How To Make Simple Cake From Scratch
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02/08/2013
I've long ago learned to be skeptical of the results with white cake recipes. They tin can be dry out, tasteless, or accept what some call a similarity to cornbread. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound block recipe, which would exist heavier. I wanted a calorie-free, fluffy block with a tender crumb. Butter isn't going to necessarily go you that, nor is a shortage of eggs or sugar. In this recipe I was tempted to reduce the amount of flour, and increase the amount of sugar and eggs but decided to leave it lone, especially for the sake of properly accessing this recipe - except for one small change, which probably was an important one. I used one-half butter for flavor and richness, and one-half shortening, to assistance ensure moistness. Cream the shortening and butter very well with the sugar, a good few minutes, add each egg separately and beat well after each add-on. I added the WHOLE milk alternately with the flour mixture, beginning and ending with the flour, and mixing lightly, only enough to combine the ingredients. I fabricated cupcakes, and dropped about 1/2 tsp. raspberry jam in the center of the batter before blistering. I frosted them with pink buttercream frosting. I tasted one earlier I frosted them to brand an accurate judgment of their quality. Perfect. Moist, yes moist! Tender, flavorful and pleasantly sweet. The failure or success of this recipe is hugely dependent upon proper mixing technique and not overbaking!
06/22/2007
This is past far the simplest and tastiest cake recipe I've ever tried. I similar to add together a bit extra milk which keeps it soft and moist.
11/05/2002
As advertised, information technology is uncomplicated to brand and easy to modify into whatever is needed for the occasion. Nosotros started this one off without changing the recipe and it came out prissy. Tin't look to start fiddling with it. It's been a well-nigh a year and we've changed this up a few times for the better. If y'all want to stick as close to the recipe try this variation out. Add 1 egg yolk, one teaspoon of butter flavoring and substitute half and half for the milk. If you accept a kithenaid mixer, break out the whip instead of the batter blade. It produces a fluffier batter. Mix it until it puffs up a bit and broil information technology for the 30-40 mins. We used a 9x9 glass pan. Now if y'all have gotten to the 40 min mark and the heart is yet a scrap liquidy, turn the oven downward to 250 and allow it sit down on the acme shelf of oven for an addtional 10 mins. It will set up well this way and you don't risk burning the edges of the cake. This block was gone in 1 setting when my in laws dropped in. We've besides mixed strawberry jam into the butter/egg mixture and gotten great results and we've done a chocolate version by making the milk into a cocoa mixture. Adjacent upward to try will be spumoni. We love to experiment!
02/09/2008
THis came out PERFECTLY. I added more milk (three/4 cup) per other reviewers' suggestions and I also added some lemon excerpt and lemon zest to taste. It was the beginning thing I fabricated in my new kitchenaid mixer and I was very impressed with the results. I made footling flower cupcakes in my bloom pan and dipped each one in glaze (http://allrecipes.com/Recipe/Vanilla-Glaze/Item.aspx) - I added lemon extract to the glaze as well. These stayed moist and delish for days!
01/11/2008
Works great using soy milk instead of regular.
07/05/2011
Later on several attempts I was ready to surrender on this recipe because it kept coming out then dense. I was reading another white cake recipe that gave times for beating. Then, I tried it again and this time information technology came out SOOO much better (light and fluffy). Here is what I did: I added an extra 1/4 cup of milk but all other measurements I kept the aforementioned; beat out the butter (which is softened) and sugar together for 10 min. on loftier using an electric mixer; then shell 5 min after each egg is added (I did Non separate the white and yolk); I mixed the dry ingredients together; I alternated the flour mixture and milk into the concoction catastrophe with milk (add some flour mixture, then mix, then add together some milk and and then mix, then some more flour mixture and then forth); I brought the eggs, butter, and milk to room temperature earlier using. If y'all follow these steps you will take a fluffy, great tasting cake.
08/twenty/2002
My 14 year old son likes to make this recipe. It is a nice cake with a practiced texture. We utilise regular flour, non cake flour, and it turns out fine.
08/14/2008
This is actually a five star recipe... if these few tips I gathered from the reviews are followed. (This recipe did double well for us.) 1.Do whip the butter and sugar for at least 8 minutes, and beat ingredients well at all stages 2. Aim for a yellow fluffy cool whip type concoction texture prior to moving on to adding new ingredients 3. Do add an actress ane/4 cup of milk and increase the amount of vanilla
06/24/2008
Ok, I call up I've figured it out. Perhaps some of yous are comparing this "homemade" block to the boxed cakes. There is a divergence. The boxed cakes include ingredients such a corn syrup and preservatives and other junk. That is why they taste so "good." This is a SIMPLE block made from existent food. Information technology has a more floury gustatory modality when compared to box, only I find it to exist a very mellow flavor. It was non foamy like boxed recipes, though it could not be considered "hard." This is honestly what REAL cake tastes like. Forget the box. This is better tasting, and ameliorate for you lot! (I even screwed up the recipe and had to add 1/4 cup of flour afterwards the initial mixing. I call back information technology's kind of hard to mess this up.) If you want to attempt a cake from scratch, this is the way to go. Good luck!
07/30/2001
Super simple! I made it with a half recipe of "Assistant Butter Icing," also from this Web site, and served information technology to a very happy 2-twelvemonth-old altogether boy! Cheers for the recipe!
ten/03/2010
Start of all, I used this recipe to make cupcakes, which I would NOT recommend. I may try this recipe again in the futurity to make a cake, in which instance I may change my rating. Nevertheless, the cupcakes were for a friend for her girl's third altogether so they had to exist beautiful. The cupcake tops cooked into each other and were flat and ugly. I tasted i and thought information technology was on the dry side, and I only cooked them for 15 minutes. I've made TONS of cupcakes before, both from scratch and from box mixes, and have never had cupcakes plow out this badly. I ended up starting all over again with a different white cake recipe, which turned out and so much meliorate - both on looks and sense of taste.
11/30/2001
I have simply this infinitesimal finished baking this delighful cake with a immature 10 year former autistic kid...and he and I are both thrilled! Thank you for sharing this with us! A beautiful rainy day project! The dividends reap great rewards for some time allowing him to feel proud of his labors!!
09/24/2010
This cake was simple to make and is light and fluffy and tastes great. I did not change the recipe and used two 6" greased pans - I will be able to tort and fill up each block to brand a nice alpine cake! Thank you for the recipe!
02/11/2009
I made this recipe as cupcakes tonight every bit a test batch since I'm making cupcakes for my cousin's altogether tomorrow. I followed other reviewers' communication, crush the batter thoroughly and trounce the eggs thoroughly until fluffy, added 1/4 cup more milk, and the batter did stop upwardly very calorie-free and fluffy. The cupcakes came out of the oven perfectly domed on the top, but apace fell flat. I piped pinkish peppermint frosting onto them when they cooled, and tried one. I was very impressed with the texture, and they did not stick to the liner at all when I pulled it away. But the flavor left a lilliputian to be desired. Information technology tasted style too flourey and not sweet like I thought it would be. I had too added 2 tsp more of vanilla to the batter in hopes it would bring more flavor to the cake. Didn't work. I would make this cake once again, but but if I could effigy out a way to tone down the flour flavor. Update: I went ahead and used this recipe again for my cousin's altogether cupcakes, merely I added about a tsp of honey to it. I fabricated her rainbow cupcakes, so I'k not sure if the nutrient coloring had something to do with information technology, but it came out much better this time effectually. It was sweet, and went perfect with my buttercream frosting. I'grand upping my rating to five stars.
07/31/2010
I baked this recipe today with no changes, and it is perfect!! A few tips... i.) crush the butter and sugar until FLUFFY this takes about two good minutes 2.) add together eggs i at a fourth dimension and make certain its blended well in betwixt. 3.) SIFT the flour and baking powder together 4.) Finally, let the concoction mix at med. speed for a good ii minutes This should give y'all delicious results every time !
11/07/2006
I was thorougly disappointed with this recipe. Allrecipes.com has never actually let me down earlier, until I tried baking this cake. At offset, information technology browned rather quickly simply the eye of the cake wasn't done. It made me nervous to go on cooking it, but information technology was necessary. When I finally took information technology out, it was a trivial darker than gold chocolate-brown on peak and resembled a yellowish color. This was NOT a white cake at all. It fell apart, despite the fact I greased the pan, and the best way to describe the taste is sweet cornbread. When I first tasted this "cake", it immediately took me to a time of tasting cornbread. I tried to salve the state of affairs by loading it down with icing but it still was not like any cake I've had before. I expected and then much more from this recipe. A part of me knew that when using a whole egg there was no way it was going to exist white to begin with, only I could live with that. But, none of me knew I'd spent time trying to make cornbread, basically. I wouldn't recommend this to anyone who is in the mood to have moist, delicious cake. If you are, then this is NOT the recipe for you.
02/28/2012
I made this when I had to brand some cupcakes. I followed the recipe verbal, except I idea the concoction was likewise thick. And so I added about ane/iv cup more milk. This made virtually 12-14 cupcakes, then I would suggest doubling the recipe if yous need 24 cupcakes or a larger cake. They baked up wonderfully, it was a dense, moist yummy cake. I paw mixed this in a bowl because I did not desire to over mix the batter, which tin produce a tougher cake. It tasted like a saccharide cookie in block form, succulent.
01/25/2007
Simple and incredibly tasty! Instead of using vanilla excerpt I used orange extract (just because that's what I was in the mood for) and information technology turned out great. I and so divided the concoction, added virtually two tablespoons of cocoa pulverisation to one, and layered it to brand orange/cocoa cupcakes. Thanks for the cracking recipe!
10/01/2010
I broiled this recipe for 240 of my students. They loved it. However I thought it was a little dry. When I made it again (just one cake this time) I added a package of instant vanilla pudding and about half of loving cup extra milk. This made it very moist. It is a very simple recipe and was a great style to introduce baking to my students.
03/15/2012
This is the best cake I have always tasted. I typically recall of white cake as kind of banal but this was non at all. I was a fiddling worried because the batter had a slight palatableness but one time it was baked it had disappeared. The people that are getting a dense cake must be doing something wrong and I have a feeling I know what it is. They are so agape of over-mixing the concoction that they are under-mixing it. I creamed the butter by itself, so added the saccharide a cup at a time(I doubled the recipe), and so I added the eggs one at a time, mixing well between each, then I added the rest of the dry ingredients a cup at a time(after mixing them together with a whisk, since I don't accept a sifter), and so once I added the milk I mixed it on loftier for nearly 3 minutes. When I put the concoction in the pan it was almost the same consistency as cool whip. I cooked it for 35 minutes exactly and information technology was gilded brown on acme and moist and fluffy on the within. The finished production was like eating a carbohydrate cookie flavored deject. The only thing I inverse virtually the recipe was to add an extra 1/four cup milk like other reviewers suggested. I iced it using a elementary buttercream frosting(dyed green for st patrick's twenty-four hour period) and it was absolute perfection. My married man loved information technology also. He ate his piece in about xxx seconds and is planning on taking some to piece of work tomorrow to share(if it stays in the house I will eat it all lol).
05/18/2011
This is my very offset cake from scratch, and I am so pleased west/the results! I think the key to this cake is (as many other people have mentioned) really taking the time to shell the butter and carbohydrate together, then adding each egg separately and chirapsia it all together for a adept while. halfway through the baking process I realized I ran out of (of all things) vanilla extract, so I used almond instead and I highly recommend making this with almond extract. I did increase the milk to 3/4 cup equally others suggested. My stop consequence was a moist and fluffy cake that had a lovely almond season. This recipe was so easy and the results were and so wonderful that I don't think I'll be using the box mixes again. I see now that there is a huge departure and taking the fourth dimension to brand this from scratch was well worth information technology. Give thanks you very much for this recipe!
08/14/2011
I really similar this recipe, the block is non super lite and fluffy merely it is non that heavy either. I did add together another 1/4 cup of milk to this recipe and a splash more than vanilla excerpt. Also for those who may non know make certain your butter is at room temperature, use your paw mixer to cream the butter and so add the carbohydrate in a little at a fourth dimension, blending until creamed and incorporated into your butter, you lot want a dainty creamy whipped butter and sugar mix. Adding the butter in cold and combining all the ingredients at once volition leave y'all mixing for a while. And adding the mixture in while there are withal very visible sugar crystals will weigh down the block which is why some are getting a more than corn bread similar block.
01/21/2011
Very nice flavor and texture. I made 12 HUGE cupcakes from this concoction. As they mushroomed well over the top of the muffin pan, I had a little difficulty getting them out after cooling for a chip. Took the advice of others and added 1/iv cup more milk and i/four tsp. more vanilla extract. Volition make these again simply will try in the 9 x nine pan.
09/20/2010
I discover it rather abrasive when people just write how they modified the recipe and made information technology improve. Orwhen someone gives information technology a bad rating for not following the directions or just failing to give it some other try. That said, I did not discover anything wrong with this recipe and I proudly give information technology 5 stars. Its a great cake recipe but I would not telephone call it White as it has the egg yolks included so its yellow. It uses all natural ingredients though I can say its best to use full fatty milk in it. If y'all desire to cut down on fat eat a salad with lemon juice dressing for your meal. I live in Germany and used Irish butter and Full Fat milk 3.8% Fat, the block did not accept a cornbread texture at all. I do use a Kitchen Aid perhaps that helps. The long whipping time of the butter, sugar gives the rich consistency merely I would add, that a bit more than milk might help, particularly with my frailing oven. The simply thing I did modify was to add a pinch of bounding main salt every bit I had unsalted butter. I made this for my sons 4th birthday, baked in the Nordicware Pirate Boat pan, I had to alter the servings to xviii which fillled the pan perfectly! Cheers for sharing this recipe.
09/28/2006
I am an gorging baker and I know I followed the recipe to a "t", but was disappointed. I won't make this again.
11/23/2009
This cake is i of the most delicious cakes I have ever tasted. I use this recipe equally a base for other cakes, its quite outstanding. Ane downside is it tends to get dry with larger pans...anything larger than a 11x13 and the corners dry out. I take tweaked it to the best of my ability but no luck. Otherwise information technology stays moist and delicious and is great for layers!
08/29/2012
READ THIS REVIEW, not the nigh popular ones! -- I don't know what it is with this block. Some reviewers rave over it. Some reviewers say it turned out dry. The cloak-and-dagger, they say, is calculation extra milk (ane ane/2 cups total in a doubled recipe), actress vanilla (2T in doubled recipe), and beating the fire out of information technology when creaming the sugar/butter & adding the eggs. Well, I am on the spotter for the perfect white block recipe, and this one was recommended to me, then I decided to try information technology out when I was asked by a friend to provide the cake for her birthday party. I avidly read reviews, followed the higher up instructions to a T, and kept my fingers crossed. I even subbed vanilla bean paste for the vanilla, creating some truly phenomenal cake batter. Unfortunately, once broiled, the cake did indeed turn out dry out and crumbly. Edible, for sure, but disappointing. So, it sounds similar this cake is a shoot, pure and unproblematic, -- you may or may not be one of the unlucky ones for whom it fails!
06/09/2002
This is the starting time time no 1 in my family unit of 5 refused to eat cake. Even my husband who eats any kind of cake threw information technology away. I had the computer automatically double the recipe for me and so maybe that was the trouble. The cake was hard and dry and resembled bad cornbread or hard pancakes. Yuk!
10/18/2010
Tried every bit written....Recipe may be elementary, but the taste/texture was amazing! No more store bought cake mixes for this gal!
06/29/2007
I made some changes like I used 1/3 cup of crisco butter shortening but you can employ reg. crisco, I creamed it with the suger and butter and I out 3 eggs not 2, I used ane one/ii loving cup of carbohydrate and 1 1/3 teaspoon of almond excerpt.The almond really set's this cake off and I only 1/2 teaspoons vanilla excerpt and I also used 1 1/2 cup of butter milk. I like the to use the buttermilk,crisco considering it will help your cake not to exist dry out bake this cake oneday earlier you need information technology and oh my God it is so so good. Waiting that ane twenty-four hours help this cake's tast to come out .PS IF YOUR LOOKING TO MAKE A Nice Near Yellow Cake all Y'all Take TO Practise IS USE THE Amend crisco shortening IT HELP CHANGE THIS Block FROM A Nice WHITE Block TO A Dainty Yellow MOST CAKE. Only DON'T FORGET Employ THE BUTTER MILK Information technology Actually HELPS,I WOULD GIVE THIS Block 10 STARS.THANKS FOR GIVING ME two Expert Cake'S OUT OF I
04/04/2012
I made a double recipe considering I wanted a nine-inch layer block. I'm a very experienced baker, and I found this cake to exist heavy and dry out. My husband commented that it was similar a pound cake...I think he was being kind. Maybe using block flour instead of all-purpose flour would have helped. In the future, I'thousand going to stick with my trusted Bonnie Butter Cake recipe for white block. It's moist, light and delicious.
06/24/2007
I must say, this was extremely disappointing :( I made these into cupcakes, and they came out extremely flat and dumbo. I did exactly as instructed in the directions, but they merely didn't piece of work out.
12/xviii/2010
DEFINITELY add 1/iv c. more milk it makes this cake absolutely perfect. Moist, and dumbo makes it the all-time white cake recipe ive tried, bang-up for a hymeneals block. I will be using this witht he milk adjustment as my usual white cake recipe from now on. If you are looking for light and airy this is not the block for you, only I love the texture of information technology! I baked for full time
01/15/2007
This recipe was wonderful! The batter was too thick for me at first, so I added a niggling more than milk, and so that instead of 1/2 loving cup, information technology was more like 3/iv-1 cup. I suggest adding milk to desired consistency. The cake was moist and was nothing like cornbread. I made cupcakes and added buttercream frosting, and information technology was exactly what I was looking for. Simple, yummy recipe! I plan to apply this recipe again. Edit to add together: Use plenty of vanilla and/or lemon flavoring.
07/16/2012
4 1/ii stars! Bang-up cake! Came out perfect, used the recipe for a nuptials block. I did even so change the milk to 2/3 loving cup and added a tabular array spoon of vegetable oil, for moisture and preventing it turning into a corn cake crumble. That little fob made all the departure! I recommend you do and then besides! :)
05/23/2000
Maybe information technology comes out better every bit cupcakes. My friend and I both tried information technology and information technology was more like a coffee cake. Non at all what we thought it would be.
01/26/2011
Although this recipe was pretty skilful, I would have to hold with another user who said that information technology tastes like sugar cookies. On it's ain I think the cake is delicious, merely with frosting it didn't gustatory modality qutie right. As other users commented I too added a little more than milk.
01/fourteen/2007
For those of y'all who similar a white cake to be light, fluffy, and/or moist, this is non the block for you. Information technology had the density/look of cornbread and was non very sweetness either. I would not recommend this recipe to anyone or use it over again.
ten/xiii/2011
This is a nifty cake with an astonishing crust that tastes only similar a sugar cookie. You need to expect for the butter to reach room temperature and so you should cream it with a mixer. Later y'all cream it, So add in the carbohydrate and cream both of them for a long time, just like other people have said. Also, sift all your dry ingredients. If you do these things, the texture of your cake will be incredible and completely non like corn bread. As well, very importantly, I would definitely add one/four cup of heavy foam and a little more vanilla. I added the 1/iv loving cup of heavy cream and the moisture was just correct, however, it needed some more flavor, that's why I'thousand saying to increase the amount of vanilla extract. Or, alternatively, you lot might add together raspberry extract, coconut extract, orange extract, lemon excerpt, etc. in addition to the recommended amount of vanilla extract depending on your taste. This won't disappoint.
08/28/2011
I used 1 TBL. vanilla and ff 1/2 & i/2. Very nice and easy! Cheers!
eleven/09/2012
I have used this recipe iii times in the last 2 weeks, it is THAT good! I did a triple batch and split up in two blistering sheets for nigh 1-2 inch tall cakes, then filled them. It did get a bit burnt on the edges, while the middle was moist, and so next time I may bake it at a lower temperature for a little longer time.
10/02/2011
My child'southward favourite cake, and she helps me make information technology likewise! The just modify I make to this recipe is that I mix the sugar and butter in a Big bowl. Otherwise, I run out of space for mixing.
09/04/2011
Would take been 5 stars if I hadn't had to add the additional 1/4 that others, thankfully, suggested. With that single change, however, I got a dumbo, almost pound-cakey texture and a very happy birthday girl. This is definitely a keeper, and so much better than a box information technology'due south non even funny. Like night and solar day. TIP: Crush the ingredients really well, equally others suggested. Your patience volition be rewarded.
07/22/2011
THE best white block I've ever had! I've made this twice at present and accept had rave reviews both times. I used this recipe for my grandmother's 80th birthday cake and she told me that she wants me to make her another ane for her Christmas present! To those who complain about it being like cornbread, I have to wonder if perchance your blistering pulverisation is bad? I had to throw out one cake because mine had expired. The block didn't rise and information technology looked and tasted like cornbread. Problem solved later buying new baking powder! I added about 1/four loving cup milk after reading the reviews, only other than that followed the recipe. This is a wonderful cake, thank y'all and then much for sharing your recipe!
12/03/2010
I made this cake for my friend's birthday and WOW! This is awesome. I made a big 9"x13", two layered block. If you want a 9"x13" layered cake, double the amount of the recipe then divide the batter between three nine"x13" pans. This way your layers will have the best thickness (my layers were as well thick, I will make a iii layer cake next time). For the frosting I whipped ii cups of heavy whipping foam with 3/4 loving cup of confectioner saccharide and 4 tbsp of cocoa liquor to my desired consistency. For the filling I peeled and chopped 10 small-scale apples and boiled them with 1/two cup of h2o and 2tbsp of sugar until it was soft and jam like. I added a zest of 1 lemon into this jam, coated the layers with the frosting and filled them with this filling. And for the cake, I substituted vanilla with the zest of i medium orange. I received and then many wows in the party and everyone loved the block. It took a lot of time only it is definitely worth it. Oh and two more than things: add together 1/4 cup more than milk as other users suggested and trounce every pace very well. Thanks for posting this recipes SCOTTOSMAN.
04/04/2011
Very prissy! I made this recipe 4 times with triple the ingredients each time and it was wonderful. Tripling this recipe makes about 4x9in rounds which is what I wanted. It was also a perfect fit for my kitchenaid mixer (5qt). I did cream the butter and saccharide a total 8 minutes before starting to adding the eggs! I broiled them at 325deg in a convection oven (since I had 4 pans going) and the fourth dimension was still betwixt 30 and 45 minutes. I also froze the cakes and they did get a piffling strong from freezing (yes..after thawing) but information technology made for an like shooting fish in a barrel cake to build with and was yet a big hit. I too made one triple batch with 2 sleeves of crushed oreos tossed in before baking and WOW..that was awesome.
02/thirteen/2011
YUMMY~! I added some red food coloring to make it red and put information technology in little hearted papers. It came out cute. I will use this recipe once more and again
08/05/2009
This is a very proficient white block. I used 3/4 the amount of sugar and sifted the flour before mixing. I did add a chip more milk but I don't think it would have made much of a difference. I made this twice in a thing of days, one with strawberries and cream and the other with blueberries and cream. Succulent. EDIT: I have likewise fabricated this into 12 cupcakes, baked for 20 minutes. Came easily out of the greased pan.
06/30/2011
Yummy!!! We love information technology!
03/03/2011
I requite this 4 stars - not as a birthday block - but a great sweet cake. I fabricated 2 cakes for my married man'due south birthday and permit him choose which one he thought would make a better frosted altogether block. He cull the "Heavenly White Block" (from this website). He said this cake was very good - just had a slight "cornbread-similar" consistency. I do agree - but don't let that stop you from making this VERY tasty cake. I would make cupcakes from it - simply as a block - think it would be the PERFECT block to use as a base for Strawberry Shortcake!!! Volition keep this recipe and utilise again - just not for a birthday block application.
08/thirty/2011
This was very piece of cake to make and came out wonderfully. I was looking for a nice simple recipe and this really delivered. I'd definitely apply this ane again. I followed information technology word for word, except I used almond extract considering we'd just run out of vanilla and I hadn't noticed. Still came out very tasty.
03/01/2012
This is absolutely the best "get to" cake you can have in your back pocket. Option a flavor and become with it, pick a frosting and voila. I employ this by and large for when I practice strawberry shortcake. What I do different is I butter the pan well and then coat it with saccharide. So when y'all take it out the cake is crusted with a lovely layer of sugariness. Then all you need is a dusting is powered sugar or a drizzling of some coat. Add together some freshly whipped cream and some strawberries and information technology's the best!
06/23/2011
These were not to my liking! I made them for my girl's first grade birthday celebration at school with pink buttercream frosting. They looked neat, but they smelled and tasted like corn muffins. The first class form didn't similar them much either. They licked the frosting off, complained that they smelled similar corn. I was very embarrassed. It could take been something I did in preparing them I estimate, just I do bake oft and I made sure to follow the directions as written and to let the butter cream long plenty. Nosotros won't be trying these over again, and I volition make sure to test future recipes before bringing them to school! : )
09/02/2010
Totally awesome and super like shooting fish in a barrel! I followed the exact recipe except I made mine rainbow by using gel food coloring, it came out amazing!
04/15/2014
This cake is skilful as is if you whip the eggs and butter long enough, but it could be improve. I graduated pastry schoolhouse and am always on the chase for a perfect white cake- even in schoolhouse we use a chiffon cake, which simply isn't the same. I would suggest making the following changes: have ALL ingredients at room temperature. The batter will combine easier this manner without overmixing. Whip the eggs in a bowl with a whisk first- until they are paler in color. Then add carbohydrate. I also used 1/two cup oil instead of butter- this makes information technology more than tender since oil is liquid at room temperature and butter is solid at room temperature. Mix in the oil. And then add together 3/4 cups buttermilk. Sift together the dry ingredients and add together last. I used 1 three/4 loving cup cake flour instead of all purpose- information technology will be less "cornbready". Whatever you do, don't overmix later on the flour is added. This will make it tough.
05/06/2009
EXCELLENT simple white block. Perfect for cupcakes or layer cake. Variation: I added nearly one/ii Tablespoon of finely grated lime zest, 2 Tablespoons of freshly squeezed lime juice and omitted the vanilla. I've too made it with lemon zest and lemon juice. Very fresh, lively gustatory modality with a moist, fluffy texture. I've fabricated in more than a dozen times, with perfect results every time. Recommendation: Beat well subsequently each egg, information technology really helps to make a wonderful texture. (I used 3/iv cup of sugar instead of the total loving cup because my frosting is sweetness.)
02/04/2012
This cake was terrible. For people who can hardly bake, this MIGHT be okay...and it is certainly simple. For people who exercise bake a lot, try a different recipe. This cake looks prissy and information technology is moist (added milk) merely non as moist every bit the recipes that I always make(my mother's)... The taste leaves much to exist desired. I am shocked that this recipe has such high reviews.
11/03/2009
I have been using this recipe for about iii years now. It is really more than yellowish in color than white. If you lot desire an excellent yellow cake use David's Xanthous Cake!!! With a few changes this one can be 5 star add together i Tablespoon Veg oil and modify to 2 teaspoons blistering pulverisation and iii eggs. The original version is a little dry for me. I similar this best every bit cupcakes!
04/21/2011
If yous find this cake comes out too dense, whip your butter and sugar longer. Sometimes yous can whip up to xv-20 min. Then add your other ingredients. This volition make your block light and fluffy
02/xiii/2011
I did not care for this recipe. i followed the recipe perfectly, simply my cupcakes had the flavor and texture of dense pancakes. i was trying to make beautiful cupcakes for my friends for valentines twenty-four hour period, and now i have nothing for them. i was very disappointed; i will not make this once more.
03/05/2011
I tried this cake after reading a lot of proficient reviews. What a mistake!!! The cake turned broiled very evenly and turned out light and fluffy which was good but it tasted awful. I will not always make this block over again. Information technology is a good thing that I tried this out before using information technology for a altogether block!!!
04/05/2010
I found this cupcake to be practiced really. Like other reveiwers I added xxx ml actress milk. The sense of taste was good except that I think I overbaked the cupcakes a tad (no fault of the recipe though). I would make it once more for sure.
12/31/2011
This cake was absolutely scrumptious! It tasted more like a vanilla block than white, simply I absolutely love this block!
07/02/2011
I accept literally tried a couple dozen vanilla cake recipes and this one is just amazing! It's so tender and moist and lite. I made sure to beat the butter, saccharide, and eggs forever to ensure a light and moist block. I will be making this over again in a few days for a go together and I know my friends will love this cake!
12/12/2002
GRRAAAAEEEEAAATTTT CAKE! TURNED OUT Just PERFECT. I made cupcakes instead of one large cake...i also devided the batter in one-half and added cocoa to one half, and then i swirled the two halves together! TURNED OUT SUPERB! THNX FOR THE RECIPE! Sam A.
08/29/2011
I commonly am a from-the-box block maker effectually my business firm. Usually. I recollect this recipe is going to modify that. While I stuck to the recipe similar gum, I take to make an annex: unless you are using a standing mixer, the extra milk is needed. I slowly creamed the butter/sugar IN the mixer, added the eggs one at a fourth dimension and waited until the outset i was completely blended in when I added the other. This recipe is so amazingly elementary, but it requires patience. I love how soft the cupcakes came out and the taste is corking. Just remember to BLEND the ingredients - it actually should be about the consistency of absurd whip, if not marshmallow-y. At present, I have to effigy out if I'k fifty-fifty going to bother icing these babies!!!
06/10/2011
I don't unremarkably review recipes that I've changed, but I think this one is worth it. A friend made me margarita cupcakes for my birthday & I've been craving them always since. I wanted to apply this recipe (since I had no box mix) and make information technology into a margarita cake. I used less vanilla extract (not a huge fan of it). I fabricated cake flour out of the all purpose and sifted several times, I replaced the milk with Jose Cuervo margarita mix. I ever throw scratch mix cakes into the freezer before frosting (it had cooled a bit). I remember it keeps them from drying out so much. Scratch cakes are naturally going to be dryer than box mixes (no preservatives). I topped information technology with a succulent lime cream cheese frosting. It'southward fantastic!
06/07/2008
Wow! You can become either way with this recipe!! I ordinarily use this when I need a uncomplicated cake, but this time I also used pineapples and some sprinkles and the result was a great pineapple cake. Slap-up texture, very soft and....gone before I knew it haha! I take a picture so you tin see how it looked like!
09/05/2012
it tasted really good! i don't retrieve i crush or mixed it long enough considering i was in a bit of a hurry so the block came out a little dense. hopefully my next attempt will be perfect!
12/05/2011
I just made this recipe, but having celeacs disease and being lactose-intolerence made information technology and so I needed to brand a few ajustments. For one I used almond milk instead of regular milk, and for ii I used gluten-free rice flour. With most recipes it dosn't work with those changes, simply with this 1 sure it does! I love information technology!
12/02/2009
This was the very first totally from scratch cake I've e'er fabricated. I won't be going back to box later this it was moist and so tasty. My kids fifty-fifty loved it they keep begging me to brand another one. I simply might.
10/16/2008
The cake was soo heavy and I had to cook it twice as long to get the center to cook. And I followed the recipe exactly.
01/28/2007
My 7 year quondam son loves to make this recipe and take information technology to schoolhouse. All his classmates honey information technology. It is calorie-free and fluffy, and very piece of cake to make. Information technology is admittedly delicious. We normally put a vanilla frosting on it. The recipe calls for i/2 c. milk, just you may have to use a bit more than, to smooth out the batter a little more than.
03/12/2003
This is easily the best cake recipe I have. Information technology was the first 1 I ever made from scratch & I havn't found 1 I similar more than nonetheless. Simple, quick, & made with things you always have around anyway. One matter to note, although the championship says "white cake" information technology's really vanilla cake. Also, I don't recommend doubling it -- 2 seperate batches seem to come up out better. This is a keeper...and we're *major* chocolate lovers!
05/23/2011
Favorite - Easiest - Nigh Versatile. This is my get-to vanilla cake recipe. I spent years trying to find a cracking white cake, years of recipes with buttermilk, sour cream, odd extracts, etc... No more searching. I plant it.
08/08/2005
This was the worst, driest cake I take always fabricated or tasted. I do non recommend this unless you add together oil to moisturize it.
x/03/2010
used this to make some cupcakes yesterday. and my mom loved it! :) used 3/4 cup milk instead of i/two loving cup and it turned out so goooood! also colored the mixture rainbow with wilton icing colors. come across picture :)
07/03/2008
I was peckish something sweet just had limted ingreditions because i haven't went grocery shopping nevertheless and then i used what i had .And just to let you know this simple white cake was deelish. This recipe was unproblematic and yet tasty.I did permit the egg and butter get to room tempature i whip the heck out of the butter and sugar for at to the lowest degree 5 minutes.I sepearted the eggs and egg whites.So i shell the egg yolk for ii addition minutes the mix should wait verypale looking but fluffy.I didn't wanna used all milk so i used half cream cheese and half milk.I did have enough saccharide simply i idea it might non be sweetness enough so i mixed i cup sugar with one/2 cup confectioner carbohydrate.i sifted the flour.I add 2tsp vanilla extract 1/ii tsp almond extract and i whipped the egg whites and folded it in the batter at the stop. Keen Unproblematic White Cupcakes..
03/27/2011
I fabricated this recipe exactly as written, except I used margarine because information technology was belatedly at nighttime and that is what I had. They turned out PERFECTLY!!! I had to make them to add to a batch of cupcakes for my son'southward birthday that I had made from a box merely didn't have enough. So I looked for a recipe and this one looked good and easy. My husband sense of taste tested them and couldn't tell which one was from a box and which ane was homemade. I will NEVER use a box over again, but I will use this recipe and play with adding flavors, etc. AMAZING recipe - not dry or heavy like a pancake at all!! TOtally lite and fluffy and succulent!!!
07/09/2010
Can't believe this recipe merely has an average of iv stars. This is hands downward the best white cake ever! I accept made this DOZENS of times- as a white cake, for cupcakes, as a base for strawberry cake, base for muffins. etc... it is a fantastically rich, dense, moist block. I don't meet how anyone would ever accept a problem with this recipe turning out. Information technology has turned out perfectly for me every single time, i of those awesome recipes you know yous can always count on!
03/07/2012
I believe this is my outset review. Had to write. Then simple that I literally prepared it in 5 minutes. Butter and sugar creamed with a handheld mixer - 1 minute. Croaky eggs one handed into mixer as beater beat - 30 seconds. Put the beater downwards to add together vanilla - x seconds. Dumped flour/baking pulverization mixture in ALL AT Once - one infinitesimal. Dumped milk in - thirty seconds. Poured into Pam-sprayed and floured pan - 20 seconds. Ok - less than 5 minutes but you tin use the excess minutes to mix dry out mix and to powder your pan. Toothpick tested at 30 minutes and it was fix! RESULTS: I couldn't wait so I cut information technology immediately after pulling from oven and place a slice on my plate. Crawly. I was very surprised at how expert it was. I loved it. I will e'er use this recipe considering it's SUPER FAST and super adept. If you mess this up and so boiling eggs might be a problem for you lot.
12/04/2010
This cake is awsome, I fabricated it for my boyfreinds birthday and anybody loved it. I only made a couple changes after reading a handful of reveiws and those adding more milk and follwing the directions. I as well made it into a marble cake... I took about a cup of the block batter and added 3 heaping TBS of cocao powder and mixed it up really well the added to the batter in the pan. I made a chocolate buttercream frosting to put on top and it tastes sooooo good! I would totally recomend information technology!
07/22/2010
perfect white cake!! very uncomplicated to alter, for example I take taken this as a base to what my family now calls "Dee's Signature Chocolate cake" which I just cook down 1/two bag (sometimes more) of semi sweetness chocolate chips and mix in whipping cream and add that to the white cake mix
eleven/27/2011
This is a quick recipe to make. I was looking for a elementary cupcake recipe for kindergarten class and this is it. Information technology taste like a carbohydrate cookie in a cupcake form.
12/19/2009
I doubled the recipe to make 24 succulent cupcakes. This recipe is the absolute all-time. I sifted the unbleached all-purpose flour, used 1.5 cups of superfine sugar, and whipped the eggs with the vanilla until low-cal and frothy. I poured unsweetened vanilla Almond Breeze (in place of milk) into the egg/vanilla mixture before beating the wet into the dry out. For an extra touch, I stuck a sliver of Lindt orange chocolate into the middle of the cupcake prior to baking. Topped with chocolate fudge frosting... decadent.
02/09/2013
I was disappointed, it was banal and heavy. I am a experienced baker and followed the recipe. I am going to endeavour over again because it had so many cracking reviews. Next time I will try what others propose and use one/2 shortening. I will also double the vanilla or utilise lemon extract. * I tried this block again and discovered some tricks. use cake and pastry flour and sift it. The second time information technology came out light, fluffy and moist.
09/05/2011
I give this five stars my whole family unit and I loved it, information technology was very moist and sprang to touch. I followed the recipe exactly and made cupcakes. :p
08/09/2007
This block is FABULOUS!! I substituted buttermilk for milk and made cupcakes. They were then moist and light and gone rapidly. I tin can't wait to endeavour information technology with a canvass cake.
02/18/2011
This is going to be my go-to white cake whenever any recipe calls for white block. This is AWESOME and no comparison for the package white cake mix. The block is moist and absolutely delish! I followed the recipe equally is and used the batter to brand Sweetheart Cupcakes (by Celeste - recipe on this site). I fabricated eighteen cupcakes and they were gone in a flash. My cupcakes took about 24 mins to exist completely done, and just for the record, I used brown eggs instead of white ones. Thanks a ton for sharing SCOTTOSMAN!! :)
09/28/2011
I plant this recipe almost 4 years ago and it was so great, I have been making information technology over again and again for altogether cakes. This recipe is awesome just the way it is. However, I recently tried a spin on it that brought information technology to an fifty-fifty higher level of wonderfulness. I added 1/three cup of sour cream and substituted cream for the milk - so corrupt!
09/15/2011
Tasted great and we will make this again.
02/22/2003
Block was too hard when cooled.
07/07/2010
I was worried about making this cake this morning, with and then many negative reviews most the cake existence very dry and dense and needing more than 1/ii cup milk. I followed the receipe and had more milk ready only in case I needed more. After putting in the 1/2 loving cup milk, it was and so super smooth, there was no reason to add more than milk. That surprised me after what I read about the concoction needing more milk. I fabricated cupcakes, so, when they cooled off, I had one so that I could finish this review, information technology was the nigh perfect, moist cupcake I ever ate!! I really don't understand how so many people can have different opinions, so, don't let this receipe scare away a new "baker" that wants to try this cake! Only dissimilar thing I did was use egg whites since I can't take yolks and used Lataid milk since I can't have dairy. Perfect cupcakes!!
09/29/2013
I brand a lot of cakes equally a side business. I use a recipe for all my vanilla cupcakes that is nearly exactly similar this one. It is quite a heavy and dumbo block though and I am making a wedding cake and was looking to have something a fleck lighter. I didn't think that this recipe would be since it is however ingredients merely different measurements, only I idea I'd give it a become. I followed the recipe exact except for two slight variations. I added 1/4 tsp of common salt to take the sweet edge off and I sifted the dry out ingredients to make the block lighter. Information technology work awesome. I doubled the recipe and got two six" round cakes and 12 cupcakes (for my family to swallow :) I am very pleased with this recipe. As the old saying goes, Out with the old...in with the new!! NOTE: Be sure to NOT over mix your batter. Only mix until all ingredients are combined plus perchance an extra thirty at the end. I ever use REAL vanilla extract. It toll 3x more and so artificial vanilla, merely makes a HUGE difference in the taste of any cake. Well worth the money spent. Use room temp eggs. This will aid with the over all texture of the cake and again makes a huge difference in the quality of your final product.
05/08/2011
My boyfriend loved this cake! He said it was meliorate than wedding cake (his fav). I sifted all the dry out ingredients & added most i cup of milk. I retrieve my hush-hush ingredient was: 1 tsp of kokosnoot extract. YUMMY! It's light and fluffy and I dont think i'll take any to accept to the office...we're probably going to eat it all today.
04/25/2011
I used this recipe to make a 6 layered rainbow cake. I fabricated 2 batches and separated each batch into thirds for coloring and baked in a 9" round pan. (I did cut the baking time downwardly to twenty minutes which was perfect) This block came out Astonishing! it was the first time I made a cake from scratch and I am distressing I didnt find this recipe a long time ago! I tin't wait to endeavour it again, maybe adjacent time with lemon extract instead of vanilla...
12/xv/2001
I don't know why just these were awful. It was easy to make and looked slap-up when they came out, simply they were hard, dry out, plainly, and had a bad texture. Distressing, only I'll NEVER make these again.
02/13/2011
An amazing white cake! I must say, I'm a chocolate cake kind of a person simply I thought this might be an interesting block to endeavour and I followed some of the other reviewers on adding actress milk and vanilla and it was amazing! So good! My boyfriend really doesn't even like white cake but was devouring this one!
03/19/2011
I made this block exactly as posted. Topped information technology with homemade chocolate fudge butter foam frosting. It was great. My friend (it was her birthday cake) loved it too. I didn't take whatsoever of the negative issues posted by other reviewers. The flavor and texture were delicious. The portion is small-scale. I simply had an 8x8 pan and it was merely the right size. Would advise doubling the recipe for a layer cake or larger portion needs. Will make again shortly!
Source: https://www.allrecipes.com/recipe/17481/simple-white-cake/
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