The Best White Cake Recipe

Cake, oh glorious cake! Especially, cake made from scratch. Today I’m sharing my favorite white cake recipe. I usually only make white cake during Strawberry season; I keep experimenting with different Strawberry frosting’s and haven’t found one I truly love. This latest frosting I used was a regular butter cream that was good but I didn’t write down the exact measurements.

So back to the white cake, this cake freezes well. I made a cake and cupcakes in this last batch and stuck most of them in the freezer. The great thing about freezing cake is that you have to really want it. It takes about half an hour to thaw out a cupcake. I made these about a month ago, I just thawed one out and it is soft but not too moist, not dry at all…the perfect crumb.

The cake recipe is as follows:

Preheat oven to 350 degrees.

1/4 cup butter

3 tbsp oil

1/4 cup sour cream

3/4 cup milk

1 1/4 cup sugar

2 cups flour

1 tbsp baking powder

1/2 tsp salt

3 large eggs/room temperature

1 tsp vanilla

Directions:

Combine flour, baking powder salt and set aside. Cream sugar, oil, sour cream and butter. Add eggs and cream until combined. Slowly stir in dry ingredients until just combined. Slowly add in milk and vanilla, beat on low until it all comes together.

Bake cupcakes for approximately 18 minutes and cake 22-25 minutes.

Pictures of the process:

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