Alright, today I have another recipe for you that NEEDS to be in your recipe book. A basic, go-to, white cake recipe is not only great by itself, but it also serves as a starting point for so many other cake recipes. Decorated with a simple buttercream, and you have a beautiful wedding cake or winter-themed cake. Change the flavor of the buttercream to strawberry, raspberry, blackberry, or mango, and you have an award-winning summer cake. Add mint, and suddenly you have a grasshopper cake. The possibilities are ENDLESS! After finally figuring out my vanilla cake recipe, I used many of the same ideas to create this great recipe.
Let’s get started. Like I mentioned, some of the ingredients and ideas will be similar to the yellow/vanilla cake, with the obvious change from full eggs, to just egg whites. Here’s some other important information about some of the ingredients.
Cake Flour is used in this recipe. As you know, cake flour has corn starch added to it. This will help create a nice tender texture to your cake or cupcakes.
Vanilla pudding. If you’ve ever read the Pillsbury box, they state that “as always, there is pudding in the mix.” This will also add moisture to the cake, and some great extra vanilla flavor. We are only using the powder “mix,” and not actually making pudding to put in the recipe. Be sure to only use ½ of the box, the cake will be sticky if you use the entire box.
CLEAR Vanilla Extract. While I do use Pure vanilla extract in the Vanilla Cake recipe, and it provides unbeatable flavor, we don’t want anything to add color to this recipe. Using the brown colored pure vanilla extract just won’t do in this recipe. So, this is an instance to reach for your imitation clear vanilla extract.
Oil instead of butter. You will repeatedly see in my recipes that I use oil and not butter. That is just my preference. I find that oil makes a much more moist cake, and I do not like the texture that butter creates in cakes. That being said, the butter extract is very important in this recipe to get that wonderful butter taste in this cake.
Finally, Sour cream. This will add moisture to your cake without thinning out the batter. It also contains some extra fat to make your cake richer as well. Both good reasons!
Room temperature ingredients. Remember to get all of your refrigerated ingredients to room temperature prior to mixing to ensure they mix well and evenly! So important!
Ok, let’s get started!
Instructions:
First, preheat your oven to 350 degrees. Also, get those cake pans or cupcake liners in place. I like to not only grease and flour my pans, but I also cut a piece of parchment paper to line the bottom of the pan so that the cake releases well.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt and pudding mix. Set this aside for later. Remember when you are measuring your flour to spoon it into the measuring cup, then level with the back of a knife. You never want to pack the flour down in the measuring cup, as this will lead to a much more dense cake.
With your stand mixer or hand held mixer and the whisk attachment, cream the oil and sugar on MEDIUM for two minutes.
Add those 5 egg whites and beat for another 2 minutes on MEDIUM.
Add the sour cream, vanilla extract and butter extract and mix on MEDIUM for one minute to combine.
Next, get the bowl with the flour mixture. Alternate adding the dry ingredients and milk into the mixer, always starting and ending with the dry ingredients. Mix until just combined. Do not overmix!
Fill cupcake liners ⅔ full. Bake at 350 until a toothpick inserted in the center comes out clean. I typically start checking my cupcakes at 17 minutes and my cakes at 35 minutes. Cook times will vary based on your oven and how full you fill your cupcake liners or cake pans.
Allow cakes or cupcakes to cool for 10 minutes prior to removing them from the pan. Cool completely prior to frosting.
And finally, ENJOY!
Supplies used in creating these cupcakes and cakes include: 
Measuring spoons, Measuring cups, Bowl set, Stand Mixer, Spatula set, Cake pans, Cake Boards, Cupcake pans, Cupcake liners, Ice Cream scooper, Parchment paper, Cooling racks, Frosting Bags, Tips, Ties and Caps, Cake leveler, Turntable, and Cupcake storage. Click here to be taken to my Amazon Cake and Cupcake Baking Supply List. For page transparency: As an Amazon Associate I earn from qualifying purchases.
See Full Recipe Below:
Let’s get started. Like I mentioned, some of the ingredients and ideas will be similar to the yellow/vanilla cake, with the obvious change from full eggs, to just egg whites. Here’s some other important information about some of the ingredients.
Cake Flour is used in this recipe. As you know, cake flour has corn starch added to it. This will help create a nice tender texture to your cake or cupcakes.
Vanilla pudding. If you’ve ever read the Pillsbury box, they state that “as always, there is pudding in the mix.” This will also add moisture to the cake, and some great extra vanilla flavor. We are only using the powder “mix,” and not actually making pudding to put in the recipe. Be sure to only use ½ of the box, the cake will be sticky if you use the entire box.
CLEAR Vanilla Extract. While I do use Pure vanilla extract in the Vanilla Cake recipe, and it provides unbeatable flavor, we don’t want anything to add color to this recipe. Using the brown colored pure vanilla extract just won’t do in this recipe. So, this is an instance to reach for your imitation clear vanilla extract.
Oil instead of butter. You will repeatedly see in my recipes that I use oil and not butter. That is just my preference. I find that oil makes a much more moist cake, and I do not like the texture that butter creates in cakes. That being said, the butter extract is very important in this recipe to get that wonderful butter taste in this cake.
Finally, Sour cream. This will add moisture to your cake without thinning out the batter. It also contains some extra fat to make your cake richer as well. Both good reasons!
Room temperature ingredients. Remember to get all of your refrigerated ingredients to room temperature prior to mixing to ensure they mix well and evenly! So important!
Ok, let’s get started!
Instructions:
First, preheat your oven to 350 degrees. Also, get those cake pans or cupcake liners in place. I like to not only grease and flour my pans, but I also cut a piece of parchment paper to line the bottom of the pan so that the cake releases well.
Next, in a large bowl, whisk together the flour, baking powder, baking soda, salt and pudding mix. Set this aside for later. Remember when you are measuring your flour to spoon it into the measuring cup, then level with the back of a knife. You never want to pack the flour down in the measuring cup, as this will lead to a much more dense cake.
With your stand mixer or hand held mixer and the whisk attachment, cream the oil and sugar on MEDIUM for two minutes.
Add those 5 egg whites and beat for another 2 minutes on MEDIUM.
Add the sour cream, vanilla extract and butter extract and mix on MEDIUM for one minute to combine.
Next, get the bowl with the flour mixture. Alternate adding the dry ingredients and milk into the mixer, always starting and ending with the dry ingredients. Mix until just combined. Do not overmix!
Fill cupcake liners ⅔ full. Bake at 350 until a toothpick inserted in the center comes out clean. I typically start checking my cupcakes at 17 minutes and my cakes at 35 minutes. Cook times will vary based on your oven and how full you fill your cupcake liners or cake pans.
For this white cake I will usually cover the cake pan with aluminum foil about 1/2 way through the bake time to prevent the top of the cake from darkening.
Allow cakes or cupcakes to cool for 10 minutes prior to removing them from the pan. Cool completely prior to frosting.
And finally, ENJOY!
See Full Recipe Below:
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