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.

44 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.