Prep 25 mins
Cook 50 mins
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.
- 10 1⁄2 large egg whites
- 2 1⁄3 cups milk
- 5 1⁄4 teaspoons pure vanilla extract
- 7 cups sifted cake flour
- 3 1⁄2 cups superfine sugar
- 8 teaspoons baking powder
- 1 3⁄4 teaspoons salt
- 28 tablespoons unsalted butter, cut into cubes and then sit out to soften
- 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.
I followed the steps exactly and this cake turned out beautiful! I scaled the recipe to make a 10 inch, 8 inch and 6 inch cake. The cake tastes great, looks great... Awesome! Thank you!
Steve, followed your instructions exactly. The finished product turned out just lovely! I baked this cake in a 12X18 cake pan, let it cool slightly, then turned it out to finish cooling. Wrapped it and froze it. The next day, after thawing slightly, I split it and used a cherry cream filling then milk chocolate buttercream icing. This was for my SO's 50th birthday party so I also decorated it. Very good cake. Very pleased with the results and everyone raved at how moist tasting it was. Thanks for sharing
Absolutely love this recipe. Followed it exactly except for substituted 1 tsp vanilla extract with 1 tsp Almond Extract. Cake is so moist and delicious. It cooks evenly and is easy to work frost and decorate. I made a three layer cake for my Grandsons 1st Birthday. Id like to see a scaled down version for cupcakes.