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.
BASIC WHITE CAKE
Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream.
Provided by Steve_G
Categories Dessert
Time 55m
Yield 1 nine inch cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- Prepare magic cake strips if using.
- In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining 3/4 cup milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 297.2, Carbohydrate 53.2, Fiber 0.6, Sugar 25.2, Protein 4.8
BASIC WHITE CAKE - TWO 12
Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream.
Provided by Steve_G
Categories Dessert
Time 1h15m
Yield 1 "12 inch Cake", 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 (or 2) inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- Prepare magic cake strips if using.
- In a medium bowl lightly combine the egg whites, 1/4 of the milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- Bake 40-50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.
Nutrition Facts : Calories 386.3, Fat 14.1, SaturatedFat 8.7, Cholesterol 37.4, Sodium 315.7, Carbohydrate 59.6, Fiber 0.7, Sugar 28.3, Protein 5.5
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
BASIC WHITE CAKE (VEGAN)
This basic vegan cake recipe can be used to make a variety of delicious desserts. Free of dairy and egg and with less sugar, it's a "healthier" cake. Can turn this into a nice Apple Cake (the instructions for this variation below) and I'm sure there are many other creative ways to use this cake recipe.From "The Best of Silver Hills" cookbook. Enjoy!
Provided by Enjolinfam
Categories Dessert
Time 1h
Yield 1 8, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place cashews and water into blender and blend until very smooth.
- Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
- Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
- Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
- Remove from oven and allow to cool.
- Frost or decorate as desired and serve.
- APPLE CAKE VARIATION:.
- Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
- Put in the oven and follow same baking instructions.
- Cool and sprinkle with icing sugar and serve.
Nutrition Facts : Calories 184.6, Fat 6.5, SaturatedFat 1.3, Sodium 212.1, Carbohydrate 29.4, Fiber 0.8, Sugar 15.8, Protein 3.5
BASIC WHITE CAKE
Make and share this Basic White Cake recipe from Food.com.
Provided by sweetdelicates
Categories Dessert
Time 35m
Yield 2 layer, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
- Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method.
- Put sifted flour, baking soda, and salt into a bowl and set aside.
- Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
- Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
- In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. With your rubber spatula, fold your egg whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
- Put batter into prepared pans and bake for 20-25 minutes.
- Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour. This locks in moisture and also makes it easier to frost.
Nutrition Facts : Calories 336.8, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 290.9, Carbohydrate 49.6, Fiber 0.5, Sugar 25.2, Protein 4.7
BASIC WHITE CAKE
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter baking pan. Line bottom with parchment paper; butter paper, and dust with flour, tapping out any excess. Set aside.
- Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in 3 batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Set aside.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into batter until combined. Fold in remaining whites in 2 batches.
- Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Butter wire rack. Loosen cake sides with a paring knife, and invert cake onto greased rack. Reinvert to prevent it from splitting. Cool completely before using or storing in the freezer.
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.
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
BASIC WHITE LAYER CAKE
Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.
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
BASIC CAKE MIX
After preparing this basic cake recipe, you'll have enough mix to make three moist cakes. Try the white cake for an after-dinner delight or the spice cake for a short-on-time snack. -Fredrica Hanson, Neosho, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cream shortening and sugar. Combine flour, baking powder and salt; gradually add to creamed mixture until blended and crumbly. Store in an airtight container in a cool, dry place for up to 3 months. Yield: about 11 cups (enough for three cakes). , To prepare white cake: In a bowl, combine 3-1/2 cups cake mix, egg whites, milk and vanilla. Beat on medium speed for 2 minutes. Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting. Yield: 9 servings., To prepare spice cake: In a bowl, combine 3-1/2 cups cake mix, eggs, milk and spices. Beat on medium speed for 2 minutes. Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Nutrition Facts :
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
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