Every Occasion White Cake

This cake is the only cake recipe you will ever need. It is seriously that good. What is so great about it is that it is kinda a blank slate. Great rich, full flavor that will compliment any frosting. And because it is a simple 3 layer cake, you can decorate it however! Seriously your go-to homemade cake recipe right here.

My advise is.... Follow the recipe exactly- even the weird mixing techniques and it will be a hit! Be sure to read through the recipe first. In the pictures below I frosted with a butter-cream frosting.

Ready? Set! GO!!

First.. Separate 6 Eggs. Allow egg whites to stand at room temp. for 30 mins. Set out butter as well.  Grease 3 Eight-inch round cake pans with shortening, then coat with flour and set aside. {If your making your own buttermilk now would be a good time to do so}

In a medium bowl mix dry ingredients: 3 C flour,1 1/2 tsp baking powder, 3/4 baking soda and 3/4 salt; sift and set aside.

 Preheat oven to 350 Deg. In a large mixing bowl beat 3/4 C butter with an electric mixer on high for 30 seconds. Add2 2/3C sugar and 2 tsp vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 mins. Now you have your batter base.

Alternate adding flour mixture and buttermilk mixture about a 1/3 of each at a time. Beat on low after each addition until well combined. Divide batter evenly among 3 prepared pans.

Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans.

Notice how the cake has seperated from the pan.. the pan was prepared well and it will be easier to remove. Also notice the pretty dome shape to the cake? Pretty, but unwanted.

Using a cake leveler, even out the cakes so they are nice a flat. {Save the tops to eat, my favorite part!}This will help them stack nice and straight.

Generously frost in between each layer and begin your crumb coat working from the top down.

A crumb coat is a thin layer of frosting put on first to catch all the crumbs! Doesn't need to be pretty, just even and covering the whole cake. Stick cake in the fridge for about 10 mins or until crumb coat is hard. Then complete the frosting to your fancy! On this occasion, this cake ended up being my daughters birthday cake!

Here is the recipe more concise.. easier to read while baking.

Every Occasion White Cake

Ingredients:

6 Eggs

3 Cups All-purpose flour

1 1/2 tsp. Baking powder

3/4 tsp. Baking soda

3/4 tsp. Salt

3/4 C Butter softened

2 2/3 C Sugar

2 tsp. Vanilla

2 C Buttermilk *

Directions:

Separate Eggs. Allow egg whites to stand at room temp. for 30 mins. Grease 3 Eight-inch round cake pans with shortening, then coat with flour and set aside. In a medium bowl mix flour, baking powder, baking soda and salt; set aside.

Preheat oven to 350 Deg. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites and beat on medium-high for 3 mins. Alternate adding flour mixture and buttermilk mixture about a 1/3 of each at a time. Beat on low after each addition until well combined. Divide batter amongst 3 prepared pans.

Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans. Cool thoroughly before frosting.

*Click here for a Buttermilk Substitute.

I tore this recipe out of Better Homes and Gardens Magazine at the Doctors office! Random right? Glad I did!

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