Moist White Cake Recipe Martha Stewart
Ingredients
Martha Stewart’s moist white cake is a classic, light, and fluffy cake that is sure to please. This moist white cake is made with simple ingredients like butter, eggs, sugar, flour, and milk. To make this cake, you will need: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, softened, 2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon pure vanilla extract, 1 cup whole milk.
Instructions
To make the cake, start by preheating the oven to 350°F. Grease and flour two 9-inch round baking pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well combined. Add the eggs one at a time, beating until combined. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients in three parts, with the milk in two parts, beginning and ending with the dry ingredients. Beat until just combined. Divide the batter between the prepared pans and spread it into the corners. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Decoration and Serving
Once the cake is done baking, let it cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. You can dust with powdered sugar, or frost and decorate with your favorite frosting. Make sure the cake is completely cool before serving. This moist white cake can be served alone, or with a scoop of ice cream or a dollop of whipped cream.
Nutrition
One serving of this moist white cake contains approximately 319 calories, 13.3 grams of fat, 46.7 grams of carbohydrates, and 4.3 grams of protein. This cake is high in sugar, so it is best enjoyed in moderation. You can also try making some healthier substitutions, such as using applesauce or Greek yogurt instead of butter, or using whole wheat flour instead of all-purpose flour.
Storage
This moist white cake can be stored in an airtight container for up to 3 days at room temperature, or for up to 5 days in the refrigerator. It can also be frozen for up to 3 months. When ready to serve, let the cake thaw in the refrigerator overnight, or at room temperature for a few hours.
Conclusion
Martha Stewart’s moist white cake is a classic and delicious cake that is sure to please. With simple ingredients and easy instructions, this cake is perfect for any occasion. Whether you choose to dust with powdered sugar or frost with your favorite frosting, this moist white cake is sure to be a hit. Enjoy!
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