Classic White Cake

A versatile, classic white cake. Perfect for any type of icing, stacking or decoration.

 
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Directions


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1. Preheat oven to 350°F. Line a 9x13 inch baking dish or two 9-inch round cake pans with parchment paper and spray with baking spray. Set aside.

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2. In a medium bowl, whisk together buttermilk and sour cream and set aside.

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3. In large bowl add the flour, cornstarch, baking powder, baking soda and salt. Whisk together until combined. (you can also sift the mixture a couple times to combine)

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4. In the large bowl or in a stand mixer cream the butter and oil together on medium speed for 1-2 minutes.

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5. Slowly add the sugar and beat for a few minutes on medium speed.

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6. Spoon in half of the flour and half of buttermilk/sour cream mixture. Mix on low speed until combined.

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7. Scrape down the sides of the bowl and repeat the last step. Add the vanilla and mix until combined.

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8. In a medium bowl, whisk or beat together the egg whites with until soft peaks form.

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9. Gently fold egg whites into the batter until just combined.

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11. Bake for around 30-35 minutes for two 9-inch pans, and 35-40 minutes for a 9x13 baking pan.

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10. Divide the batter between the baking pans or pour into the 9x13 baking sheet pan.

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12. Remove from the oven and let the cake cool in the pan for 5-10 minutes before gently turning them onto a wire rack to cool completely.

Classic White Cake

Yield: 24 servings
Author: Joshua Snyder
prep time: 15 Mcook time: 35 Mtotal time: 50 M
A versatile, classic white cake. Perfect for any type of icing, stacking or decoration.

ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup canola oil or vegetable oil
  • 1 3/4 cups sugar
  • 2 3/4 cups flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 5 large egg whites, room temperature

instructions:

How to cook Classic White Cake

  1. Preheat oven to 350°F. Line a 9x13 inch baking dish or two 9-inch round cake pans with parchment paper and spray with baking spray. Set aside.
  2. In a medium bowl, whisk together buttermilk and sour cream and set aside.
  3. In large bowl add the flour, cornstarch, baking powder, baking soda and salt. Whisk together until combined. (you can also sift the mixture a couple times to combine)
  4. In the large bowl or in a stand mixer cream the butter and oil together on medium speed for 1-2 minutes.
  5. Slowly add the sugar and beat for a few minutes on medium speed.
  6. Spoon in half of the flour and half of buttermilk/sour cream mixture. Mix on low speed until combined.
  7. Scrape down the sides of the bowl and repeat the last step.
  8. Add the vanilla and mix until combined.
  9. In a medium bowl, whisk or beat together the egg whites with until soft peaks form.
  10. Gently fold egg whites into the batter until just combined.
  11. Divide the batter between the baking pans or pour into the 9x13 baking sheet pan.
  12. Bake for around 30-35 minutes for two 9-inch pans, and 35-40 minutes for a 9x13 baking pan.
  13. Remove from the oven and let the cake/s cool in the pan for 5-10 minutes before gently turning them onto a wire rack to cool completely.
  14. Level the cake if necessary and decorate with your choice of icing.

NOTES:

This recipe makes 1-9x13 inch cake or 2-9 inch round cakes.

Calories

208.56

Fat (grams)

10.11

Sat. Fat (grams)

3.37

Carbs (grams)

27.03

Fiber (grams)

0.39

Net carbs

26.64

Sugar (grams)

15.34

Protein (grams)

2.73

Sodium (milligrams)

218.20

Cholesterol (grams)

13.40
Created using The Recipes Generator