This Never Fail White Cake is the fun cake that I decided to make this year for my youngest son’s birthday and it really is a delicious cake. We had a nice family dinner on Sunday and enjoyed this wonderful cake as we celebrated his 20th birthday.

I’m not sure where those 20 years have gone, but I have figured out that the older one gets, the faster time goes. Even my son said that time is going so much faster now. He said that he doesn’t think that he is so young anymore either – believe me, it is all relative!

In celebrating his birthday, I hope that he enjoyed eating this cake as much as I enjoyed making it. As you can see there is a few ways that you can decorate it, and since we aren’t big on sprinkles, I decided to use chocolate chips.

That is the fun part about decorating a cake, you get to decide what goes on it.  I do enjoy a good birthday cake, and I would much rather have one that is made from scratch than to pay a lot of money at the store, especially when it doesn’t taste that good and is a little dry.

I am always happy to take time to make a birthday cake for my family members and I hope that they will do the same for their kids. And since today is the fourth of July, you could even make this same cake and put a few cherries in place of the dark chocolate chips. There you go red, white and blue. 

Happy 4th of July to all of you!

Never Fail White Cake

If I don’t have cake flour to make this never fail white cake, can I make some?

Yes, here are the directions to make cake flour:


  • For every 1 cup of flour, remove 2 Tablespoons of flour.
  • For every 1 cup of flour, add 2 Tablespoons of Cornstarch. (Replacing the tablespoons of flour that were taken out).
  • Sift the mixture 4-5 times and it is ready to use.

Is it important to beat the egg whites before adding them to the rest of ?

Yes, It makes the Never Fail White Cake much lighter and a softer cake. Otherwise it  tends to go a little drier.  You will enjoy how nice and light and fluffy this cake is.

Here are a few other cake recipes for you:

Chocolate Brownie Bottom White Cake

Twinkie Cake

Kentucky Butter Cake

Yield: 16 people

Never Fail White Cake

Never Fail White Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 4 egg whites
  • 1 1/2 cups sugar
  • 2 1/2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or shortening
  • 1 cup milk
  • 2 teaspoons vanilla extract


  1. In a medium bowl, beat the 4 egg whites until nice and fluffy with an electric mixer on high speed.
  2. Slowly add 1/2 cup of sugar, beating the mixture until nice stiff peaks form. Set this aside.
  3. Sift together 2 1/2 cups cake flour, 3 t. baking powder, 1/2 t. salt and the remaining 1 cup of sugar, in a separate bowl.
  4. Add the 1/2 cup butter and 1/2 cup of the milk and beat for 2 minutes.
  5. Add the 2 t. vanilla and remaining 1/2 cup of milk and beat for another 2 minutes.
  6. Slowly fold in the egg white mixture and mix until the mixture is blended.
  7. Pour the mixture into 2 (9" round) cake pans, that are prepared with wax paper in the bottom.
  8. I cut mine the same size as the pan using the pan as a pattern.
  9. Bake at 350 degrees for 30-40 minutes depending on your oven.
  10. Check the cakes by placing a wooden pick or a cake tester in the center of the cake.
  11. Remove the cake when it is done.and let it set for 5 minutes.
  12. Then remove it to a cooling rack, allowing it to cool completely.
  13. Frost and decorate as desired.

Nutrition Information



Serving Size


Amount Per Serving Calories 222 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 17mg Sodium 225mg Carbohydrates 37g Fiber 0g Sugar 19g Protein 3g
This data was provided and calculated by Nutritionix



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