CAKE RECIPE FROM SCRATCH EASY RECIPES

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SIMPLE WHITE CAKE RECIPE | ALLRECIPES



Simple White Cake Recipe | Allrecipes image

This cake was sent home from our children's school. It is the simplest, best-tasting cake I've ever made. Great to make with the kids, especially for cupcakes.

Provided by SCOTTOSMAN

Categories     White Cake

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 9-inch square cake

Number Of Ingredients 7

1 cup white sugar
½ cup unsalted butter
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
  • Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Stir in vanilla.
  • Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.

Nutrition Facts : Calories 208.6 calories, CarbohydrateContent 29.4 g, CholesterolContent 52.1 mg, FatContent 8.9 g, FiberContent 0.4 g, ProteinContent 3.1 g, SaturatedFatContent 5.3 g, SodiumContent 141.8 mg, SugarContent 17.3 g

DELICIOUS MOIST PUMPKIN SPICE CAKE RECIPE FROM SCRATCH ...



Delicious Moist Pumpkin Spice Cake Recipe from Scratch ... image

This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

2 3/4 cups (360g.) all-purpose flour
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
1/2 teaspoon ginger
2 cups (400g) granulated sugar
1/2 teaspoon (3g) salt
1 1/2 sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
4 large eggs
1/4 cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1/2 cup (121 g) milk
1 teaspoons (4g) vanilla extract
1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
1 1/2 packages (339 g) cream cheese, softened
1 teaspoons (2g) cinnamon (more can be added for a stronger flavor)
1/2 teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 - 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
2 teaspoons (8g) vanilla extract

Steps:

  • This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
  • In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
  • In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
  • Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
  • Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
  • Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

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