Discover the delightful charm of a classic beyaz pasta with this light and fluffy white cake recipe. Perfect for any occasion, this cake melts in your mouth and can be paired with a variety of frostings or enjoyed on its own.
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The Big Picture
This white cake recipe stands out for its airy texture and subtle sweetness, making it a beloved choice for celebrations or a simple dessert at home. The use of fresh ingredients and the right mixing techniques guarantee a cake that rises beautifully and has a tender crumb. This beyaz pasta is versatile enough to be dressed up with fruit toppings, whipped cream, or your favorite frosting, ensuring it suits any palate. Whether it’s for a birthday, wedding, or just a casual gathering, this cake will impress your guests and leave them asking for seconds. With its straightforward process, even novice bakers can achieve bakery-quality results in their own kitchens.
The key to this cake lies in the careful creaming of the butter and sugar, which incorporates air for that fluffy texture. Also, the balance of dry and wet ingredients is crucial, so be sure to measure accurately. Follow the instructions, and you will create a delicious dessert that celebrates the elegance of simplicity.
What to Pull Out of Your Cabinets
To create this delicious beyaz pasta, you will need a few essential tools.
- Mixing bowls: Use a large bowl for combining wet ingredients and a separate bowl for dry ingredients.
- Electric mixer or whisk: An electric mixer is preferred for creaming butter and sugar, but a whisk can also work if you're up for a workout.
- Measuring cups and spoons: Accurate measurements ensure the best results.
- Baking pan: A standard nine
- inch round cake pan works perfectly for this recipe.
- Cooling rack: This will allow your cake to cool evenly after baking.
Hard-Won Wisdom
For the best results, use room temperature ingredients, especially the butter and eggs, as this helps to create a smooth batter. Ensure your baking powder is fresh for proper leavening; expired baking powder can lead to a dense cake. When creaming the butter and sugar, mix until light and fluffy, usually around five minutes, to incorporate enough air into the mixture. When adding the dry ingredients, mix just until combined; overmixing can lead to a tougher texture. Always check the internal temperature with a food thermometer to ensure it reaches 350°F for doneness. Allow the cake to cool in the pan for about ten minutes before transferring it to a cooling rack. This prevents it from breaking apart. Practicing good hygiene, wash your hands and utensils thoroughly before and after handling ingredients, especially eggs.
Recipe Card
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Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 1 cup milk (room temperature)
- 3 large eggs (room temperature)
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a nine-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about five minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract if using.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about ten minutes before transferring it to a cooling rack.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate if longer storage is needed.
Variations Galore
Experimenting with flavors can take this beyaz pasta to new heights. Consider adding vanilla extract for extra depth, or almond extract for a nutty twist. You can also incorporate lemon or orange zest for a refreshing citrus flavor. For a richer cake, fold in some mini chocolate chips or diced fruits to the batter. If you want to create a layered cake, simply double the recipe and bake two layers, then frost them with buttercream or cream cheese frosting. You can also use this cake as a base for a trifle, layering it with pudding and fruits for a delightful dessert.
On the Side
This light and fluffy white cake is best served at room temperature. You can dust it with powdered sugar for a simple presentation or frost it with your favorite icing. Fresh berries or a scoop of ice cream pair wonderfully with this cake, adding a touch of color and flavor. For a more elegant touch, drizzle a fruit compote over each slice. This cake is perfect for gatherings, and leftovers can be enjoyed the next day, making it a versatile choice for any dessert table.
Problem Solver
| Problem | Solution |
|---|---|
| The cake is dense or does not rise properly. | Ensure your baking powder is fresh and that you are not overmixing the batter after adding the dry ingredients. Also, make sure to cream the butter and sugar thoroughly to incorporate air. |
| The cake has a dry texture. | Avoid overbaking; check the cake a few minutes before the recommended time. The cake should spring back when lightly touched and a toothpick inserted should come out clean but not dry. |
| The cake sticks to the pan. | Grease the cake pan well and consider using parchment paper on the bottom for easier removal. Allow the cake to cool slightly in the pan before turning it out onto a cooling rack. |
All Your Questions in One Place
Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a lighter texture.
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to three months.
What is the best frosting to pair with this cake?
Buttercream or whipped cream frosting works beautifully.
How can I tell when the cake is done?
The cake should spring back when touched and a toothpick should come out clean.
