White cake has always been my favorite of all the cakes. It was the cake that I asked for on every birthday or any other special event in my life. My mother always made the Silver White Cake from her Betty Crocker cookbook, which I have and still make. This recipe is from the Time-Life Series, the Good Cook (see recipe section) and was introduced to me by my friend and baking instructor Amy Malone. I had the series of books on my shelf for years but other than looking at the pictures I never really looked at the recipes until Amy told me about this cake. She made it for one of our decorating classes and I was hooked. It has become my all time favorite white cake recipe.
It is a creamed butter cake that also includes vanilla and just a 1/2 teaspoon of almond extract which adds just a subtle sweetness without overpowering this delicate cake. It is easily adapted for tiered cakes and perfect as a wedding cake. Years ago when I was doing wedding cakes it was my go to recipe for those who preferred a white cake. It pairs wonderfully with a multitude of different fillings and frostings. My favorite here is a classic vanilla buttercream and a bit of raspberry puree filling.