Best White Cake from Scratch (above 5000 ft)
A delicious, yet simple, white cake you can make with ingredients you have at home. Fine crumb and great taste.
Servings: 8 Servings
Calories: 251kcal
Ingredients
- 2 1/2 cups PLUS 2 tbsp Cake Flour
- 1 3/4 cups LESS 2 tbsp Sugar
- 1 1/4 tsp Baking Powder
- 3/4 tsp Salt
- 3/4 cup Butter
- 1 tbsp Vegetable Oil
- 5 lg Egg Whites
- 1 lg Egg, Whole
- 1 cup PLUS 2 tbsp Yogurt or Whole Milk Not low-fat
- 2 tsp Vanilla
- 1/2 tsp Almond Extract optional
Instructions
- Preheat oven to 365F. Prepare baking pans by greasing and flouring (2 8" X 2" X 9", 9" X 13" or 24 cupcakes)
- Whisk together the yogurt or milk, vanilla and almond extract and set aside.
- In a large bowl or mixing bowl, whisk together all dry ingredients. Place in the mixer. Cut the butter into 1" chunks and add to the dry ingredients. While beating on low speed, add the oil slowly until the oil and butter are incorporated and the mixture looks like wet sand.
- Add egg whites and blend one at a time - then the whole egg. Scrape down the bowl at least twice during this process.
- Add the yogurt or milk mixture in thirds, blend after each addition.
- Pour the batter into the prepared pans and bake for 20 to 25 minutes for the rounds and oblong, or 18 minutes for the cupcakes. Do not overbake, or the cake will dry out! The cake should spring back to the touch of a finger when done. If you are using the toothpick test, you should see just a few moist, but defined crumbs on a toothpick inserted in the center, and the edges of the cake should begin to brown. If you see liquid batter, give the cake one more minute and test again.
- Cool in the pan for 10 minutes, then invert on a rack to cool completely.