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.

4.3 from 3 reviews
White Cake
Serves: 24 Cupcakes or two 9" Rounds
  • 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
  1. 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.
  2. 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.
  3. 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.
Can be made into layer cake using two 8-inch round cake pans. Bake for 25-30 minutes. For alternate flavor- use 1 tsp vanilla extract AND 1 tsp almond extract. Delicious!


{ 24 comments… read them below or add one }

Rosi June 27, 2012 at 10:44 pm

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


lmachell June 27, 2012 at 11:54 pm

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.


Rosi June 28, 2012 at 10:37 am

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.


lmachell June 28, 2012 at 11:54 pm

I would definitely recommend trying the white and seeing what you think. Let me know!


Ambruss September 23, 2012 at 11:35 pm

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.


lmachell September 24, 2012 at 12:12 pm

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.


Chelle Langford December 14, 2013 at 12:23 am

I’ve been using this recipe for wedding cakes for years (I’m a pastry chef) and it holds up beautifully! 🙂


Jean February 21, 2013 at 5:05 pm

Do you think this would work as written for a 13×9 cake? Thanks!


lmachell February 24, 2013 at 7:47 pm

Absolutely! I have done that before and it worked out beautifully.


Anna Ginsberg February 22, 2013 at 8:32 pm

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.


Marion April 7, 2013 at 2:31 am

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.


Lisa April 18, 2013 at 4:40 am

Does this recipe call for unsalted butter or regular butter?


lmachell April 18, 2013 at 5:19 am

regular butter.


Tailynn August 15, 2014 at 12:03 am

You can always tell an expert! Thanks for cogtbirutinn.


Tracy July 31, 2015 at 11:58 am

Hey, I’m a bit confused. The recipe above says to use unsalted butter, but down here it says to use regular butter. Which should I choose?


Lisa April 20, 2013 at 11:26 pm

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


lmachell April 28, 2013 at 10:56 am

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.


Rachel May 23, 2013 at 11:30 pm

The same thing happened to me. 🙁 I’m going to try again at a lower temp.


Krissy December 6, 2013 at 4:33 am

I did mine at 325F, but for 17 mins and even that was a little too long. I’d probably only do it for 12-15 minutes at that temperature


Maggie September 14, 2014 at 8:08 pm

I unfortunately had the same problem with these. At 17 minutes these were perfect in the center but burnt on the edges, sides, and bottoms. I’m pretty sure my oven is accurate since I bake in it frequently without issue. Oh well…the search for my fave vanilla cupcake continues! I might try the Ina Garten recipe since you mentioned that there weren’t issues with excessive browning. Thanks for sharing your comparison!


Lisa April 21, 2013 at 4:58 am

Wasn’t fluffy and it risen quite a bit* texture was tough and dense. I think over mixed it


Adelaide June 27, 2013 at 8:58 pm

I was wondering if this would work for two 9-inch round pans or two 8-inch round pans. It says both on the recipe. I was a little bit confused.


lmachell June 28, 2013 at 7:10 pm

yeah, you can use either one with this recipe. It’ll bake about 30-35 minutes. Just do the toothpick test.


Lynn November 8, 2013 at 11:23 pm

This is a delicious white cake. Very moist. Have made many times now and will continue. I have put different flavors of frosting and it is very good with any frosting recipe.


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