Best White Cake

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I wanted another white cake recipe to have with fresh berries but this time I wanted to use real butter. This can be difficult when making a white cake as the butter tends to make things crumbly. So, I added in some cream cheese to help keep the cake together and the flavor of course goes well with berries.

This is by far the best white cake I have made.

(Note: This is a less stable cake due to the butter content. If you want to use it for carving or stacking I would replace half of the butter with oil to make it more stable.)

Best White Cake

Cream together:

  • 1/2 cup softened butter
  • 1/2 large pkg cream cheese softened-equal to 125 grams
  • 1 and 1/4 cup white sugar

Then add:

  • 1/2 cup plain yogurt
  • 4 tsp vanilla

Mix well and in a separate bowl sift dry ingredients:

  • 2 and 2/3 cup flour
  • 4 tbsp cornstarch
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Gradually alternate the dry ingredients to the batter with:

  • 1 and 1/4 cup milk mixed with 1 tsp vinegar

Mix well.

 

Bake at 350 degrees F for approximately 35-40 mins in a 9 by 13 pan.

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One thought on “Best White Cake

  1. Pingback: Boston Cream Cake | my eggless world

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