Best white cake

The Best White Cake Recipe {ever}

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.

Author: Robyn Stone | Add a Pinch

Serves: 12

Ingredients

• 1 cup (2 sticks) butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk, room temperature
• ½ cup buttermilk, room temperature
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
6. Frost cake as desired.

Notes

Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter. 
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.

Caramel sauce- Felli

1 cup sugar with 2 tbsp of water
 keep stirring on slow fire
when it starts browning..
some butter too before you add cream
add cream on slow flame and continue stirring
and a dash of salt too
but make sure you drop the cream slowly

Fruit n Nut cake- Felli

 Ingredients
 1 cup flour; 1tsp baking powder; 1 cup sugar; ¾ -1 cup oil; 3 Eggs; ½ tsp cinnamon powder; ¼ tsp clove powder; ¼ tsp nutmeg powder; ¼ ginger powder; ¼cup chopped dates (dried & fresh); ¼ cup golden raisins; ¼ cup chopped walnuts; ¼ cup almonds; ¼ cup pecans; 1 tsp vanilla essence; ¼ cup caramel; ¼ tsp of salt
Caramel: - Into 1 cup sugar add 2 tbsps of water and keep on low flame till the sugar melts completely into a rich brown color. When completely melted, switch off the fire and add 1 cup of hot water into the saucepan. Cool and store in the refrigerator.
 Method:-
Prepare the baking pan – grease and dust it with flour. Toast the nuts for 15 minutes till golden brown and coarsely chop them. Chop the dates coarsely and dust with flour.
In a bowl whisk the flour, baking powder, spices & salt and keep aside.
Beat eggs for 5-6 mins with an electric beater; add oil and continue whisking, add sugar and mix it well; add the flour mixture (flour, baking powder, salt) and mix well; add vanilla essence and caramel; finally fold in the nuts and fruits; pour the mixture into the baking tray and bake for 25-30 mins or as an when tried the toothpick inserted comes out clean

Sweet potato bake - Rachel

Best Sweet Potato Casserole

 

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Prep time

15 mins

Cook Time

45 mins

Time to Make It

1 hour

 

This recipe for The Best Sweet Potato Casserole has a velvety sweet potato base and is topped off with a pecan streusel topping. It'll put candied yams to shame!

Author: Rachel Farnsworth

Yield: Serves 6 to 8

Ingredients

SWEET POTATO CASSEROLE:

• 4 large dark skinned sweet potato, peeled and cubed
• ½ cup white sugar
• 2 eggs, beaten
• ½ teaspoon salt
• 4 tablespoons butter, softened
• ½ cup milk
• ½ teaspoon vanilla extract

PECAN STREUSEL TOPPING:

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup chopped pecans

Instructions

1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Transfer to a 9x13 inch baking dish.
4. In medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.

Chocolate cake- Rachel

The Most Amazing Chocolate Cake

 

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Prep time

10 mins

Cook Time

35 mins

Time to Make It

45 mins

 

The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it's just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you've been dreaming of.

Author: Rachel Farnsworth

Yield: 3 9-inch rounds

Ingredients

The Most Amazing Chocolate Cake

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)

Instructions

The Most Amazing Chocolate Cake

1. Preheat oven to 350 degrees.
2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
8. Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Notes

METRIC MEASUREMENTS:
butter and flour for coating and dusting the cake pan
450 grams all-purpose flour
650 grams granulated sugar
155 grams unsweetened cocoa powder
17 grams baking soda
8 grams baking powder
11 grams salt
4 large eggs
350 ml buttermilk
350 ml warm water
115 ml vegetable oil
10 ml vanilla extrac

Vanilla cake

The Most Amazing Vanilla Cake is moist and flavorful and made completely from scratch. It's the best homemade vanilla cake you'll ever have! And it's easy to make too!

Author: Rachel Farnsworth

Yield: 3 layer cake

Ingredients

• ½ cup salted butter, softened
• ½ cup vegetable oil
• 1½ cups sugar
• 1½ cups buttermilk, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3½ cups all-purpose flour
• 4 teaspoons of baking powder
• ½ teaspoon salt

Instructions

1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
3. Add in flour, baking powder, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
4. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting with your favorite frosting.

WHITE CHOCOLATE WAFFLE SOUFFLE - NO BAKE

Prep Time

20 mins

Total Time

2 hr 20 mins

 

Imagine waffles, blueberries and white chocolate mousse. Put everything together, top with sweet blueberry sauce and no bake blueberry waffle cake is born!

Course: Dessert

Servings: 6 Slices

Calories: 602 kcal

Ingredients

• 3.5 oz Waffles 100g

White chocolate layer:

• 7 oz White Chocolate (200g)
• 4 Gelatin Sheets
• 1 cup Fresh Blueberries (125g)
• 2 cups Whipping Cream (500ml)

Blueberry sauce:

• 1 cup Fresh Blueberries (125g)
• ½ cup Superfine Sugar (100g)
• ½ Lemon
• 1 tbsp Corn Starch

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Instructions

1. Line your cake pan with tin foil or baking parchment paper. Cover the bottom with waffles. Make sure there are no empty spaces in between them. Now scatter fresh blueberries over the waffles.
2. Melt white chocolate with 1 cup whipping cream over a pot of simmering water. Remove from the heat and let cool slightly before stirring in gelatin sheets that have been soaked in water (follow the package instructions). Let it cool down.
3. Whip the rest of the cream and fold it into the chocolate mixture. Pour it into the cake pan and refrigerate for 2 hours.
4. Before serving make the blueberry topping by simmering blueberries, sugar and freshly squeezed lemon juice in a small sauce pan. When the berries have soften and the sugar has melted add cornstarch that you have dissolved in 2 tablespoons of water. Cook for a further 1-2 minutes before turning off the heat.
5. Slice the cake, pour the blueberry sauce over each slice and serve!