Best White Cake from Scratch (below 3000 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: 250kcal
Ingredients
- 2 1/2 cups Cake Flour
- 1 3/4 cups Sugar
- 2 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 3/4 cup Butter softened
- 1 tbsp Vegetable Oil
- 4 lg Egg Whites
- 1 lg Egg, Whole
- 1 cup Yogurt or whole milk not low-fat
- 2 tsp Vanilla
- 1/2 tsp Almond extract
Instructions
- Preheat oven to 350F. 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. Mix on low speed, adding 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 25 to 30 minutes for the rounds and oblong, or 20 minutes for the cupcakes. Do not overbake, or the cake will dry out. Cake is done when it springs back to the touch of a finger. If using the toothpick test, you should see just a few moist, but defined crumbs on a toothpick inserted in the center, and the cake should be beginning to brown along the edges. If you see liquid batter, give the cake one more minute and test again.
- Cool in the pans for 10 minutes, invert to remove, and cool on a rack. Frost when completely cool.