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Moist and rich. Starting from the creamed butter and sugar, this white cake has the best moist and tender texture with more flavor than only using egg whites because I use the whole egg for this recipe. Versatile style cake.
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Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
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Frosting. Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk.
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Set aside. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and both extracts until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
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White Cake Making a light, tender, fluffy homemade white cake is easier than you think! Enjoy it as a simple snack cake or dress it up with layers. By Irvin Lin Updated March 30, 2022 Irvin Lin In This Recipe How to Make White Cake from Scratch The Difference Between White and Yellow Cake Converting to Layer Cake or Cupcakes
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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.
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Published: May 26, 2021 This post may contain affiliate links. Classic White Layer Cake — A classic, white, two-layer cake recipe! The cake has a light texture that's complemented by super light and fluffy buttercream that's not too sweet.
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This white cake recipe is the perfect classic white cake. Light and fluffy, moist and full of flavor. There is a joke in the cake world that white is not a flavor, it's actually a vanilla cake. But a white cake is not just white. Let's dive into what makes the perfect, best white cake recipe. White Wedding Cake Recipe
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Ingredients Deselect All 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 6 large egg whites (3/4 cup).
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Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat.
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Bake Mode. Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes total) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep.
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Lightly grease and flour your pans, tapping out any excess flour or prepare your cupcake pans with liners. Preheat the oven to 350 F (180 C). CREAM: In a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar on medium/high speed until light and fluffy.
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Jump to Recipe 4.94 from 29 ratings Tender, moist, and fluffy, this white cake recipe is made completely from scratch and is so much better than a box mix. Make this simple but elegant cake for birthdays, family gatherings, and holiday parties!
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Place your egg whites in a completely clean and grease free bowl. It's best to separate your whites and yolks in a separate bowl first, that way if a small bit of yolk escapes you don't have to start over. Even the smallest bit of grease or yolk can ruin your egg whites and keep them from reaching stiff peaks.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk.
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Beat in sour cream until just combined. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt. Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined.