I enjoyed it very much and actually tried a brand new recipe that I wanted to share!
My family cooked a big meal on Sunday. It was a wonderful meal... we had a roast with carrots and potatoes (my Daddy makes the best roasts), mashed-potatoes, corn and green beans, and deviled eggs! A combination of Southern favorites.
So I wanted to contribute and bake some dessert for Sunday too :) I had planned on making a cake recipe that we had made before and a good one, but I came across this recipe for white cake and decided to try it instead because it was a little simpler... perfect for those times when you want to bake something amazing but don't have too much time. And I am SO glad I chose to try it out!
It was an incredible cake and so simple to put together... it seems rare that a homemade, made from scratch cake turns out that amazing unless the recipe involves whipping and folding cake whites or melting ingredients in a saucepan or other things that take time. I don't mind a recipe that takes awhile to make because I do love baking, but having a cake come out wonderfully without doing those extra things is not bad either.
I highly recommend this cake, not just for it's simplicity, but because in all honesty we thought it was better than a store-bought cake!
Rich, light, soft, and fluffy.
I am excited to have found this because it will be a perfect go-to recipe for gatherings and showers!
I first creamed together the sugar and butter first with a mixer, then put in the eggs.
Added in the vanilla.
After adding the milk and all the rest of the ingredients, I had a mixture that
looked like this with a great thickness to it but just right.
I used two pans so we would have a double-layer cake :)
After the cake cooled, I frosted it plain white and then used a very fancy- not, haha-
plastic baggy for a piping bag to decorate with a fitting Spring pastel-like pink!
...and some fun dots along the sides.
The finished cake♥
Although I linked the recipe above from where I found it, I am also putting it on my 'Recipes' page.
I will also mention that I made some simple changes. Someone wrote a review I saw that said the cake was best when she added vanilla and milk, so I did that also: I used 1 full tablespoon of vanilla (you can never have too much!), and I added an additional 1/8-1/4 cup of milk on top of the milk amount already called for. Lastly, I used cake flour instead because I didn't have enough flour (1 cup + 2 tbsp. cake flour for every cup of all purpose flour). I don't know if this had anything to do with how it turned out, but if you have cake flour I recommend using it.
I also used two round pans to made a double layer cake instead of one long cake, so I baked my cake on the same temperature but for only 25 minutes.
Thankyou for reading!
Wishing you a beautiful day and first week of April!!