Foolproof! Easy! Simple! Tasty!

I can go on and on with my extra moist & extra tasty white cake recipe that you’ll certainly want to add to your recipe collection!

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How to Make a Simple White Cake

Simple White Cake

Simple White Cake

Yield: 2 8-Inch Layers
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

Foolproof! Easy! Simple! Tasty!

Ingredients

  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 5 egg whites at room temperature
  • 1 1/2 teaspoons clear vanilla
  • 1 cup whole milk at room temperature

Instructions

  1. Preheat oven to 325 degrees
  2. Whisk dry ingredients together
  3. In another bowl, beat butter & sugar together until light & fluffy
  4. Add oil & incorporate
  5. Add egg whites & full incorporate
  6. Add clear vanilla **regular vanilla will work just as well**
  7. Starting & ending with flour mixture, alternate between flour mixture & milk while being sure to whisk after each addition
  8. Bake for 30 - 35 minutes or until a cake tester comes out clean

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no accidental over-mixing) but they also trap air so much better. This trap air then expands and produces a fluffy, light texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pans” before baking. Simply put however, the most effective way I find in my kitchen is a light rum of shortening around the sides, parchment paper on the bottom of the pan, and a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Kitchen Note(s):

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no accidental over-mixing) but they also trap air so much better. This trap air then expands and produces a fluffy, light texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pans” before baking. Simply put however, the most effective way I find in my kitchen is a light rum of shortening around the sides, parchment paper on the bottom of the pan, and a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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