July 03, 2012

White Vanilla Cake: a sturdy, filling and delicious white cake

My White Vanilla Cake was made into a trifle cherry dessert

Yesterday I posted the recipe for what I ultimately made with my white vanilla cake - a cherry dessert meets a trifle.   You can use any white cake you wish but I thought I'd 'scribble down' (type) the recipe I used for mine.  It was a mixture I threw together using about 3 or 4 different white cake ideas.  I thought it was good and turned out well for a dessert like this.  It's a nice heavy, spongy, durable cake - not airy and breakable like a store bought but not as heavy and thick as a pound cake.  It's in between.  It is hardy and filling and oh so delicious.  I'm planning on making it again today or tomorrow and making cupcakes out of it. 

White Vanilla Cake

1 c sugar
1 3/4 c flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 stick (1/4 cup) real butter
2 large eggs
1/2 c sour cream
1/4 c canola
2 T vanilla extract
1/2 c milk

Combine the flour, baking powder, baking soda and salt.  Add the sugar.  Add the butter and beat until fluffy and crumb-like.  Add the eggs, sour cream, oil and vanilla.  Pulse to mix and then beat until smooth.  Slowly add the milk last and pulse to add until blended.  Pour into a greased or lined baking pan 9X13 or similar.  Bake at 350 until the center is done and the edges are golden brown.  Do not under bake.  Cool.  Use or serve as you wish.



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