Basic White Cake - two 12

"Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream."
 
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photo by Stephanie R. photo by Stephanie R.
photo by Stephanie R.
photo by kerrie.parker photo by kerrie.parker
photo by sgpraed63 photo by sgpraed63
Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 "12 inch Cake"
Serves:
25
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease two 12-inch x 1 1/2 (or 2) inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  • Prepare magic cake strips if using.
  • In a medium bowl lightly combine the egg whites, 1/4 of the milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining milk.
  • Mix on low speed until the dry ingredients are moistened.
  • Beat for 90 seconds at medium speed to develop cake structure.
  • Stop mixer, scrape down the sides.
  • Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  • Stop mixer, scrape down the sides and give it a final mix by hand.
  • Pour the batter in the prepared pans and smooth surface.
  • Bake 40-50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  • (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  • Reinvert cakes so that tops are right side up.
  • Cool to room temperature and wrap tightly with plastic wrap.

Questions & Replies

  1. Basing off another question, you mentioned not using the carton egg whites. How do you determine half an egg white? What is the best way to get half of one?
     
  2. Hi, i am making a 3 layer 14 inch cake, and I was wondering how many cups of batter this recipe makes.
     
  3. How much almond extract do I need to make this almond flavored? Do I change the amount of vanilla?
     
  4. How do I scale this for a 10 inch cake?
     
  5. Should the milk and eggs be left out at room temperature?
     
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Reviews

  1. I followed the steps exactly and this cake turned out beautiful! I scaled the recipe to make a 10 inch, 8 inch and 6 inch cake. The cake tastes great, looks great... Awesome! Thank you!
     
  2. Steve, followed your instructions exactly. The finished product turned out just lovely! I baked this cake in a 12X18 cake pan, let it cool slightly, then turned it out to finish cooling. Wrapped it and froze it. The next day, after thawing slightly, I split it and used a cherry cream filling then milk chocolate buttercream icing. This was for my SO's 50th birthday party so I also decorated it. Very good cake. Very pleased with the results and everyone raved at how moist tasting it was. Thanks for sharing
     
  3. I love this cake! It was so fluffy, and moist. Seriously the best white cake I have ever made. It is now my go-to cake. Thank you so much for this recipe!
     
    • Review photo by kerrie.parker
  4. My wife is making her first wedding cake and this seemed like a good recipie. It was a very easy recipie to follow and it is in the oven now and smells heavenly. Spent days scrolling through recipes looking for one that would be firm enough to layer and still taste good. Thanks for sharing. This is just a test run but I will update later to let you know how it came out. One note, we are making a mini cake for the test run (a single 10 8 6) but the actual cake will be a double 12 10 8 (6 cakes total) setup. We overfilled the pans as neither of us is familiar with white cakes. Could you break down how much batter should go into each size of pan?
     
  5. I am getting ready to make this cake and want to know do you sift the flour before you measure. I was thinking you sift and then measure out the 7 cups. Is that right? Thank you!
     
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Tweaks

  1. if i wanted to make a regular vanilla cake would i 6-8 whole eggs instead of 10 1/2 egg whites?
     
  2. Absolutely love this recipe. Followed it exactly except for substituted 1 tsp vanilla extract with 1 tsp Almond Extract. Cake is so moist and delicious. It cooks evenly and is easy to work frost and decorate. I made a three layer cake for my Grandsons 1st Birthday. Id like to see a scaled down version for cupcakes.
     

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