Wednesday, July 28, 2010

My now favorite White Cake recipe

I have always wanted to find an awesome recipe for white cake. White cake with white buttercream is my favorite kind of cake. I have tried sooo many white cake recipes. So many. And I've experienced many disappointing results. Although the base of this recipe is a cake mix, it's definitely the closest I've come to my idea of a perfect white cake. I will have to accept the fact that it's not totally from scratch. The way I look at it is - this recipe incorporates the good things about the cake mix (tenderness & additives that keep it from going stale quickly) but has the wonderful flavor & texture of a scratch cake. When I read the reviews from folks who had made this recipe (on allrecipes.com), some commented that it tasted artificial, or like a store bought cake, or like a cake mix. I happen to like the taste of some cake mixes and I certainly like the tenderness of cake mix cakes so I did not have a problem with the flavor of this cake. If you are thinking that you will save time making this, you would be wrong. It takes just as much time as making a scratch cake. I made a double recipe, therefore I had to separate 8 eggs and it has a lot of other ingredients that the back of the box doesn't include. A double recipe makes a perfect four 9 inch layers. I did not want such a strong almond flavor so I used a lot less almond & doubled the vanilla. I bet it would have been wonderful if I would have used a vanilla bean or two in the batter. But the end result of this cake it a perfectly moist, tender, not too dense, fine crumbed & flavorful perfectly white cake. I was sure to use only egg whites (but a little bit of one egg yolk slipped into the batter) and I made sure to use CLEAR vanilla extract. I wanted a WHITE cake - not OFF white. I used cake strips around each of my 9 inch pans and I placed the pans on a 3/4 baking sheet. I wanted to prevent overbrowning and to ensure even baking. You know how sometimes cake mix cakes are kind of fragile because they are a little to tender & fluffy? I think it's the added sour cream that adds some sturdiness to these layers because they were easy to handle and to ice. Also, I was careful to get cake mixes that did NOT have the added pudding in the mix. Some reviews stated that the extra pudding made the cake almost too moist, somewhat sticky. I used Duncan Hines White. I'm telling you, this is my idea of a delicious and perfect white cake!! You just need to get over the fact that it's not totally from sratch. I highly recommend it.












White Almond Wedding Cake

allrecipes.com

Ingredients:
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
Directions:
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2.Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3.Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

60 comments:

Jess-SugarHigh said...

Yumm, I think it sounds really good! There's nothing wrong with using short cuts every now and then :)

Whitvia said...

Thank for this review. This looks great I can't wait to make it.

佳葉皓佳葉皓 said...

這不過是滑一跤,並不是死掉而爬不起來了。..................................................

kitchen flavours said...

This cake sounds great. I would usually skip those recipes with package cake mix when I browse Allrecipes, as I would prefer to bake from scratch. But I guess, if we are short of time, this would be a great alternative. Thanks for sharing!

cake recipe said...

Wow, that looks gorgeous! You just gave me an idea on what to make for my daughter's 8th birthday. I already planned to make pink cupcakes with at least 3 different shades of pink to keep up with the princess motif. But I think your cake will look so pretty with little pink cupcakes around it! She loves Snow White by the way, so, I think I'll just buy one of those Snow white figurines to decorate this cake. I can't hardly wait, I think my Arianna is going to love this!!! Thanks for sharing this by the way! :)

gibknitty said...

sounds really good--I am all for short cuts every once in a while!

劉黃志宇建娥 said...

良言一句三冬暖,惡語傷人六月寒。......................................................................

Becky said...

i cant get past how good the FROSTING looks? is it a recipe?

Anonymous said...

Just tried your recipe and the cakes are in the oven!

佳呈均慧 said...

人不能像動物一樣活著,而應該追求知識和美德............................................................

偉曹琬 said...

Cheek brings success.............................................................

Islak Kek Tarifleri said...

looks very nice thank you I love

Mary said...

Heidi, your cake looks and sounds otherworldly good. I love your recipes and the food you feature here. This was my first visit, but it will not be my last. I hope you are having a great day. Blessings...Mary

Michael said...

This is simple awesome! I have tried your recipe and it is one of the best cakes I have made. So simple yet full of flavor. It also went really well with a cup of coffee made from my new rancilio silvia espresso coffee maker. Kudos!

angiellix said...

Heidi I've been following your blog now for some time and I just tried this recipe for cupcakes with a Raffaello inside of them and let me tell you, it is DELISH! thank you for providing us with this great recipe, I'll be sure to use it more than once :)

Paper Roses and Chocolate Dreams said...

this is truly the BEST white cake recipe I've ever found. It's simple and sooo good. Thank you so much for sharing it. I've made it twice and everyone who has tried it just loves it. Many, many thanks!

Anonymous said...

Is there also an icing recipe?

Theresa Walls said...

This is the most awesome tasting cake, wish I could decorate cakes because this is a must for a white wedding cake!!

Shel said...

Will this recipe still work with a "pudding in the mix" type of white cake mix?

Kelsey said...

I just made this and the genteel took forever to cook. At 25 minutes it was liquid. Any suggestions? It tastes great just didn't cook.

Anonymous said...

I have looked for the perfect white cake for a long time, and this is it.
Made the cake yesterday and can't stay out of it.
Anyone who makes wedding cakes should try this recipe.
Thank you for sharing.

Anonymous said...

I have been decorating cakes for many years, and this is my go to cake for white cake. I also have tried so many scratch white cakes, and none taste the way I envisioned. I do scratch cakes for all my other cakes, just not for white, and feel like there is nothing wrong with it, its all about the taste. For wedding cakes this turns out perfectly. In fact it is from a famous cake decorator, she published her recipe years ago. I know alot of cake decorators that use this recipe.

Heidi said...

I'm glad to hear there is another cake enthusiast who thinks this is a "go to" white cake recipe. I too have from scratch recipes for every other flavor of cake but for white cake, this is my favorite. AND it's soooo easy! Every time I make this cake I get tons of compliments. The favorite combination seems to be this cake filled with raspberry filling and a pure white vanilla buttercream (the fluffy smooth buttercream - not the heavy sugary one). I always make a double recipe and make 3 pretty thick layers. It makes a towering beautiful layer cake. I only use Fat Daddio pans for my cake pans. They have nice tall straight 3 inch sides and the cake is always so evenly baked (I spray it with Pam and line the bottom with parchment). Plus Fat Daddio pans are extremely reasonably priced. I definitely recommend that brand.

Anonymous said...

I'm trying various recipes looking for a terrific white cake recipe for my nephew's wedding in April. I've followed this recipe without adjusting extracts, and it has just come out of the oven (I did have to cook it for more like 45-50 minutes, but I have different sized pans). So far I love what I see. They both turned out nice & level (used cake strips). When I leveled the bit that came slightly over the edge of my smaller pan, it revealed a dazzling white, moist inside. The portion I removed was a delicate, crisp, but not tough crust, which was very tasty, I, too, will do less almond extract next time though. It didn't have enough of the inner cake to get a good feel for the texture, density or taste of that. I will be icing them with crusting buttercream once they cool. If they handle well and are dense enough for my tiered cake, I think this will have to be my favorite white cake recipe too. Its melt-in-your-mouth delicious!

Sherri said...

Duncan Hines White cake mix makes an excellent cake!!!! Eager to try your recipe for that "Wedding" cake taste!

Anonymous said...

Your white cake recipe is the absolute best white cake I've ever eaten! I actually crave this cake and as often as I can get away with eating dessert, I have to make this cake. I came across it on Pinterest and put it on one of my boards. Thank you sooooo much!

dkdockery said...

This looks delicious, but what about the frosting? Please post!! Thanks!!! Donna :-)

Linda said...

What do you do when you can't find 18.25 oz size box cake mix? Almost all of the brands have decreased the amount of cake mix.

Heidi said...

Oh my word! You know, I did not even know that cake mix boxes have decreased the amount of mix inside the box! I bought 2 Duncan Hines white cake mixes the other day and made this recipe and my cakes turned out lovely. Since I JUST bought the boxes less than a week ago, I'm sure they were the decreased amount but the recipe still turned out wonderful. I'm going to have to look into this. Thanks for the heads up.

Anonymous said...

Have you ever tried with all almond extract no vanilla? I really love almond but was not sure if it would be to over powering?

Heidi said...

I only like almond as an accompaniment to vanilla. Almond, I think, is too strong of a flavor. It would be too overpowering if it was the only flavor added. I add about 1/2 teaspoon and then I add a vanilla/butter flavoring I have and love. I add about a teaspoon of that. Sometimes I also add a teaspoon of vanilla bean paste. That adds those nice little brown flecks too! I usually don't even measure my extracts, I just pour it in liberally.

Linda said...

To solve the problem of the decrease in the box mix, I keep a box of mix on the side to make up the difference. I add from this mix to get 18.25 ozs. My scale has a tare weight feature so its easy to add more mix before I add the other ingredients. The first time I used this recipe I used Ducan Hines. The box contained 16.50 ozs of mix!

Anonymous said...

Hi, I made this cake today, it is really good, has some densness and chew to it if you know what I mean. BUT, a couple of comments. First of all I do not taste the almond so when I make this again and I will, I will add more almond extract. I only had about 1/2 cup of sour cream so I used that and since I only had a yellow cake mix, I used 3 jumbo eggs instead of 4 large egg whites. And 25 min was not near long enough at 325 degrees so I bumped up my oven to 350 for another 15 min and it came out great. Very good cake, thank you for sharing the recipe.

Joyce Whitlock said...

I also had to bump up the temp, & bake longer

mojave54 said...

Would you share your icing recipe?

mistyree81 said...

I didn't have time to read all the comments above so I'm not sure if someone else already asked this question but will you give the recipe for the frosting that you used in the picture

mistyree81 said...

Will you share your frosting recipe?

mistyree81 said...

Will you share your frosting recipe?

Martina said...

Hi all,
This recipe is absolutely the perfect texture for wedding cake layers. I am making a four tier stacked wedding cake this weekend using this cake. I am torting the layers with raspberry filling. To those who commented that it's a "short cut" due to using a mix base, I disagree. It takes about the same amount of time to make a 100% scratch cake and this one is really good! Thanks Heidi...anyone who makes wedding cakes should try this recipe out. I love the way it bakes and handles.

Megan.Hicks said...

Can you please share your frosting recipe? Thank you!!

Heidi said...

I forget what icing I used in these particular photos but I have a few favorite white icing recipes. Depends on what you are looking for.

The latest post I wrote about the new Butters Chocolate Cake and Swiss Buttercream Icing is a delicious icing and not very sweet if that is what you prefer.

For something a little more sweet I have an icing called "Juniors Decorator Buttercream" listed on my site. This is a good sweet but not too heavy white icing recipe.

I have more listed on my blog. You can find them under the label cake.

Janice L said...

This cake sounds and looks delicious. However, I am allergic to dairy. Do you have any suggestions as to what to substitute for the sour cream that would not be dairy?
Thank you!

Randa Timmons said...

I have used this recipe to make Petit Fours, it works great for dipping in the frosting, much better than pound cake and stays fresh wonderfully.

Zoe said...

I really like this recipe. I have a home Bakery and use this all time. I use Duncan Hines White cake mix. Makes nice thick cake,really good flavor.

Anonymous said...

I like so many others want the white cake from my childhood (bakery type 50+years ago. I will try it. Thank you.

Sarah Swanson said...

Ok I just made this cake for MY wedding in one week. I plan to freeze it then frost it later. I've made a few different batches now (one of which was my grandmothers) and this is hands down PERFECT!!!! I substituted the flour with cake flour however (sifted), and I did use a box that was 16.25 oz, Betty Crocker Super Moist white cake mix (with the pudding). I also used 2 small cake pans and the rest of the batter I made tester cupcakes with. I did have to bake it a little longer than 25 minutes impatiently but It's PERFECT! Thank you so much for posting this recipe!

Sarah Swanson said...

Ok I just made this cake for MY wedding in one week. I plan to freeze it then frost it later. I've made a few different batches now (one of which was my grandmothers) and this is hands down PERFECT!!!! I substituted the flour with cake flour however (sifted), and I did use a box that was 16.25 oz, Betty Crocker Super Moist white cake mix (with the pudding). I also used 2 small cake pans and the rest of the batter I made tester cupcakes with. I did have to bake it a little longer than 25 minutes impatiently but It's PERFECT! Thank you so much for posting this recipe!

Future Envy of the PTA said...

I have to make a big cake next weekend for a baby's birthday. Mom requested Yellow cake with vanilla icing. It does have fondant accents. Do you have any suggestions for icing that can be used with fondant and holds color well? If you have time to help I would be forever in debted! Thanks so much for your help!!!

Marie Barr said...

This is my first review! I tried the cake recently when my daughter asked for a "wedding cake" for her birthday! It was absolutely wonderful. Will be my go-to cake from now on.

Anonymous said...

This looks amazing! Im going to make it for my gender reveal party.when you made it with 4 9inch pans did you cook at the same temp and time as the sheet cake? And would you still double the recipe if you were making 3 tiers? Thank you so much ! Cant wait to try this weekend!
Amie

Heidi said...

Definitely make a double recipe if you want to make a triple layer cake. It will make 3 thick 9 inch layers so make sure you have the tall sided 9 inch pans. Actually, now that I think of it...I think a double recipe can make a triple 9 inch layer cake AND then some (maybe some cupcakes, or a small sheet cake or even another layer). If you want to make it 4 layers, then I would put a little less in each pan otherwise it might be too tall. My triple layers are already pretty darn tall, especially with icing and decorations included. The recipe says to bake at 325 degrees but 350 works fine too. I wouldn't go higher than that. Be sure to line the bottom of your pans with parchment circles AND spray the sides well too. Hope you like the recipe.

Anonymous said...

Heidi!
Thank you so much for your reply.
I think I will try it with 4 tiers since my pans are not super deep. Would you still recommend putting less batter in each one? They are about 11/2 " deep.

Heidi said...

1 1/2 inches in the standard height for cake pans. I have 3 inch sided ones. So YES, you must put less batter in. This cake rises quite alot so be sure not to overfill. Better a little underfilled than overfilled. Gosh, that would be a huge mess in your oven to clean up! Since your pans have such low sides, you will have extra batter even after you fill your four 9 inch pans. Make some cupcakes. That way you are able to taste test the cake yourself before serving the large one to people. Plus, isn't it always nice to have extra cupcakes to give away for gifts or to keep around the house?

As for the icing, you will need a lot to fill and ice your 4 layer cake. So make plenty. It's better to end up with extra than not have enough and you don't want to be skimpy on the icing!

Amanda said...

Hi! I just made this recipe for the first time today. I made a double batch and made 2 - 8" round, 1 - 10" square and 5 cupcakes. Just tried the cupcakes and do like the flavor and the density. The recipe I followed said to only mix for 2 minutes. My cakes I baked at 325 and didn't want to over bake them but they have very little brown on the bottom. Also, my tops fell a little in the middle and I'm wondering if you can help me figure out why. I did bake all 3 cakes at the same time and switched them between the top and bottom shelf half way through baking. Could that movement have caused the fall? Thank you so much for your help.

Heidi said...

Ahh...the old cake sinking in the middle problem. I sometimes still have that problem. Happens randomly. If you "google" that problem - you will get 20 different reasons why it occurs. So I'm not going to pretend I know the answer to your problem. I have made this same white cake recipe when it HAS sunk in the middle and I've made it when it domes. And I ALWAYS use cake strips around my pans! They are supposed to prevent doming. I DO know that on occasion when I have removed my cakes from the oven too soon, they collapse in the middle while cooling. I'm always so afraid of overbaking my cakes and have it turn out dry and crumbly that I obsessivly watch my cake for just the right moment to remove it from the oven. I'd rather have it slightly underbaked than overbaked. And remember, your cake will continue to bake from the residual heat for awhile after you remove it from the oven. But the point is, I'm sure your cake will still taste wonderful even if it did sink a bit in the middle. You make it sound like it was just a slight sinking. I've stacked and frosted cakes that were totally sunk in the middle! Just fill that big dip in with plenty of extra icing!

Dilini said...

This cake is awesome. I made this cake for my daughter's Frozen birthday party. I needed a white cake so that I can make the layers white and blue ( instead of yellow and green;)). I made one tier with almond flavor and the other vanilla. I must say the almond one had better reviews. .. but both were equally good. It held up well with fondant as well. Thanks so much!

mareinoh said...

I am baking this cake right now. I doubled the recipe and put it into a 16 x 18 sheet pan. Do you think it will be ok?

Heidi said...

I'm not sure. ..how tall are the sides of the pan? This cake rises a lot. I hope it doesn't overflow . A double recipe makes a lot of batter . Report back with results.

mareinoh said...

The sides are only 1 1/2 " high. But it turned out great!

Angela Wallace said...

I found this recipe and since I love white cake I asked my mom to make it for my birthday. Literally the BEST cake anyone in my family has ever tasted. Now everyone wants her to make it for their birthdays. Usually we have to throw parts of the cake away every year because it doesn't all get eaten but this year the cake was gone in a day. Thank you so much for sharing this.