This is a joyful little cake, bursting with color. It is an obvious choice for a birthday, of course, but also is a perfect cake for other occasions as well: back-to-school afternoons, Easter gatherings, or, just because on a summer day. What Makes A Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. This cake freezes well (unfrosted) and the layers can be wrapped separately in plastic wrap and frozen for up to 2 weeks. Notable Ingredients for White Sprinkle Cake: More Cake Recipes:
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