The Best White Cake
photo by Julie F
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
2 9" square cakes
- Serves:
- 18
ingredients
- 1 cup butter
- 2 cups white sugar
- 4 large eggs
- 3 teaspoons vanilla
- 2 3⁄4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 3⁄4 cups milk
directions
- Preheat oven to 350.
- Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
- Cream together butter & extract.
- Add sugar slowly until all is added and it is mixed well.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl sift flour, baking powder and salt together twice.
- Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
- Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
- Start checking at 25 minutes to prevent burning on the bottom and sides.
- Keep checking every 5-10 minutes depending on the wetness of the tester.
- If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.
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Reviews
-
I loved this recipe. I looked at a whole bunch of them, before I decided that this was the one I wanted to try. I loved the fact that it didn't have a billion ingredients to blend in, and that it was remarkably easy in instructions- since I bake with my kids, this is a HUGE thing for me. I loved the way the cake came out, and when I made cupcakes, they were great too. One of my favourite tricks is to add "Rum" extract, and have a butter - rum cake. My husband LOVES it with my caramel icing- it's delish.
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I'm sorry, I hate giving a bad review, but I needed a good white cake in a pinch and I made this one, made a TON of frosting, then assembled the cake...as soon as I put on the frosting the whole thing went into pieces. It was so greasy. I thought that I'd just keep it at home then for the family because they don't care what it looks like, but when I went to cut off a piece for my mom I couldn't even get a piece to stay together! Terrible, wasted a lot of time on this and now I don't have anything to give my friend. I will give it two stars however because the taste was excellent, but you need a bowl and spoon to eat this mess.
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I have been looking for a long time (unsuccessfully) for a from-scratch recipe that tastes like the Duncan Hines Classic White box mix and I thought this might be it, based on the reviews. Especially making the change that one reviewer suggested - of beating the egg whites separately and folding them in for a fluffier softer crumb. Yuck. This cake literally tastes like eggs. I tried making it into cupcakes and they spill up and over the cupcake tin, totally flat. They looked awful and tasted worse!
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RECIPE SUBMITTED BY
Diana in KS
Wichita, 55