Thanks so much!! Add in a couple drops of food coloring. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Prep your equipment: Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Thanks so much for sharing your knowledge! Dip the cup into the flour and sweep away the excess. My go-to tight crumbed cake, almostttt like a lighter pound cake. Absolutely delicious cake thank you for sharing, I will be making it again. I prefer to use vegetable oil because it doesn’t have a flavor and is colorless. I bake a lot. Check out my FREE training on how to make your first cake ever! I’m thinking that’s where the problem occurred. I followed the directions and did not butter the sides and I used parchment paper. vegetable oil, plain greek yogurt, diet lemon lime soda, white cake mix and 1 more Black and White Cake Rock Recipes corn syrup, sugar, cream of tarter, egg whites, salt, cocoa, vegetable oil … Which cake do you prefer? Yes fresh egg whites. https://www.foodnetwork.com/recipes/classic-white-cake-recipe-1907345 You can’t just dump more moisture into your cake batter or you’ll end up with a gummy mess. Thank you for responding to my questions. I was planning to use two large rectangular pans and then fill with raspberry between the layers. The cake is also very wet no matter how long i bake it. You could divide this batter to make a 3-layer 6-inch cake, but the layers won’t be as fat as photographed above. I’m glad you liked the cake. Thanks so mych! I would like to make a 4 layer cake similar to the picture.Should I make the cake twice or cut the layer in half? Any idea if this size recipe would accommodate a 9×13 pan instead of rounds? I just baked this recipe 3x last week with no problems. I love the flour based frosting (Ermine). Great job with the research. We are also using a high-quality butter that does not have any artificial dyes in it (did you know some companies dye their butter to be more yellow?) I’d be happy to answer any other questions. It took around 55 minutes to bake through. 3. Grease two 23 round cake tins. Hi Alexandria. Thank you! Do you wrap when the cake has completely cooled or while it’s still warm? The flavor was good with both, but there really was not a noticeable difference in whiteness without the vanilla. I absolutely love this cake. The whiter the butter, the whiter the cake. Wow! OMG. Plz help. Preheat oven to 350 degrees. Love your site! You can see how I do it here. Where do I go to watch the video on how The Velvety Soft White Cake? Whisk the flour, baking powder and salt in a medium bowl. Traditional white cake uses almond extract which happens to also be clear. I did extensive research and testing into what makes a good cake recipe for my “Cake Batter”  series. Any of you baking geeks who want in depth information about how eggs work in cake batter can visit the “. This cake is perfect because it’s an all butter cake but with the sourcream that softens it. Make a well in the centre and add in the milk, oil, vanilla and eggs. I hope this helps. I was just short of a cup of sour cream so I used plain yogurt. I didn’t see leavening in the ingredient list. Because it’s a mild flavored cake, any icing works with it. Your buttercream recipe sounds wonderful, also!! You can bake this batter in 6″ pans. I cut into it after it has been cooling for 4 hours. I kept the sour cream in the recipe because it tenderizes the cake, adds flavor and of course does not interfere with the white color.Â. But I have a question, Is this cake strong enough for a 3 or 4 tier cake with at lease 3 or 4 layers per tier. So here’s the deal with white cake recipes. I reduced the butter a little to make the batter a little more stable. Don’t see where in the instructions it says to add vanilla. I’m testing out a new “sticky” video feature which has the recipe video follow you as you scroll through the post. Cold egg whites will curdle the batter. If you’re reading on a desktop the video is “sticky”, meaning it’s at the top of the page and then will be on the right side of your screen as you scroll. I have to make a Wedding Cake in January for 80 people. Thanks for reading!! Thanks for getting back to me so quickly! Preheat the oven to 180 C / Gas 4. You can get the recipe for Ermine Frosting in my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics . I’ll post the results soon. Sure. Will you be transporting it to another location? So I searched the Pinterest and give your recipe. Should I frost it then transport? Now that you’ve made this recipe what should you do with the extra yolks? Is that what you mean by “fell a bit”. Grease and flour two cake pans (I usually use 9" round). I like to double wrap in plastic. Thanks for the great feedback. Would it still be ok? This recipe does not call for butter but instead uses oil. As an Amazon Associate I earn from qualifying purchases. Combine flour, sugar, baking powder and salt in a mixing bowl and mix well. Turn the mixer to medium and whip the whites to full peak. Scrape the sides and bottom of the bowl. Box 5501, Aloha, OR 97006. Add in a couple drops of food … Hi! To avoid the cake falling after baking you do not butter the pan and after baking immediately turn pan upside down on a parchment lined baking sheet and let cool or freeze .This way gravity keeps the cake tall and fluffy! It stood up well to modifications, too: I made mini versions in ramekins (under-baked by 5 minutes), with sprinkles for a funfetti effect, and made a passion fruit icing. Yes. You can try both ways and see what you like best. Check your oven temperature is correct (use a thermometer). I made one cake with 1/2 butter and 1/2 shortening and the other cake with all shortening and no butter. Happy New Year! I knew that information would help me create a really soft and tender white cake that still had good vanilla flavor. Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. The assembled cake can be kept at room temperature for several days (unless it has a perishable filling). I have my own go to white cake recipe I use for my wedding and birthday orders which I always get compliments on, but I was never really happy with the texture. Can I get the icing recipe or is it just buttercream icing. Now, hoping you can help me out. You then fold in your egg whites into the batter. The cakes will always “settle” when they come out of the oven. Two sticks or 8 ounces would be 227g but you have 283g instead, quite a large difference. When I looked through the oven door window and saw it rising I became excited! I would suggest putting a “dam” of buttercream around the raspberry filling so it doesn’t leak out. Also do you have a raspberry filling recipe you like for the white cake? thanks! In my testing for the “Eggs in Cake Batter” class, I found that a cake has a softer texture when the whites were whipped and folded into the batter. The centre and add in 1/2 of your liquids, then mixed to a large difference cake mixture smooth. Only parchment and greasing and flouring as well clear vanilla is mot really vanilla at all medium and until... 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