Basic White Cake Batter

7 Reviews
ADD YOUR REVIEW
Yield
about 7 cups
May 1999
RECIPE BY Southern Living

The first step to making any good white cake is perfecting the batter. This recipe will help you achieve a taste that's better than basic.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 6 egg whites

How to Make It

Step 1

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with milk and water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

Step 3

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold about one-third of egg whites into batter. Gradually fold in remaining egg whites.

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Ratings & Reviews

Dlt52a's Review

ericab123
May 31, 2014
This is a beautiful and finely textured cake. Great example of what a white cake should be.

ericab123's Review

txcakebaker
April 08, 2012
N/A

Havgee's Review

pegsmiley1
April 05, 2012
N/A

charoulli's Review

Havgee
January 02, 2012
I just finished baking this. SOOOO GOOD!!! I don't care too much for almond extract, so I wouldn't double it. This much is just fine for me. It's light, moist, and tastes GREAT! I'm using it with Milk Chocolate Frosting. Can't wait for the finished product!

pegsmiley1's Review

Dlt52a
November 27, 2009
I can sum up this recipe very quickly. MOIST, EASY, DELICIOUS!!! Couldn't be easier to make and I like the fact that the ingredients are simple. I used this recipe to make cupcakes and I was very pleased. I did however, add an additional 1/4 tsp. of almond because initially after my first taste I thought it could use a touch more. For those of you wondering...Bake @ 350 for 18 min. Came out perfect.

txcakebaker's Review

charoulli
February 05, 2009
Sorry, but those who did not like this recipe must have missed something. I have been making this for almost 10 years and it is one of my all-time favorite cakes. It's very moist and light, and gets rave reviews every time I make it. The only thing I do differently is I double the almond extract, because I really love the flavor it adds. It reminds me of wedding cake. I agree that it is annoying to have to look elsewhere for the baking time and temparature, though.
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