White Cake Recipe

This is one of the best white cake recipe I have ever made. It has a great flavor and is a nice texture. Holds well for a layered cake too.

WHITE CAKE RECIPE

My youngest daughter just turned 7 a few weeks ago.  I don’t even know how this has happened so quickly.  For her birthday cake she wanted strawberries…lots and lots of strawberries.  She didn’t want a kids cake…just a strawberry cake.  So, I made our favorite White Cake Recipe and covered it with one of our favorite frostings and her beloved strawberries…and it was good…really good!

I needed her to have a more youthful cake though…because I don’t want her growing up ANY faster at this point.  

So…after I took these pictures, we added some of her Strawberry Shortcake dolls to the top of the cake along with a 7 candles.  She loved it! You can’t go wrong with Strawberry Shortcake…right? This is coming from a child of the 80’s…and I totally just dated myself!

WHITE CAKE

This White Cake Recipe is one of the best that I have personally made.  It was surprisingly moist and had a great flavor which is good, since most white cakes, for me, tend to be sort of bland.  I have a feeling this will be added to our Recipe Rotation though and I am excited to try it a few different ways now.  The addition of the Strawberries along with our favorite light and fluffy frosting also added to the yummy factor.

HOW TO MAKE WHITE CAKE

INGREDIENTS:

• cake flour 
• baking powder
• salt
• egg whites
• white sugar
• butter
• milk
• vanilla extract
• almond extract

 
DIRECTIONS:

1. Measure sifted cake flour, baking powder, and salt; sift together a few times! This will make your cake more light and fluffy.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating till the meringue holds stiff peaks.  Test by pulling up your beaters in the meringue…if the meringue stands up and stays in a peak you are finished.  Set aside.
3. Beat butter until smooth. Gradually add remaining 3/4 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in your extracts.
4. Add meringue, and fold it into your batter carefully.
5. Line your cake pan with parchment paper.  Spread batter in your cake pan.
6. Bake at 350 degrees F. for 30 to 35 minutes.
7. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
8. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

CAKE RECIPES

Looking for some more crowd pleaser dessert recipes? Sharing our favorites below:

• Coconut Cake
• Best White Cake Recipe
• Angel Food
• Ombre Cake
• Lemon Raspberry Poke Cake
• Chocolate Zucchini Cake
• Peach Cake
• Strawberry Pound Cake
• Peanut Butter Sheet Cake
• Apple Cake
• Cinnamon Banana Cake
• Best Banana Cake
• Raspberry Cream Cheese Coffee Cake
• Earthquake Cake

CHOCOLATE CAKE RECIPES

Sharing more of our favorite chocolate cake recipes below:

• Chocolate Layer Cake Recipe
• Chocolate Zucchini Cake Recipe
• Peanut Butter Cup Chocolate Cake
• Cake and Cupcakes Round Up

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Best White Cake Recipe

Author Amy

Ingredients

• 2 3/4 cups sifted cake flour sift before measuring
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 large egg whites
• 1 1/4 cups white sugar
• 3/4 cup butter room temperature
• 1 1/2 cups milk
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Measure sifted cake flour, baking powder, and salt; sift together a few times! This will make your cake more light and fluffy.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating till the meringue holds stiff peaks.  Test by pulling up your beaters in the meringue...if the meringue stands up and stays in a peak you are finished.  Set aside.
3. Beat butter until smooth. Gradually add remaining 3/4 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in your extracts.
4. Add meringue, and fold it into your batter carefully.
5. Line your cake pan with parchment paper.  Spread batter in your cake pan.
6. Bake at 350 degrees F. for 30 to 35 minutes.
7. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
8. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

BUTTERCREAM FROSTING RECIPE

What would your frost with this Buttercream Frosting? Or would you eat it by the spoonful? Don’t worry…I won’t tell anyone! It will be our little secret!

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Cool Whip Buttercream Frosting

Author Amy

Ingredients

• 1 cup butter room temperature
• 1 tsp. vanilla extract
• 3-4 cups powdered sugar
• 1-2 tsp. of milk
• 1 16 oz. Cool Whip

Instructions

1. Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth.
2. Then add 1 teaspoon of vanilla.
3. Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth.
4. Then fold in 1 tub of CoolWhip.
5. That’s it. This makes a very light and creamy frosting.  Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.

BEST CAKE PANS

We love finding a great cake pan that works well and gives up great baking results every time we use it. These are the cake pans we like to bake with.

• 9×13 Non-Stick Wilton Pan with Cover
• Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan

COOKIE SUPPLIES

• Kitchen Aid Stand Mixer
• Cookie Baking Sheet (we love these pans)
• Silicone Baking Mats
• Cookie Scoop
• Silicone Spatulas
• Cooling Racks
• Hot Pads
• Powdered Sugar Dusting Wand