I think we can tell a lot about a person based on what cake flavor they choose. No, really. I’m not talking about some Buzzfeed quiz you take when you should be studying (although this one is fairly accurate…and this one…and this one…and I spent an entire hour while writing this getting sidetracked by Buzzfeed). I’m talking about a deep inner connection to cake that our subconscious makes. And if you’re someone who doesn’t like cake, then I believe that says something too.
For example, people who go for chocolate cake tend to be passionate, loving, maybe even a bit intense. They’re friendly, popular. People who prefer vanilla, however, are more traditional. Quieter than their chocolate-loving counterparts, vanilla fans are by the book and prefer to stick to whats known. They may even be a litte uptight, but don’t tell them that because hidden underneath is a truly fun personality. Carrot cake lovers are a whole different story. They’re vivacious, fun and a bit nutty (literally). They’re sweet but you better understand what you’re getting into with them ‘cause they can pack in a few surprises!
White cake is one of the more traditional recipes you’ll see here at The Cakeasaurus, but is far from boring. It’s light, fluffy and airy, but strong enough to hold up to the thickest, creamiest frosting. It’s a perfect blank canvas for you to add splashes of color and flavor too- see the recipe notes for more suggestions!
Tʜɪs ɪs ᴍʏ ғᴀᴠᴏʀɪᴛᴇ ᴡʜɪᴛᴇ ᴄᴀᴋᴇ- ɪᴛ’s ᴛʜᴇ ᴘᴇʀғᴇᴄᴛ ʙʟᴀɴᴋ ᴄᴀɴᴠᴀs ғᴏʀ ʏᴏᴜ ᴛᴏ ᴀᴅᴅ sᴘʟᴀsʜᴇs ᴏғ ᴄᴏʟᴏʀ ᴀɴᴅ Fʟᴀᴠᴏʀ!
Yɪᴇʟᴅ : 2 ʟᴀʏᴇʀ 9-ɪɴ ᴄᴀᴋᴇ
- 2 1/2 cups flour, sifted
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 egg whites & 1 egg yolk, room temperature
- 1/2 cup full fat sour cream, room temperature
- 3 tsp vanilla (regular is fine, but if you can get clear, uncolored vanilla, that is preferred!)
- 3/4 cup buttermilk, room temperature
- Preheat oven to 350°F. Prepare cake pans (see notes below for options) by buttering and flouring. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together sugar and softened butter on high until airy, about three minutes.
- Reducing mixer speed to low, add egg whites and yolk. Add sour cream and vanilla and mix until just incorporated. Scraped down the bowl with a stiff spatula to ensure all the butter is incorporated.
- Add dry ingredients in two batches, mixing the milk in between. Scraped down the bowl as needed.
- Stop mixing as soon as all the ingredients are combined. Don’t over-mix. The batter will be slightly thick.
- Divide batter evenly between pans, filling about 2/3 of the way. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow cakes to completely cool on a wire rack before attempting to remove from pan.
- For the pictured cakes, I used a 4-in pan. One batch of batter made a total of 3 layers using the 4-in. If making a tall layer cake, I recommend doubling the recipe.
- Baking times varies based on the pans used. Monitor cakes closesly.
- To make your own buttermilk, add 3/4 tsp white vinegar to a measuring cup, than pour whole milk to the 3/4 cup line. Stir, and allow to sit for at least 10 minutes before using. The milk will appear a bit curdled.
➪ The cakes pictured are actually cinnamon swirl (made specifically for my “fish fingers” and custard cake). For this variation, mix together 2 tablespoons cinnamon and 2 tablespoons granulated sugar. Add to the batter right before dividing between pans.
➪ You can also easily make this cake fruity by adding 1 cup of any frozen fruit of your choice. I recommend blueberries and raspberries. Lightly dust with flour before adding to batter.
➪ If you want to dye the cake batter, I recommend gel colors. Use very small amounts. For best results, add color before the batter is completely combined. This prevents overmixing.
Rᴇᴄɪᴘᴇ ᴀᴅᴀᴘᴛᴇᴅ ғʀᴏᴍ Pɪʟʟsʙᴜʀʏ ᴀɴᴅ Sᴀʟʟʏ’s Bᴀᴋɪɴɢ Aᴅᴅɪᴄᴛɪᴏɴ