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Simple Delicious White Cake
Easy White Cake
I suppose when all is said and done this is not truly a white cake - white cakes should be snowy white, and this is commonly achieved simply by ommitting the egg yolks, and volume is typically achieved through folding beaten egg-whites into your batter. This cake however, is very, really pale and it is so extremely delightful and moist you truly won't care.
This cake pairs well with a variety of frostings, and perhaps even better, will take to changes in extracts perfectly. Almond is delightful, as is orange, lemon or lime extracts. I've also made this with cream in place of half and half and 1 1/2 cups of chocolate sandwich cookies in the batter, and with a white buttercream decorated with loads of the cookies whole (that's my Ricky's preferred). Try each combination. It's really a delightful way to process a number of experiments!
Easy White Cake
2 cups sugar
1 cup butter
2 tablespoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 1/8 tablespoons baking powder
3/4 cup half & half
How to Make Vanilla Extract
- Preheat oven to 350F. Using butter, butter and flour 3 9-inch round cake pans.
- In the bowl of an electric mixer on moderate speed, cream together the butter and sugar. Don't skimp out on this step - one of the secrets to the final texture of this particular cake is to totally cream the butter and white sugar together - up to ten minutes is probably great.
- Add the eggs separately, beating really well after each one. Clean down the sides of the bowl while you work.
- In a separate bowl, whisk together the flour, salt and baking powder well. Add flour to the butter and white sugar and mix well.
- Mix batter until very smooth. Pour batter into prepared pans, dividing equally.
- Bake for 35-40 minutes. When done the center of the cake will be lightly golden and also the middle will spring back to the touch. A cake tester or skewer placed into the center will come away totally clean.
- Allow cakes to cool down in their pans for ten minutes, then turn them out onto wire racks for cooling entirely before icing.
© 2011 Jan Charles