Cake – what could go wrong!
Recently I have embarked on the baking adventure, I am by no means a baker or good at science.. and well baking is science. I hated it, it scared me, made me nervous and never wanted to do it. So, me being me, decided that since I don’t want to do it, it means I probably should do it.
So that started my baking journey, just because it makes me nervous. Which is the perfect reason to do it!
Therefore, I started with sugar cookies; those were tasty and fun. But I wanted to make a cake; I like to make a boxed cake where I add some eggs and milk or water. I can do that! That’s not scary! So why did baking a cake from scratch scare me so much? Why do I think that it’s so crazy hard?
I realized, like with sewing, if you think it’s not going to be easy, well guess what, it’s not easy! You’re already determining the outcome before you even begin. Which means your sabotaging yourself… let’s try not to do that.
The Best White Cake Ever
So I am going to share a recipe that I used to make my layer cake. I read SO many white cake recipe’s online, this is the one that I decided to make, and it’s super yummy! I also made buttercream from scratch, it was good, but I felt it wasn’t super fluffy or light, I didn’t make it super sweet and kept the flavors clean, so it was almond buttercream with white cake (I used Wilton Cakes coloring gel to color the layers).
The Best White Cake Recipe Prep: 15 Min Cook Time: 25 Total: 40 Min
- 1 CUP (2 sticks) unsalted butter softened
- 1/2 CUP vegetable shortening (I used Crisco Butter flavored)
- 3 CUPS granulated sugar
- 5 Large Eggs at room temperature
- 3 CUPS all-purpose flour
- 2 TBSP baking powder
- 1/4 TBSP salt
- 1/2 CUP whole milk at room temperature
- 1/2 CUP buttermilk at room temperature
- 2 TBSP vanilla extract
Preheat oven 350 Degrees F.
Prepare three 9-inch cake pans with non-stick baking spray or coat with shortening and floured (remove all excess flour). I used Wilton Cakes 5 layer 6-inch cake pans, which I would have been able to make three, five layer cakes with, however, I ended up with 6 cupcakes, five-layer cake, and a 9-inch square cake as well)
- Cream together butter and shortening until light and fluffy with an electric or stand mixer
- Slowly, add sugar one cup at a time. Make sure to merge each cup before adding the next cup.
- After the sugar, add in the eggs one at a time, making sure to incorporate each egg before adding the next. (TIP: Break eggs into a separate container before adding to mix, it’s easier to fish out a broken shell.)
- Then sift flour, salt, and baking powder together.
- Next in a separate bowl mix together whole milk, buttercream and vanilla.
- Now, starting with the dry ingredients (flour, salt and baking powder) incorporate 1 cup at a time into the batter.
- Alternating with the wet ingredients (kinds of milk and vanilla) incorporating into the batter, starting and ending with the dry ingredients.
- Gently stir all ingredients until well combined, turning off and scraping the sides down as needed.
- Evenly distribute the batter between pans. (For an even bake, measure out the mixture in the containers evenly, do not overfill).
Bake for 25-30 minutes or until a toothpick in the center comes out clean.
- Remove and allow to cool slightly in cake pans about 5 min.
- Then allow cooling on wire rack outside of cake pans fully.
- Frost as desired.
I used a recipe that allowed me to use salted butter (it’s what I had in the fridge).
This one was ok, but the icing was a little denser than I would have liked. I am not going to share that recipe as I am going to go back to the lists of types and try another one as I just wasn’t super happy with it.
I will say I had a blast making this with Ms. R until her momma picked her up she assisted me and helped me measure, we are learning together!
I will continue to share my baking tales and recipes with you!
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