Basic White Cake Two 12 Food

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WHITE CAKE RECIPE



White Cake Recipe image

A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes

Provided by Elizabeth Marek

Categories     Dessert

Time 40m

Number Of Ingredients 20

8 oz unsalted butter (room temp)
14 oz sugar
6 large egg whites (fresh not boxed at room temp)
14 oz AP flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp almond extract (use clear for a whiter cake)
1 tsp vanilla extract
10 oz milk (room temp)
2 oz vegetable oil
8 oz pasteurized egg whites (room temperature)
32 oz powdered sugar
32 oz unsalted butter (room temperature)
1/2 tsp salt
1 Tbsp vanilla extract
6 oz white chocolate
1 oz warm water
1 tsp warm brown food coloring
2 tsp Truly Mad Plastics super gold
1 Tbsp Everclear (lemon extract or rose water can be used )

Steps:

  • Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
  • Combine milk, oil and extracts and set aside
  • Combine your flour, baking powder and salt and set aside
  • Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
  • Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
  • Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
  • Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
  • Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
  • Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
  • Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

Nutrition Facts : ServingSize 1 g, Calories 589 kcal, Carbohydrate 61 g, Protein 4 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 125 mg, Sugar 50 g

WHITE CAKE RECIPE



White Cake Recipe image

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

2 and 1/4 cups (315g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180 ml) sour cream
3/4 cup (180 ml) whole milk
1 cup (2 sticks/225 g) unsalted butter (, softened to room temperature)
1 and 3/4 cups (350g) granulated sugar
5 large egg whites
1 tablespoon pure vanilla extract
1 and 1/2 cups (340 g/3 sticks) unsalted butter, softened to room temperature
1/8 teaspoon salt
6 cups (700 g) powdered sugar, sifted, plus more as needed
5 tablespoons (75 ml) heavy cream
1 tablespoon pure vanilla extract

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.

CLASSIC WHITE CAKE



Classic White Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

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.

SIMPLE WHITE CAKE



Simple White Cake image

I found this recipe from allrecipes.com and tried it and it was amazing. The cake is really moist and fluffy. So i wanted to keep it and share it as well i hope you enjoy.

Provided by MaryPackard

Categories     Dessert

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 7

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  • Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

BASIC WHITE CAKE - TWO 12



Basic White Cake - two 12 image

Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream.

Provided by Steve_G

Categories     Dessert

Time 1h15m

Yield 1 "12 inch Cake", 25 serving(s)

Number Of Ingredients 8

10 1/2 large egg whites
2 1/3 cups milk
5 1/4 teaspoons pure vanilla extract
7 cups sifted cake flour
3 1/2 cups superfine sugar
8 teaspoons baking powder
1 3/4 teaspoons salt
28 tablespoons unsalted butter, cut into cubes and then sit out to soften

Steps:

  • Preheat oven to 350 degrees.
  • Grease two 12-inch x 1 1/2 (or 2) inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  • Prepare magic cake strips if using.
  • In a medium bowl lightly combine the egg whites, 1/4 of the milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining milk.
  • Mix on low speed until the dry ingredients are moistened.
  • Beat for 90 seconds at medium speed to develop cake structure.
  • Stop mixer, scrape down the sides.
  • Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  • Stop mixer, scrape down the sides and give it a final mix by hand.
  • Pour the batter in the prepared pans and smooth surface.
  • Bake 40-50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  • (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  • Reinvert cakes so that tops are right side up.
  • Cool to room temperature and wrap tightly with plastic wrap.

Nutrition Facts : Calories 386.3, Fat 14.1, SaturatedFat 8.7, Cholesterol 37.4, Sodium 315.7, Carbohydrate 59.6, Fiber 0.7, Sugar 28.3, Protein 5.5

BASIC VANILLA CAKE 2



Basic Vanilla Cake 2 image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield two 9-inch cakes

Number Of Ingredients 9

Nonstick cooking spray
3 cups cake flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon fine salt
2 1/2 cups sugar
3 sticks unsalted butter, at room temperature
3/4 cup milk, at room temperature
1 tablespoon pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour.
  • Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
  • Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes.
  • Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing.)

SIMPLE WHITE CAKE



Simple White Cake image

This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.

Provided by SCOTTOSMAN

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  • Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.4 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 141.8 mg, Sugar 17.3 g

BASIC WHITE CAKE (VEGAN)



Basic White Cake (Vegan) image

This basic vegan cake recipe can be used to make a variety of delicious desserts. Free of dairy and egg and with less sugar, it's a "healthier" cake. Can turn this into a nice Apple Cake (the instructions for this variation below) and I'm sure there are many other creative ways to use this cake recipe.From "The Best of Silver Hills" cookbook. Enjoy!

Provided by Enjolinfam

Categories     Dessert

Time 1h

Yield 1 8, 10 serving(s)

Number Of Ingredients 11

1 cup raw cashews
2/3 cup water or 2/3 cup soymilk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons egg substitute
1 teaspoon lemon juice
1 cup unbleached white flour
2 1/2 teaspoons baking powder
2 large apples (optional)
icing sugar, to your liking (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Place cashews and water into blender and blend until very smooth.
  • Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
  • Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
  • Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
  • Remove from oven and allow to cool.
  • Frost or decorate as desired and serve.
  • APPLE CAKE VARIATION:.
  • Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
  • Put in the oven and follow same baking instructions.
  • Cool and sprinkle with icing sugar and serve.

Nutrition Facts : Calories 184.6, Fat 6.5, SaturatedFat 1.3, Sodium 212.1, Carbohydrate 29.4, Fiber 0.8, Sugar 15.8, Protein 3.5

CLASSIC WHITE CAKE LAYERS



Classic White Cake Layers image

The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Provided by Nick Malgieri

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Wedding     Birthday     Party     Potluck     Butter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes two 9-inch round layers

Number Of Ingredients 10

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk
Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper
N/A parchment or wax paper

Steps:

  • 1 Position a rack in the middle of the oven and preheat to 350 degrees.
  • 2 Combine the flour, baking powder, and salt in a bowl, mixing well.
  • 3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
  • 4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
  • 5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
  • 6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
  • 7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

BASIC WHITE CAKE



Basic White Cake image

Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream.

Provided by Steve_G

Categories     Dessert

Time 55m

Yield 1 nine inch cake, 12 serving(s)

Number Of Ingredients 8

4 large egg whites
1 cup milk
2 1/2 teaspoons vanilla
3 cups sifted cake flour
4 teaspoons baking powder
1 1/2 cups superfine sugar
3/4 teaspoon salt
12 tablespoons unsalted butter, cut into cubes and then sit out to soften

Steps:

  • Preheat oven to 350 degrees.
  • Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  • Prepare magic cake strips if using.
  • In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining 3/4 cup milk.
  • Mix on low speed until the dry ingredients are moistened.
  • Beat for 90 seconds at medium speed to develop cake structure.
  • Stop mixer, scrape down the sides.
  • Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  • Stop mixer, scrape down the sides and give it a final mix by hand.
  • Pour the batter in the prepared pans and smooth surface.
  • (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  • (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  • Reinvert cakes so that tops are right side up.
  • Cool to room temperature and wrap tightly with plastic wrap.

Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 297.2, Carbohydrate 53.2, Fiber 0.6, Sugar 25.2, Protein 4.8

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