Basic Betty Crocker White Cake

When I made Boston Cream Pie last week, I started thinking of all the different versions of white cake I’ve made over the years. I use this one in my Boston Cream Pie mainly because it’s a rather plain foil for the cool creamy custard and gorgeous ganache icing.

Boston Cream Pie using the Basic Betty Crocker White Cake as a base.
Boston Cream Pie using the Basic Betty Crocker White Cake as a base.

I wanted to post it separately because it’s a great cake recipe to have on hand:

  • It’s super easy; a one bowl mix up. It’s great for busy days or beginners.
  • It’s so quick to make it often doubles at my house as an emergency “save” when I need something fast or unexpectedly.
  • It’s a great foil for any number of rich variations of fillings and frostings – it’s perfect for trifles.
  • It’s suitable for anyone who likes to make up their own mixes and have them on hand. Toss all dry ingredients in a ziploc.

This is a cake that’s sturdy, not too sweet and rather lean. I wouldn’t necessarily call it exquisite – after all it only has a handful ingredients and a one bowl mix up. It’s a workhorse, though. Kind of like a favorite jeans kind of cake rather than a special occasion dress up one.

It’s also dirt cheap to make and it’s possible you have all the ingredients on hand.

Basic Betty Crocker White Cake

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1/3 cup butter, room temperature
  • 3/4 cup milk
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 large egg

Preheat oven to 350 degrees. Spray or oil the bottom only of two 8″ or one 9″ cake pan. Dust with flour and knock out excess.

In a large bowl, beat all cake ingredients with an electric mixer on low-speed for 30 seconds, until all ingredients are mixed together, stopping to scrape down. Turn mixer to high and beat an additional three minutes, scraping now and then.

Pour batter into prepared pan(s) and bake about 20 minutes if using an 8″ pan or 35 minutes if using a 9″ pan, or until a toothpick inserted in the center comes out clean.

Cool on rack 20 minutes, then remove cake and continue cooling.

To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion

 From the kitchen of http://www.frugalhausfrau.com, adapted from Betty Crocker

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You know I’ll be bringing this to our Throwback Thursday #24 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!

As always, to view the link party or add a link, click on the little blue button below!

I’ll also be linking this to Fiesta Friday Number 104. FF is a link party put on by Angie, and cohosted this week by Mila @ milkandbun and Hilda @ Along The Grapevine. Stop over and join in!

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