MOIST WHITE CAKE FROM SCRATCH RECIPES

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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.

WHITE ALMOND SOUR CREAM CAKE- A SCRATCH ... - MY CAKE S…



White Almond Sour Cream Cake- A Scratch ... - My Cake S… image

This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 10

3 Large eggs
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
1/3 c (73g) milk
1 cup (242g) sour cream
2 1/2 c (285g) cake flour
1 1/2 c (300g) granulated sugar
2 1/2 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave). I cut the butter into 1/2 inch slices onto waxed paper and leave on the countertop 8 to 10 minutes. It will be soft enough to make a fingerprint in the butter and added to the dry ingredients a few pieces at a time.

Steps:

  • Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
  • In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  • Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  • Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  • It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
  • Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

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