My standard white cake recipe is not only delicious, but dense enough to decorate. The other advantage is the ability to add other flavors to the recipe to alter the taste.
You can use the recipe for cake, cupcakes and cake pops.
If you want the cake to be a bright white, omit the egg yolks and only use egg whites in the recipe.
Ingredients: Printable recipe below
- 2 Cups flour
- 1 Cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 Cup milk
- 3/4 Cup sour cream
- 3/4 Cup melted butter (1 1/2 stick)
- 1 teaspoon pure vanilla extract
- 3 eggs
Preheat oven to 350 degrees F (170 C).
Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
Pour wet ingredients into the middle of the four bowl. Mix well.
Pour batter into greased/floured or lined cake pans.
Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
Cool completely before decorating or putting in the refrigerator for future use.
Decorate with my buttercream recipe HERE
- 2 Cups flour
- 1 Cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ Cup milk
- ¾ Cup sour cream
- ¾ Cup melted butter (1½ stick)
- 1 teaspoon pure vanilla extract
- 3 eggs
- Preheat oven to 350 degrees F (170 C).
- Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
- In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
- Pour wet ingredients into the middle of the four bowl. Mix well.
- Pour batter into greased/floured or lined cake pans.
- Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
- Cool completely before decorating or putting in the refrigerator for future use.
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