Moist White Cake
- Reviews 3
Ready In: 37 mins
Serves: 24
Yields: 24 cupcakes
Ingredients
- 9 tablespoons unsalted butter, softened
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄4 cup powdered sugar
- 4 teaspoons baking powder
- 3 cups flour
- 2 3⁄4 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 1 cup milk
- 4 egg whites
Directions
- preheat oven to 350.
- In small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. Set aside.
- In another bowl, mix together dry ingredients (I use a stand mixer and think it is much easier for this recipe!).
- Add butter and 3/4 c milk to dry mixture.
- Mix on low speed until mixed well, scraping the sides of the bowl as necessary.
- Add egg white/milk/vanilla mixture slowly while mixing at low speed.
- Mix on low speed or by hand until well mixed.
- Bake 22 - 32 minutes until toothpick inserted into center comes out clean.
- BE CAREFUL! This cake does not brown as much as most cakes so be careful NOT to overbake!
- Wait until completely cooled before frosting.
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