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Recipe: Fluffy, (off) white cake

June 5, 2017

Love simple, classic white cake but haven't found THE recipe? Don't fret-- I've got it for ya. This cake is super light and simple, and can easily be augmented with chocolate chips (that's the modification you'll see in the tutorial photos!), fruit, or whatever else you'd like to add in! 

 

I call this an off-white cake as I opt to use the whole egg instead of egg whites. If you prefer a brighter, whiter cake, you can add in one extra egg white to account for the missing yolks :) 

 

I like to split the dough for this cake into small layer cake pans, to build a 5-layer cake. (Looking for great 5-layer cake pans? I use these.) 

 

Ingredients

  • 1 cup (2 sticks) butter (unsalted is best, but if you don't have it reduce the salt down to 1/3), softened

  • 1/2 cup vegetable shortening

  • 3 cups granulated sugar

  • 5 eggs, room temperature -- use 6 if you only use the whites (this is roughly 3/4 a cup)

  • 3 cups cake flour (you can use all-purpose but cake flour works a bit better)

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup whole milk, at room temperature 

  • 1 1/2 teaspoons vanilla extract​

Directions

  1. Preheat your oven to  350º F

  2. Grease your cake pans with non-stick spray and set aside

  3. In a mixer, add softened butter-- mix until creamy. Slowly add in sugar, and keep mixer on low until sugar and butter are fully combined.

  4. Add eggs (or egg whites) one at a time, mixing at a low speed

  5. In a separate bowl, combine flour, baking powder, and salt -- either by fork and mixing, or in a sifter

  6. Slowly add milk and vanilla to your wet ingredients (sugar / butter mixture). 

  7. Gradually add the dry ingredients, combining with the wet

  8. Mix all ingredients until dough is completely combined, being sure to scrape the bottom and sides

  9. Pour into cake pans, ensuring that you distribute the batter evenly across the pans

  10. If you are going to add chocolate chips, fruit, etc -- add them now to the batter poured in the pans

  11. Bake for 25-30 minutes, or until you can insert a toothpick in the dough and it comes out clean

  12. Remove from oven and cool, being careful to not remove from pans when cakes are too hot as they will break, but if you wait too long they may not release easily. 

  13. Cool for the remainder of time on wire racks 

  14. Frost and fill as you'd like

 

 

 

 

 

 

 

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