Basic White Cake - two 12
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.
- Ready In:
- 1hr 15mins
- 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.
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My wife is making her first wedding cake and this seemed like a good recipie. It was a very easy recipie to follow and it is in the oven now and smells heavenly. Spent days scrolling through recipes looking for one that would be firm enough to layer and still taste good. Thanks for sharing. This is just a test run but I will update later to let you know how it came out. One note, we are making a mini cake for the test run (a single 10 8 6) but the actual cake will be a double 12 10 8 (6 cakes total) setup. We overfilled the pans as neither of us is familiar with white cakes. Could you break down how much batter should go into each size of pan?Reply