I've been on the search for the perfect white cake for a very long time now. Seriously, it's probably been over 3 years. I've tried countless recipes, and failed miserably many times. More times than I can count, the cakes have turned out dry, tough, bland, and corn-bread like. It's been a long tough journey. What started this journey was actually a wedding cake.
I was already on the hunt for the perfect white cake when I made a friend's wedding cake. I didn't have a go-to recipe then so I searched for a well-rated, well-reviewed white cake, and went for it. I was happy with it, it wasn't dry, and had a good flavor. However, it dried out fast. Since I made it a day or two in advance so I could do the decorating, it was dry come wedding day.
I'll never forget sitting at a table at the reception hearing a young girl and her father across the table talk about how dry the cake was. I was mortified. Of course they didn't know I had made it, so they didn't hide their distaste for it. I had a piece of the other white cake, made by another friend of the bride's. I've had enough cake to know when one is a box mix, and when one is from scratch. Then I prided myself in strictly scratch-made cakes, and knew that the other cake was a box-mix. It was even more disheartening to know that my scratch cake was being compared to a perfect box mix cake. I felt like that was cheating! It just didn't compare.
Since then, I've been even more determined in my hunt to find a white cake recipe that is fool-proof. One that tastes just as good, or even better than a box mix. One that is moist! And I believe that finally, my search is over.
The texture of these cupcakes is PERFECT. Fluffy, soft, just the right amount of spongy. They are perfectly white, and moist!!! I'm so happy with my recipe. I know you'll love it too.
Makes 15 cupcakes
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. salt
1 stick (1/2 cup) butter, room temperature
1 cup sugar
1 Tb. vanilla
2 large egg whites
*1/2 cup buttermilk
1/4 cup sour cream
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake wrappers.
Beat the butter on high for 5 minutes. Then slowly add in the sugar and continue beating until smooth. In a separate bowl, combine cake flour, baking powder, and salt. Once the butter mixture is smooth, beat in the vanilla and egg whites, a little at a time, and beat until well incorporated. Make sure to stop the mixer and scrape the sides down with a rubber spatula after each addition. Alternately add the flour mixture and the buttermilk to the egg mixture. Start and end with the flour mixture. After all the flour is incorporated, fold in the sour cream with a rubber spatula. Divide evenly among cupcake wrappers. You should be able to fill 12-15. Don't fill any more than 2/3 full. Bake at 350 for 16-18 minutes, until a toothpick inserted comes out clean. Top with The BEST Buttercream Frosting, and enjoy!