Basic White Cake

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
8
Yields:
1 nine inch cake
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease two 9-inch x 1 1/2 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 cup 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 3/4 cup 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.
  • (Pans will be half full.) Bake 25 to 35 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.

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Reviews

  1. The cake turned out quite moist, but the recipe contained far too much butter for my taste.
     
  2. This was posted in response to my request for a good white cake to bake for my son's 1st birthday. This cake was so good and moist and it was a big hit with everyone, even the birthday boy. thanks Steve for the recipe.
     
  3. This is the most wonderful white cake I have ever made! I used it for my dad's fiance's birthday cake, and put a mango filling in it, and everyone loved it! This one is sticking around for when I make my wedding cake!
     
  4. Thanks Steve. I tried it last night and everbody found it so moist and delicious. I only decreased the amount of butter to 2/3, and the taste was still so perfect. Next time I will cut a little more from the butter. And I prepared the frosting from the whipping cream, cheese and eggs (like the tiramisu frosting) which gave it a fantastic taste. This cake was really a hit for everbody at the dinner, and two of the friends already took the recipe.
     
  5. Great cake, simple to make. I added 1 t vanilla extract and 1 t lemon extract to give it a citrus flavor. Then frosted it with Sprinkles Vanilla buttercream frosting recipe I found on recipezaar. Next time I might fill my 9 inch layers with seedless raspberry jam or Sour cream cake filling to go with the lemon theme.
     
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