I am trying to find a recipe for a moist white cake from scratch. It seems that every time I try to make one it ends up dry and dense.
Thanks for your help.
Here are some recipes I've used:
MOIST WHITE CAKE
2 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 1/4 cup milk
1 tsp vanilla
2 large eggs
1/2 cup shortening
Mix shortening, eggs, sugar, vanilla and milk.
Mix flour, baking powder and salt in another bowl.
Add dry ingredients to other mixture.
Pour into a greased 9 x 12 pan. Bake at 350ÃF for 40 minutes.
WHITE LAYER CAKE
2 1/4 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 cup butter, softened
1/2 tsp salt
3/4 cup milk
1 1/2 tsp vanilla
4 large egg whites, at room temperature
Preheat oven to 350Â¡Ã F. Grease and flour two 9" round layer cake pans and line the bottoms with waxed paper; set aside.
Sift flour, sugar, and baking powder into a large mixer bowl.
Add butter, milk and vanilla.
Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl.
Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
Pour batter into prepared pans and bake at 350Â¡ÃF for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan.
Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.
Fill and frost with your favorite frosting.
1 cup white sugar
1/2 cup butter
2 large eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
Preheat oven to 350Â¡Ã F.
Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth.
Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
To make cup cakes from this recipe, line muffin tins with paper liners and bake for 20-25 min. Frost them and add sprinkles, chocolate shots or confectioner's candy.
WHITE VELVET CAKE
4 1/2 large egg whites (4 full liquid ounces)
1 cup milk, divided
2 1/4 tsp vanilla
3 cups sifted cake flour
1 1/2 cups granulated sugar
1 Tbs plus 1 tsp baking powder
3/4 tsp salt
12 Tbs butter, softened
In a medium bowl lightly combine the egg whites, Â¨Ã¹ cup milk and vanilla.
In the large bowl of an electric mixer combine the cake flour, sugar, baking powder and salt and mix on low speed for 30 seconds to blend.
Add the butter and remaining Â¨Ãº cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 1 Â¨Ã¶ minutes. Scrape down sides.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
Pour batter into prepared pans and smooth surface with a spatula. Pans will be about Â¨Ã¶ full.
Bake 25-35 minutes or until a tester inserted near the center comes out clean. Cakes should start to shrink from the sides of the pans only after removal from the oven.
Let cakes cool in pans on racks for 10 minutes. Loosen sides with a small metal spatula and invert onto wire racks. To prevent splitting, re-invert so the tops are up and cool completely.
Note: Two 9Â¡Â¿1-1/2Â¡Ã cake pans should be greased, bottoms lined with parchment or wax paper and then greased again and floured.
Can be frozen for two months. Texture is most perfectly moist the same day as baking.
QUICK CARAMEL FROSTING
6 Tbs butter
3/4 cup dark brown sugar
1/4 cup milk
3 cups confectionersÂ¡Â¯ sugar
Melt butter and brown sugar in a heavy-bottomed pan, stirring over moderate heat until sugar is dissolved.
Add the milk and blend. Cool in the pan.
Beat in the confectionersÂ¡Â¯ sugar until the frosting is thick enough to spread.