How To Make White Cake From Scratch
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02/08/2013
I've long ago learned to be skeptical of the results with white block recipes. They can be dry, tasteless, or have what some phone call a similarity to cornbread. I wanted a white cake that was moist, sweetness and flavorful, without having to resort to a pound cake recipe, which would be heavier. I wanted a light, fluffy cake with a tender crumb. Butter isn't going to necessarily become yous that, nor is a shortage of eggs or carbohydrate. In this recipe I was tempted to reduce the amount of flour, and increment the amount of sugar and eggs but decided to leave it lonely, especially for the sake of properly accessing this recipe - except for one small change, which probably was an of import i. I used half butter for flavour and richness, and half shortening, to help ensure moistness. Cream the shortening and butter very well with the sugar, a skillful few minutes, add together each egg separately and shell well later on each addition. I added the WHOLE milk alternately with the flour mixture, beginning and catastrophe with the flour, and mixing lightly, merely enough to combine the ingredients. I made cupcakes, and dropped about 1/ii tsp. raspberry jam in the center of the concoction before baking. I frosted them with pink buttercream frosting. I tasted one before I frosted them to make an accurate judgment of their quality. Perfect. Moist, yes moist! Tender, flavorful and pleasantly sugariness. The failure or success of this recipe is hugely dependent upon proper mixing technique and not overbaking!
06/22/2007
This is by far the simplest and tastiest cake recipe I've ever tried. I like to add together a bit extra milk which keeps it soft and moist.
11/05/2002
Equally advertised, information technology is elementary to brand and easy to alter into whatever is needed for the occasion. Nosotros started this 1 off without changing the recipe and it came out dainty. Tin can't wait to commencement piddling with it. It's been a well-nigh a year and we've inverse this upwards a few times for the meliorate. If yous want to stick as close to the recipe try this variation out. Add together 1 egg yolk, 1 teaspoon of butter flavoring and substitute one-half and half for the milk. If you lot have a kithenaid mixer, intermission out the whip instead of the batter blade. Information technology produces a fluffier batter. Mix it until it puffs up a bit and bake it for the 30-twoscore mins. Nosotros used a 9x9 drinking glass pan. Now if you have gotten to the 40 min mark and the eye is still a bit liquidy, turn the oven downwardly to 250 and let it sit on the pinnacle shelf of oven for an addtional ten mins. It will fix well this way and yous don't risk burning the edges of the block. This cake was gone in ane setting when my in laws dropped in. Nosotros've also mixed strawberry jam into the butter/egg mixture and gotten great results and we've washed a chocolate version past making the milk into a cocoa mixture. Next up to effort will exist spumoni. Nosotros love to experiment!
02/09/2008
THis came out PERFECTLY. I added more milk (3/four cup) per other reviewers' suggestions and I too added some lemon excerpt and lemon zest to taste. It was the first matter I fabricated in my new kitchenaid mixer and I was very impressed with the results. I made little bloom cupcakes in my flower pan and dipped each one in coat (http://allrecipes.com/Recipe/Vanilla-Coat/Item.aspx) - I added lemon extract to the glaze too. These stayed moist and delish for days!
01/11/2008
Works slap-up using soy milk instead of regular.
07/05/2011
Later several attempts I was prepare to surrender on this recipe because it kept coming out so dense. I was reading some other white cake recipe that gave times for beating. So, I tried it again and this fourth dimension it came out SOOO much amend (light and fluffy). Here is what I did: I added an extra i/iv cup of milk but all other measurements I kept the same; beat the butter (which is softened) and sugar together for 10 min. on high using an electric mixer; then beat 5 min afterward each egg is added (I did Non split up the white and yolk); I mixed the dry out ingredients together; I alternated the flour mixture and milk into the batter ending with milk (add some flour mixture, then mix, so add together some milk and then mix, so some more than flour mixture and so forth); I brought the eggs, butter, and milk to room temperature before using. If yous follow these steps y'all will have a fluffy, great tasting cake.
08/20/2002
My 14 twelvemonth erstwhile son likes to make this recipe. It is a dainty block with a expert texture. We use regular flour, not cake flour, and information technology turns out fine.
08/xiv/2008
This is actually a five star recipe... if these few tips I gathered from the reviews are followed. (This recipe did double well for us.) 1.Practice whip the butter and sugar for at least 8 minutes, and crush ingredients well at all stages 2. Aim for a yellow fluffy cool whip blazon batter texture prior to moving on to adding new ingredients iii. Do add together an actress ane/4 cup of milk and increment the amount of vanilla
06/24/2008
Ok, I think I've figured information technology out. Perchance some of you are comparing this "homemade" cake to the boxed cakes. There is a difference. The boxed cakes include ingredients such a corn syrup and preservatives and other junk. That is why they sense of taste so "adept." This is a SIMPLE block made from existent food. It has a more floury gustation when compared to box, but I notice it to be a very mellow flavor. It was not foamy like boxed recipes, though it could not exist considered "hard." This is honestly what REAL cake tastes like. Forget the box. This is better tasting, and ameliorate for yous! (I even screwed up the recipe and had to add together 1/4 cup of flour after the initial mixing. I think it'south kind of difficult to mess this upwardly.) If you want to try a cake from scratch, this is the way to go. Skilful luck!
07/30/2001
Super simple! I made it with a one-half recipe of "Banana Butter Icing," too from this Web site, and served information technology to a very happy two-twelvemonth-old birthday boy! Thanks for the recipe!
10/03/2010
Offset of all, I used this recipe to make cupcakes, which I would NOT recommend. I may endeavour this recipe again in the hereafter to make a block, in which case I may change my rating. However, the cupcakes were for a friend for her daughter'southward tertiary birthday so they had to be cute. The cupcake tops cooked into each other and were apartment and ugly. I tasted 1 and thought it was on the dry side, and I only cooked them for xv minutes. I've made TONS of cupcakes earlier, both from scratch and from box mixes, and have never had cupcakes turn out this badly. I ended up starting all over again with a different white block recipe, which turned out then much better - both on looks and gustation.
11/30/2001
I have just this minute finished baking this delighful cake with a young ten yr old autistic child...and he and I are both thrilled! Thank you for sharing this with united states of america! A cute rainy twenty-four hour period project! The dividends reap bully rewards for some time allowing him to feel proud of his labors!!
09/24/2010
This cake was simple to make and is light and fluffy and tastes great. I did not change the recipe and used two 6" greased pans - I volition be able to tort and fill each block to make a nice alpine cake! Thanks for the recipe!
02/xi/2009
I made this recipe as cupcakes this night as a test batch since I'g making cupcakes for my cousin's birthday tomorrow. I followed other reviewers' advice, crush the batter thoroughly and vanquish the eggs thoroughly until fluffy, added one/4 cup more than milk, and the batter did end upwardly very lite and fluffy. The cupcakes came out of the oven perfectly domed on the top, but apace fell flat. I piped pink peppermint frosting onto them when they cooled, and tried 1. I was very impressed with the texture, and they did not stick to the liner at all when I pulled it away. But the flavor left a lilliputian to be desired. It tasted fashion also flourey and not sweet like I thought information technology would exist. I had also added 2 tsp more of vanilla to the concoction in hopes it would bring more flavor to the cake. Didn't work. I would make this cake once again, but just if I could figure out a way to tone downwards the flour flavour. Update: I went alee and used this recipe again for my cousin's birthday cupcakes, only I added about a tsp of beloved to it. I made her rainbow cupcakes, so I'm not sure if the nutrient coloring had something to exercise with it, but information technology came out much better this time around. It was sugariness, and went perfect with my buttercream frosting. I'chiliad upping my rating to v stars.
07/31/2010
I baked this recipe today with no changes, and information technology is perfect!! A few tips... ane.) beat the butter and saccharide until FLUFFY this takes almost 2 proficient minutes ii.) add eggs i at a fourth dimension and make sure its blended well in betwixt. iii.) SIFT the flour and baking powder together 4.) Finally, let the concoction mix at med. speed for a good 2 minutes This should requite y'all delicious results every fourth dimension !
11/07/2006
I was thorougly disappointed with this recipe. Allrecipes.com has never actually allow me down earlier, until I tried blistering this block. At first, information technology browned rather apace but the center of the cake wasn't done. It fabricated me nervous to proceed cooking it, only it was necessary. When I finally took it out, it was a little darker than gilt brown on superlative and resembled a yellow colour. This was NOT a white cake at all. It vicious apart, despite the fact I greased the pan, and the best style to describe the gustatory modality is sweet cornbread. When I first tasted this "cake", information technology immediately took me to a fourth dimension of tasting cornbread. I tried to salvage the situation by loading it downward with icing merely it still was not like whatsoever cake I've had before. I expected then much more from this recipe. A function of me knew that when using a whole egg in that location was no way it was going to be white to brainstorm with, only I could live with that. But, none of me knew I'd spent fourth dimension trying to make cornbread, basically. I wouldn't recommend this to anyone who is in the mood to have moist, delicious cake. If you are, then this is Non the recipe for you lot.
02/28/2012
I made this when I had to brand some cupcakes. I followed the recipe exact, except I thought the batter was also thick. So I added about 1/4 cup more milk. This fabricated almost 12-14 cupcakes, so I would suggest doubling the recipe if you need 24 cupcakes or a larger cake. They baked upward wonderfully, it was a dense, moist yummy cake. I hand mixed this in a bowl considering I did not desire to over mix the batter, which can produce a tougher cake. It tasted like a saccharide cookie in cake form, succulent.
01/25/2007
Unproblematic and incredibly tasty! Instead of using vanilla extract I used orangish extract (simply because that'due south what I was in the mood for) and it turned out slap-up. I then divided the batter, added about two tablespoons of cocoa powder to one, and layered it to brand orangish/cocoa cupcakes. Thanks for the great recipe!
ten/01/2010
I broiled this recipe for 240 of my students. They loved it. Still I thought it was a piddling dry. When I made it once again (merely ane cake this time) I added a package of instant vanilla pudding and almost half of cup actress milk. This made it very moist. It is a very simple recipe and was a groovy way to introduce baking to my students.
03/15/2012
This is the best cake I have e'er tasted. I typically think of white block equally kind of bland but this was not at all. I was a little worried because the batter had a slight aftertaste merely once information technology was baked it had disappeared. The people that are getting a dumbo cake must be doing something wrong and I have a feeling I know what it is. They are then afraid of over-mixing the concoction that they are under-mixing information technology. I creamed the butter by itself, then added the sugar a loving cup at a time(I doubled the recipe), and so I added the eggs ane at a time, mixing well between each, so I added the rest of the dry ingredients a loving cup at a time(after mixing them together with a whisk, since I don't have a sifter), and so one time I added the milk I mixed it on high for most 3 minutes. When I put the batter in the pan it was almost the same consistency equally cool whip. I cooked it for 35 minutes exactly and it was golden brownish on peak and moist and fluffy on the inside. The finished product was like eating a sugar cookie flavored cloud. The only thing I changed about the recipe was to add an extra 1/4 cup milk like other reviewers suggested. I iced it using a simple buttercream frosting(dyed light-green for st patrick'south mean solar day) and information technology was absolute perfection. My husband loved it as well. He ate his piece in well-nigh 30 seconds and is planning on taking some to piece of work tomorrow to share(if it stays in the firm I will consume it all lol).
05/18/2011
This is my very starting time cake from scratch, and I am so pleased w/the results! I think the key to this block is (every bit many other people have mentioned) really taking the fourth dimension to beat the butter and sugar together, so adding each egg separately and beating it all together for a good while. halfway through the baking procedure I realized I ran out of (of all things) vanilla extract, and so I used almond instead and I highly recommend making this with almond extract. I did increase the milk to 3/4 cup as others suggested. My end result was a moist and fluffy cake that had a lovely almond flavor. This recipe was so easy and the results were and so wonderful that I don't think I'll exist using the box mixes once more. I see now that there is a huge divergence and taking the time to make this from scratch was well worth it. Thank you very much for this recipe!
08/fourteen/2011
I really like this recipe, the cake is not super calorie-free and fluffy but it is not that heavy either. I did add together another one/4 loving cup of milk to this recipe and a splash more than vanilla extract. Besides for those who may not know brand certain your butter is at room temperature, use your manus mixer to cream the butter then add the sugar in a little at a time, blending until creamed and incorporated into your butter, yous want a squeamish creamy whipped butter and sugar mix. Adding the butter in common cold and combining all the ingredients at in one case volition leave you mixing for a while. And adding the mixture in while there are still very visible saccharide crystals volition weigh downward the cake which is why some are getting a more corn bread like cake.
01/21/2011
Very nice season and texture. I made 12 HUGE cupcakes from this batter. As they mushroomed well over the elevation of the muffin pan, I had a little difficulty getting them out after cooling for a scrap. Took the advice of others and added one/4 cup more than milk and one/4 tsp. more vanilla extract. Will make these again merely will try in the 9 x 9 pan.
09/20/2010
I find it rather annoying when people only write how they modified the recipe and fabricated it ameliorate. Orwhen someone gives information technology a bad rating for non post-obit the directions or but declining to give it some other try. That said, I did not detect annihilation incorrect with this recipe and I proudly give it 5 stars. Its a smashing cake recipe but I would non call information technology White as it has the egg yolks included so its yellow. It uses all natural ingredients though I tin can say its all-time to use full fat milk in it. If you want to cut downwards on fatty eat a salad with lemon juice dressing for your meal. I live in Germany and used Irish gaelic butter and Full Fatty milk three.viii% Fatty, the cake did non accept a cornbread texture at all. I exercise use a Kitchen Assist perhaps that helps. The long whipping time of the butter, carbohydrate gives the rich consistency but I would add, that a chip more milk might aid, especially with my frailing oven. The only matter I did alter was to add a compression of ocean common salt every bit I had unsalted butter. I fabricated this for my sons quaternary birthday, broiled in the Nordicware Pirate Boat pan, I had to change the servings to 18 which fillled the pan perfectly! Thanks for sharing this recipe.
09/28/2006
I am an avid baker and I know I followed the recipe to a "t", simply was disappointed. I won't brand this again.
11/23/2009
This cake is i of the about delicious cakes I take ever tasted. I apply this recipe as a base of operations for other cakes, its quite outstanding. One downside is it tends to get dry with larger pans...anything larger than a 11x13 and the corners dry out. I have tweaked it to the all-time of my power but no luck. Otherwise it stays moist and delicious and is great for layers!
08/29/2012
READ THIS REVIEW, not the most popular ones! -- I don't know what it is with this cake. Some reviewers rave over it. Some reviewers say it turned out dry. The hush-hush, they say, is calculation extra milk (1 1/2 cups total in a doubled recipe), extra vanilla (2T in doubled recipe), and beating the fire out of it when creaming the sugar/butter & calculation the eggs. Well, I am on the lookout for the perfect white cake recipe, and this one was recommended to me, then I decided to effort it out when I was asked by a friend to provide the block for her birthday political party. I avidly read reviews, followed the above instructions to a T, and kept my fingers crossed. I fifty-fifty subbed vanilla bean paste for the vanilla, creating some truly phenomenal cake batter. Unfortunately, once baked, the block did indeed turn out dry and crumbly. Edible, for sure, but disappointing. So, information technology sounds like this cake is a shoot, pure and simple, -- you may or may non be one of the unlucky ones for whom it fails!
06/09/2002
This is the first time no one in my family unit of 5 refused to eat cake. Even my hubby who eats any kind of cake threw information technology away. I had the estimator automatically double the recipe for me then maybe that was the trouble. The cake was hard and dry and resembled bad cornbread or hard pancakes. Yuk!
10/18/2010
Tried as written....Recipe may be elementary, but the taste/texture was amazing! No more than store bought cake mixes for this gal!
06/29/2007
I fabricated some changes like I used 1/3 cup of crisco butter shortening only you can apply reg. crisco, I creamed it with the suger and butter and I out 3 eggs not 2, I used 1 1/2 cup of sugar and one 1/3 teaspoon of almond extract.The almond actually set's this block off and I simply 1/2 teaspoons vanilla extract and I as well used 1 1/2 cup of butter milk. I similar the to use the buttermilk,crisco because it will help your cake not to exist dry out bake this cake oneday before yous need it and oh my God information technology is and so so expert. Waiting that one day help this cake's tast to come out .PS IF YOUR LOOKING TO Make A Nice Virtually YELLOW Cake all YOU Have TO DO IS USE THE Amend crisco shortening IT Assist CHANGE THIS Cake FROM A Dainty WHITE CAKE TO A Overnice YELLOW MOST Cake. Simply DON'T FORGET Utilize THE BUTTER MILK IT Actually HELPS,I WOULD Give THIS Block ten STARS.THANKS FOR GIVING ME 2 Practiced Block'S OUT OF Ane
04/04/2012
I fabricated a double recipe because I wanted a ix-inch layer cake. I'm a very experienced baker, and I institute this cake to be heavy and dry. My husband commented that it was like a pound cake...I think he was being kind. Maybe using cake flour instead of all-purpose flour would have helped. In the futurity, I'thousand going to stick with my trusted Bonnie Butter Cake recipe for white cake. Information technology's moist, light and delicious.
06/24/2007
I must say, this was extremely disappointing :( I fabricated these into cupcakes, and they came out extremely flat and dumbo. I did exactly every bit instructed in the directions, but they just didn't work out.
12/18/2010
DEFINITELY add i/4 c. more milk it makes this cake absolutely perfect. Moist, and dense makes information technology the best white cake recipe ive tried, great for a wedding cake. I volition be using this witht he milk adjustment as my usual white cake recipe from now on. If y'all are looking for light and airy this is not the cake for you, but I honey the texture of it! I broiled for full fourth dimension
01/fifteen/2007
This recipe was wonderful! The batter was too thick for me at offset, so I added a piffling more milk, and so that instead of one/2 cup, information technology was more similar 3/iv-ane cup. I propose adding milk to desired consistency. The block was moist and was cypher like cornbread. I fabricated cupcakes and added buttercream frosting, and it was exactly what I was looking for. Uncomplicated, yummy recipe! I plan to utilise this recipe again. Edit to add: Use plenty of vanilla and/or lemon flavoring.
07/16/2012
4 1/2 stars! Great cake! Came out perfect, used the recipe for a wedding block. I did however change the milk to 2/three cup and added a table spoon of vegetable oil, for moisture and preventing it turning into a corn cake crumble. That little trick made all the difference! I recommend y'all do then also! :)
05/23/2000
Maybe it comes out better as cupcakes. My friend and I both tried it and information technology was more similar a coffee block. Non at all what we thought it would be.
01/26/2011
Although this recipe was pretty good, I would have to agree with another user who said that it tastes similar sugar cookies. On information technology's own I think the block is delicious, but with frosting information technology didn't gustatory modality qutie right. Every bit other users commented I besides added a petty more milk.
01/14/2007
For those of you who like a white cake to be lite, fluffy, and/or moist, this is not the block for you. It had the density/await of cornbread and was not very sweet either. I would not recommend this recipe to anyone or use information technology once more.
x/thirteen/2011
This is a great cake with an amazing crust that tastes just like a sugar cookie. You need to look for the butter to reach room temperature and so you should cream information technology with a mixer. After you lot foam it, THEN add together in the saccharide and cream both of them for a long time, simply like other people have said. As well, sift all your dry ingredients. If yous practice these things, the texture of your cake will exist incredible and completely not like corn bread. Also, very importantly, I would definitely add 1/4 cup of heavy cream and a picayune more than vanilla. I added the ane/4 loving cup of heavy cream and the moisture was but right, however, it needed some more flavor, that's why I'm maxim to increase the corporeality of vanilla excerpt. Or, alternatively, you might add raspberry extract, coconut excerpt, orange extract, lemon excerpt, etc. in addition to the recommended amount of vanilla excerpt depending on your gustatory modality. This won't disappoint.
08/28/2011
I used 1 TBL. vanilla and ff 1/2 & 1/2. Very squeamish and easy! Thanks!
11/09/2012
I accept used this recipe 3 times in the last two weeks, it is THAT good! I did a triple batch and split in 2 baking sheets for about one-two inch tall cakes, and then filled them. It did get a scrap burnt on the edges, while the middle was moist, so next time I may bake it at a lower temperature for a little longer time.
10/02/2011
My child'southward favourite cake, and she helps me get in too! The only change I make to this recipe is that I mix the sugar and butter in a LARGE bowl. Otherwise, I run out of space for mixing.
09/04/2011
Would have been v stars if I hadn't had to add the boosted ane/4 that others, thankfully, suggested. With that unmarried change, nonetheless, I got a dumbo, almost pound-cakey texture and a very happy birthday girl. This is definitely a keeper, and and so much better than a box it's not even funny. Similar night and mean solar day. TIP: Beat the ingredients really well, as others suggested. Your patience will be rewarded.
07/22/2011
THE best white cake I've ever had! I've made this twice at present and accept had rave reviews both times. I used this recipe for my grandmother'southward 80th birthday cake and she told me that she wants me to brand her another i for her Christmas present! To those who mutter about it being like cornbread, I accept to wonder if maybe your blistering pulverization is bad? I had to throw out one cake because mine had expired. The block didn't ascension and it looked and tasted like cornbread. Problem solved later on buying new baking powder! I added near 1/4 cup milk after reading the reviews, but other than that followed the recipe. This is a wonderful cake, thank you so much for sharing your recipe!
12/03/2010
I made this cake for my friend's birthday and WOW! This is awesome. I made a large 9"x13", two layered cake. If you want a nine"x13" layered cake, double the amount of the recipe and then divide the batter between three 9"x13" pans. This way your layers will take the all-time thickness (my layers were too thick, I will make a 3 layer cake adjacent fourth dimension). For the frosting I whipped ii cups of heavy whipping cream with 3/iv loving cup of confectioner carbohydrate and 4 tbsp of cocoa liquor to my desired consistency. For the filling I peeled and chopped x pocket-sized apples and boiled them with 1/two cup of water and 2tbsp of sugar until it was soft and jam like. I added a zest of one lemon into this jam, coated the layers with the frosting and filled them with this filling. And for the block, I substituted vanilla with the zest of one medium orange. I received so many wows in the party and anybody loved the cake. It took a lot of time only it is definitely worth it. Oh and 2 more things: add ane/iv cup more milk as other users suggested and shell every stride very well. Thanks for posting this recipes SCOTTOSMAN.
04/04/2011
Very nice! I made this recipe 4 times with triple the ingredients each time and it was wonderful. Tripling this recipe makes about 4x9in rounds which is what I wanted. Information technology was too a perfect fit for my kitchenaid mixer (5qt). I did cream the butter and saccharide a full viii minutes before starting to calculation the eggs! I baked them at 325deg in a convection oven (since I had four pans going) and the time was still betwixt 30 and 45 minutes. I as well froze the cakes and they did get a footling strong from freezing (yeah..afterward thawing) just it made for an easy cake to build with and was still a large hit. I also fabricated one triple batch with two sleeves of crushed oreos tossed in before baking and WOW..that was awesome.
02/13/2011
YUMMY~! I added some red food coloring to brand information technology red and put information technology in piddling hearted papers. It came out beautiful. I will utilise this recipe again and once more
06/30/2011
Yummy!!! We love it!
08/05/2009
This is a very good white cake. I used 3/iv the amount of sugar and sifted the flour before mixing. I did add a chip more than milk just I don't recollect it would have made much of a difference. I fabricated this twice in a affair of days, one with strawberries and cream and the other with blueberries and cream. Delicious. EDIT: I have also made this into 12 cupcakes, baked for 20 minutes. Came hands out of the greased pan.
08/thirty/2011
This was very easy to brand and came out wonderfully. I was looking for a nice elementary recipe and this really delivered. I'd definitely use this one again. I followed it word for word, except I used almond extract because we'd just run out of vanilla and I hadn't noticed. However came out very tasty.
03/01/2012
This is admittedly the best "go to" cake you can accept in your back pocket. Pick a flavour and get with it, selection a frosting and voila. I use this mostly for when I practise strawberry shortcake. What I do dissimilar is I butter the pan well and then glaze it with saccharide. So when yous have it out the cake is crusted with a lovely layer of sweetness. And so all you need is a dusting is powered sugar or a drizzling of some coat. Add some freshly whipped cream and some strawberries and it's the best!
06/23/2011
These were non to my liking! I made them for my daughter's showtime grade birthday celebration at school with pinkish buttercream frosting. They looked great, but they smelled and tasted like corn muffins. The first form course didn't like them much either. They licked the frosting off, complained that they smelled like corn. I was very embarrassed. It could take been something I did in preparing them I guess, simply I do broil often and I made sure to follow the directions every bit written and to permit the butter cream long enough. We won't be trying these again, and I volition brand sure to test future recipes earlier bringing them to school! : )
03/03/2011
I give this 4 stars - not as a altogether cake - merely a great sugariness block. I made two cakes for my married man'due south birthday and allow him cull which 1 he idea would make a amend frosted birthday cake. He choose the "Heavenly White Block" (from this website). He said this cake was very expert - only had a slight "cornbread-like" consistency. I do agree - but don't let that stop you from making this VERY tasty cake. I would make cupcakes from it - but as a block - think it would be the PERFECT cake to utilize as a base of operations for Strawberry Shortcake!!! Volition keep this recipe and use once again - just not for a birthday block application.
09/02/2010
Totally awesome and super easy! I followed the exact recipe except I made mine rainbow by using gel food coloring, it came out astonishing!
04/xv/2014
This cake is good as is if you whip the eggs and butter long enough, but it could be ameliorate. I graduated pastry school and am always on the hunt for a perfect white cake- fifty-fifty in school we use a chiffon cake, which just isn't the same. I would propose making the following changes: have ALL ingredients at room temperature. The batter volition combine easier this way without overmixing. Whip the eggs in a bowl with a whisk first- until they are paler in color. Then add together sugar. I besides used ane/2 cup oil instead of butter- this makes it more tender since oil is liquid at room temperature and butter is solid at room temperature. Mix in the oil. And then add 3/4 cups buttermilk. Sift together the dry ingredients and add together last. I used 1 three/iv cup cake flour instead of all purpose- it will exist less "cornbready". Whatever yous do, don't overmix subsequently the flour is added. This will make it tough.
05/06/2009
EXCELLENT simple white block. Perfect for cupcakes or layer cake. Variation: I added well-nigh i/2 Tablespoon of finely grated lime zest, 2 Tablespoons of freshly squeezed lime juice and omitted the vanilla. I've as well made it with lemon zest and lemon juice. Very fresh, lively gustation with a moist, fluffy texture. I've made in more than a dozen times, with perfect results every time. Recommendation: Beat well afterwards each egg, it actually helps to make a wonderful texture. (I used 3/4 cup of sugar instead of the full loving cup considering my frosting is sweet.)
02/04/2012
This cake was terrible. For people who can hardly bake, this MIGHT be okay...and information technology is certainly simple. For people who do bake a lot, try a different recipe. This cake looks nice and it is moist (added milk) simply not as moist as the recipes that I ever brand(my mother's)... The taste leaves much to be desired. I am shocked that this recipe has such high reviews.
11/03/2009
I have been using this recipe for about 3 years now. It is really more yellow in colour than white. If you want an excellent yellowish cake employ David's Xanthous Block!!! With a few changes this one can be v star add 1 Tablespoon Veg oil and alter to ii teaspoons baking pulverisation and iii eggs. The original version is a footling dry out for me. I similar this all-time as cupcakes!
04/21/2011
If you notice this cake comes out too dumbo, whip your butter and sugar longer. Sometimes yous can whip up to 15-twenty min. And then add your other ingredients. This volition brand your cake light and fluffy
02/thirteen/2011
I did not care for this recipe. i followed the recipe perfectly, but my cupcakes had the flavour and texture of dense pancakes. i was trying to brand cute cupcakes for my friends for valentines day, and now i have nix for them. i was very disappointed; i will not make this once again.
03/05/2011
I tried this cake after reading a lot of good reviews. What a mistake!!! The cake turned broiled very evenly and turned out low-cal and fluffy which was practiced but it tasted atrocious. I volition not always make this cake once more. It is a good thing that I tried this out before using it for a birthday cake!!!
04/05/2010
I found this cupcake to be skilful actually. Like other reveiwers I added 30 ml extra milk. The sense of taste was adept except that I recollect I overbaked the cupcakes a tad (no fault of the recipe though). I would make information technology over again for sure.
12/31/2011
This cake was absolutely scrumptious! It tasted more like a vanilla block than white, but I absolutely love this block!
07/02/2011
I accept literally tried a couple dozen vanilla cake recipes and this one is simply amazing! It'south and so tender and moist and light. I made sure to beat the butter, sugar, and eggs forever to ensure a lite and moist cake. I volition exist making this again in a few days for a get together and I know my friends will love this cake!
12/12/2002
GRRAAAAEEEEAAATTTT Block! TURNED OUT JUST PERFECT. I fabricated cupcakes instead of one big cake...i also devided the batter in half and added cocoa to one half, so i swirled the two halves together! TURNED OUT SUPERB! THNX FOR THE RECIPE! Sam A.
06/10/2011
I don't normally review recipes that I've changed, only I think this one is worth information technology. A friend made me margarita cupcakes for my altogether & I've been peckish them always since. I wanted to use this recipe (since I had no box mix) and make it into a margarita cake. I used less vanilla extract (not a huge fan of information technology). I fabricated cake flour out of the all purpose and sifted several times, I replaced the milk with Jose Cuervo margarita mix. I always throw scratch mix cakes into the freezer earlier frosting (it had cooled a flake). I remember it keeps them from drying out then much. Scratch cakes are naturally going to be dryer than box mixes (no preservatives). I topped it with a delicious lime foam cheese frosting. It's fantastic!
08/29/2011
I commonly am a from-the-box cake maker around my house. Ordinarily. I think this recipe is going to change that. While I stuck to the recipe like glue, I have to make an addendum: unless you are using a continuing mixer, the extra milk is needed. I slowly creamed the butter/sugar IN the mixer, added the eggs one at a time and waited until the start ane was completely blended in when I added the other. This recipe is so amazingly simple, but it requires patience. I dearest how soft the cupcakes came out and the taste is cracking. But remember to BLEND the ingredients - information technology really should exist about the consistency of cool whip, if not marshmallow-y. Now, I have to figure out if I'm even going to carp icing these babies!!!
06/07/2008
Wow! You can go either manner with this recipe!! I usually use this when I need a simple cake, but this time I also used pineapples and some sprinkles and the effect was a smashing pineapple cake. Great texture, very soft and....gone before I knew information technology haha! I have a motion picture so you tin run into how it looked like!
09/05/2012
it tasted really adept! i don't think i beat or mixed information technology long enough because i was in a bit of a bustle so the block came out a little dense. hopefully my side by side attempt volition be perfect!
12/05/2011
I just made this recipe, only having celeacs disease and being lactose-intolerence fabricated it and so I needed to make a few ajustments. For one I used almond milk instead of regular milk, and for two I used gluten-gratuitous rice flour. With virtually recipes it dosn't work with those changes, just with this ane certain it does! I beloved it!
12/02/2009
This was the very showtime totally from scratch block I've always made. I won't be going back to box after this it was moist then tasty. My kids even loved it they proceed begging me to make another ane. I just might.
10/xvi/2008
The cake was soo heavy and I had to cook it twice as long to get the center to melt. And I followed the recipe exactly.
01/28/2007
My 7 year old son loves to brand this recipe and take it to schoolhouse. All his classmates dear information technology. It is low-cal and fluffy, and very easy to make. It is absolutely delicious. We ordinarily put a vanilla frosting on information technology. The recipe calls for 1/2 c. milk, but y'all may accept to utilize a fleck more, to polish out the batter a little more.
03/12/2003
This is easily the best cake recipe I take. It was the first one I ever made from scratch & I havn't plant one I similar more yet. Simple, quick, & made with things you always have around anyway. One affair to note, although the title says "white cake" information technology'south really vanilla block. Also, I don't recommend doubling information technology -- two seperate batches seem to come out meliorate. This is a keeper...and we're *major* chocolate lovers!
05/23/2011
Favorite - Easiest - Near Versatile. This is my go-to vanilla cake recipe. I spent years trying to find a groovy white cake, years of recipes with buttermilk, sour cream, odd extracts, etc... No more searching. I found it.
08/08/2005
This was the worst, driest cake I have ever made or tasted. I do non recommend this unless you add oil to moisturize it.
10/03/2010
used this to make some cupcakes yesterday. and my mom loved information technology! :) used 3/4 loving cup milk instead of 1/2 cup and information technology turned out and then goooood! as well colored the mixture rainbow with wilton icing colors. see moving picture :)
07/03/2008
I was peckish something sweet but had limted ingreditions considering i haven't went grocery shopping yet so i used what i had .And but to let you know this simple white block was deelish. This recipe was simple and even so tasty.I did let the egg and butter get to room tempature i whip the heck out of the butter and saccharide for at least 5 minutes.I sepearted the eggs and egg whites.So i vanquish the egg yolk for 2 addition minutes the mix should look verypale looking only fluffy.I didn't wanna used all milk so i used half cream cheese and half milk.I did have plenty saccharide but i thought it might not exist sweet enough so i mixed 1 cup saccharide with 1/2 cup confectioner sugar.i sifted the flour.I add together 2tsp vanilla extract 1/ii tsp almond extract and i whipped the egg whites and folded it in the batter at the end. Great Simple White Cupcakes..
03/27/2011
I fabricated this recipe exactly as written, except I used margarine because it was late at night and that is what I had. They turned out PERFECTLY!!! I had to make them to add to a batch of cupcakes for my son's birthday that I had made from a box but didn't have enough. And so I looked for a recipe and this one looked proficient and easy. My hubby gustation tested them and couldn't tell which one was from a box and which one was bootleg. I will NEVER employ a box again, but I will use this recipe and play with adding flavors, etc. Amazing recipe - not dry or heavy like a pancake at all!! TOtally calorie-free and fluffy and delicious!!!
07/09/2010
Can't believe this recipe only has an average of 4 stars. This is hands downward the best white block ever! I have fabricated this DOZENS of times- equally a white cake, for cupcakes, as a base for strawberry block, base for muffins. etc... it is a fantastically rich, dense, moist cake. I don't run into how anyone would always accept a problem with this recipe turning out. It has turned out perfectly for me every unmarried time, one of those awesome recipes you lot know yous tin can always count on!
03/07/2012
I believe this is my first review. Had to write. So uncomplicated that I literally prepared it in v minutes. Butter and sugar creamed with a handheld mixer - 1 minute. Cracked eggs one handed into mixer as beater beat - 30 seconds. Put the beater downwards to add vanilla - 10 seconds. Dumped flour/blistering powder mixture in ALL AT ONCE - 1 minute. Dumped milk in - 30 seconds. Poured into Pam-sprayed and floured pan - 20 seconds. Ok - less than 5 minutes but you tin use the excess minutes to mix dry out mix and to powder your pan. Toothpick tested at 30 minutes and it was set up! RESULTS: I couldn't wait so I cutting it immediately afterwards pulling from oven and place a slice on my plate. Awesome. I was very surprised at how proficient it was. I loved it. I will ever utilize this recipe because it's SUPER FAST and super good. If you mess this up then humid eggs might be a problem for yous.
12/04/2010
This block is awsome, I made it for my boyfreinds birthday and everyone loved it. I only fabricated a couple changes after reading a handful of reveiws and those adding more than milk and follwing the directions. I also made it into a marble cake... I took about a cup of the cake batter and added 3 heaping TBS of cocao pulverization and mixed information technology upwards really well the added to the concoction in the pan. I made a chocolate buttercream frosting to put on top and it tastes sooooo expert! I would totally recomend information technology!
07/22/2010
perfect white cake!! very unproblematic to alter, for example I have taken this as a base to what my family unit now calls "Dee's Signature Chocolate block" which I merely melt downwardly 1/2 purse (sometimes more) of semi sweet chocolate fries and mix in whipping foam and add that to the white cake mix
11/27/2011
This is a quick recipe to make. I was looking for a simple cupcake recipe for kindergarten class and this is it. It gustatory modality like a carbohydrate cookie in a cupcake grade.
12/19/2009
I doubled the recipe to make 24 delicious cupcakes. This recipe is the absolute best. I sifted the unbleached all-purpose flour, used i.v cups of superfine carbohydrate, and whipped the eggs with the vanilla until light and frothy. I poured unsweetened vanilla Almond Cakewalk (in place of milk) into the egg/vanilla mixture earlier beating the moisture into the dry. For an extra touch, I stuck a sliver of Lindt orange chocolate into the middle of the cupcake prior to baking. Topped with chocolate fudge frosting... decadent.
02/09/2013
I was disappointed, it was bland and heavy. I am a experienced baker and followed the recipe. I am going to try once again because it had so many not bad reviews. Side by side time I will endeavour what others suggest and use 1/2 shortening. I volition likewise double the vanilla or use lemon extract. * I tried this block again and discovered some tricks. apply cake and pastry flour and sift it. The second fourth dimension it came out low-cal, fluffy and moist.
08/09/2007
This block is FABULOUS!! I substituted buttermilk for milk and made cupcakes. They were so moist and light and gone quickly. I can't expect to try information technology with a canvass cake.
02/18/2011
This is going to exist my go-to white cake whenever whatsoever recipe calls for white cake. This is AWESOME and no comparison for the packet white block mix. The block is moist and absolutely delish! I followed the recipe equally is and used the batter to make Sweetheart Cupcakes (by Celeste - recipe on this site). I fabricated 18 cupcakes and they were gone in a flash. My cupcakes took about 24 mins to be completely done, and just for the record, I used brown eggs instead of white ones. Thanks a ton for sharing SCOTTOSMAN!! :)
09/28/2011
I institute this recipe almost 4 years ago and information technology was so great, I take been making it again and once again for birthday cakes. This recipe is crawly just the way it is. Withal, I recently tried a spin on information technology that brought it to an even higher level of wonderfulness. I added ane/iii cup of sour cream and substituted cream for the milk - and so decadent!
09/15/2011
Tasted not bad and we will make this once again.
02/22/2003
Block was too hard when cooled.
09/05/2011
I requite this five stars my whole family and I loved it, it was very moist and sprang to bear on. I followed the recipe exactly and fabricated cupcakes. :p
07/07/2010
I was worried nearly making this cake this morn, with so many negative reviews near the cake beingness very dry out and dense and needing more than 1/2 cup milk. I followed the receipe and had more milk ready simply in example I needed more. After putting in the 1/two cup milk, it was so super smooth, there was no reason to add more milk. That surprised me afterward what I read about the batter needing more milk. I made cupcakes, so, when they cooled off, I had one and then that I could finish this review, it was the about perfect, moist cupcake I always ate!! I really don't understand how then many people can have dissimilar opinions, then, don't let this receipe scare away a new "baker" that wants to try this block! Merely different matter I did was utilise egg whites since I can't have yolks and used Lataid milk since I can't have dairy. Perfect cupcakes!!
09/29/2013
I make a lot of cakes equally a side business. I utilise a recipe for all my vanilla cupcakes that is almost exactly like this 1. Information technology is quite a heavy and dense cake though and I am making a wedding cake and was looking to have something a bit lighter. I didn't call back that this recipe would be since information technology is all the aforementioned ingredients just unlike measurements, but I idea I'd give it a go. I followed the recipe exact except for two slight variations. I added 1/4 tsp of table salt to take the sweet edge off and I sifted the dry ingredients to make the cake lighter. It work awesome. I doubled the recipe and got two 6" round cakes and 12 cupcakes (for my family to eat :) I am very pleased with this recipe. Equally the old saying goes, Out with the old...in with the new!! NOTE: Be certain to NOT over mix your batter. Only mix until all ingredients are combined plus maybe an extra 30 at the end. I e'er use REAL vanilla extract. It cost 3x more and then bogus vanilla, just makes a HUGE difference in the taste of any cake. Well worth the coin spent. Use room temp eggs. This will help with the over all texture of the cake and again makes a huge difference in the quality of your final product.
05/08/2011
My swain loved this block! He said it was amend than nuptials cake (his fav). I sifted all the dry ingredients & added well-nigh 1 loving cup of milk. I think my secret ingredient was: 1 tsp of coconut extract. YUMMY! It'southward light and fluffy and I dont retrieve i'll have any to accept to the office...we're probably going to swallow information technology all today.
04/25/2011
I used this recipe to make a vi layered rainbow block. I made 2 batches and separated each batch into thirds for coloring and baked in a 9" round pan. (I did cut the baking time downwardly to 20 minutes which was perfect) This cake came out Astonishing! it was the first time I fabricated a cake from scratch and I am lamentable I didnt find this recipe a long time ago! I can't wait to try it again, maybe next time with lemon extract instead of vanilla...
12/15/2001
I don't know why but these were awful. It was piece of cake to make and looked great when they came out, but they were hard, dry, plain, and had a bad texture. Sorry, but I'll NEVER brand these again.
02/xiii/2011
An amazing white cake! I must say, I'm a chocolate cake kind of a person but I thought this might be an interesting cake to try and I followed some of the other reviewers on adding extra milk and vanilla and it was amazing! And then skilful! My swain really doesn't even like white cake just was devouring this i!
03/19/2011
I made this cake exactly as posted. Topped it with homemade chocolate fudge butter cream frosting. Information technology was great. My friend (information technology was her birthday block) loved it too. I didn't have whatsoever of the negative bug posted by other reviewers. The flavor and texture were succulent. The portion is pocket-size. I simply had an 8x8 pan and it was just the right size. Would suggest doubling the recipe for a layer cake or larger portion needs. Will make again before long!
How To Make White Cake From Scratch,
Source: https://www.allrecipes.com/recipe/17481/simple-white-cake/
Posted by: robertsonwithatim55.blogspot.com
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