This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this recipe in my new cookbook, Baking for the Holidays, and here! 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. In my book I call for this cake to be made in 3 layers, but if you don’t have 3 cake pans, you can also bake this in two cake pans and cut each layer in half, for a four layer cake. You will need to use a little less buttercream in between the layers (and if baking just two you will […]
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