What makes a white cake dense?

A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought). A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.

What is white cake made of?

A white cake recipe only uses the whites of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture. Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor.

How many boxes of cake mix do you need for a 2 layer cake?

Bake the two boxes (4 rounds) then choose the best three of the four rounds out of the oven. One standard box of cake mix (approximately 15-19 oz.) will make two 9″ layers. They will be on the thin side.

How does the number of eggs affect a cake?

Overall, changing the number of eggs in your cake recipe can alter the properties of your cake. Too few eggs will yield a cake that is overly compact and doesn’t hold together will. Too many eggs can leave you with a spongy or rubbery mess.

Why do you separate eggs when baking?

The most common reason for separating eggs is so the whites can be whipped. Also, because cholesterol is only found in the yolk, using only egg whites in a recipe will drastically reduce its cholesterol content.

What is the difference between white and vanilla cake?

White and vanilla cake are created from the same ingredients, the only difference is more of certain ingredients or food coloring added before the baking process. White and vanilla cakes are made with common ingredients: eggs, baking powder, flour, sugar, and butter.

What is the difference between white and yellow cake?

White cake uses only, or almost all, egg whites. Yellow cakes get their color and more custardy flavor from using whole eggs, including the yolks (sometimes extra).

Is it easier to make a single layer white cake?

A single layer white cake is easier to prepare, decorate, and serve! Simple, yet glamorous. Happy baking! This white cake recipe is buttery and moist with the fluffiest crumb and creamiest vanilla buttercream. The tricks are to use cake flour, egg whites, and sour cream.

What is the best way to make egg white cake?

Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spread evenly into two greased and floured 9-in. round baking pans.

What is the best way to make a light cake?

In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside. In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it’s light and fluffy (you can use a standing mixer or an electric hand mixer).

How do you make a fluffy cake with a mixer?

In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined.