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.
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.
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.
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
DELICIOUSLY MOIST WHITE CAKE
This is a white cake i came up with by combining a couple of different recipe's. It reminds me a bit in its flavor of fresh pancakes! But just slightly!!! I use alot of vanilla in it, but you can substitute the vanilla for part vanilla part almond extract - part rum flavoring!! (yum!!!) or you can just put in less vanilla! I've done it all those ways, and each way comes out spectacular! When you take it out of the oven DON'T EAT IT RIGHT AWAY!!! It needs to sit until its cool and thats when it will have the best flavor. Hope you enjoy!!!
Provided by Ruti1611
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (175C).
- Grease, line, grease again and flour 2 9 in by 2 in cake pans.
- In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda.
- In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using).
- In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
- Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
- Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
- Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
- Pour in to the prepared pans. The batter should fill half way in each.
- Bake for 35 minutes in the top half of the oven if possible.
- Enjoy!
Nutrition Facts : Calories 453.8, Fat 15.1, SaturatedFat 9.4, Cholesterol 40, Sodium 614.6, Carbohydrate 73.9, Fiber 0.7, Sugar 40.3, Protein 6.1
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.
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.
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