Best Classic White Cake Recipes

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

CLASSIC WHITE CAKE LAYERS

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees.
• 2 Combine the flour, baking powder, and salt in a bowl, mixing well.
• 3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• 4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• 5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• 6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
• 7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING

Steps:

• 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

CLASSIC WHITE CAKE RECIPES

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and vegetable shortening; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add ½ cup of milk to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add ½ cup of water and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Now set this mixture aside.Clean the paddle wheel thoroughly.Beat the egg whites into soft mound of white peaks.
• Gently fold the beaten egg whites into the batter.Do the folding with a spatula.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

CLASSIC WHITE CAKE

Steps:

• Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
• Lined bottoms with parchment or waxed paper.
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
• Stir together flour, baking powder and salt.
• Set aside.
• Combine egg whites, milk and vanilla extract.
• Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
• Continue to alternate beginning and ending with flour mixture.
• Scrape bowl and beater often.
• Pour batter into prepared pan (s) and smooth top with a metal spatula.
• Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
• Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

SHORTCUT CLASSIC WHITE ALMOND SOUR CREAM CAKE

Steps:

• 1. Preheat oven to 325 and prepare cake pan(s) with Bakers JOY or preferred greasing method.
• 2. In large mixer bowl, whisk together your first 3 (dry) ingredients, cake mix, sugar, and flour.
• 3. Add all wet ingredients (water, vanilla and almond extracts, egg whites, sour cream, and vegetable oil) and beat on low for 2-3 minutes, until well combined.
• 4. Pour into prepared pan(s). Lightly tap pan(s) on counter to bring air bubbles to the top.
• 5. Bake @ 325 until cake tests done but still moist. Round pans about 35 minutes. 13X9 about 40 minutes. If making cupcakes about 20 minutes.
• 6. DIRECTIONS FOR: CLASSIC WHITE ALMOND BUTTERCREAM FROSTING Beat butter until fluffy and lighter in color, about 5-8 minutes.
• 7. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated before adding more. Frequently scrape down sides of the bowl.
• 8. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scraping down sides of bowl.
• 9. Add cream one tablespoon at a time until desired consistency is reached. Increase mixer to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
• 10. Frost cake(s) or store in airtight container until ready for use. Keep @ room temperature up to 2 days. Keep in refrigerator until expiration date on butter. Freeze for up to 1 month. If buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

CLASSIC WHITE WEDDING CAKE

Steps:

• 1. Heat oven to 350'. Grease bottom only of round pan, 10 x 2 inches, with shortening. Make 1 cake mix as directed on package, using 1 1/4 cups water, 1/3 cup oil and 3 egg whites. Pour 3 1/4 cups batter into pan. Reserve remaining batter covered in refrigerator. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2. Grease bottom only of 1 round pan, 6 x 2 inches, and 1 round pan, 14 x 2 inches, with shortening. Make 2 cake mixes as directed on package, using 2 1/2 cups water, 2/3 cup oil and 6 egg whites. Pour 1 cup batter into 6-inch pan and 6 cups batter into 14-inch pan. Reserve remaining batter covered in refrigerator. Bake 6-inch layer 28 to 33 minutes, 14-inch layer 25 to 30 minutes, or until toothpick inserted into the middle comes out clean. Cool 15 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.3. Make remaining 2 cake mixes as directed on package, using remaining 2 ½ cups water, 2/3 cup oil and 6 egg whites. Repeat above process for baking one each 10 x 2-inch, 6 x 2-inch and 14 x 2-inch layer, using cake mix batter and reserved batter (stir before using). Each tier of weeding cake will consist of 2 layers, making a total of 6 layers. Tops of layers should be flat for ease in stacking slice off rounded tops if necessary.4. Place one 14-inch cake layer on large round plate, mirror or aluminum-foil covered cardboard, 16 inches in diameter. Frost top of cake layer with 1 cup frosting top with remaining 14-inch layer. Frost side and top with 3 cups frosting.5. Cover 10-inch cardboard circle with aluminum foil place on first tier. Place one 10-inch cake layer on cardboard. Frost top of cake layer with 2/3 cup frosting top with remaining 10-inch layer. Frost side and top with 2 cups frosting.6. Cover 6-inch cardboard circle with aluminum foil place on second tier. Place one 6-inch cake layer on cardboard. Frost top of cake layer with 1/3 cup frosting top with remaining 6-inch layer. Frost side and top with 1 cup frosting. Decorate as desired (see below). Store loosely covered at room temperature.Decorating the CakePlace 2 cups frosting in decorating bag with star tip. Pipe shell border around top edge and base of each tier. Decorate as desired using remaining frosting (see Fabulous Frosting and Glazes: BETTY'S BAKING SECRET: All "Dec'ed" Out). Top with fresh flowers if desired. High Altitude (3500 to 6500 feet): Bake 10-inch rounds 30 to 35 minutes, 6-inch rounds 28 to 33 minutes and 14-inch rounds 30 to 35 minutes.1 Serving: Calories 215 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 0mg Sodium 160mg Carbohydrate 31g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2%.Betty's Tip: The photo of this elegant cake may inspire you to make the frosting from scratch, but if you want to keep it simple, you can use ready-to-spread frosting. To save even more time, measure ingredients ahead. Bake the cake layers the day before they are to be assembled, and store loosely covered at room temperature or bake them earlier and freeze.Wedding Cake Servings YieldsEach serving measures 2 x 1 inch from a 2-layer tier 3 inches high.Layer Round Square6 inches 10 187 inches 15 --8 inches 22 329 inches 28 4010 inches 35 5012 inches 50 7214 inches 70 9816 inches 100 12818 x 12-inch -- 108How to Cut a Round Tiered Wedding CakeUse a thin, sharp or serrated knife. Insert knife into cake keeping point down and handle up. Slice, pulling knife toward you. If frosting sticks, dip knife in hot water or wipe with damp paper towel after cutting each slice.1- Cut vertically through bottom layer at edge of second layer as indicated by dotted line1 then cut into wedges as indicated by dotted line 2.2- Follow same procedure with middle layer by cutting vertically through second layer at edge of top layer as indicated by dotted line 3 then cut into wedges as indicated by dotted line 4.3- Return to bottom layer and cut along dotted line 5 then cut into wedges as indicated by dotted line 6. Separate remaining layers (traditionally the top layer is frozen for the couple's first anniversary) cut as desired.Baking Different Sizes Layers other than sizes baked for Classic White Wedding Cake can be made. One package white cake mix makes about 4 1/2 cups batter.Pan Size Amount of Batter Baking Time6-inch round 1 cup 28 to 33 minutes7-inch round 1 1/2 cups 28 to 33 minutes8-inch round 2 cups 28 to 33 minutes9-inch round 2 1/2 cups 28 to 33 minutes10-inch round 3 1/4 cups 25 to 30 minutes12-inch round 4 1/2 cups 25 to 30 minutes14-inch round 6 cups 25 to 30 minutes16-inch round 8 cups 25 to 30 minutes18-inch half round 5 cups 25 to 30 minutes15 x 11 x 2-inch sheet 6 1/2 cups 25 to 30 minutes18 x 12 x 2-inch sheet 9 cups 25 to 30 minutesFrom "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.