Outstanding White Cake

Three kinds of flavorings, buttermilk powder and the mixing method make this cake flavorful, moist and tender. This recipe uses the reverse creaming method of mixing: whisk the sugar/egg mixture until smooth, stir in the dry ingredients, the water and fat are added last.
  • 4 eggs
  • 1-1/4 cups water
  • 5 Tablespoons unsalted butter, sliced into pats
  • 1/3 cup canola or vegetable oil
  • 2 cups sugar (14 oz)
  • 1-1/2 teaspoons Lorann butter vanilla bakery emulsion (Michaels or Walmart cake decorating section)
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 2 cups all-purpose flour (10 oz) Lehi Roller Mills Peacock brand from Costco
  • 5 Tablespoons buttermilk powder
  • 1-1/4 teaspoons salt (just 1 teaspoon if using salted butter)
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  1. Preheat oven to 325°.
  2. Prepare baking pans (two 8-inch or 9x13x2 or 12x18x1) by coating the pan(s) with cooking spray. If the cake will be removed from the pan, line the bottom and sides of the sprayed pan with parchment paper.
  3. Microwave 2 cups of water until almost boiling in a medium size glass container.
  4. Place the uncracked eggs in a heatproof bowl. Pour 3/4 cup of hot water over the eggs to warm them.
  5. Stir the butter and oil into the remaining 1-1/4 cups hot water and set aside.
  6. Whisk the eggs, sugar, and flavorings on medium-high speed for 2 minutes in a large mixing bowl or in the bowl of a stand mixer. The mixture should be yellow, thick and smooth.
  7. Weigh the flour or measure it by gently spooning it into the measuring cup. Combine the dry ingredients in a small bowl. Add the dry ingredients to the egg mixture. Mix on low. Scrape the bottom and sides of the bowl. Mix again until there are no more flour streaks.
  8. Stir the hot water mixture to combine the fats. Carefully pour the hot water mixture into the batter. Mix on low speed until combined. Scrape the bowl well and mix briefly until smooth.
  9. Pour batter into prepared pan(s).
  10. Bake until a toothpick inserted into the center comes out clean or until the edges of the cake pull away from the sides of the pan. About 30 minutes for two 8-inch pans. Approximately 40 minutes for a 9×13 pan. And 15 minutes for a 12x18x1 pan. Watch this size of cake especially closely––it goes from underdone to overdone very quickly.
  11. Place a paper towel on top of the cake and GENTLY press the center of the cake down to flatten out the dome in the middle.
  12. Allow cake to cool for 10 to 15 minutes. If desired, carefully loosen the edges from the sides of the pan then turn the cake out of the pans.
Lemon Layer Cake: For a natural- looking and tasting flavor bursting change, just add 2 Tablespoons of finely grated lemon zest to the above recipe.