When the cake has been out of the oven, let it cool for a moment, and pour the white chocolate ganache on the top of the cake. Let the ganache set for 20-30 minutes.

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Preheat your oven to 350 degrees. Grease three cake pans with butter, then line with parchment paper to easily remove the cakes when baked. In addition, add flour, cornstarch, baking powder, and ...

Seven-layer soda pop rocks cake 2 hours. Serves 20 to 30 4 (16.25-ounce) boxes white cake mix (enough for 8 cake layers) 5 cups 7-Up or similar soda, divided, to substitute for the water in the ...

Warning: these moist white cupcakes are topped with a mound of buttercream and filled with sprinkles — and wow, are they good. They're sweet, cute, and perfect for a Galentine's Day celebration ...

“Pound cake should be light, with a finely textured, moist, and even crumb,” says Claire Saffitz, Bon Appétit's associate food editor and baker extraordinaire. Here are her best tips.

By Lynette Lo Tom Special to the Star-Advertiser June 14, 2016 ...

The newly debuted White Chocolate Layer Cake is a delicious addition to Chicken Salad Chick’s Southern-style menu, made from a time-honored recipe and hand-frosted the old-fashioned way.

Archie’s Hough Bakeries’ Legendary White Cake is a rich and moist white cake made from a recipe that dates to 1903. Each cake is carefully coated with buttercream frosting with a hint of almond.