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My Favorite White Cake Recipe

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After a lot of trial and error, I’m very excited to share my favorite white cake recipe with you today.  If you’ve been following along lately, you may have noticed that I have been making A LOT of cakes this year.  Why?  I made my own wedding cake this past week!  It’s taken a lot of trial and error to figure out the various recipes my husband and I like.  Our biggest complaint about most of the ones we’ve tried is that they were too sweet, especially once you add on the buttercream and fondant.  Blech! So. Much. Sugar.

My favorite white cake recipe

This recipe is an adaptation of this one that I found at I Am Baker

I took the qualities I like in other cakes I’ve made, and used that recipe as a sort of portion guide line, but I did make a lot of changes to it. 

Most white cakes use only egg whites, but I personally like the flavor that whole eggs give, and I also feel that they make the cake more moist. So while this is a white cake recipe, the color is not pure white, but it makes up for it in texture and flavor.

Instructions:

Start by preparing 2 – 8 or 9 in cake pans (mine are 9, they turned out a little thin, so if you want thick layers use 8 in pans)  I like to cut a piece of parchment paper to fit in the bottom for easier cake removal

Favorite White Cake Recipe

In a small bowl whisk together the flour, baking powder and salt, and set the bowl aside for later

Favorite White Cake Recipe

Then in a large bowl or stand mixer cream together the butter and sugar until the butter starts to lighten in color

Favorite White Cake Recipe

Then add the eggs one at a time

Favorite White Cake Recipe

Once the eggs are well combined add the dry ingredients in 3 separate additions to the butter eggs and sugar…..but wait! there’s more

Favorite White Cake Recipe

IN BETWEEN the dry ingredient additions add vanilla and almond extracts and some milk

Favorite White Cake recipe

It should look like this when everything is all combined

Favorite White Cake Recipe

Pour the batter equally into your prepared cake pans

Favorite White Cake Recipe

Bake in a preheated oven for about 30 minutes, until the top is golden and a toothpick inserted into the middle comes out clean

Favorite White Cake Recipe

Allow the cake layers to cool completely and then decorate with your favorite icings

Favorite White Cake

 

My Favorite White Cake
a deliciously moist and flavorful white cake
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 12 tbsp softened butter
  2. 1 cup granulated sugar
  3. 3 whole eggs (at room temperature)
  4. 1 tsp vanilla extract
  5. 1 tsp almond extract
  6. 1 cup of milk (at room temperature)
  7. 2 1/4 cups flour
  8. 1/2 tsp salt
  9. 4 tsp baking powder
Instructions
  1. Preheat the oven to 350 F
  2. Prepare 2- 8 or 9 inch cake pans, and preheat the oven to 350 F.
  3. In a stand mixer, or large bowl cream together your butter and sugar until they come to a smooth consistency
  4. Meanwhile in a separate smaller bowl whisk together the flour, salt, and baking powder, and set aside
  5. Once the butter and sugar are well combined beat in the eggs one at a time.
  6. Then in 3 parts, add the flour mixture into the butter mixture, letting each part absorb completely. In between, adding the dry ingredients add the milk and vanilla and almond extract, also in parts.
  7. Continue mixing for an additional 2 minutes to allow the cake batter to get a little fluffy, then divide the mixture evenly between the 2 cake pans.
  8. Bake at 350 for 27-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Notes
  1. If you're like us, and you prefer you cake to be less sweet, cut back on the almond extract. It adds nice flavor BUT it also kicks up the sweetness by a lot.
Chronicles of a Cold Texan http://www.chroniclesofacoldtexan.com/

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