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Classic White Cake

Prep Time:15 min
Cook Time:40 min
Yield:10 to 12 servings

INGREDIENTS:

  • TO MAKE TWO 8-INCH LAYERS
  • Pillsbury® Baking Spray with Flour
  • 2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  • 1 1/3 cups sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup milk, divided
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • TO MAKE TWO 9-INCH LAYERS
  • Pillsbury® Baking Spray with Flour
  • 2 1/2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  • 1 2/3 cups sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/4 cups milk, divided
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350ºF.

  2. 2.
    PREPARE either two 8-inch or two 9-inch cake pans by coating with flour no-stick cooking spray. Follow the recipe for the size cake pan you are using.

  3. 3.
    COMBINE flour, sugar, salt and baking powder in large bowl. Add shortening and milk (2/3 cup for 8-inch pans or 3/4 cup milk for 9-inch pans). Beat vigorously by hand, or use electric mixer on medium speed, for 2 minutes.

  4. 4.
    ADD eggs, remaining milk and vanilla. Beat 2 minutes. Pour into prepared pans.

  5. 5.
    BAKE 8-inch layers about 30 minutes; bake 9-inch layers about 40 minutes or until a toothpick inserted into the center comes out clean.

  6. 6.
    COOL in pans 10 to 15 minutes on wire racks. Remove from pans; cool completely on racks. Frost as desired.

  7.  
    VARIATIONS

  8. 1.
    ALMOND TEA CAKES: SPRAY 24 muffin cups with no-stick cooking spray or line with paper liners. In either recipe, substitute 1 teaspoon almond flavoring for vanilla. Fill muffin cups 1/2 full. Sprinkle with powdered sugar and chopped almonds. Bake at 375ºF, about 15 minutes. Makes about 2 dozen cupcakes.

  9. 2.
    COCONUT FLAKE CAKE: In either recipe, substitute 1/2 teaspoon almond flavoring and 1/2 teaspoon vanilla. Stir 1 1/3 cups flaked coconut (3 1/2 oz. can) into cake batter.

  10. 3.
    ELEGANT RASPBERRY CAKE: On the first layer spread Dickinson's Raspberry Curd and frosting. Gently mix 2 pints of fresh raspberries with 2 tablespoons of Raspberry Curd, mixed with 2 teaspoons of water. Heat remaining Raspberry Curd in the microwave to make it runny. Use a spoon to pour melted curd around the top edge of the cake, allowing it to run down the sides. Place raspberries on entire top of the cake. Use a birthday candle to make small holes on the top layer; insert a sprig of mint in each hole.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 slice, 1/10 of cake), Calories 310 (Calories from Fat 100), Total Fat 11g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 45mg, Sodium 410mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 28g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Classic White Cake 4.5 5 2 2
Pretty in pink I used the crisco sticks for the first time when I made this cake. The cake is very good and I especially like the way it looks. I call it my "Pretty In Pink" cake. January 20, 2013
Great White Cake My aunt used to make this cake for all special occasions. The minute we stepped in the room, we knew we were going to have a great dessert. She made this recipe for all of our cousins weddings. May 19, 2012
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Classic White Cake

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