Moist White Cake Food

FLUFFY WHITE CAKE

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.

WHITE CAKE RECIPE

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.

MOIST WHITE CAKE (EGG FREE)

Steps:

• Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
• Frost when completely cooled.
• Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.

DELICIOUSLY MOIST WHITE CAKE

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!

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.

CLASSIC WHITE CAKE LAYERS

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.

HEALTHIER SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
• Bake in preheated oven until cake springs back to the touch, 30 to 40.

PERFECT WHITE CAKE

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.

HEAVENLY WHITE CAKE

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.

MOIST WHITE CAKE WITH WHITE BUTTERCREAM ICING

Steps:

• CAKE.
• Preheat oven to 350°.
• Blend the mix, half and half, margarine, and eggs at medium speed until fully mixed.
• Pour the batter into greased pans. For this recipe I used two 8-inch round cake pans.
• Bake for 20- 25 minutes or until cake tests done.
• Cool the cake while in pans for 10 minutes, then remove and allow them to continue to cool. After cooled then add frosting.
• FROSTING: Mix shortening, vanilla, sugar (sifted), and half and half at medium speed until fully mixed. If the frosting is too thin, add more sugar, if it is to thick add more half and half.
• Then ice cake to desired taste.
• Top with your own choice. I topped mine with strawberry pie filling. It was PERFECT!

SIMPLE WHITE CAKE

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.

SIMPLE WHITE CAKE

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.