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
GRANDMA'S MOIST CAKE
This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.
Provided by Patricia Taylor
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
- Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g
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