Tutorial

Black And White Square Wedding Cake

Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk.

Tutorial

Since this cake uses the creaming method, the first step is to cream the butter and sugar together. Depending on the temperature of the butter and environment, the time can vary. Just make sure the butter and sugar mix is light in color, fluffy and creamy. This will help keep the white cake light in color.

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Add in wet ingredients: Add most of the wet ingredients into the mixer, reserving about 1/2 cup of liquid. Mix on medium slow speed, about 1 minute. Scrape down the sides and bottom of the bowl. Add the remaining wet ingredients and mix for an additional 30 seconds. Again, scrape down the sides and bottom of the bowl.

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Directions. Gather all ingredients. Dotdash Meredith Food Studios. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan. Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Mix in vanilla.

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Flour: I use self-rising flour in this small white cake recipe. If you would like to use all-purpose flour, add 3/4 teaspoon of baking powder and a pinch (less than 1/8 teaspoon) of salt to 1/2 cup of all-purpose flour. Stir the mixture together in a small bowl and use in place of packaged self-rising flour. Egg whites: Use 2 large egg whites.

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Cream together butter mixture. Cream together butter, shortening and sugar until light and fluffy with an electric mixer. Mix together for 4 minutes until light, fluffy and white. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Whisk together the flour mixture.

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Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and set aside. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside. Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Set aside.

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Set aside. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and both extracts until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

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Instructions. Preheat the oven to 350˚F. If making a sheet cake, line a 9 by 13-inch metal baking pan with parchment paper. If making a layer cake, line two 9-inch round cake pans with parchment rounds. If baking cupcakes, fill 2 (12-cavity) cupcake pans with paper liners and set aside.

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Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release. Combine milk, oil and extracts and set aside. Combine your flour, baking powder and salt and set aside. Place butter in a stand mixer with a paddle attachment and cream until smooth.

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Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

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Instructions. Start by pre-heating your oven to 350 degrees. Make your cake flour. (I did a full post on this but to make one cup start with one cup of all purpose flour, but pull out 2 tablespoons and add in 2 tablespoons of corn starch in its place. Sift 4-5 times, going back and forth between two bowls.

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Cake. Step 1 Arrange a rack in center of oven; preheat to 350°. Line 3 (8") cake pans with parchment; coat pans with butter and lightly dust with flour. Step 2 In a medium bowl, whisk flour.

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Preheat the oven to 350°F. Combine Dry Ingredients: Combine the flour, baking powder and salt in a medium-sized bowl, then set the dry ingredient mixture aside. Cream Butter, Oil & Sugar: Cream the butter, oil and sugar in a large mixing bowl until light in color and fluffy, about 2-3 minutes.

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Instructions. Preheat oven to 350°F. Prepare 8×8 square pan with butter and flour or baking spray. Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes. Gradually add sugar, beating until light and fluffy. Stir together milk and vanilla.

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Instructions. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.