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Creamy White Cake with Buttercream Frosting

December 2, 2014 by Great Grub, Delicious Treats

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Creamy White Cake with Buttercream Frosting

There is just something about a white cake. This creamy white cake with buttercream frosting is a really moist cake with a delicious buttercream frosting. I originally wanted to have a filling between the layers, but I wasn’t able to find decent raspberries so, I made this cake with layers of buttercream, which I love! There is nothing better than a good buttercream frosting to top your cake with.

Creamy White Cake with Buttercream Frosting

You could make this creamy white cake with buttercream frosting with any type of filling. Lemon would be absolutely delicious. Blueberry, cranberry, cherry, strawberry, and mango would also be good to use depending on the season.

Creamy White Cake with Buttercream Frosting

When you pour this into your pans, just spread the batter around to fill the bottom of the pan. It doesn’t seem like there is enough, but trust me, there is and it will work perfectly.

Creamy White Cake with Buttercream Frosting

Craving a delicious white cake? Try this today.

Creamy White Cake with Buttercream Frosting

Creamy White Cake with Buttercream Frosting

 

Creamy White Cake with Buttercream Frosting

Terri
4.63 from 225 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Cake, Dessert
Servings 10
Calories

Ingredients
  

For the Cake:

  • 3 cup all purpose flour
  • 2 cup sugar
  • 1 Tbsp baking powder
  • 1 cup milk
  • 1 cup butter
  • 1 tsp vanilla
  • 5 egg whites
  • 1/2 cup coconut flakes optional for garnish

For the Frosting:

  • 1 1/2 cup butter
  • 5 cup powdered sugar
  • 3 Tbsp milk
  • 1 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350° and grease 3 (9 inch) round cake pans. Line with parchment paper. Grease and flour parchment paper. Set aside.
  • Allow eggs whites to sit out at room temperature for 30 minutes before using.
  • In a small bowl, mix milk and vanilla together. Set aside.
  • In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder, into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
  • Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter.
  • Bake at 350° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean. Place on cooling rack for 10 minutes then removed from pans, set cakes on cooling rack and discard parchment paper.
  • For the Frosting: Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
  • Frost as soon as cake has cooled. Garnish with coconut flakes.

Notes

Cake adapted from My Recipes
Tried this recipe?Let us know how it was!

Chefs Catalog
Here are a couple pics that are the perfect size for pinning to Pinterest!

Creamy White Cake with Buttercream FrostingCreamy White Cake with Buttercream Frosting

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

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Filed Under: All Recipes, Cake, Desserts Tagged With: Buttercream Frosting, Cake, Creamy White Cake, Holiday Recipes, White Cake

Reader Interactions

Comments

  1. Coll

    December 2, 2016 at 4:19 pm

    I made this for my sons birthday party. It turned out really flat, any idea on what I may of done wrong?

    • Great Grub, Delicious Treats

      December 4, 2016 at 8:59 pm

      Hi Coll, I’m not sure why it turned out flat. I hope your son’s birthday party was a success even though the cake was not.

  2. Sugarbowl

    November 19, 2016 at 9:59 am

    Hey! The recipe looks great but I only have a 10 inch pan. Should I make two layers instead of three since i can’t purchase another pan at the moment?

    • Great Grub, Delicious Treats

      November 19, 2016 at 11:44 am

      Yes that will work Sugarbowl. :)

  3. Sarah Blake

    November 8, 2016 at 10:32 am

    If I want to make a 9×13 cake, do i need to modify the ingredients or just the baking time? If just baking time, how long should I cook it?

  4. SG in Oklahoma

    October 27, 2016 at 7:48 am

    This cake looks delicious and moist. I have searched for many months for a moist and delicious cake. I haven’t tried this recipe yet because I do have a question. I realize that for the pure white color the egg whites are the only portion of the egg used. However, if I didn’t mind the tint of color would using whole eggs turn out as well? Would that effect the taste or texture? If I did use whole eggs how many would you suggest? Thank you so much in advance. :)

    • Great Grub, Delicious Treats

      October 30, 2016 at 10:03 pm

      Hi SG in Oklahoma, have you tried making this yet? I would probably use 2 eggs. Let me know how it turns out! :)

  5. Lowella

    October 21, 2016 at 11:43 pm

    Hi Terri, this cake looks so delicious & I really want to make this but in 3 – 6 inch rounds, I’m thinking of using half of the recipe but should I use 2 or 3 egg whites?

    • Great Grub, Delicious Treats

      October 22, 2016 at 12:05 pm

      Hi Lowella, I would use 3 eggs whites. Let me know how it turns out! :)

      • Lowella

        October 22, 2016 at 6:21 pm

        Thanks, I’ll try it & will let you know.

      • lowella

        November 1, 2016 at 5:19 pm

        Hi Terri, so I made this cake last week using half of the recipe. I used 3 egg whites & the texture was perfect. I used cake strips & I got even layers when it’s done. I ended up using just 2 of 3-inch round pans & it rose to almost 2 inches high. I fill the layers with strawberry filling which I just found the recipe online & frost it with buttercream. It was sooo yummy, my friends can’t get enough of it. Thank you so much for this awesome recipe. Next time i’ll try your zesty lemon cake, I can’t wait….

        • Great Grub, Delicious Treats

          November 1, 2016 at 9:17 pm

          Thank you so much for sharing Lowella! I’m so glad you and your friends loved the cake. Your cake sounds DELICIOUS!! You’ll love the lemon cake too!!! ?

          • Lowella

            November 2, 2016 at 10:39 pm

            Sorry, I meant 2 of 6 inch round cake pans..

  6. Terri

    October 16, 2016 at 6:19 pm

    I made this cake yesterday, it’s absolutely delicious. Not overly sweet and so fluffy! Kids and hubby approved. This is my new go-to white cake recipe!

    • Great Grub, Delicious Treats

      October 16, 2016 at 6:39 pm

      Awesome Terri, I’m so glad you all loved it! Thanks so much for sharing! :)

      • Julie

        October 21, 2016 at 8:10 am

        Hi! I would like to bake this recipe but only have 2 nine inch cake pans and 2 eight inch pans. Any advice? Also, was considering adding just a bit of shortening in lieu of all butter- think it’s ok? Thanks, Julie

        • Great Grub, Delicious Treats

          October 21, 2016 at 8:15 am

          Hi Julie, just use the 2 9″ pans. Your cake will be just a little thicker which is fine. Just check it time wise. Go for it! :)

  7. Nyshayla

    October 16, 2016 at 9:05 am

    Can you make this cake into a strawberry cake

    • kristen

      November 10, 2016 at 12:48 pm

      yes you can. you will need to make strawberry puree and mix it in before you add in the egg whites.

  8. Sabrina

    October 9, 2016 at 11:23 am

    I made this cake for our youth birthday party. I didn’t have any, but no one liked it. Very upsetting.

    • Great Grub, Delicious Treats

      October 9, 2016 at 8:48 pm

      Hi Sabrina, I’m so, so sorry that your cake didn’t turn out!

  9. Joyce Godfrey

    September 15, 2016 at 8:23 pm

    Question, can you use cake recipe for cupcakes
    using cupcake liners?

    • Great Grub, Delicious Treats

      September 27, 2016 at 9:34 pm

      Yes, you can. You’ll just have to adjust the time for cupcakes. Usually 20-22 minutes for cupcakes.

  10. Haleigh

    September 8, 2016 at 7:24 pm

    My batter felt super thick before I added the whipped egg whites, is this normal?! I hope they don’t turn out dense, they’re in the oven now!

    • katmama

      October 5, 2016 at 2:24 pm

      how did it turn out?

      • Great Grub, Delicious Treats

        October 6, 2016 at 12:05 am

  11. savannah

    August 9, 2016 at 10:17 am

    Not sure how you were able to frost this cake. I have added about 7 cups of powdered sugar instead of 5 and it is still the consistency of cake batter. Just dripping off spoon. I’m not a good baker. No idea how to fix it. The cake is good though

    • John Jung

      August 22, 2016 at 7:20 am

      Generally hold milk to last and only add if icing is too thick (a little at a time). Most of the time I do not need the milk. A little milk goes a looooong way. Same with the vanilla, do not over measure as it is also a liquid.

    • Alex

      August 31, 2016 at 12:15 pm

      Savannah, here are a few things that could be the culprit:
      Did you use real butter or margarine/light butter/spread? Buttercream needs real butter to have the proper consistency.
      Was the butter softened or did you melt most of it when trying to soften it quickly in the microwave?
      Did you measure the ingredients correctly?
      Was your kitchen very warm? If the frosting is so soft, chill it in the fridge for a few hours or even overnight. Then whip again with your beater to make it fluffy again before you frost the cake.

      I’ve never made this recipe in particular, but I’m a home baker with a lot of experience. These are all common things that can happen to many of us. Hope this helps.

  12. Firefly

    July 7, 2016 at 2:43 am

    I made this cake for my birthday (July 6th). It turned out really light, fluffy, sweet and satisfying! After a night in the fridge it became even moister! My family liked it a lot as well. Great recipe! 10/10 would make it again :) I also only put half a cup of butter and 2/3 cup of yogurt instead of a whole cup of butter and added baking soda. It still turns out winderful!

    • Great Grub, Delicious Treats

      July 8, 2016 at 9:40 am

      Happy Belated Birthday Firefly! Thanks for sharing! :)

    • Eileen

      October 15, 2016 at 11:20 pm

      I’m going to try and make this cake too!! So happy yours turned out great for your birthday!! We share the same birthday, how cool cancer!!? Hope mine turns out great too for my family!

  13. Angela

    June 26, 2016 at 10:31 pm

    My cake color is more on the medium yellow side and not the light yellow/off white featured in your cake photos. I used white sugar. How can I get the cake to look more like your cake color?

    • Great Grub, Delicious Treats

      June 26, 2016 at 10:46 pm

      Hi Angela, humm, I’m not sure why your cake came out like that. I’m sure you only used the egg whites?

  14. Julie

    June 20, 2016 at 7:32 pm

    I want to make this recipe but I need to to be a sheet cake. Would it work? What changes would I need to make. I was hoping to do 4 sheet at 1 inch think. Help!!!

    • Great Grub, Delicious Treats

      June 21, 2016 at 9:38 am

      Hi Julie, what size are your sheet cakes pan that you plan on using? I would just adjust the amount of the recipe. Meaning, double the recipe if needed.

  15. WINFRED

    May 25, 2016 at 3:30 am

    My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.

  16. Ramona

    May 17, 2016 at 6:11 pm

    I want my frosting to be chocolate for this cake. How much cocoa powder would I need to add?

    • Great Grub, Delicious Treats

      May 17, 2016 at 6:34 pm

      Hi Ramona, here is the chocolate frosting recipe on my chocolate zucchinin cake that I thought I’d share with you. It’s delicious and it’s from Hersheys.
      1 stick butter, melted
      ⅔ Cup Cocoa
      3 Cups Powder sugar
      ⅓ cup milk
      1 tsp vanilla extract

      • Ramona

        May 18, 2016 at 1:16 pm

        Thank you!

        • Great Grub, Delicious Treats

          May 18, 2016 at 6:53 pm

          You are so welcome Ramona! :)

  17. Lynn

    May 7, 2016 at 1:12 pm

    Do you have a strawberry filling recipe that’s made with fresh strawberries?

    • Great Grub, Delicious Treats

      May 27, 2016 at 9:42 pm

      Hi Lynn, sorry I’m just now getting back to you. Your message went to spam. Anyway, I will post one soon for you! :)

  18. Lori

    May 2, 2016 at 7:32 pm

    W I ‘ll this cake stand up to being covered in fondant?

    • Great Grub, Delicious Treats

      May 7, 2016 at 12:05 pm

      Hi Lori, I haven’t tried fondant on this cake but I’m sure it would. Let me know how it turns out if you do make it that way. I’d love to see a picture of it too! :)

  19. Shaheda timol

    April 28, 2016 at 11:36 am

    Hi there I baked this cake today for my 40th birthday and wow! A highly recommended recipe spongy light fluffy cake and a creamy dreamy frosting….

  20. Kelsey

    March 18, 2016 at 10:58 pm

    Hi, can you make this cake with 8″ round pans? Or will it overflow or be too dense to bake I. He center?

    • Great Grub, Delicious Treats

      March 20, 2016 at 11:59 am

      Hi Kelsey, yes you can make it in the 8″ rounds. It should be totally fine. Might just be a little thicker than the original but it will definitely work. Thank you for your comment. :)

      • Barbara

        March 26, 2016 at 11:15 am

        Made this again today for Easter. The coconut I purchased seemed a bit stale, so I omitted it and added bunnies. Looks adorable.

        • Great Grub, Delicious Treats

          March 27, 2016 at 11:57 am

          Hi Barbara, Oh I bet it does look cute! I would love to see a picture of your cake. If you have an Instagram account, tag me in your picture. If not, and if you’d like, send me a photo to my Facebook page, Great grub, Delicious Treats on FB. Happy Easter! :)

  21. Deanna

    March 15, 2016 at 6:09 pm

    Is it necessary to line the pans with parchment paper? If so, why? And do you just line the bottoms?

    • Great Grub, Delicious Treats

      March 15, 2016 at 9:12 pm

      Hi Deanna,
      No, you can grease and flour your cake pans instead of the parchment paper. If you do use the parchment paper, only the bottoms need to be lined. Thanks for your questions. Enjoy the cake! :)

    • Ronda W. Hopes

      April 24, 2016 at 9:32 am

      I line all my pans with grease and flour and then I line bottom with wax paper. This works wonderfully. Why? Well it insures that my cake is undamaged. Before using this type of method my cakes wold come out uneven in parts sticking some times to pan. This causes pockets of missing cake in areas which if you don’t crumb coat your cake prior to icing your cake could cause crumb in finished frosting. It pulls off smoothly every time for perfect straight layer! Before I prepare the pans I trace the bottom side down of pans on waxed paper you can also use parchment paper with pencil then carefully cut out shape to add to bottom of pans after they are prepared. Good luck….

  22. Samina

    March 14, 2016 at 2:08 pm

    Hi is it possible to get the ingredients in grams as I’m from the UK and we very rarely use cups for measuring. Also, what would be the equivalent of all purpose flour in the UK? Thank you

    • Great Grub, Delicious Treats

      March 14, 2016 at 2:39 pm

      Hi Samina,
      Here are a few ingredients in grams: 3 Cups flour = 375 grams, 2 cups sugar = 400 grams, Butter 1 cup = 226.8 grams, Powdered sugar 5 cups = 625.00 grams. I just googled it because I had no idea, honestly. And Plain flour is equivalent to our all purpose flour. Thanks for your comment. :)

      • Samina

        March 14, 2016 at 4:03 pm

        OK, great. Thank you for your response. I will give it a go when I can and see what happens!

  23. Jennie

    March 8, 2016 at 3:34 pm

    I am definately going to try this recipe. Got it off Pinterest. Looks and sounds wonderful. I was wondering if you ever heard back from the gal asking if cupcakes could be made with this recipe. If so, is there any changes to make for this? Thank you for sharing your wonderful recipes. I have to say however, I have added a few pounds but just so you know – I am getting fat, sassy and happy! Seriously though – best cake recipes hands down!

    • Great Grub, Delicious Treats

      March 9, 2016 at 8:55 am

      Hi Jennie,
      At least you are enjoying some amazingly tasty recipes!! LOL!! That’s cute! I’m the same way!
      No I didn’t hear back from her about the cupcakes. If you are thinking about making cupcakes, just check the time after about 18 minutes. Thank you so much for your lovely comment! I appreciate the feedback! Have a wonderful day! :)

  24. Lilac

    February 6, 2016 at 4:39 pm

    I used cake flour instead of all-purpose (and added 2 tablespoons for every cup) and it came out great! Very fluffy. I made it for the Super Bowl and I’m going to frost it tomorrow.

    • Great Grub, Delicious Treats

      February 6, 2016 at 10:52 pm

      Hi Lilac, thank you so much for sharing! I hope everyone enjoys your cake tomorrow for Super Bowl 50! Enjoy the game!! :)

  25. Lacey

    January 20, 2016 at 3:15 pm

    Hi, have you ever tried making this recipe into cupcakes? If so did you make any changes?

    • Great Grub, Delicious Treats

      January 20, 2016 at 6:23 pm

      Hi Lacey, no I haven’t but if you decide to make cupcakes, I would check them after about 18-20 minutes. Let me know how they turn out if you do make them. :)

  26. Phyllis

    November 4, 2015 at 3:38 am

    I made this cake for my son’ s girlfriend, having never made white cake before,I was worried it would be dry. The cake is amazing, she loved it, this will be my go to recipe when I make white cake again.

    • Great Grub, Delicious Treats

      November 4, 2015 at 6:49 am

      Hi Phyllis, I’m so glad she loved the cake and that it was amazing! Thank you so much for sharing! It’s my go to recipe as well. ;)

  27. kelly

    September 6, 2015 at 6:46 pm

    Made this tonight for a birthday party. This cake was amazing!!!!!! Awesome recipe will definitely be making this again!!!

    • Great Grub, Delicious Treats

      September 6, 2015 at 9:27 pm

      Awesome Kelly! I’m glad you loved this cake! Thank you for sharing! :)

  28. Lorelena

    August 12, 2015 at 5:54 am

    Hello!!!
    … cake looks delicious. Thanks For Share your recipes. What brand of flour you use?
    Now I’ll be your segudora !! Thank you!! : D

    • Great Grub, Delicious Treats

      August 15, 2015 at 6:39 pm

      Hi Lorelena, Thanks for your comment. I used Gold Medal flour. :)

      • Barbara

        August 15, 2015 at 6:50 pm

        I use Gold Medal too. They also have an organic white which I just love.

        • Great Grub, Delicious Treats

          August 15, 2015 at 7:03 pm

          Thanks Barbara, I’m going to have to check that out! Thanks for sharing! :)

          • Barbara

            August 16, 2015 at 4:05 am

            It is pricey, but worth it. About double the cost of their non-organic version. About $6 per bag.

            • Great Grub, Delicious Treats

              August 17, 2015 at 12:42 pm

              I will have to get some. Thanks so much Barbara! :)

              • Barbara

                August 20, 2015 at 4:36 am

                You are very welcome. Thanks for sharing your wonderful recipes! And the cake is a favorite now!

                • Great Grub, Delicious Treats

                  August 21, 2015 at 7:07 pm

                  That’s awesome! I’m so glad you enjoyed this cake! And… my pleasure sharing my recipes with you! :)

      • Lorelena

        August 19, 2015 at 9:02 am

        Thank you so much Mrs!!! … Makes the recipe … thanks also to Barbara! Greetings!

  29. Candace

    July 19, 2015 at 11:01 am

    This cake is amazing !!! I was wondering if you have a chocolate recipe that you could share?? I would love to make a three tier cake with white and chocolate layers !!!!

    • Great Grub, Delicious Treats

      July 20, 2015 at 1:26 pm

      Hi Candace, Thank you! :) I do have a chocolate cake recipe that is amazing! You could leave out the zucchini that is in the cake. Here is the link for the chocolate cake. https://www.greatgrubdelicioustreats.com/chocolate-lovers-zucchini-cake/

  30. Priscilla

    July 6, 2015 at 11:30 am

    I made this cake last weekend for my 7th wedding Anniversary and the cake was beautiful but it was also dry. It also tasted like it could use a little of salt. I followed your recipe exactly and I’m dumb founded. Help!

    • Great Grub, Delicious Treats

      July 18, 2015 at 7:38 am

      Hi Priscilla, I’m not sure why it didn’t turn out for you, so sorry. I do want to wish you a happy anniversary! :)

      • Amanda haack

        May 11, 2016 at 8:17 am

        Hi I also made this cake and the flavor was great but it was dry! I was so disappointed since I was looking for a really moist yummy cake! Any thoughts or pointers?

        • Great Grub, Delicious Treats

          May 14, 2016 at 9:26 am

          Hi Amanda, not sure why it turned out dry. I’m sorry it didn’t work for you. The only thing I can think of (which you probably know) is that I level off my flour, and all dry ingredients, in the measuring cups for the exact amount needed.

  31. Dana

    June 17, 2015 at 12:09 pm

    Ms. Teri, this cake looks SCRUMPTIOUS!!!! My question is, can this recipe use cake flour instead of all purpose? And if so, how much cake flour would you use for this particular recipe? Thanks!!!!!

    • Great Grub, Delicious Treats

      June 30, 2015 at 5:34 am

      Hi Dana, I’m sorry for the late reply. Thank you for your comment. Just add an extra 2 tbsp of cake flour per cup when substituting for all purpose flour. :)

  32. McKaylah

    March 30, 2015 at 10:39 am

    Made this cake for “girls night” and it was DEVOURED! This recipe’s a keeper for sure! Thanks for sharing!

    • Great Grub, Delicious Treats

      March 30, 2015 at 12:34 pm

      Hi McKaylah, I’m so happy everyone enjoyed the cake! Thank you for your comment and sharing how well liked the cake was. I truly appreciate the feedback! :)

      • Barbara

        April 2, 2015 at 5:58 pm

        This looks amazing and I am going to make for Easter and fill the layers with my homemade lemon curd. Quick question. I bake with glass cake pans and always lower so the tops stay flat. I have noticed that sometimes I have a problem getting the cake out of the pans. Do you have any suggestions?

        Thank you so much!

        • Great Grub, Delicious Treats

          April 4, 2015 at 11:12 am

          Hi Barbara, that sounds like it will be delicious with your lemon curd. As for your question, you could use parchment paper which I use often. I would also lower your temperature about 25 degrees when you bake the cake being you are using glass. Happy Easter!

          • Barbara

            April 4, 2015 at 11:19 am

            Yes, I do always lower to 325 and bak a bit longer. I use parchment paper often, but not with cakes, so I will try that. Thank you so much. I t0ok a picture of the finished cake. WIsh I could post it here.

  33. jordan

    January 24, 2015 at 3:58 am

    Hi,

    Just finished making your cake and it looks absolutely divine…will not be eaten until tonight but I’m sure it will taste as good as it looks

    • Great Grub, Delicious Treats

      March 17, 2015 at 9:35 pm

      Thanks for the comment Jordan! I’m not sure how I missed this comment! I hope your cake was delicious! :)

  34. Sheila

    December 27, 2014 at 6:42 am

    Your cake looks scrumptious!! It inspires me to make one! Made a cake from scratch a looong time ago…it was pretty bad—very dense. Is it necessary to sift the flour? OMGoodness! I cant wait to try this..if this works-.no more Pepperidge Farm Coconut cake for me! Lol

    • Great Grub, Delicious Treats

      December 31, 2014 at 2:39 pm

      Hi Sheila, thank you! I did not sift the flour and I usually don’t for my cakes. You should try this one. It’s really good. Make sure to take a look at my other cake recipes. They are super delish!! Enjoy! :)

      • Sheila

        January 1, 2015 at 5:51 am

        Thank you for your quick response. I will update you when I make the cake!

  35. Stacy | Wicked Good Kitchen

    December 26, 2014 at 8:28 am

    There really is something about an all white cake, isn’t there? It’s an all-time favorite of mine. Your cake looks absolutely scrumptious and your photography is fabulous!

    • Great Grub, Delicious Treats

      December 26, 2014 at 4:34 pm

      Hi Stacy, yes there sure is! Nothing better than a delicious white cake! Thank you for your lovely comments about my cake and the photography!! It means so much to me! Thank you so much my friend! :)

  36. Esther Lord

    December 14, 2014 at 4:45 pm

    Hi Terri, love your new blog :) and this cake sound’s and look’s amazing. Definitely going to have to make this. Cake is my weakness. I’ll be looking forward to receiving your newsletters with new recipes. Great success I wish for you my friend !!!

    • Great Grub, Delicious Treats

      December 14, 2014 at 10:01 pm

      Hi Esther, thank you so much! I’m so glad you love cake because I have plans for many more in the future! Thanks again for all your support! I totally appreciate it very much my friend! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

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