Bakery Style White Cake & Cupcakes

What do you like in a cake?  Course or fine grained? Moist and dense, moist and crumbly, light and fluffy, or something in between? 

I prefer a cake that’s dense, and so moist, that you can practically hear it when you cut it. 

Over the weekend I decided to make a white cake.  It’s been ages since I’ve done so.   One reason it’s been so long? I have been hard pressed to find a good white cake recipe that suits my preferences.

I did a little research before deciding on a recipe from Williams-Sonoma’s cookbook Baking. 

In this case, I intended to make a couple significant changes to the recipe (which I did) so this is more like comparing apple to oranges then apples to apples.   I also wanted a smaller layer cake and planned on making mini-cupcakes with the remaining batter.  I’ll get to my opinion in a second. The altered version of the recipe is below.


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White Cake Recipe


2 c. all-purpose flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 c. unsalted butter, room temperature

1/4 c. vegetable oil

1 1/2 c. granulated sugar

3 tsp. vanilla extract

1/2 c. half & half

1/2 c. milk

5 egg whites, room temperature


Preheat oven to 350 degrees.

Lightly grease two 6” round cake pans with non-stick cooking spray. Cut two pieces of parchment paper to fit the bottoms of both pans and re-spray. Line mini-cupcake tins with 18 paper liners.

In a medium bowl, sift flour, baking powder and salt; set aside. 

In a large bowl, add butter, sugar, oil, and vanilla extract; blend until smooth and light.

Alternate adding flour, milk and half & half with butter mixture; mix thoroughly. 

In a separate bowl, beat the egg whites until stiff peaks form.  Fold egg whites into batter. 

Pour batter into 6” cake pans about 2/3 full.  Use remaining batter to fill each mini-cupcake about 1/2 full being careful not to overfill – they will rise considerably. Bake cakes 30-35 minutes; cupcakes 8-10 minutes, or until toothpick comes out clean when inserted into center.

Remove from oven and allow to cool slightly before removing from in pans. Cool completely on bakers rack before frosting.

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My conclusion?  I’m still looking for white cake recipes.  This cake has a nice flavor but the texture I was looking for wasn’t there.  This cake reminds me more of a bakery cake, a little finer, crumbly, and slightly drier than what I prefer.  I’ll keep searching…

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I opted for a cocoa frosting recipe from Betty Crocker’s Cookbook. 

Cocoa Butter Frosting Recipe


1/3 c. butter or margarine, softened

1/3 c. baking cocoa

2 c. powdered sugar

1 tsp. vanilla extract

Approximately 2 tbsp. milk (use more or less to obtain the consistency of the frosting you like)


Mix all ingredients together until smooth and creamy. 

Do you have a good white cake recipe that you think fits my criteria?   I’d love to hear from you.



Cookbook and Cupcake Crazy

A few weeks ago I bought another, yes, another cookbook.  I can’t help myself.  I’m not a big spender (believe me).  Actually, I might have heard some of my family refer to me as, I hate to use this word… cheap.  I wouldn’t say I’m cheap.  Just cautious.  Do you know how easy it is to accumulate (stuff) you don’t really need? 

I do however, have a slight weakness when it comes to certain things.  Cookbooks happen to be one of those things.  I’m much happier if I can pick one up at a tag sale for a buck.  But in this case I had to pay $4.99.  I know you’re thinking that must be a winner of  a cookbook.  

The cookbook is a gem.  Cupcakes!, written by Elinor Klivans, and photographs by France Ruffenach  is a book dedicated to another favorite obsession of mine. Scrumptious looking recipes, and beautiful pictures all kinds of cupcakes fill the pages.    Cupcakes  is a cookbook I know I will use time, after time.

Alright, enough about my cookbook craze,  and onto the important stuff, my cupcake craze.  For those of you that follow my blog on a regular basis you already know I tend to (tweak) recipes.  I don’t do this necessarily to be creative, but more or less, because I don’t always have the exact ingredients on hand.   I prefer to refer to it as tweaking because  the word alter is a harsh word. 

The first recipe I decided to try out of Elinor’s book, White Christmas Cupcakes.   No, I don’t miss the snow.  And, no I’m not prepared for the holidays.  I simply wanted a white cupcake.  This recipe looked like it fit the bill.  And, I have to say – it sure did.

The recipe is as follows: 

1 1/4 c. cake flour sifted.  (I used all-purpose flour -sifted)

3/4 tsp. baking powder

1/8 tsp. salt

3/4 c. whole milk (I used skim milk)

1 tsp. vanilla extract (I used pure vanilla extract)

1/4 tsp. almond extract (I used more vanilla)

6 tbls. (3/4 stick) of unsalted butter, at room temp. 

1 c. sugar

3 large egg whites, at room temp

This recipe was a bit more time-consuming that most cupcake recipes I’ve made, but it was well worth the few extra steps, and minutes.

Preheat oven 350 degrees.

Sift flour, baking powder, and salt into medium size bowl.  In separate medium size bowl, add milk and extracts.  In large bowl add butter and sugar.  Mix  butter and sugar on medium speed for about 3 minutes. (Until texture gets sugary and forms clumps on the sides of the bowl).  Settle mixture into the center of the bowl.  Now add your flour mixture in 3 parts, alternating with the milk in 2 parts.  Set this aside and beat your egg whites with clean beaters until they look foamy and stick to the beaters – about 30 seconds.  Stir the whites into your batter and blend well. 

The recipe’s suggested baking time is 20 minutes.  I set my timer for 15 minutes and checked on them.  At  15 minutes in my oven they were baked to perfection.  My oven tends to run hot though.  Oh, here is a little trick too.  If you don’t have a toothpick on hand to check the centers to see if they are done, use a piece of uncooked spaghetti.  Works like a charm.

The frosting recipe also came from Cupcakes!  I tweaked that a bit too.

The recipe is as follows:

3 ounces of white chocolate chopped ( I used 1/4 cup of chocolate chips)

1/4 c. (1/2 stick) unsalted butter, at room temp

4 ounces of cream cheese, at room temp (I used 2 ounces of  light, cream cheese)

1 tsp. vanilla extract

1 1/2 c. powdered sugar

(I also added about 1 tbls. of milk)

To start, beat the butter, cream cheese, and vanilla extract.  Then add the powdered sugar, and a tiny bit of milk to help the frosting beat easier.  I wanted both chocolate and white frosting so once I made the vanilla frosting I divided the frosting in half.  I added the chocolate chips (which I had melted) into one bowl  and mixed thoroughly.  This gave me two different flavors of frosting to work with.

These cupcakes are delicious.  When I handed my husband his, he asked me why it weighed 5 pounds.  I told him that’s because I put 5 pound of frosting on them…   I decided not to weight myself this morning!