FLUFFY WHITE CAKE WITH VANILLA BUTTERCREAM
Provided by Rachel Conners
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.
- In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
- Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
- Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
- Divide the batter in two, spreading it into the prepared pans evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
- Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake! Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Mine took about 29 minutes to be done, so keep a close eye on them! Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
- You can wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months, but I like to make the same day as serving, so if you are serving that day, go ahead and frost them!
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
- Best used right away.
- Place bottom cake layer on cake plate or round thin cake board.
- Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.
- Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake - a crumb coat. Chill until set - about 30 minutes.
- Remove from refrigerator and frost however you like! If you're doing roses (or other piping job), add more powdered sugar (I used about 1 1/2 cups) to stiffen the frosting and follow the instructions here.
- Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.
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
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.
FLUFFY VANILLA CAKE
Hey! Its Carla Bruno from Carla's Cakes! Looking for the ultimate vanilla cake recipe ever? Are you looking for a fluffy and easy vanilla cake? Are you looking for a delicious vanilla cake recipe? Well you have come to the right spot, because here is the the best fluffy vanilla cake recipe.
Provided by Carla Maria
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Cream sugar and butter together in a large bowl using an electric mixer until pale and fluffy, 6 to 7 minutes. Beat in eggs, 1 at a time. Stir in vanilla extract.
- Combine flour and baking powder in a separate bowl. Add to butter mixture and mix well. Stir in milk until batter is smooth. Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 44.1 g, Cholesterol 78.2 mg, Fat 13.3 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 212.7 mg, Sugar 26 g
WHITE CAKE WITH VANILLA BEAN BUTTERCREAM
Classic White Cake with Vanilla Bean Buttercream.
Provided by Mandy | Baking with Blondie
Number Of Ingredients 15
Steps:
- For the White Cake: Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
- In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
- Sift in the white cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
- Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. I usually wrap mine in plastic wrap and freeze for at least a day before frosting.
- For the buttercream: In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Scrape down the sides, then add in the vanilla, paste, salt, and heavy cream.
- Slowly add in the powdered sugar until you're desired consistency is reached. Add in more heavy cream if you want to thin it out.
- Turn mixer on a high speed for 2 minutes and whip up the buttercream until it's light and fluffy and lighter in color. Turn the mixer to the lowest speed for about 30 seconds to beat out any air bubbles. Hand stir with a wooden spoon to further beat out any air bubbles.
- Assembly: Tape a 6" cardboard cake board to a 8" cake board and place onto a turntable.
- Pipe on a little buttercream in the center and spread around to act as glue for the first cake round.
- Place on the first cake round in the center, then pipe on about a ¼ inch layer of buttercream. Add on the next cake round and repeat.
- Crumb coat the cake, then freeze for at least 10 minutes.
- Add on the final coat, press sprinkles onto the bottom rim of the cake. Hand place any little sprinkles up the sides.
- Using a 1M Wilton piping tip, pipe on swirls on the top, and top with additional sprinkles.
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
FLUFFY WHITE CAKE
Categories Cake Mixer Dairy Egg Dessert Bake Wedding Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 9-inch-diameter cakes or one 6-inch-diameter and one 12-inch diameter cake
Number Of Ingredients 8
Steps:
- Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment. Butter paper, then dust pans with flour, knocking out excess.
- In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
- In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
- In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
- Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Divide batter between prepared pans and smooth tops.
- Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake. Cool cakes in pans on racks 30 minutes. Turn out cakes onto racks, peel off parchment, and cool cakes completely.
- (Cakes may be stored at room temperature, tightly wrapped, 2 days; refrigerated up to 5 days; or frozen, double-wrapped, up to 2 weeks. Do not unwrap before thawing.)
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PERFECT WHITE CAKE WITH VANILLA BUTTERCREAM - JUST SO TASTY
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- Preheat the oven to 350F degrees. Line the bottom of a 9x13 inch metal baking pan with parchment paper and grease the sides of the pan with non-stick cooking spray or butter.
- In a large bowl whisk together the flour, baking powder and salt for about 30 seconds. Set aside.
- In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the oil, egg whites, vanilla extract and almond extract until combined (about 30 seconds). Turn off the mixer and stir in the sour cream using a large rubber spatula or wooden spoon.
- With the mixer on low, beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in the rest of the flour mixture followed by the rest of the buttermilk.
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