For some reason whenever I try to bake a white or vanilla cake from scratch it never turns out well. I have yet to master that one.
It tends to be flat, or seems like it is separating. It just never turns out well. Ever.
The white cake from this recipe always turns out so well!
It is moist, has the right amount of fluff, tastes great, and best yet, doesn't taste like it came from a box cake mix!
Many bakers use it as a wedding cake recipe because it holds up well and doesn't crumble, so it can be sliced and eaten with your hands as easily as with a fork.
It is just good.
Simple White Cake
Prep: 15 minutes Bake: 15 minutes for cupcakes, 30-40 minutes for cake Servings: 24
1 box (18.25oz) white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cup water
2 tbsp vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 egg whites *or* 3 whole eggs
Preheat oven to 350°
Combine cake mix, flour, sugar and salt together.
Pour in water, vegetable oil, and extracts.
Add sour cream and egg whites or eggs. Use egg whites only if wanting a very white cake, as well as clear vanilla extract.
Pour into two greased and floured 8" cake pans, or one prepared 11x13 baking dish.
Or pour 1/4 cup batter into lined muffin tins.
Bake until no longer jiggly in the center.
Let cool on wire rack, if making cupcakes, remove from muffin tin and let cool.
Frost and serve!