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 RECIPE
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
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
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.
THE BEST WHITE CAKE
I am new to making cakes even though I love to bake. I was originally looking for a yellow cake which this was suppose to be. It wasn't until my daughter's birthday party that we realized that it wasn't a yellow cake but a very soft and yummy white cake. I now realize that most yellow or golden cakes have just yolks in them. This cake will look like it has too much liquid in it but it came out beautifully. Tops best with royal icing of soft and medium consistency. To beat the crumbs use a loose icing layer (royal icing) to cover the cake first. Set in the refrigerator 10-15 minutes. Then go back ice with the real stuff. No more worries about the crumbs. Modified from a web recipe from unknown origins. Butter- I used cheap margarine with salt in it. Milk-1 3/4 cup water & 7/12 cup powdered milk ( 1/3 cup + 6 T)
Provided by Diana in KS
Categories Dessert
Time 45m
Yield 2 9" square cakes, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
- Cream together butter & extract.
- Add sugar slowly until all is added and it is mixed well.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl sift flour, baking powder and salt together twice.
- Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
- Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
- Start checking at 25 minutes to prevent burning on the bottom and sides.
- Keep checking every 5-10 minutes depending on the wetness of the tester.
- If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.
Nutrition Facts : Calories 279.4, Fat 12.3, SaturatedFat 7.4, Cholesterol 71.8, Sodium 307.8, Carbohydrate 38.2, Fiber 0.5, Sugar 22.4, Protein 4.2
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.
CLASSIC WHITE CAKE
The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake.
Provided by Steve P.
Categories Dessert
Time 50m
Yield 2 nine inch layers
Number Of Ingredients 8
Steps:
- Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
- Lined bottoms with parchment or waxed paper.
- 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.
Nutrition Facts : Calories 1770.9, Fat 73.8, SaturatedFat 46, Cholesterol 196, Sodium 876.7, Carbohydrate 252, Fiber 3.4, Sugar 151.3, Protein 27.4
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.
SIMPLE WHITE CAKE
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
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.
WHITE WACKY CAKE
I found this recipe on the net and what a find it was! This is an excellent cake with all the attributes of a wacky cake plus new attributes of its own. Like all wacky cakes, it can be made in the ungreased pan and has no eggs. It is moist and easy to make, has excellent flavor and it perfect for strawberry (or any berry) shortcake. It takes well to any flavored frosting and even better if the frosting has nuts! It even makes good cupcakes, though I haven't tried this. I've read that this cake is a variation of something called Patrushka Cake. I think you'll love it.
Provided by Lorraine of AZ
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Have ready an ungreased 8-inch square cake pan.
- Sift flour, baking soda and powder, sugar and salt into a bowl.
- Make 3 holes in the dry ingredients. Into one hole pour the vanilla, in second hole pour vinegar and into last hole pour melted butter.
- Quickly pour LUKEWARM water over all. Beat well. Pour batter into reserved cake pan. Bake in preheated oven for 30 minutes or till a cake tester comes out cleanly.
- Cake may be served with fresh strawberries and creme fraiche.
- To make a layer cake, make a double recipe and bake in two 9-inch round ungreased cake pans that have been lined with parchment paper for easier removal. Frost with your favorite icing.
Nutrition Facts : Calories 495.8, Fat 14.9, SaturatedFat 9.2, Cholesterol 38.2, Sodium 826.3, Carbohydrate 86.2, Fiber 1.3, Sugar 50.2, Protein 5
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