WHITE CAKE RECIPE
I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.
Provided by Shiran
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
- Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
BEST MOIST WHITE CAKE
The Best Moist White Cake recipe! Each slice is moist, fluffy, and so delicious. This cake is soft and delicate, yet sturdy enough for layering.
Provided by Patricia Valbrun
Categories Dessert
Time 52m
Number Of Ingredients 16
Steps:
- Preheat oven on 350F.
- In a medium bowl add cake flour, baking powder and salt.
- Inside of a mixing bowl, cream the butter and slowly add the sugar. Mix until it reaches a pale color.
- In small batches alternate adding in the flour and butter milk, mixing the batter on a low speed making sure you don't over mix. Then add the vanilla and almond extract.
- With a hand mixer frost the eggwhites into soft peeks, it takes just about 5 minutes or so. Fold half of the eggs ion at a time into the batter until its all gone.
- Grease 9 inch baking pans with soften butter and flour so the cake does not stick to the pan. Next, Pour the batter evenly in each pan. Bake on 350 F for 15-20 minutes .
- While the cake is cooking, add the diced strawberries, sugar and splash of water into a small pot. Cook the strawberries down for about 7 minutes until all the liquid has evaporated and the strawberry has formed into a thick base. Cool for 10 minutes in the refrigerator.
- Cream the unsalted butter while adding in the powder sugar and cream cheese slowly. Then, add in the strawberry pure, lemon elusion, mix until well combined. Cool in the refrigerator until the cake is ready to frost. Remove the frosting 10 minutes before using.
- Once the cake is cooled, frost cakes in your preferred styling and enjoy !
Nutrition Facts : ServingSize 8 g
MOIST WHITE CAKE
A scratch white cake that's actually moist, with a soft texture and oh so delicious with that wedding cake flavor.
Provided by Kara @I Scream for Buttercream
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.
- Add the shortening and butter in chunks to the flour mixture.
- Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.
- Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
- Cool on a wire rack then cover with buttercream.
Nutrition Facts : Calories 329 kcal, Carbohydrate 43 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 261 mg, Sugar 27 g, ServingSize 1 serving
CLASSIC WHITE CAKE
Steps:
- The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
- Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
- Variation:
- CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
- 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.
WHITE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield two 9-inch layer cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute.
- Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
- Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
BASIC WHITE CAKE
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter baking pan. Line bottom with parchment paper; butter paper, and dust with flour, tapping out any excess. Set aside.
- Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in 3 batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Set aside.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into batter until combined. Fold in remaining whites in 2 batches.
- Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Butter wire rack. Loosen cake sides with a paring knife, and invert cake onto greased rack. Reinvert to prevent it from splitting. Cool completely before using or storing in the freezer.
PERFECT WHITE CAKE
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery. (Don't worry. We won't tell your guests how easy it is!)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
- In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
- Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
- Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
- Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
- Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
DELICIOUSLY MOIST WHITE CAKE
This is a white cake i came up with by combining a couple of different recipe's. It reminds me a bit in its flavor of fresh pancakes! But just slightly!!! I use alot of vanilla in it, but you can substitute the vanilla for part vanilla part almond extract - part rum flavoring!! (yum!!!) or you can just put in less vanilla! I've done it all those ways, and each way comes out spectacular! When you take it out of the oven DON'T EAT IT RIGHT AWAY!!! It needs to sit until its cool and thats when it will have the best flavor. Hope you enjoy!!!
Provided by Ruti1611
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C).
- Grease, line, grease again and flour 2 9 in by 2 in cake pans.
- In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda.
- In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using).
- In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
- Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
- Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
- Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
- Pour in to the prepared pans. The batter should fill half way in each.
- Bake for 35 minutes in the top half of the oven if possible.
- Enjoy!
Nutrition Facts : Calories 453.8, Fat 15.1, SaturatedFat 9.4, Cholesterol 40, Sodium 614.6, Carbohydrate 73.9, Fiber 0.7, Sugar 40.3, Protein 6.1
MOM'S FAVORITE WHITE CAKE
I received this recipe as part of a wedding gift. I have made it for a couple of summer gatherings with friends and most recently when my husband requested that I make it for his birthday. -Tricia Bryan, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.
Nutrition Facts : Calories 502 calories, Fat 18g fat (11g saturated fat), Cholesterol 27mg cholesterol, Sodium 314mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
HEAVENLY WHITE CAKE
This is an old recipe I have for a white cake, and it tastes very good.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Measure sifted cake flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 52.1 g, Cholesterol 32.1 mg, Fat 12.2 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 417.1 mg, Sugar 26.2 g
BASIC WHITE LAYER CAKE
Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.
FLUFFY WHITE CAKE
This is a very moist and fluffy cake recipe that I got from my sister-in-law. It has never failed me yet. I have used it for different occasions and holidays and its always a big hit.
Provided by Kelly Gould
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F degrees.
- Mix butter& sugar until fluffy.
- Add eggs& vanilla.
- Add flour, little by little.
- Add baking powder& salt.
- Add milk, little by little until consistency is right.
- Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
- Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.
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