22 Jun 2026 12:34:43 +0000

In reply to Aspen T. I'm so glad you had success with this AND enjoyed it, Aspen!

By: Aspen T

Aspen T — Mon, 22 Jun 2026 02:59:47 +0000

Yummy! I live in Colorado and I have never had success with cakes from scratch…until now. The cake is moist with a wonderful crumb! The icing is a little too sweet for me, but I should have tested it before adding it all in. I will be making this again. Thank you for sharing this with us!

By: Lynn

Lynn — Tue, 14 Apr 2026 11:21:45 +0000

In reply to Kelli.

Kelli– this review means so much to me. First, thank you for taking the time to come back and share how you achieved your goal, and second, hearing that it gave you CONFIDENCE is my favorite part. I’m so glad it worked out well for you! Thank you 🙂

By: Kelli

Kelli — Thu, 09 Apr 2026 15:14:49 +0000

In reply to Kelli.

Lynn, this recipe was so perfect and delicious!! I tripled it to achieve the 2-tier cake with 3-10″ rounds on the bottom and 3-6″ rounds on top, and had enough leftover to do a 6″ smash cake (and could have done another 6″ too). Everyone absolutely raved about the icing and the cake itself was so moist and mild. This is definitely my go-to white cake recipe from now on, and seeing how wonderful it all turned out gave me the baking confidence and inspiration to do more tiered cakes in the future. I plan to do all of my son’s birthday cakes myself now! Thank you so much again!!

By: Lynn

Lynn — Sun, 05 Apr 2026 12:49:01 +0000

In reply to Leigh Master. Thanks so much, Leigh!

By: Leigh Master

Leigh Master — Sat, 04 Apr 2026 21:00:54 +0000

Such a moist cake recipe. And super easy to create (especially great that cake and icing can be made ahead of time and there are instructions for doing so)!

By: Kelli

Kelli — Thu, 19 Mar 2026 14:47:28 +0000

In reply to Kelli. Perfect! Thank you so much and I will!

By: Lynn

Lynn — Thu, 19 Mar 2026 12:56:29 +0000

In reply to Kelli. I'd go for 18-22 minutes for 6" and then the 10" should be a pretty similar bake time. I'd start with 28 minutes and go from there. Let me know what you wind up doing!

By: Kelli

Kelli — Thu, 19 Mar 2026 04:05:50 +0000

In reply to Kelli. Thanks, Lynn! Lastly, what bake times do you recommend for these sizes?

By: Lynn

Lynn — Tue, 17 Mar 2026 20:19:19 +0000

In reply to Kelli. Hi, Kelly! I would double it for 3-10" pans and use it as is for 3-6" pans, though you may have a bit leftover-- then you can make a few cupcakes to taste test!