The Best White Cake Recipe {ever}
User Reviews
4.9
The Best White Cake Recipe {ever}
Description
This white cake uses a combination of butter and shortening creamed with sugar to build volume. Eggs are added one at a time to incorporate air and ensure emulsion. Flour, baking powder, and salt provide structure, while the mixture of milk and buttermilk with vanilla adds moisture, tang, and flavor.
The batter is mixed by alternating the flour and milk mixtures to avoid overworking the gluten, resulting in a tender crumb. The cake pans are prepared thoroughly using methods like shortening and flour dusting or nonstick spray to prevent sticking and ensure even rising.
The recipe advises cooling the cake layers partially before removing from pans to prevent breakage. The cake can be made ahead and stored appropriately, with freezing instructions provided for longer storage. Variations include making cupcakes and adjustments for high-altitude baking, reflecting versatility and practicality.
Using room temperature ingredients is emphasized for optimal mixing and texture. The detailed notes support successful preparation and storage.
Ingredients
- 1 cup butter softened
- 1/2 /2 cup shortening
- 3 cups granulated sugar
- 5 large egg room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 /4 teaspoon kosher salt
- 1/2 /2 cup milk room temperature, whole
- 1/2 /2 cup buttermilk room temperature
- 2 teaspoons vanilla extract
Instructions
- Prep. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray, brush with homemade cake goop (pan release), or coated well with shortening or butter and floured, taking care to remove all excess flour.
- Cream together butter mixture. Cream together butter, shortening and sugar until light and fluffy with an electric mixer. Mix together for 4 minutes until light, fluffy and white. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Whisk together the flour mixture. Whisk together the flour, baking powder, and salt in a mixing bowl.
- Combine the milk mixture. Stir together the milk, buttermilk, and vanilla extract in a liquid measuring cup or bowl.
- Make the cake batter. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Make sure to mix just until combined to prevent overmixing. Stop the mixer and scrape down the sides and the bottom of the bowl, making sure to have all ingredietns mixed well into the cake batter.
- Bake and cool the cake. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
- Frost and serve. Frost the cake as desired.
Notes
- Use room temperature butter, eggs, milk, and buttermilk to ensure proper mixing and a soft crumb.
- Prepare cake pans with nonstick spray or shortening and flour to prevent sticking and promote even rise.
- Cream butter, shortening, and sugar until light and fluffy before adding eggs one at a time with gentle mixing.
- Allow cake layers to cool 5 minutes before removing from pans, then cool completely on wire racks.
- Store baked and frosted cake at room temperature or refrigerated depending on frosting for up to 3 days under cover.
- Freeze well-wrapped cake layers for up to 2 months; thaw layers in the refrigerator overnight before assembling.
- This recipe makes about 24 cupcakes when filled 3/4 full or 36 cupcakes half full; bake cupcakes for approximately 18 minutes.
- Adjust baking method and ingredients as necessary for high-altitude locations following recommended guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 60mg | 20% |
| Sodium | 115mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 309IU | 6% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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