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.
THE BEST WHITE CAKE RECIPE
Steps:
- Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
- In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
- Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.
Nutrition Facts : ServingSize 1 slice, Calories 415 kcal, Carbohydrate 56 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 17 mg, Sodium 230 mg, Fiber 1 g, Sugar 35 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.
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
This classic Vanilla Layer Cake is moist, delicate and wonderfully white! Paired with a velvety whipped buttercream frosting, every bite is heaven in a forkful.
Provided by Lindsay
Categories Dessert
Time 1h50m
Yield 14
Number Of Ingredients 14
Steps:
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine flour, baking powder and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, cream butter, vegetable oil and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add egg whites in three batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk and vanilla extract and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 20-23 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, beat the butter until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, 4 tablespoons of cream and salt and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional cream, as needed to get the right consistency of frosting.
- Mix on medium-high speed for 3-5 minutes to whip the frosting.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat.
- Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Pipe shells of frosting around the bottom edge of the cake, then pipe rosettes or desired design on top. I used Ateco tip 844 for my piping.
- Store cake in an airtight container.
Nutrition Facts : Calories 935 calories, Sugar 110.2 g, Sodium 290 mg, Fat 45.9 g, SaturatedFat 28.8 g, TransFat 0 g, Carbohydrate 129.3 g, Fiber 0.6 g, Protein 5 g, Cholesterol 116.7 mg
FLUFFY WHITE CAKE
Categories Cake Mixer Dairy Egg Dessert Bake Wedding Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 9-inch-diameter cakes or one 6-inch-diameter and one 12-inch diameter cake
Number Of Ingredients 8
Steps:
- Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment. Butter paper, then dust pans with flour, knocking out excess.
- In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
- In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
- In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
- Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Divide batter between prepared pans and smooth tops.
- Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake. Cool cakes in pans on racks 30 minutes. Turn out cakes onto racks, peel off parchment, and cool cakes completely.
- (Cakes may be stored at room temperature, tightly wrapped, 2 days; refrigerated up to 5 days; or frozen, double-wrapped, up to 2 weeks. Do not unwrap before thawing.)
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
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
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