Perfection White Cake
I am all for good, healthful eating…most of the time. But sometimes, my soul craves a good cake. It lightens my spirits, warms my heart and spreads the love around. Baking (and eating-ha!) old fashioned, simple ingredient cake and cookie recipes brings me closer to spirit and allows me to be more present than anything else I do…that makes it good for my soul,even if it isn’t good for my body…
As all my great cake recipes, this one comes from Food that Really Schmecks–it is the perfect white cake base for birthday cake, upside down cake, you name it. Flavourful, but simple enough to perfectly balance a super chocolatey butter cream frosting–it is perfection! Make this one in a 9×9 square or a 7×10 rectangle for a nice thick cake…
Perfection Cake (White Cake)
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 1/4 cup flour
1/2 tsp salt
2 tsp baking powder
1 cup milk
1 tsp vanilla (optional–I only put it in if I am using white butter cream icing too)
Cream butter, add sugar and continue creaming until light.. Add eggs and continue to mix until well blended and fluffy. Mix flour, salt baking soda together and mix alternately into the creamed mixture with the milk. Beat until well combined. Pour into well buttered pan and bake at 350 approx 45 minutes (depending on the weather, this one can cook up to 55 minutes).
Tip:
- if you’d like to make this a layer cake, pour evenly into 2 8″ round pans and bake 25-30 at 350 degrees until done.
- If you’d like a thinner, but bigger cake, you can use a 9×13 pan and bake for 45-55 min.
- Any frosting will do on this cake–it is especially nice with chocolate butter cream, or vanilla butter cream.
