Classic White Cake Layers Recipes

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CLASSIC WHITE CAKE LAYERS

The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Provided by Nick Malgieri

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Wedding     Birthday     Party     Potluck     Butter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes two 9-inch round layers

Number Of Ingredients 10



Classic White Cake Layers image

Steps:

  • 1 Position a rack in the middle of the oven and preheat to 350 degrees.
  • 2 Combine the flour, baking powder, and salt in a bowl, mixing well.
  • 3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
  • 4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
  • 5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
  • 6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
  • 7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk
Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper
N/A parchment or wax paper

WHITE CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield two 9-inch layer cakes

Number Of Ingredients 8



White Cake image

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.

14 tablespoons unsalted butter, at room temperature, plus more for the pans
2 1/2 cups cake flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups sugar
2 teaspoons pure vanilla extract
1 1/4 cups whole milk, at room temperature
4 large egg whites, at room temperature

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