Best Margaret Houstons White Cake Recipes

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BASIC WHITE SHEET CAKE



Basic White Sheet Cake image

Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 12-by-17-inch layer

Number Of Ingredients 10

18 tablespoons (2 1/4 sticks) unsalted butter, softened, plus more for pan and wire rack
4 1/2 cups sifted cake flour (not self-rising), plus more for pan
2 tablespoons baking powder
3/4 teaspoon table salt
2 1/4 cups granulated sugar
1 1/2 cups milk
1 1/2 tablespoons pure vanilla extract
7 large egg whites
White Confectioners' Sugar Icing
6 ounces semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 350 degrees. Butter a 17-by-12-by-1-inch rimmed sheet pan. Line bottom with parchment, butter parchment, and dust pan with flour, tapping out any excess; set aside.
  • Sift together the flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
  • In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pan cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire rack. To prevent the layer from splitting, invert again so that the top is up. Cool completely before assembling cake or wrapping airtight to freeze cake for later. While this layer cools, repeat steps with a second batch of ingredients for a second cake layer.
  • To assemble, trim tops of each layer so they are flat. Place one layer of cake on serving platter. Set aside, covered, 1 cup of the icing for coloring. Spread top of cake layer with 1/4-inch layer of the icing, and cover with second cake layer. Frost cake, using remaining icing. Chill cake.
  • Place chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir, using a plastic spatula, until melted. Remove bowl from heat, and set aside to cool for about 15 minutes, until no longer warm but still liquid. Roll a parchment triangle into a tight cone. Fill halfway with melted chocolate. Roll down the top of the cone like you are rolling a tube of toothpaste. Avoid overfilling, because it will be harder to pipe decorations. Remove cake from refrigerator; using sharp kitchen shears, cut a very small hole in tip of filled cone. Pipe desired decoration with chocolate; set aside for 10 minutes to set. Color remaining cup of icing, if desired; pipe designs on cake.

CLASSIC WHITE CAKE



Classic White Cake image

The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake.

Provided by Steve P.

Categories     Dessert

Time 50m

Yield 2 nine inch layers

Number Of Ingredients 8

12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 1770.9, Fat 73.8, SaturatedFat 46, Cholesterol 196, Sodium 876.7, Carbohydrate 252, Fiber 3.4, Sugar 151.3, Protein 27.4

FLUFFY WHITE CAKE



Fluffy White Cake image

This is a very moist and fluffy cake recipe that I got from my sister-in-law. It has never failed me yet. I have used it for different occasions and holidays and its always a big hit.

Provided by Kelly Gould

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

2/3 cup butter
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk (approximate amount)

Steps:

  • Preheat oven to 375F degrees.
  • Mix butter& sugar until fluffy.
  • Add eggs& vanilla.
  • Add flour, little by little.
  • Add baking powder& salt.
  • Add milk, little by little until consistency is right.
  • Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
  • Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.

WHITE TEXAS SHEET CAKE



White Texas Sheet Cake image

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

A QUICK AND EASY WHITE CAKE



A Quick And Easy White Cake image

Make and share this A Quick And Easy White Cake recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
1 1/4 cups milk
2 teaspoons vanilla
3 egg whites

Steps:

  • Heat oven to 350F degrees.
  • Grease and flour 9x13 pan.
  • Combine dry ingredients in mixing bowl.
  • Beat in shortening.
  • Add milk and vanilla.
  • Beat for 2 minutes.
  • Beat in egg whites, beat until very smooth.
  • Bake for 35 minutes, or until done.

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