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.
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.
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.
HEALTHIER SIMPLE WHITE CAKE
This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe--and you'll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!
Provided by MakeItHealthy
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 22.3 g, Cholesterol 52.1 mg, Fat 8.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 144 mg, Sugar 13.4 g
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
WHITE CAKE
An easy recipe for making White Cake from Scratch. You can even make cup cakes from this recipe. Just line muffin tins with paper liners and bake for 20-25 min. Frost them and add sprinkles, chocolate shots or confectioner's candy.
Provided by Ranikabani
Categories Dessert
Time 1h
Yield 1 9inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- 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.
- Stir in the milk until batter is smooth.
- Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
Nutrition Facts : Calories 2519.7, Fat 107.9, SaturatedFat 64.5, Cholesterol 633.1, Sodium 1654.1, Carbohydrate 352.5, Fiber 5.1, Sugar 201.6, Protein 36.9
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
SIMPLE WHITE CAKE
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
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
COLETTE'S WHITE CAKE
Steps:
- Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
- Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
- Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
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.
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
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