Wildcard Winner

Grandma's White Cake with Maple Syrup Frosting

By • November 4, 2013 • 6 Comments

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Your new favorite autumn dessert. 

White Cake from Food52

WHO: Jvcooks is our beloved Test Kitchen Manager -- and a true kitchen ninja.

WHAT: An autumn-ready cake that's sweet and gooey in all the right places.

HOW: Cream your sugar and shortening, add your wet ingredients, fold in the dry ingredients, and bake. Top with your maple-y, marshmallow-like frosting. 

WHY WE LOVE IT: While we were baking this, we realized that it really does feel like a grandma's cake; it is at once comforting and elegant, homey and special. Plus, we love how the icing is sweetened with maple syrup instead of traditional sugar, making it perfect for an autumn dinner party (or Thanksgiving!).

Grandma's White Cake with Maple Syrup Frosting by jvcooks

Makes one 9x13-inch cake


1 cup sugar
1/2 cup vegetable shortening
2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
3/4 cups whole milk
2 cups flour

Maple Syrup Frosting

1 cup maple syrup
2 eggs, whites only
1 pinch salt 

See the full recipe (and save and print it) here.

Photo by James Ransom

Jump to Comments (6)

Tags: wildcard, baking, holiday, cake, maple syrup

Comments (6)


12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

I love this cake. The maple meringue frosting is obviously the star, but I think this is my new go-to all-purpose white cake too.


12 months ago Emily

This looks wonderful. I love the simple elegance of a meringue-like frosting. Thanks for this beautiful recipe!

~Emily from The Orange Slate


12 months ago sara

Could I use butter in replace of shortening?


12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes, I definitely think you could!


12 months ago Nancy Mck

Would you use the same amount? Anything else you'd need to do to the recipe to make the butter substitution work?


12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Sorry for not being more specific! The butter would need to be at room temperature to cream well with the butter, but otherwise everything should be the same.