How to Bake a Cake from Scratch
A box cake might be easy, but nothing tastes better and makes you feel more proud than discovering how to bake a cake from scratch. There are a couple things to keep in mind when making a homemade cake. First, make sure all your ingredients are ready to go. Check that your baking powder and baking soda aren't too old (it can impact whether the cake rises); bring the butter and eggs to room temperature before cooking begins (cold ingredients can effect the cake's texture). It is important not to over-mix the flour--doing so could develop the gluten to a point where the cake could lose its volume (and, in the case of other baked goods, makes them tough). Stop mixing when you no longer see streaks of flour in the bowl. During baking, keep the oven closed as much as possible--opening and closing the door lowers the oven temperature and increases cooking time. When finished baking, cool the cake on a wire rack, allowing air to circulate completely around the cake. After 10 minutes, turn the cake out of the pan and onto the rack to cool completely.
-Hey, everybody, it's Chef Lovely, and I definitely have a sweet tooth today. So, we are gonna make a beautiful White Cake. Here are the ingredients: 4 egg whites; 2 cups of all-purpose flour; 1 teaspoon of baking powder; 1/2 teaspoon of baking soda; 1/2 teaspoon of salt; 1/2 cup of butter of shortening that has been softened; 1-3/4 cups of sugar; 1 teaspoon of vanilla; and 1-1/3 cups of buttermilk or sour milk. Okay everybody, let's get started. So, firs things first, I want you to go ahead and preheat your oven to 350 degrees and I also want you to lightly spray your baking pan as you're gonna be using. You can use a round dish. You can use a rectangular dish. It's solely up to you, but I want you to spray with a nonstick cooking spray first, and then lightly flour it as you can see what I've done here. This way, our cake comes out perfect and it's not gonna stick to our pan. Okay, now, that's out of the way, let's move on to these ingredients. So, in 1 bowl, we're gonna mix together all of our dry ingredients. So, we have our flour. We have our salt baking powder and baking soda. Now, those are you leavening agents that's what gonna make our cake rise, get nice and fluffy and beautiful. Okay and I'm gonna take a whisk here or you can use a fork and just give this a nice toss. Mix it up really well so that everything is evenly distributed within our flour here, okay. This is gonna be the easiest cake. You're gonna use it every time. You absolutely gonna love it. Alright, so there we go. Okay, now we have our dry ingredients. So, let's get our wet ingredients together. So, first things first, we're gonna take our butter. We're gonna put it in our bowl here and I'm gonna give it a mix with my hand mixer just to loosen it up and kind of get it going to get it ready for our other ingredients. So, here we go, okay. Okay, now, what's making this process go so quickly is that my butter is at room temperature. It's nice and soft and it's ready to go. So, next, we're gonna add in some sugar. We have to sweeten up the deal, okay, and we're also gonna add in some vanilla beautiful fragrance vanilla, and we're gonna go back in. We're gonna give it a mix until it's nice and creamy. So here we go. Okay, now here's the chef lovely tip. In between, I want you to go in with your spatula and I want you to clean down the sides of the bowl so that we can make sure that we're getting all of those ingredients in our butter mixture here. So, I'm gonna go back in, and give that one more beat just that we can really cream this 3 ingredients together. Okay, fantastic, now, we're gonna move over to our egg white. This is gonna give our white cake nice buddy and height. So, I have them already in my bowl here, but we're not gonna put them all in at the same time. We're gonna pour in egg white at a time, and incorporate it. So, here we go, I'm gonna add a little bit in, and I'm gonna mix it. Okay, now that we have our egg white, incorporate it into our butter and sugar mixture here. We're gonna go in alternating with our dry ingredients and our buttermilk. So, here we go. I'm gonna do half my dry, give it a mix, and then half of our buttermilk. Now, let's add our remaining parts of our dry ingredients. Woo, flour sour. Okay and before I add in my remaining buttermilk, I wanna go ahead and give my bowl a nice wipe down here making sure that we're incorporating of these ingredients just like that. Okay, so let's go in with our remaining buttermilk. We're gonna beat it for about 30 more seconds, and then I'm gonna show you how we're gonna get it in our pan. Okay, there we go. So, let's take our spatula. Let's get one more good wipe down in the sides of the bowl and here is my dish, remember, it's already sprayed and floured, it comes out easily, and let's go ahead and just put that right in the center here, make sure that you scrape and get all of that go batter right out, okay. So, I'm gonna take the back of my spatula here and I'm gonna push it out so that it hits all the corners, all the sides, so as a nice even cake just like that. Another trick you can definitely pick up the pan and just kind stroll and tap it around, but I'm just gonna use the back of my spatula here. So, it's couple of seconds. It's not tough to do just like that. There we go. Get this little corner here, fantastic. It's nice and even, which is what you want, okay. Here's little tip that my mom taught me to get any air bubbles or anything like that just give it a nice little hit on your cutting board or your table just to make sure. Okay, now that we have our batter here in our pan, we're gonna put this in the oven for about 30 to 35 minutes because of the size of my pan. If you're using something little smaller or round shape just probably gonna be about 20 to 25 minutes. So, I'm gonna go and put this in the oven and when we come back, I'm gonna show you beautiful and fluffy this white cake is. Okay everybody, so as you can see, we've taken our cake out and it looks absolutely gorgeous. It's even. It's golden brown all the way around. So, this is what you're looking for. Here is the Chef Lovely tip, take a wooden toothpick, stick directly in the center of the cake. If it comes out clean with nothing on it, you know that it's ready to go. If there is still a little bit of batter on, you need to put it back in the oven for about another 2 to 5 minutes, okay. So, to decorate or garnish this cake, there are many different things you can do. You can use frosting. You can cover it ganache. You can add fresh fruit, powdered sugar mint, whatever you like, but today I have decided to take to take some orange marmalade right out of the jar. I put in the microwave for about 10 seconds just to get it nice and loose and I'm gonna show you how this is gonna go with our cake. So, let's stop talking and let's cut in to this cake here, okay. So, I'm gonna go down this thinner just like that so I can get nice even cut, and then cut it in half. So, let's go in for a piece of cake, and you can see it's nice and moist. It looks gorgeous, okay. So, what I'm gonna do, I'm gonna take a little bit of our warm marmalade here and I'm gonna put some just right at the bottom of the plate, kind of make a bed of our orange marmalade just like that, okay, and then we're gonna take our cake, sit that right on top, and then we're gonna go back in just for a little bit more of this marmalade here, and kind of just drag straight across just like that. Again, have fun with it. You can decorate and garnish this cake any way you like. Okay, so of course, we have to go in for a taste. So, here we go. It's the perfect cake as the few ingredients-- It's moist. It's absolutely delicious. So, want you to make this classic and delicious white cake.
What You'll Need
- 4 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or shortening, softened
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 1 1/3 cups buttermilk or sour milk
Step By Step
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).
Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13x9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
Makes 12 to 16 servings.
Coconut White Cake:
Prepare as above, except stir 3/4 cup toasted flaked coconut into batter.
Per Serving: cal. (kcal) 268, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 44, Monounsaturated fat (g) 3, fiber (g) 1, sugar (g) 29, pro. (g) 4, vit. A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 274, Potassium (mg) 83, calcium (mg) 40, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet