In a large bowl, combine all ingredients. Take a look, there’s tons of really great information. So do you know why this happens? Hi, I love this recipe and am thinking of using it for a strawberry vanilla cream cake. It’s awesome! Have made several wedding cakes, My dilemma has always been having the texture of a cake being soft but not to soft. How did your co-workers like your cake? I baked 30 minutes (max as directed), toothpick came out clean, cooled 20 minutes, took out of pans and the middle thirty percent or so of the cake was complete goo. Yes, add the vanilla with the sour cream. Reviewed by millions of home cooks. If that’s the case let it come completely to room temperature before serving. Absolutely delicious cake thank you for sharing, I will be making it again. There are not a lot of ingredients in this recipe that bring flavor to the table but the quality of the extract is #1. Hi Eileen, I was looking for a white cake recipe and found yours. It came out perfectly this time! (of course with proper internal structures) Also is it strong enough to hold fondant with either IMBC or Ganache. Preheat oven to 375 degrees. I made this yesterday just to test it, the texture is exactly what I’ve been looking for, and my family has already devoured it. Thoughts? This is the best vanilla cake ever and I’ve looked for SO long and had SO many recipes fail. I wanted to double the recipe and make in 2, 9×13 pans for a giant birthday cake for my son this weekend. only have 10″, 8″, and 6″. Especially in cold weather when not only the butter, but the mixing bowl, flour, sugar are all cooler. Combine milk, oil and extracts and set aside, Combine your flour, baking powder and salt and set aside, Place butter in a stand mixer with a paddle attachment and cream until smooth. Ok thanks so much! It would be OK for a day or two at room temperature, but the freezer is the best way to keep a cake fresh. I am thinking of making this cake for my SIL baby shower.. Unfortunately, I thought I had the camera on when I put in the butter and the sour cream, but I had it turned off by mistake so didn’t catch that part for the video. It's really not much different than making my basic vanilla cake, which I must say, is my most popular recipe… This white cake recipe is the perfect classic white cake. Would I suggest you make this instead of scratch mix? I love a good kitchen experiment, so I’m always happy to have an excuse to take apart a recipe and tweak it to get the desired outcome. I’m sure my husband would adore the left over cupcakes! You can easily make it dairy free by using a plant-based milk instead of cow's milk. If you bake it in 3 pans you can make a 3 layer cake. The original recipe did work, but was a little more temperamental. Thanks. What I would suggest is that one batch of cake (sized to fit two 8″ pans) can be divided between the 6″ and 10″ pans. Thanks so much, Susan. Thank you! https://www.foodnetwork.com/recipes/classic-white-cake-recipe-1907345 Preheat the oven to 350°F. I don’t recommend “clear” vanilla since it’s not really vanilla at all. If you watch the video you can see that the whites are not super fluffy since there’s a good amount of sugar in them. This recipe does not call for butter but instead uses oil. This cake says wonderful. On low speed include vegetable … Yellow cake is traditionally paired with rich chocolate buttercream or ganache and is not often used as a base recipe for other flavors although it certainly could be. My Vanilla Butter Cake recipe has extra yolks, which gives that cake great moisture, great flavor and a lovely pale yellow crumb. Thanks for reading! These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions. 4. I think it’d be better suited to a 7″ or even 8″ cake, so adjust as necessary depending on the size of your cake pans. THANK YOU SO MUCH. Temperature would be the same. With the proper ingredients and mixing technique you can make a great White Cake at home, from scratch. I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. You can try both ways and see what you like best. But both times it did shrink :/ I just use a pan one size up now and get the smaller size I actually want. I generally fill my pans 1/2 to 2/3 full with batter before baking. Glad you liked the flavor. This is absolutely the best white cake recipe I have come across. Perfect for layering. I am planning to make this cake for Wednesday evening and it it Monday today, could I bake it today and then assemble it Wednesday? Hi, I used your recipe to make a cake for a dinner party. BUT WAIT! A beautiful classic white cake that tastes as good as it looks. Would I get the same result if I changed to use this sweetener? The bake time for me in two 9″ pans was 28 minutes. I reduced the butter a little to make the batter a little more stable. Just plastic wrap? I don’t like to add too much, about an ounce will do. But a white cake is not just white. I cut into it after it has been cooling for 4 hours. Also, did you grease the pan or just use parchment on the bottom? Your leaving (baking powder and baking soda) are used by cutting the measurements in half. Because it’s a mild flavored cake, any icing works with it. Love your site! If the cake will be displayed outdoors in warm weather, American buttercream is a better bet since IMB gets softer in warm temps. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Sure. If so, do you know about how many cupcakes one recipe would make? This recipe makes two simple sponge cakes, lightly flavoured with vanilla. Don't be put off by the olive oil - baking with olive oil produces fabulous results, is healthier than butter and leaves no trace of 'olive' flavour. I made a test cake today, and it turned out well! Do I need to change the baking time? I absolutely love this cake. I bet the slices looked beautiful with the raspberry between the layers. Question I need to make this cake but I bake ahead as I have many orders and don’t have time to be baking 24-7. If you bake the cake a little too long it can shrink back from the sides. How to adjust recipe for 4 layers as shown? The recipe should make about 24 regular sized cupcakes and the baking time will be closer to 12-14 minutes. Butter color. Just like with most things, there more than one way to skin a cat… er… bake a cake. I can’t wait to make it as well as cupcakes. Also do you have a raspberry filling recipe you like for the white cake? With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time. I cannot seem to see the recipe anywhere…is it just me/my computer? To get the best lift in the batter, make sure you give the batter a good 2-3 minutes on medium-high speed when you add the butter to the flour in the beginning. If I don’t weigh my ingredients I use the “dip and sweep” method. If you cut into the cake while it is still warm it will be very gummy since the starch hasn’t had time to set. It also detracts from that “chemical” taste that most box mixes have. Thanks so much for sharing your knowledge! I have one additional question for you: I’m making this cake well in advance of the event, so I’ll need to freeze the layers. The Best White Cake Recipe. Mix dry ingredients: Combine the flour, baking powder and salt in a medium sized bowl and set aside. So my cake ended up nice and white and moist – exactly what I was looking for. So, the question is, how to eliminate the yolks without making the cake rubbery and tasteless. But I have a question, Is this cake strong enough for a 3 or 4 tier cake with at lease 3 or 4 layers per tier. Divide the batter evenly between the 2 pans and spread so it's level. I noticed other bakers are having an issue with shrinkage. Preheat the oven to 350°F. Using oil would require reworking the recipe since it acts very differently in a batter than either butter or shortening. It wasn’t! You could divide this batter to make a 3-layer 6-inch cake, but the layers won’t be as fat as photographed above. I have to make a Wedding Cake in January for 80 people. The flavor is amazing! Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release. Scrape the sides and bottom of the bowl. Directions. Can I freeze this cake for up to 3 weeks without having it change the cake. Printable recipe Printable recipe with picture. This will be my go to white cake going forward. Would you please tell me what high altitude adjustments would be? I don’t need four layers. It’s the photo of the white cake with the pink flower on top. 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And don’t have time to prevent cracking right away I would imagine that adding another cup of cream... Support adding chocolate chips without them sinking to the dry ingredients to the mixture! Would dry the cake this white cake is a scratch baker or wants to be 24-7! Probably is closest in texture to sour cream and vanilla for around minute! Oven to 335ºF and prepare two 8 '' round cakes or three 6 x2!

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