OLD SCHOOL LIGHT ,FLUFFY AND MOIST WEDDING CAKE(WHITE CAKE) FRIDAY NIGHT CAKE OF THE WEEK
This is one of the most fluffiest and lightest cakes you will ever make and eat
A very simple and quick cake recipe
OLD SCHOOL WEDDING CAKE(WHITE CAKE)CAKE RECIPE:
1 cup salted butter , softened
1 1/2 cups granulated sugar
2 teaspoons almond extract
1/2 cup sour cream , room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
6 large egg whites , room temperature
1 cup milk or buttermilk , room
Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in sour cream until just combined.
Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
Divide the batter evenly between the prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
OLD SCHOOL BUTTERCREAM FROSTING RECIPE:
1 1/2 cups salted butter , softened
2 teaspoons almond extract
4 cups powdered sugar
1 tablespoon milk
DIRECTIONS:
Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
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Moist Vanilla Cake Recipe
In this video I share with you my homemade vanilla cake recipe.
This cake is moist, light and it's the perfect base for any white cake you'd like to make!
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Buttercream Recipe ( For this 2 layer cake, you'll need to double this recipe!) :
Ingredients you'll need:
- 110 gr Softened Butter
- 40 gr Coconut Oil
- 160 gr Sugar
- 1 1/2 tbsp Vanilla Extract( if you are using vanilla essence, made from artificial flavouring add only 1 teaspoon)
- 3 Eggs
- 270 gr All Purpose Flour
- 3 tsp Baking Powder
- 120 gr unsweetened full fat yogurt
- 60 gr Milk
- 1/2 tsp Salt
Bake at 180 celsius.
Ingredients in cups:
- 1 stick of Butter
- 3 Tbsp Coconut Oil
- 3/4 cups Sugar
- 1 1/2 tbsp Vanilla Extract( if you are using vanilla essence, made from artificial flavouring add only 1 teaspoon)
- 3 Eggs
- 1 3/4 cups Flour
- 3 tsp Baking Powder
- 1/2 cup unsweetened full fat Yogurt
- 1/4 cup Milk
- 1/2 tsp Salt
-Bake at 350 fahrenheit.
Enjoy!
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How To Make The Best White Cake - Rich and Moist White Cake Recipe
This is how to make the best ever white cake recipe, so rich, moist fluffy and soft. Frosted with the best buttercream frosting. Y'all will love this white cake recipe, its soooo soft and good.
I showed how to make the buttercream frosting in this vanilla cupcakes recipe video ;
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INGREDIENTS
3 cups cake flour
4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
2 cups sugar
2 tsp Almond extract or plain vanilla extract
1 cup buttermilk
6 egg whites
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reverse creaming method white cake
white cake:
2 1/4 c (270g) cake flour
1 3/4 c (350g) sugar
1 tbsp (14g) baking powder
1 tsp salt
6 oz (170g) butter
1 c (227g) milk
6 (205g) egg whites
1.5 tsp vanilla extract
1.5 tsp almond extract
makes three 6in rounds or two 9in rounds. For 6in rounds bake at 350F for 30 min.
Creaming vs Reverse Creaming Method for Cakes
White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)
3c (360g) cake flour, sifted
1.75c (350g) sugar
2.5 tsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
8 oz (227g) butter, softened
1.25c (284g) buttermilk
5 egg whites
1 Tbsp (14g) vanilla extract
1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.
2. Cut the butter into medium size cubes and add to the dry ingredients.
3. Mix on low speed until the mixture is combined and crumbly.
4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.
5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.
6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.
7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.
Honey Cinnamon Buttercream
7 ea (227g) egg whites
12 oz (340g) honey
16 oz (454g) butter
salt
vanilla
cinnamon
1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.
2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).
3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.
4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.
5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.
6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)
7. Finish with salt, vanilla, and cinnamon to taste.
White Layer Cake
This classic White Layer Cake is moist, delicate, and perfectly white! Paired with a velvety whipped buttercream frosting, every bite is fluffy cake heaven. This cake is so elegant you could even make it for a wedding! Recipe: