Prepare to embark on a delightful culinary journey that will transport you straight to grandma's kitchen! This not-so-ordinary White Ice Water Cake is more than just a dessert - it's a slice of family history that has been carefully guarded and lovingly passed down through generations. With its surprisingly light texture and delicate flavor, this cake will make you wonder how something so simple can be so incredibly delicious. Get ready to impress your family and friends with a recipe that's been keeping taste buds dancing for decades!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Ensure that the mixture is well combined and smooth.
- Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start by adding a third of the flour mixture, followed by half of the milk. Repeat this process until all ingredients are combined, making sure to end with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar for a beautiful finish.
- Slice the cake into 8 servings and enjoy your Aunt Eulalia Mulls White Ice Water Cake, either plain or with your favorite toppings such as fresh fruit or whipped cream.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before dusting with powdered sugar to prevent the sugar from melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra special touch, serve with a dollop of fresh whipped cream or a sprinkle of fresh berries.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
