Classic White Cake

Classic White Cake

Tags: Cakes

  • Prep Time: 15 min
  • Cook Time: 40 min
  • Ready Time: 180 min
  • Yield: 10 to 12 servings

Ingredients

TO MAKE TWO 8-INCH LAYERS

  • Pillsbury® Baking Spray with Flour
  • 2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  • 1 1/3 cups sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup milk, divided
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

TO MAKE TWO 9-INCH LAYERS

  • Pillsbury® Baking Spray with Flour
  • 2 1/2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  • 1 2/3 cups sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/4 cups milk, divided
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Preparation Directions

  • HEAT oven to 350ºF.
  • PREPARE either two 8-inch or two 9-inch cake pans by coating with flour no-stick cooking spray. Follow the recipe for the size cake pan you are using.
  • COMBINE flour, sugar, salt and baking powder in large bowl. Add shortening and milk (2/3 cup for 8-inch pans or 3/4 cup milk for 9-inch pans). Beat vigorously by hand, or use electric mixer on medium speed, for 2 minutes.
  • ADD eggs, remaining milk and vanilla. Beat 2 minutes. Pour into prepared pans.
  • BAKE 8-inch layers about 30 minutes; bake 9-inch layers about 40 minutes or until a toothpick inserted into the center comes out clean.
  • COOL in pans 10 to 15 minutes on wire racks. Remove from pans; cool completely on racks. Frost as desired.

VARIATIONS

  • ALMOND TEA CAKES: SPRAY 24 muffin cups with no-stick cooking spray or line with paper liners. In either recipe, substitute 1 teaspoon almond flavoring for vanilla. Fill muffin cups 1/2 full. Sprinkle with powdered sugar and chopped almonds. Bake at 375ºF, about 15 minutes. Makes about 2 dozen cupcakes.
  • COCONUT FLAKE CAKE: In either recipe, substitute 1/2 teaspoon almond flavoring and 1/2 teaspoon vanilla. Stir 1 1/3 cups flaked coconut (3 1/2 oz. can) into cake batter.
  • ELEGANT RASPBERRY CAKE: On the first layer spread Dickinson's Raspberry Curd and frosting. Gently mix 2 pints of fresh raspberries with 2 tablespoons of Raspberry Curd, mixed with 2 teaspoons of water. Heat remaining Raspberry Curd in the microwave to make it runny. Use a spoon to pour melted curd around the top edge of the cake, allowing it to run down the sides. Place raspberries on entire top of the cake. Use a birthday candle to make small holes on the top layer; insert a sprig of mint in each hole.

Nutritional Information Per Serving

Serving Size (1 slice, 1/10 of cake), Calories 310 (Calories from Fat 100), Total Fat 11g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 45mg, Sodium 410mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 28g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.