I’ve found a cracking basic white cake recipe. That in itself may not seem like much. But what if I told you that this cake can be adapted to make everything from a dense poundcake-like cake to a light and airy strawberry almost-chiffon?
It really can. This is my holy grail. I’m proud of this recipe from beyond of beyond. Give it a try. It’s not too sweet if you’re covering with American buttercream but can easily accommodate more sugar if you like comatose sweetness in your desserts. After all, who eats cake every day? Indulge yourself.
Makes 12 large cupcakes or 1 8″ round cake
1+1/3c AP flour
1/2tsp baking soda
1/8tsp baking powder
120g salted butter
2/3c granulated sugar (can substitute 1/3c each of white and demerara or any granulated cane sugar)
1 med egg + 1 med white
- Sift flour, baking soda and powder together and set aside.
- Cream cool room temp butter alone for about 2 mins until it lightens in colour and doubles in volume.
- Add sugar then beat until fluffy, 2-3 mins.
- Add room-temp eggs one at a time, beating after each addition. (Batter may look curdled but that’s ok… dry additions will take care of it.)
- Add flour mixture alternating with milk and vanilla ending with flour.
- Divide batter into however many colours you want the cupcakes to be. Drop each batter by the spoonful into your prepared cupcake pan.
- Swirl lightly with knife for a marbled effect. (Swirling should be minimal or you’ll end up with brown. I didn’t swirl mine at all to get distinct colour layers.)
- Bake at 140F for about 30 mins.