Simple White Cake
Excellent simple white/yellow cake. I did make a few adjustments based on previous user comments and from my first attempt at making this cake. On my first endeavor Itthought the cake was too dry and heavy. I realize no w that I beat the cake batter too much once I adde d the flour. That is a mistake I will not repeat. Here are my changes for your consideration:
3/4 cup granulated sugar, 1/4 cup brown sugar, 3/4 cup butter, 3 eggs. I left the flour, vanilla and milk portions as the original recipe stated. Also, I made the butter, eggs and milk were at room temperature. I creamed the butter and sugar in my KitchenAid mixer for probably a good five minutes. Then, when I added the eggs I continued to mix/beat for another five minutes. After I sifted the flour and baking powder together I changed the mixer attachment to the large paddle. I added the flour, making sure my mixer was on the slowest speed. I removed the bowl from the stand and used a wooden spoon to gently fold in the milk. Finally, it was time to bake the cake in a 325 degree preheated oven. I was pleased at how moist the cake turned out. I hope this was helpful!
3 users found this review helpful
Jan. 13, 2014