Basic White Cake Recipes

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Steps:

• Preheat oven to 350 degrees. Butter baking pan. Line bottom with parchment paper; butter paper, and dust with flour, tapping out any excess. Set aside.
• Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in 3 batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Set aside.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into batter until combined. Fold in remaining whites in 2 batches.
• Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Butter wire rack. Loosen cake sides with a paring knife, and invert cake onto greased rack. Reinvert to prevent it from splitting. Cool completely before using or storing in the freezer.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.

Steps:

• Heat oven to 350F degrees.
• Grease and flour 9x13 pan.
• Combine dry ingredients in mixing bowl.
• Beat in shortening.
• Add milk and vanilla.
• Beat for 2 minutes.
• Beat in egg whites, beat until very smooth.
• Bake for 35 minutes, or until done.

Steps:

• 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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Steps:

• 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.

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, add to the creamed mixture and mix well.
• Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
• In a medium bowl, sift together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
• Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.