In other words, when you lift the beaters out of the bowl the egg whites don’t fold over but instead, they stand straight up. You also want to beat the egg whites until they reach the stiff peak stage. The last step is to beat your egg whites and fold them into the batter. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can result in a denser cake. Start with 1/3 of the dry ingredients, then mix in half of your buttermilk mixture, another 1/3 of the dry ingredients, the remaining buttermilk mixture, then the last 1/3 of the dry ingredients. Then, add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture. Why? Because it will incorporate more air into the batter, which will create a lighter, fluffier cake. I know that seems like a while to cream together some butter and sugar, but this step is important. You want to cream the butter and sugar together until they’re light in color and fluffy, which can take about 4 to 5 minutes. Then, you’ll cream together some unsalted butter and granulated sugar. To make this easy white cake recipe, you’ll start out by whisking together your dry ingredients – some cake flour, baking powder, and salt. Once you’ve mixed the dry ingredients together, whisk together your buttermilk with some vanilla extract and set them both aside. By using just egg whites, you’ll create a lighter cake and it will help you keep that classic white cake look too. Egg whites: Egg yolks have fat in them, which can weigh down the cake.Granulated sugar: I love brown sugar in cakes, but for this recipe you want to stick with granulated sugar to get that classic white cake look.The butter and sugar need to be creamed together for a good 4 to 5 minutes to create a super light, fluffy cake. Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.Clear vanilla will ensure that the homemade white cake remains perfectly white. Clear vanilla extract: Pure vanilla extract may be used as well.Buttermilk: Creates a soft, tender crumb and also provides moisture.Salt: Enhances the vanilla flavor and also balances out the sweetness of the batter.
BEST CAKE RECIPS FROMSCRATCH HOW TO
I’ve also included instructions for how to bake this cake in a 9×13-inch pan if you don’t want to make a layer cake and some extra photos to help you along the way!
BEST CAKE RECIPS FROMSCRATCH TRIAL
After some trial and error, I finally found the winning recipe! I even baked a white cake box mix to compare it to this recipe and my husband told me that my version was better and had more flavor. I knew that this homemade white cake needed to be light, soft, fluffy, and incredibly moist. Now, I’ve always been a chocolate cake lover but after getting so many requests I decided it was time to really work on a good white cake recipe. This is my favorite white cake recipe! This cake is light, tender, moist, and topped with a delicious vanilla buttercream frosting.Īfter I posted my favorite chocolate cake recipe a few months ago, I had several requests for a white cake recipe too.
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