Bakery-Style White Cake Recipe That's SO SOFT & MOIST! скачать в хорошем качестве

Bakery-Style White Cake Recipe That's SO SOFT & MOIST!

This is the softest, fluffiest white cake recipe that tastes like it came from your favorite bakery, but it’s 100% HOMEMADE! It’s super moist (and stays that way for days), packed with vanilla flavor, and goes with pretty much any frosting. Full recipe is on my blog here: https://sugarandsparrow.com/white-cak... BAKERY-STYLE WHITE CAKE INGREDIENTS: 2 1/2 Cups (265g) sifted cake flour* (DIY recipe below) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Cups (300g) granulated sugar 1/2 Cup (113g) unsalted butter, room temperature 4 large egg whites, room temperature 1/2 Cup (120ml) vegetable oil 1 Tbsp pure vanilla extract 1 1/4 Cups (300ml) full-fat buttermilk** (DIY recipe below) INSTRUCTIONS: 1. Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch or 9-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. 4. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute. 5. Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin. 6. Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack. SWISS MERINGUE BUTTERCREAM RECIPE: https://sugarandsparrow.com/swiss-mer... *DIY CAKE FLOUR RECIPE: https://sugarandsparrow.com/homemade-... Keep in mind that if you do use the homemade version, the gram measurement will weigh more (331g instead of 265g) since all-purpose flour is heavier than cake flour. **DIY BUTTERMILK RECIPE: add 4 teaspoons of white vinegar to a jar and top it with 1 1/4 Cups of whole milk. Stir and let sit for 15 minutes before using in the recipe. For more cake recipes and decorating tutorials, check out: My Blog: https://sugarandsparrow.com/ My Book: https://amzn.to/3sK2A0U Instagram:   / sugarandsparrowco   TikTok:   / sugarandsparrow