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.
{ 15 comments… read them below or add one }
Can I substitute whole eggs for the whites since I don’t really care if the cupcakes are white or not so why waste the yolks? Thanks
I’m not 100% positive, but I wouldn’t think so. Simply because the recipe was formulated with the idea that there was a lack of fat from the yolks which is probably picked up with extra butter. I’m really unsure of how it would end up. But you could certainly try it and tell me how it goes haha or you can use one of the other recipes I liked which used whole eggs.
Mmm… I think I’ll just try it with the whites. But I’m a bit confused, I can’t decide which recipe to try out of the top three, Ive been looking for the perfect vanilla cupcake recipe for a really long time and so far I can’t find it.
I would definitely recommend trying the white and seeing what you think. Let me know!
Do you think that this recipe would stand up to using it in a stacked wedding cake? Looks so yummy but don’t want a cake catastrophe.
I wouldn’t want to bet on it. Especially since wedding cakes have so many layers…. I wouldn’t go past three with this because it is so soft and tender from being a white cake.
Do you think this would work as written for a 13×9 cake? Thanks!
Absolutely! I have done that before and it worked out beautifully.
Thanks for putting together your rundown! I’ve been testing cupcakes, but my results are all over the place and since I didn’t do them back-to-back. I don’t think I’ve tried this one, and since I’m out of eggs but have some spare whites in the refrigerator (and lots of free time!), I’ll give it a shot.
I’ve been searching for a vanilla cupcake recipe that can be used for all occasions so I’m going to give this one a try. Thanks for the buttercream frosting recipe as well, going to give it a try too.
Does this recipe call for unsalted butter or regular butter?
regular butter.
Mine was a fluffy and the sides burnt. Perhaps 350 was too hot?
p.s I risen quite a bit and had high domes like a muffin
Lisa- I am really sorry to hear that you had problems with them. I make them all the time and in many variations and have never had them tough, burnt, or problems with the oven. Not sure what the problem was.
Wasn’t fluffy and it risen quite a bit* texture was tough and dense. I think over mixed it