White cake? always make Amanda's dump it cake for birthdays and my soon to be 7 y.o. told me he doesn't want chocolate cake. Yikes!
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This is the ONLY white cake I ever make: http://allrecipes.com/recipe...
My favorite non-vanilla cake is actually a yellow cake from the book Triple Layer Cakes.
Smittenkitchen wrote about it:
My favorite white cake
Rose Levy Berenbaum's Yellow Layer Cake is delicious - technique is a little unusual in that you don't have to cream the butter & sugar first, but it's very reliable. http://www.realbakingwithrose.com/2005/10/roses_favorite_yellow_layer_ca.html
Sara Moulton's is the only white or yellow cake I make, and it is wonderful. Make sure you use whole milk:
What is the difference between white and yellow cake? Is there really a white cake?
Susan W is a trusted source on General Cooking.
I have this great little book on my Kindle of mug cakes. There is a vanilla cake that is quite white and very light. It doesn't contain any eggs. There is also a yellow cake that contains an egg yolk that is richer and quite yellow.
Nancy is a trusted home cook.
Funny story. I used to offer to make cakes for people's birthday dinners and parties, and they always said chocolate. So I had a reservoir or is it repertoire of recipes. Then one guy said white or yellow cake, and I was floored. Had to consult my cousin who is a great baker, and she gave me a fine yellow cake recipe.
But (return of the repressed?) the chocolate came back in a walnut chocolate frosting.
So, I sympathize with your dilemma, even if it is 3 years old!
Awww man, that's tough when you thought you had the perfect cake for all of his future birthdays! I haven't found an amazing white cake recipe, but this yellow cake recipe is seriously the best I've ever had, and I taste tested a bunch of them side by side to find our favorite...twice :) Just in case it doesn't have to be white, I'm gonna share this recipe:
Fluffy Yellow Layer Cake
From Cook's Illustrated | March/April 2008
Makes two 9-inch cake layers
Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.
2 1/2 cups cake flour, plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (12 1/4 ounces)
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
For High-Altitude Baking Problem: Chemically leavened cakes sink in the center. Solutions: Use less baking powder and/or baking soda. Increase the oven temperature and decrease the baking time. Problem: Egg-leavened cakes sink in the center. Solutions: Underwhip the whites and/or whole eggs. Increase the oven temperature and decrease the baking time. Problem: Cakes are dry and cottony. Solution: Use less sugar and/or add an extra egg. Problem: Cakes are greasy. Solution: Add an extra tablespoon or two of flour.