Taste of Home White Cake
I have made this cupcake once before with great results. This is a layer cake recipe as well. Since it is a white cake recipe, it technically isn’t a fair comparison with the others since it doesn’t use any egg yolks and is in a completely different family of cakes. However! If you focus on comparing “Vanilla” cupcakes- it’s fair game. And I think this recipe makes an incredible cupcake so I didn’t want to miss out on the opportunity to share this with you. Similar to the other Taste of Home cupcake recipe, these had great results. The interior was even fluffier and lighter than the Taste of Home yellow. This is probably because it uses just egg whites. It is still substantial enough to hold up to a thick frosting though. You don’t have to whip the egg whites separately, you just mix them into the creamed sugar-butter mixture, which makes this recipe easy to execute. There is ZERO crispiness to the edges and they do not spread when the batter reaches the sides of the pan. They dome softly, not flat but not overly rounded- perfect. They were slightly less sweet than the Taste of Home Yellow, but sweeter than the adaptation of Ina Garten’s recipe. This recipe ranked number one for my taste tester and number two for me.
To view my Vanilla Cupcake Comparison Experiment, click here.
For Classic Vanilla Buttercream Recipe, click here.
- ½ cup (1 stick) unsalted butter, room temperature
- 1½ cups sugar
- 4 egg whites, room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1⅓ cups buttermilk, room temperature
- Preheat oven to 350 degrees F and line a regular 12 cup muffin tin with paper cups. Cream together butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites, one at a time, beating well after each addition. Mix in vanilla.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to evenly combine. Add to the creamed mixture alternately with the buttermilk (beginning and ending with the flour), beating well after each addition.
- Fill cups ⅔ full and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes then remove to a wire rack to cool completely.