Basic One Layer White Cake Recipes

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.

BASIC ONE LAYER WHITE CAKE

Steps:

• 1. Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
• 2. 1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
• 3. 2. In another bowl, mix the flour and baking powder together.
• 4. 3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
• 5. 4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

BUTTERMILK WHITE LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
• Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

ONE LAYER WHITE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour or spray with flour your pan, or use muffin liners in muffin tin.
• 2. Cream butter and sugar well, add egg, mix to combine, add vanilla, blend well. Add flour and milk alternately, begin and end with flour.
• 3. Put into prepared pan of choice. Bake at 350% for approx time depending on pan you use. Muffins take about 10-15 minutes, depending how much batter in each cup. Single layer cake approx 20-25 minutes.
• 4. While cake is baking, mix the frosting, cream the cream cheese well, add powdered sugar, small amounts at a time, to blend well, add vanilla and just enough milk for the spreading consistency desired. Cool cake completely before frosting.
• 5. This cake can also be used unfrosted as a short cake for fruit, ice cream, whipped topping, etc...makes wonderful strawberry or peach shortcake desserts.

SIMPLE LAYER CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
• Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
• Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
• Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.