classic white cake

This was my grandmother&#039;s favorite recipe which she called a 1-2-3-4 cake.

Classic White Cake Made from Scratch

unsalted butter (at room temperature)

sugar (384 grams)

cake flour (336 grams)

eggs (at room temperature)

whole milk (at room temperature)

baking powder

salt

vanilla

unsalted butter (softened to room temperature)

sugar (16 ounces)

heavy whipping cream

vanilla extract

Preheat oven to 350°F. Brush 2 (8-inch) round pans with melted butter and line with parchment paper. Brush with more butter. You could also use non-stick cooking spray. Set aside.

In a medium bowl, measure out flour, baking powder and salt. Whisk together. Set aside.

In a large bowl, cream butter with an electric mixer until smooth. Add sugar and mix. Add eggs and mix until combined. Add half of the flour mixture and half of the milk, plus the vanilla. Mix on medium low until combined. Repeat with remaining flour and milk. Mix until combined, then continue mixing on medium low for 30 seconds. Divide batter between the two prepared pans. Bake on the middle rack of your oven for 30-35 minutes. At 30 minutes, test one of the cakes by inserting a toothpick. If it comes out clean, they are done. If not, continue to bake for just a few minutes more or until a toothpick inserted into middle comes out clean. Let cool completely,

For the cake

Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.

Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.

Fill and frost the cooled cake, reserving about 1 1/4 cups of frosting for the decoration (if desired). I used a 103 tip for the flowers and border. I used a 352 tip for the leaves. Add sprinkles.

For the frosting

I made this cake for a catering event and it received so many great reviews from everyone who tried it! Some even stating that it was literally the best cake they’d ever had. I’m very confused as to why so many people on here have been so critical &amp; negative. It’s SUCH a good cake! It’s not yellow, and it’s not dense like a cornbread. At. All. And I LOVE that it includes whole eggs! It might not be a pure, pure white cake, but it is still definitely white and NOT yellow. I’ll always keep coming back to this recipe as one of my favourites. Thank you for sharing it! ❤️

This is a really good cake! It is moist and delicious! I can't believe all the people on here that are so critical! It amazes me. There is no encouragement whatsoever, but I think it's a good cake. If they didn't like it they should just move on, or at the very least just say you didn't care for it rather than be so rude. I'm sorry they were rude to you!
Be encouraged, you're doing a fantastic job! Blessings!

Made this and it tastes and looks like cornbread. We needed  white cake, the egg yolks made this yellow. Not a bad cake if you want something very dense.

me and my bf made it and it tasted like cornbread, might have been user error we arent quite sure. good cornbread though

I'm really confused. It says 4 ingredients with the measurements:
Butter
Sugar
Flour
Eggs

Then it goes on to say needing milk and vanilla but not how much.
Also states to whisk together dry ingredients (which would be flour and sugar) but you need to cream together the sugar and butter before adding the flour. 
But then you add the wet and dry ingredients while alternating them but there's only 1 additional dry ingredient and 3 more wet ingredients. Way too confusing and no clarification. This is not "easy" it's a confusing guessing game. 
And then there's still no measurements for milk and vanilla.

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