White cakes only use egg whites, which helps to keep the cake light and fluffy and also gives it the classic white color. Preheat oven to 350 degrees F (175 degrees C). Mixing this way, will give you a tender cake. You can't skimp on the vanilla in a vanilla cake! Round Cake Pans If you make to make a layer cake, then use 2 82 round cake pans. Instead of using just the egg whites, could you use the whole egg. Using a spatula fold the mixture until its smooth. When youre ready to assemble the cake, thaw the cake layers and frosting overnight in the fridge. Set aside. Add the egg whites. Unsalted Butter Use good quality, pure butter when baking. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Add the powdered sugar one cup at a time, making sure to mix well after each addition, stopping to scrape down the sides of the bowl as needed. Don't fill the cupcake liners more than 2/3 of the way full or they will overflow and go flat. Grease and flour 2 9-inch round baking pans. why should you refrigerate the cake? It was delicious. Just cut the butter up and let it sit out on a plate to warm up a bit (for referencethats usually about an hour or a bit longer in about a 73 degree room). In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Read the Tips and FAQ section in this post to answer questions about substituting it. Can I make this in a 12 x 18 sheet pan and would the bake time differ? I have no experience baking with microwave convection, sorry! Preheat the oven to 350F (180C). My son said that this was now his favorite cake. The frozen cake also makes a great base for icing. I found the cake was still yellow after baking and it separated from the edges so it formed a crack all around tehbcake. Woo hoo! To be honest for a white cake, the vanilla extract is optional if trying to keep the cake lighter colour. Thanks Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Grease and flour a 13 x 9 inch cake pan or spray with baking spray. Let set up for about 30 minutes before cutting and serving. Hi Kitcheniest, Thanks so much for your nice comments on the recipe. Theyre also adjustable for different pan sizes. on that, see this post: Baking Soda vs. Baking Powder). If you plan to store the cake for a long time, your best bet is to freeze it. Sign up with your email address to receive news and updates. In a small bowl, combine the mashed bananas with the lemon juice and set aside. I recommend wrapping the cake layers tightly with plastic wrap and storing the frosting in a freezer bag. You could make two thick cake layers if you would rather, you'll just need to bake them a bit longer. In another medium bowl combine sour cream and milk. Im excited to try this recipe!! I havent made the cake yet but intend to try it later today. Add the buttermilk, butter, oil, vanilla, and salt. Beat In a mixing bowl with the paddle attachment, beat butter and sugar n medium-high speed until light and fluffy. The instructions were clear/perfectly written, which I greatly appreciated. Add the sugar and beat on high speed for 2 minutes until creamed together. Here are some of our favorite suggestions: Frosting Top this cake with any frosting you desire. Which is also pretty sweet tbh. The cake was delicious and moist and flavorful. This cake is so delicious! When it comes out clean, the cake is done. This was the best cake Ive ever made and had (this type of frosted, birthday cake). Its an excellent source of protein. Comment * document.getElementById("comment").setAttribute( "id", "ac912e1ab46ca7c75093ed8dc9b65320" );document.getElementById("a901de9d1a").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. It uses basic ingredients that you can purchase at your local grocery store. I love trying out new cake flavor combinations and decorating ideas. Hi Laura, do you mean chocolate marble cake? Vanilla Extract Use a good quality, pure vanilla extract. 10 oz (284 g) buttermilk room temperature or slightly warm 6 oz (170 g) butter unsalted and softened 2 teaspoon vanilla Ermine Frosting Ingredients 14 oz (396 g) granulated sugar 3 oz (85 g) flour 16 oz (454 g) whole milk 16 oz (454 g) unsalted butter room temperature 2 teaspoon vanilla extract teaspoon salt Equipment Stand Mixer Whisk Attachment I explain it some in the post too . In another bowl, add the buttermilk, oil and vanilla. In a large mixing bowl, combine flour, sugar, oil, baking powder, salt, vanilla, and half the milk and mix until blended. Its easy and bakes in a 139 inch pan, then its topped with a yummy glaze that soaks in making the cake super moist and tasty. In a separate bowl, combine flour, baking powder, and salt. Thanks-in-advance! Which is correct? Hope this helps. 2 sticks of butter and all!!!! Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder and salt and set aside. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack. Toffee bits and chopped pecans stud vanilla cake layers, and browned butter lends a special touch to the creamy toffee frosting. . I havent tried it, but I think it would work! Add the powdered sugar, vanilla extract, and heavy cream and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Hi Shiran, Spread batter into the pan (s) Bake in 350 degree oven for 20 to 25 minutes (30-35 for 9 by 13 pan). 2 cups all-purpose flour 2 teaspoons baking powder teaspoon salt cup buttermilk 4 large eggs 1 batch Raspberry Cream Cheese Frosting (or your preferred frosting) cup sprinkles (optional, but highly recommended for extra cheer) Instructions Preheat and prep: preheat your oven to 350F. Thank you for the fantastic recipe! Hello!! . Its so perfect. Your recipe is getting added to my collection of yummy cakes. Now, the easy thing about this cake is that its baked in a 139 inch glass pan, so theres not worrying about having to remove the cakes from layer pans or anything like that. Beat in more powdered sugar if frosting is too thin. Thank you so much for sharing your wonderful expertise and recipe! Preheat the oven to 350 degrees, grease and flour three 82 inch round pans. (You can use a hand mixer as well.) Use the highest fat content milk you have; whole milk is best. If desired, you may frost your homemade white cake with another frosting. I have a question; is it possible to make this in. Cookie Policy. You also want to make sure that youve poked holes in the warm cake with a skewer to help the glaze soak into the cake. Check the cake by inserting a toothpick into the center. Love it and the buttercream icing! You can try to slightly reduce the amount of butter if you like, but I always suggest to stick to the recipe for the best result. QuestionI like my cakes with slightly taller layers so do you think its ok to make more batter by adding half of each ingredient? what if I have one pane? If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. I am keen to do a cake similar to your gender reveal cake for my daughters birthday (it looks so pretty)but would like to base it off this recipe as I like sour cream in cakes, do you think the food gel/dye will hold up? My friend loved the cake so much, she has asked me to make them as mini cupcakes for her Christmas party! Don't attempt to decorate until they are completely cool. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge. Once the cake is out of the oven, make the glaze. I have been wanting to make this cake using a good white cake recipe and yours looks incredible and the reviews agree! Whisk for at least 30 seconds so the ingredients are well combined. Spread frosting atop one of the cakes and top with second cake. Hi Joan, you can try this in a bundt pan, although it is meant to be baked in traditional cake pans. Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Once your cakes are completely cool, you can assemble your masterpiece! ** Nutrient information is not available for all ingredients. Just make sure there is no raw batter on the toothpick and a few moist crumbs are fine.). I didnt have the right size round cake so made it in a square pan. Just remember that there is a video in the recipe card below that will show the mixing method as well. You can also subscribe without commenting. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. There is a restaurant in Austin that makes this cake and it is what I call a moaner. You may wrap individual slices with plastic wrap and freeze in a large freezer bag for up to 3 months.The cake layers and frosting will also freeze well for up to 3 months. I wanted a white cake for my birthday and this one was one hands down the best Ive had!!! I put white food dye in too help with the icing colour but the cakes came out relatively white, and tasted amazing, everyone loved it! At times, I'll develop recipes just with that in mind and use a boxed mix. Thank you for bringing this to our attention! Check the cake by inserting a toothpick into the center. I only made 1/2 recipe and baked it up in a true 88 pan, then slathered on some cream cheese frosting. Buttermilk will add a tangy flavor to the cake. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Id love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. The reverse creaming method just means youll mix up all the dry ingredients in one bowl, the liquid in another bowl, then you cut in the room temperature butter into the dry mixture and mix until its crumbly. After all ingredients have been added, increase the mixer speed and beat for 1 minute longer. I used white butter. Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers, then pour the warm glaze over the warm cake and let it soak in. You can also subscribe without commenting. Slowly add sugar (one cup at a time) making sure to fully incorporate each cup before adding another. One of the best cakes of its type Ive had and it got rave reviews!! Dont skip that part as thats what really sets this cake apart. This step may take about 4 to 5 minutes. White cake is one of those classic recipes that never gets old or goes out of style. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and shortening until light and fluffy with an electric mixer. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Hi Sivan, you can replace some of the milk with it, but not too much. Its so moist and delicious. Hi Lashonta, I prefer to stick to the recipe and use whole milk. Thanks in advance for your answer;). It seems like every cake i bake turns out dry or heavy and think its the elevation? Please note that because I develop recipes using cups I cant guarantee that weighing the ingredients will produce the exact same results. I actually dont like the taste or the texture of buttermilk, but its great to use for baking cakes. Hi Londa, yes it does make a difference but unfortunately I have no experience baking in high altitudes since Ive never lived in one. Enjoy! My cakes turned out even, flat and white on the edges. Greg DuPree. Ive finally got myself a few cake strips, and they work like a charm. In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. I have a question. Buttermilk is a fermented dairy drink. Add the egg whites and beat. In a double boiler or heatproof bowl over a small saucepan, warm the chocolate and butter until its melted. Hi Ari, both are pure vanilla extracts, but the higher the quality, the better the flavor, and every brand tastes different. As long as you you dont overfill the pans with batter (about 3/4 full), it would be ok. hello! Its an easy recipe and were confident you will love it as much as we do! In another medium bowl combine sour cream and milk. Why? Instructions. It has several cooking applications.Buttermilk gives the cake a tender crumb due to its acidity. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love baking and all things cooking. This is hands down the best recipe iv come across! Its scientific, but essentially, if the cake batter is a little acidic, then it will help to make the cake more moist and tender because it will break down the longer strands of gluten that can be tough. Beat well at high speed with whisk attachment until light and fluffy. Any of these sizes will work. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and handheld electric mixer), whip the egg whites on medium-high speed to stiff peaks, about 4 minutes. This is a great recipe to have on hand as it can be dressed up or paired with just about any filling or frosting you can think of! Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.