Best White Cake Recipe (using Almond Extract)

I found this one on FB and decided to snag it when I saw it uses almond extract which is indeed
part of a super good white cake!!!!




The author says: This White Cake Recipe is one of the best that I have personally made. It was surprisingly moist and had a great flavor which is good, since most white cakes, for me, tend to be sort of bland. I have a feeling this will be added to our Recipe Rotation though and I am excited to try it a few different ways now. The addition of the Strawberries along with our favorite light and fluffy frosting also added to the yummy factor.

Best White Cake Recipe 

2 3/4 cups sifted cake flour (sift before measuring) 

4 teaspoons baking powder 

3/4 teaspoon salt 

4 egg whites 

1 1/4 cups white sugar 

3/4 cup butter, room temperature 

1 1/2 cups milk 

1 1/2 teaspoon vanilla extract 

1/2 teaspoon almond extract 

Directions: 

1. Measure sifted cake flour, baking powder, and salt; sift together a few times! This will make your cake more light and fluffy. 

2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating till the meringue holds stiff peaks. Test by pulling up your beaters in the meringue...if the meringue stands up and stays in a peak you are finished. Set aside. 

3. Beat butter until smooth. Gradually add remaining 3/4 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in your extracts. 

4. Add meringue, and fold it into your batter carefully. 

5. Line your cake pan with parchment paper. Spread batter in your cake pan. 

6. Bake at 350 degrees F. for 30 to 35 minutes. 

7. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

 from @theidearoom.net




Light and Fluffy Frosting Recipe

1 cup butter (room temperature)
1 tsp. vanilla extract
3-4 cups powdered sugar
1-2 tsp. of milk
1 (16 oz.) tub of Cool Whip

Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth. Then add 1 teaspoon of vanilla. Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth. Then fold in 1 tub of CoolWhip. That’s it. This makes a very light and creamy frosting. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.