Bakery Style White Cake

I am so excited to share this recipe, for Bakery Style White Cake. I have searched high and low for the perfect bakery style cake. You know the cake I'm talking about. The one that is light, fluffy, and tastes great. The cake that so many don't get right, and resort to using the box mix. I found this cake in a cake decorating forum. I don't know where the recipe originated. All I know is, once you make this cake, it will be your go to white cake recipe. It is so versatile. I will give you a few ideas, how to play with flavor options.

The recipe calls for cake flour. It's important to sift the cake flour, several times, before measuring.

Then, combine the remaining dry ingredients.

This cake recipe is unusual, in that it calls for whipped cream. This gives the fat component. It also helps make the cake moist, light, and fluffy. Go whipped cream!

When it comes to the egg whites, they are folded in. Simple as that. Just fold the egg whites into the whipped cream. Add the CLEAR vanilla extract. If you want to make it wedding cake flavor, add almond extract, too. 

Now fold dry and wet ingredients, until combined.

You will have a thick, luscious batter. 

Look how perfect these cakes baked up! I will go over baking pan options, in the written recipe. 

I'm including this bust photo, to show you how it stacks. This is 3 (6") layers. It carved beautifully. The cake didn't require supports, and was sturdy. It would be perfection, for a wedding cake!

I, also, want to let you know the range, of this recipe. If you want a cotton candy flavored cake (and who doesn't), simply swap the sugar, for an equal amount of cotton candy floss.

Because the recipe uses CLEAR vanilla extract, the food coloring is vibrant!

BAKERY STYLE WHITE CAKE

INGREDIENTS:
2 1/4 Cups cake flour, sifted twice before measuring 
1 1/2 Cups sugar
2 Teaspoons baking powder
1/2 Teaspoon salt
1 1/2 Cups heavy whipping cream, chilled
2/3 Cup egg whites
2 Teaspoons imitation clear vanilla flavoring

DIRECTIONS:
Preheat oven to 350. Grease, and line with parchment paper, 2 (9 inch) cake pans; set aside. Mix cake flour, sugar, baking powder, and salt into a medium sized bowl; set aside. Beat heavy cream, to stiff peaks. Fold egg whites and vanilla, into whipped cream. Gently fold, dry ingredients, into whipped cream mixture. Batter will be thick. Fill prepared baking pans. Bake for 25 - 45 minutes, until cake tests done, using a toothpick, or cake tester.



VARIATIONS

Wedding Cake: 1 1/2 Teaspoons clear vanilla + 1 1/2 Teaspoons almond flavoring 

Cotton Candy: Replace sugar with your favorite flavor of cotton candy mix

8" Cake pans - 2
9" Cake pans - 2
6" Cake pans - 3 
Standard Cupcakes - 24 
Jumbo Cupcakes - 18
9 X 13" - 1

Hershey's Chocolate Cake

Every once in a while a cake comes along, that stands the test of time. This is that cake! The first time our family tried it, was a birthday celebration, where my mother-in-law made the cake. She had a knack for trying new recipes, and this became a family favorite.

I must confess, this is the base, of most of my chocolate cake creations. I hope to share more on this blog: Chocolate Mousse Cake, Chocolate Cake with a Cheesecake Layer, Chocolate Ganache Cupcakes, to name a few.

I, always, take the time to prepare my cake pans. That means: greasing, lining with parchment, and dusting with flour. I know it sounds like a chore, but I've never had a cake stick, when I make the effort, to prepare the pans. 

Start by sifting the dry ingredients, into a large mixing bowl.

Beat in: eggs, milk, oil and vanilla.

Stir in boiling water.

The batter will be thin. 

Bake at 350, for 30 to 35 minutes; or until cake tester, inserted in center, comes out clean.

This is a small cake I made for my niece, in addition to a larger cake, the family shared. She thought if she swiped her finger through the frosting, no one would want to eat the cake. I wonder how that worked out. 

HERSHEY'S CHOCOLATE CAKE

INGREDIENTS:

2 Cups sugar

1 3/4 Cups all-purpose flour

3/4 Cup Hershey's cocoa powder

1 1/2 Teaspoons baking powder

1 1/2 Teaspoons baking soda

1 Teaspoon salt

2 Eggs

1 Cup milk

1/2 Cup vegetable oil

2 Teaspoons vanilla extract

1 Cup boiling water

Hershey's Chocolate Frosting (See Recipe)

DIRECTIONS:

Heat oven to 350. Grease and flour two 9" round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30 - 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire racks. Cool completely. Frost with Hershey's Chocolate Frosting. 

Bake your choice: 

2 layer 9" cake 

9 x 13" Sheet Cake

24 Cupcakes

Cooking times will vary. Use your cake tester, to check for doneness.