An American Housewife: Homemade White Cake

July 09, 2015

Homemade White Cake

All the years of making homemade cakes and I still don't have a "oh my gosh, this is IT' go to, homemade white cake recipe. I've made plenty that are good, a few that were great... but none of them have been so incredible that I stopped looking or trying other recipes. And... admittedly this one isn't either. I think ultimately what I want is that same taste and texture and aroma as a perfect bakery wedding cake. And even though many of the recipes I've used claim to be 'wedding cake' or 'bakery style' cakes... eh. Bakeries use different bulk ingredients and perhaps that is the issue. I don't mind though. I don't make 'regular' white cakes all that often anyway, and I have a pretty good sugar free, low carb version I can make without any guilt so I'll just keep puttering along, making a regular flour and sugar version white cake every once in awhile until I stumble upon one that fits the one that lives in my head.

This one is ok - and it's incredibly popular, found all over the internet as well as in cookbooks and recipe cards in many grandmother's recipe boxes. I had 4 different recipes in front of me when I made this one, and this one sounded the most promising. It's pretty good and worth making, and yes, it is one I would make again.

White Cake

2 1/4 c flour, sifted
1 c milk, room temperature
6 egg whites
1 t almond extract
1 t vanilla extract
1 3/4 c sugar
4 t baking powder
1 t salt
1 1/2 sticks butter

Grease and flour 2 round cake pans (8"). In a bowl, mix the milk and egg whites with vanilla and almond. In a large mixing bowl combine the flour, sugar, baking powder and salt. Add the butter and mix with an electric mixer for 2 minutes until combined. Add the milk mixture and beat 2 minutes. Pour the batter into pans. Bake 350 for 30 minutes or until the cneters are done. Cool to room temperature before icing with your favorite frosting.