Quick help! Yummy white cake recipe?

[ohiomom1121]

I'm posting here hoping for some traffic. It's DH's birthday and we're trying not to spend a lot of money since we're *hopefully* moving soon. I'm going to make a cake and some of his favorite snacks but have never made a white cake from scratch. (I'm a chocolate girl!!!) Any recipes that are great? He wants white icing too so if you have a good recipe for that I'd appreciate it too. Last time I made a buttercream icing it was super sweet and kind of gross. TIA!!!

[NewfieNat]

This is a plain white cake recipe that's not 100% from scratch but you can always leave out the pecans and sauce...it's very yummy either way.

Spray the inside of a bundt pan with Pam and don't flour it! Heat oven to 350.

Toast 1/2 cup of pecans in the oven for 5 minutes while the oven warms. Don't let them burn.

In a mixer combine:

1 box of white cake mix
1 small box of vanilla pudding
4 eggs
1/4 cup of white sugar
1/4 cup of brown sugar
1/4 cup dry white wine
3/4 cup of water
3/4 cup of vegetable oil
the toasted pecans

Pour in to pan and cook for 45-60 minutes depending on your oven.

Right before it comes out, mix together:

1 stick of butter
1 cup of white sugar
1/4 cup of the wine

Bring to a boil for one minute.

Take the cake from the oven and do not take it out of the bundt pan. Let it sit as you pour the melted butter/ssugar/wine sauce slowly over it. Make sure to let it go down the sides and all over the top. Let it sit for about 30 minutes as the cake absorbs the juice.

For buttercream that's not too sweet I use this recipe.

http://food.chatelaine.com/Recipes/View/Vanilla_Buttercream

[ohiomom1121]

This is a plain white cake recipe that's not 100% from scratch but you can always leave out the pecans and sauce...it's very yummy either way.

Spray the inside of a bundt pan with Pam and don't flour it! Heat oven to 350.

Toast 1/2 cup of pecans in the oven for 5 minutes while the oven warms. Don't let them burn.

In a mixer combine:

1 box of white cake mix
1 small box of vanilla pudding
4 eggs
1/4 cup of white sugar
1/4 cup of brown sugar
1/4 cup dry white wine
3/4 cup of water
3/4 cup of vegetable oil
the toasted pecans

Pour in to pan and cook for 45-60 minutes depending on your oven.

Right before it comes out, mix together:

1 stick of butter
1 cup of white sugar
1/4 cup of the wine

Bring to a boil for one minute.

Take the cake from the oven and do not take it out of the bundt pan. Let it sit as you pour the melted butter/ssugar/wine sauce slowly over it. Make sure to let it go down the sides and all over the top. Let it sit for about 30 minutes as the cake absorbs the juice.

For buttercream that's not too sweet I use this recipe.

http://food.chatelaine.com/Recipes/View/Vanilla_Buttercream

That sounds delicious. Do you think it would be good with icing instead of the sauce on top? I would love it, but kids would be offended at a cake with no icing. ;) That buttercream sounds good without the powdered sugar, I think that's what made it so super sweet.

[egoldber]

Here's a recipe from America's Test Kitchen. The link is to a blog that has the recipe. You can also get it at their website if you sign up with your e-mail address:

http://losangeleschronicle.blogspot.com/2007/09/classic-white-cake-recipe-from-americas.html

[Andi98989]

I like the Betty Crocker Silver White Cake recipe; I found a blog with it online:

http://tempestinablueteapot.blogspot.com/2009/01/betty-crockers-silver-white-cake.html


Silver White Cake
from the Betty Crocker Cookbook
prep: 10 min bake: 45 min cool: 1 hr 10 min; 12 servings


2 1/4 cups all-purpose (not self-rising) or 2 1/2 cups cake flour
1 2/3 cups sugar
2/3 cup shortening (or butter)
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla or almond extract
5 large egg whites

The recommended frosting is White Mountain or Chocolate Buttercream.

Directions:
1. Heat oven to 350. Grease bottom and sides of 13x9", 2 round 9", or 3 round 8" pans with shortening; lightly flour.
2. Beat all ingredients except egg whites and frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.
3. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
4. Bake rectangle 40-45 mins, 9" 30-35 mins, 8" 23-28 mins, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly or when your smoke alarm goes off. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
5. Frost and enjoy.

[infomama]

I made this one recently and I'll make it again..especially good for birthday cake. You know..not too fancy but nice and moist with a little spin (almond).

I made too much and froze a layer for another week and it tasted just as good as when I made it.

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

[ohiomom1121]

I made this one recently and I'll make it again..especially good for birthday cake. You know..not too fancy but nice and moist with a little spin (almond).

I made too much and froze a layer for another week and it tasted just as good as when I made it.

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
Did you make the whole recipe? Seems like it would make a TON. I'm interested in the sour cream part though...I got a sour cream pancake recipe from this board and there's no going back to regular!!

[trentsmom]

For buttercream that's not too sweet I use this recipe.

http://food.chatelaine.com/Recipes/View/Vanilla_Buttercream

I made a similar buttercream using Martha Stewart's recipe a few weeks ago, and it was awesome! I had always thought that really good bakery cakes were frosted with some type of whipped-cream frosting. Nope, just a true buttercream. Takes a little more time to make than the butter & powdered sugar version, but I think it's worth it.

[infomama]

Did you make the whole recipe? Seems like it would make a TON. I'm interested in the sour cream part though...I got a sour cream pancake recipe from this board and there's no going back to regular!!
I did..I ended up with a 9x13 and 2 8x8's. It was really good but I would half the recipe next time.

[ohiomom1121]

Thanks everyone for the replies. I went with the recipe infomama posted...loved the sour cream idea. It was delicious! Very dense cake, not fluffy like the box cake mix only. I got lazy and bought icing but am going to try that buttercream recipe next time. I was already using a double boiler for chocolate/ peanut butter dipped pretzels and that just seemed like too much work! :ROTFLMAO:Thanks again.