Super Enhanced White Cake Recipes

THE BEST WHITE CAKE RECIPE

Steps:

• Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
• In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
• Add sugar and oil and beat until all ingredients are well-combined and creamy.
• Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
• In separate bowl, whisk together your flour, baking powder, and salt.
• Measure out your milk.
• With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
• Pause occasionally to scrape down sides and bottom of bowl.
• In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
• Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
• Evenly divide cake batter into prepared pans.
• Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
• Cakes will be a light golden brown when done baking.
• Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
• Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.

WHITE CAKE (DOCTORED BOX MIX)

Steps:

• Sift cake mix into mixing bowl. (Sifting improves the texture)
• Add ingredients according to box instructions
• Add vanilla, almond, flour and mayonnaise
• Mix all ingredients for 2 minutes on medium speed.
• Leftover batter can be refrigerated for up to one day.
• Pour into 2 greased and floured 8" pans and bake at 325 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

SUPER ENHANCED WHITE CAKE

Steps:

• blah
• ere's my tweaks: I cut the sugar to 1/2 cup I don't add salt, but I use salted butter (Land O'Lakes) I always use Neilsen-Massey vanilla bean paste I usually don't melt the butter, I leave it on the counter till it's super soft...it blends in fine. I bake at 325 ...and most importantly...I only use Pillsbury Moist Supreme Golden Butter mix. I tested the recipe using Duncan Hines & Betty Crocker (butters)...Pillsbury won by a mile. (I also measure out the missing 3oz from an extra box, so I'm starting with 18.25oz) I use the same recipe for white cake...w/ Pillsbury Moist Supreme Classic White...I cut the sugar to 1/2 cup + 2 tsp...and I use 2 tsp vanilla bean paste + 4 tsp of LORANN'S Buttery Sweet Dough Emulsion...(I know...it seems like a lot, but it's a very mild flavoring...I tested it from 1 tsp on up...4 was perfect)
• if addiing cake flour, first try subbing half the all purpose with cake flour