best white cake recipe
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I recently tested at least 20 different white cake recipes, including the wasc made with a mix. I did not have the luck with it that many others have had. My cakes always sunk in the middle and were somewhat dense, and I did adjust for the new box sizes. Also, it tasted like a mix to me. I tried both DH and BC. (The chocolate version was was even less succesful - not very "chocolatey" at all). Admittedly, i was biased and preferred to find a scratch recipe for several reasons. 1) If asked, I would prefer to say "of course it's from scratch, 2) I like to send along a list of ingredients with every cake (CYA regarding food allergies). Have you read the ingredients on a cake mix? Chemicals that I can't pronounce or tell you what they do, and I was a chemistry major in college. 3) I am mad at the cake companies for decreasing the size of the mixes, charging the same, and hoping no one would notice. 4) It is far more satisfying and gives me greater satisfaction to bake things from scratch. (I am a hobby baker and admittedly have less concern regarding time and cost than many folks might have.)
Having said all that, the BEST white cake IMHO is from Michelle Bratko and can be found at fromscratchsf.worldpress.com. Most white cakes I tried were dry and had a floury taste. The really good ones all had sour cream, cream or buttermilk added. That seems to be the key to a good white cake.
Since she has posted it and it is readily available, I hope she doesn't mind if I post it here. I may have altered a few things very slightly.
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P.S. on her blog she explains the mixing method, why she chose those ingredients, and some options you can add to the cake mix to change flavors.
It looks like butter and shortening is in the recipe posted, but butter is never mentioned when talking about adding ingredients. The source says either butter or shortening. Is this recipe suppose to be "Either" as well? If so, does the butter need to be softened?
I found this recipe somewhere. Either roaming around CC or elsewhere, not sure. Tried it yesterday and was very surprised and delighted. I've been using the WASC and love it but wanted to venture out and try a few other things since our cake mixes are being messed with in box size. I just wanted another route just in case
SCRATCH VANILLA SOUR CREAM CAKE
Roland Winbeckler TLC's Ultimate cake off
2 1/2 cups sifted flour
1 tsp salt
1 1/2 cups sugar
1 T plus 1 tsp double acting baking powder
1/4 cup butter softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg. dry instant vanilla pudding mix
1 cup sour cream
1 tsp real vanilla
preheat over to 325
Brush pan with pan coat . (I used pam spray and it worked just fine )
combine by hand: flour, salt, sugar ,baking powder in mixing bowl. Add remaining ingred and mix with mixer on low speed . Increase speed to medium and mix for 2 min until well blended
Pour batter into prepared pan and bake at 325 degrees F until center tests done.
I was very pleased with the results. I could of taken it out maybe a few min earlier. I baked it for approx 20 min in a reg. 9x13 pan. Not wilton cake pan. It wasn't dry on the outside but not moist on the outside like the WASC. I guess what I mean is that when I bake the WASC it is very moist on the outside and seems breakable to me. So I handle it carefully. But the inside was very moist and the taste was very good. I froze some to see how it would hold up and it was great. In my opinion it could be used for carving ..
Give it a try.