Moist Fluffy White Cake Recipe

Alternate adding the dry ingredients and the buttermilk to the butter mixture. Whisk in ½ of the egg whites, then gently fold the rest in with a spatula. Bake. Divide the batter into two greased and lightly floured pans. Bake for 20-30 minutes, until a toothpick comes out with a few moist crumbs. Cool.

Reviews: 85
Calories: 783 per serving
Category: Cakes

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HALLELUJAH! Finally a moist white cake from scratch that doesn’t taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. I got the balance of fluffy and moist exactly perfect for how cake ought to be! It’s fluffy yet full of buttery rich flavor.

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Add the sugar to the butter and beat until fluffy (about another 1-2 minutes). In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside. In another bowl, combine the milk and vanilla extract. Add the flour mixture to the butter/sugar mixture alternately with the milk.

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This moist and delicious White Cake (doctored box mix) recipe has a wonderful flavor and fluffy texture, making it PERFECT for both cakes and cupcakes. We have quite a few fabulous doctored cake mix recipes on our site, which have all of the convenience of using a standard cake mix recipe, but with a few extras that make ALL the difference in

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Directions. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

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Instructions. Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.

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Line three 8-inch cake pans with parchment paper in the bottom and grease the sides. 2. . Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. . Add the egg whites and vanilla and beat on medium speed for about 1 minute, no more.

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This is how to make the best ever white cake recipe, so rich, moist fluffy and soft. Frosted with the best buttercream frosting. Y'all will love this white c

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Instructions. 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.

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Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and set aside. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside. Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Set aside.

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Combine in a separate bowl, your dry ingredients: flour, salt, baking powder. Alternating: add some of your dry ingredients, then a bit of the milk, then one egg. Repeat until all ingredients are incorporated. The batter will be thick. Place batter into the cake pan/pans and bake in the preheated oven for 40-60 minutes.

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Get the recipe @ http://allrecipes.com/recipe/heavenly-white-cake/detail.aspxWatch how to make homemade white cake that's moist, fluffy, and light. This cake

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Preheat the oven to 177°C. Grease two 9-inch cake pans. Whisk together cake flour, baking powder, baking soda, and salt. Set aside. Using a hand mixer, beat butter at high speed until smooth and creamy – about 1 minute. Add sugar and beat on high speed for 2 minutes until cream blends. Add the egg whítes.

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This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!. Fluffier, more tender and less greasy than the typical vanilla cakes, much more moist than …

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Bake on the center rack for 30 minutes or until golden. The cake should spring back to the touch. Place cake pan on a wire cooling rack for a few minutes, then turn the cake out onto the rack to finish cooling. Don't attempt to decorate until the cake is fully cooled. Layer your cakes and add your fillings.

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In a large mixing bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar.

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Add vinegar to the milk mixture. Whisk together then set aside for a few minutes. 4. Cream the butter then slowly pour in the sugar. Beat until light and fluffy. 5. Scrape the bowl down then add the almond extract and mix to combine. Add the room temperature egg whites and mix until fully combined. 6.

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