Celebrate
Classic White Cake
This classic two layered cake can work as a base for any number of flavourful additions you can dream up. For great contrast in flavour and colour, try frosting it with chocolate frosting.
Updated
Ingredients
- 2 3/4 cups cake and pastry flour (675 mL)
- 1 1/2 tsp baking powder (7mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp salt (2 mL)
- 1 1/2 cups granulated sugar (625 mL)
- 1 cup canola oil (250 mL)
- 1 Tbsp vanilla extract (15 mL)
- 3 large eggs
- 1 1/2 cups buttermilk (625 mL)
Directions
- Preheat oven to 350°F (180°C). Spray 2 – 9 inch (22 cm) round cake pans with canola oil cooking spray. Line with parchment paper and spray top of parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, combine sugar, canola oil and vanilla extract. Beat until well combined. Add eggs one at a time and beat well after each addition.
- Add ⅓ of dry ingredients to wet mixture and mix until just combined. Alternating, add ½ of buttermilk, ⅓ flour mixture, remaining ½ of buttermilk and remaining ⅓ of flour, mixing until just combined after each addition. Do not overmix.
- Divide batter equally and pour into prepared pans. Bake for 30 – 35 minutes or until a toothpick inserted into centre of cakes comes out clean. Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
- When cakes have cooled, assemble with Chocolate Frosting.
* All purpose flour can be used in this recipe. The cake crumb will not be as tender.
Nutritional Analysis
| Calories | 545 |
|---|---|
| Total Fat | 23.7 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 75 mg |
| Sodium | 259 mg |
| Carbohydrates | 75.4 g |
| Fiber | 1.5 g |
| Sugar | 49.6 g |
| Protein | 6.2 g |
| Potassium | 163 mg |
