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Bakery Style White Cake
A perfect white cake is hard to beat. Whether you are looking for a wedding cake, birthday cake or just because cake, this is a perfect cake for stacking tall. It is moist, has great texture and can stand up to multiple layers.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings:
24
Servings
Author:
Carlee
Ingredients
3½
cups
all purpose flour
2½
teaspoons
baking powder
2
cups
granulated sugar
¾
teaspoons
salt
3
teaspoons
vanilla extract
1½
teaspoons
additional flavoring extract such as princess
creme boquet, lemon or almond
1
cup
egg whites
1½
cups
milk
1
Tablespoon
sour cream
2
Tablespoons
vegetable oil
1
cup
butter
softened
Instructions
In a large mixer bowl, stir together flour, baking powder, sugar and salt.
In a mixing bowl, stir together vegetable oil, milk, egg whites, sour cream and flavorings. Set aside.
With the mixer running, drop a Tablespoon or two of butter into the flour mixture at a time. Keep mixing until the mixture is crumbly.
Add the wet ingredients a little bit at a time, mixing until combined after each addition. Be sure to scrape the sides occasionally as you go.
Once all of the liquid ingredients are added, beat on medium for 7 minutes.
Meanwhile preheat oven to 350°F and prepare 2 6-inch cake pans and 2 8-inch cake pans with grease and cake strips.
Spread batter in prepared pans and bake until finished, about 45-50 minutes for the 6 inch pans and 50-55 minutes for the 8 inch pans.
Cool in the pans for about 10 minutes and then invert them onto baking racks to cool completely.
Frost when cooled or wrap in plastic wrap and freeze until ready to use.
Notes
This recipe makes a 2 layer 8-inch cake PLUS a 2 layer 6-inch cake. Alternatively you can use it to make a 3 layer 9-inch cake.
Nutrition
Serving:
1
Serving
|
Calories:
225
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
203
mg
|
Fiber:
1
g
|
Sugar:
18
g
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