Comments on: White Sheet Cake

By: Lynn

Lynn — Fri, 03 Jul 2026 19:34:16 +0000

In reply to Lori. Thanks so much, Lori! I caution against using half-and-half since the fat content is so much higher than whole milk. Too much fat makes this cake dense and possibly sink in the oven. I have used heavy cream in the past and that's what happens! But if it worked for you, I'm glad to hear it :)

By: Lori

Lori — Wed, 01 Jul 2026 20:54:59 +0000

This is a delicious white cake. First time I tried the reverse creaming method, which made for a lovely crumb. My only substitutions were half & half for the whole milk, and some Bourbon vanilla bean paste for the vanilla. My cake took 38 minutes to bake. I skipped the frosting (this time) as we will be having whipped cream and fresh berries with it. Great recipe, Lynn!

By: Lynn

Lynn — Thu, 17 Apr 2025 13:56:43 +0000

In reply to Sharon Parker Cartwright. Hi, Sharon-- that can work, yes.

By: Sharon Parker Cartwright

Sharon Parker Cartwright — Wed, 16 Apr 2025 18:30:24 +0000

Instead of using soured cream in a recipe, could it be substituted for buttermilk or yogurt?
Thank you

By: Lynn

Lynn — Mon, 18 Mar 2024 12:37:51 +0000

In reply to Celeste. Thanks so much, Cici!

By: Celeste

Celeste — Sun, 17 Mar 2024 12:58:10 +0000

So delicious and the recipe is easy enough for my over-thinking brain to follow 🙂

By: Lynn

Lynn — Mon, 20 Mar 2023 18:23:56 +0000

In reply to Grace. Thank you so much, Grace! I love hearing that :)

By: Grace

Grace — Mon, 20 Mar 2023 16:39:24 +0000

This turned out wonderfully well! I’m not a very experienced baker, so I really appreciate the way this recipe is written – very clear step-by-step and easy to follow! Both the cake and frosting were a big hit! Thank you!

By: Lynn

Lynn — Wed, 06 Oct 2021 17:30:02 +0000

In reply to Karin. Right? Super simple! I'm glad you found a good use for that leftover frosting :)

By: Karin

Karin — Wed, 06 Oct 2021 15:38:21 +0000

Had some leftover frosting to use up. This was the perfect cake for the job. I love that it’s not expected to frost the whole thing. Super flavorful and moist.

By: Lynn

Lynn — Mon, 26 Apr 2021 14:51:20 +0000

In reply to Hannah. Hey, Hannah! I have a few cake recipes that use egg whites, and are based off of the same base recipe as this one: white layer cake, funfetti bundt cake, champagne layer cake, berry cake, and red, white, and blue swirl bundt cake. Enjoy!

By: Hannah

Hannah — Sun, 25 Apr 2021 13:45:04 +0000

Great recipe! Easy to make and delicious. I love to make homemade custard based ice cream, and this was a fantastic way to use up some of the leftover egg whites. I’d love to see more recipes that use egg whites!