Ok, this is a work in progress. But I guess I figured something to prove I’m alive is better than continuing the lack of posts :'(. SO. My number one recipe for the moistest chocolate cake ever is great, and I’ve made that cake more times than I can count. But it’s chocolate! And even though I am 100% always down for chocolate, I’ve been looking for a go-to white cake recipe for years. The other day I thought to myself, if I love my chocolate cake so much, why don’t I just modify it until it makes the moistest white cake?? So I did. Still needs work, but a very reasonable starting point! Next steps are to find the right baking time/adjustments so that it doesn’t fall flat after cooling. But even though it fell, the crumb was still super moist and fluffy inside.
- Recipe details:
- 1 egg recipe makes 2 3/4 c batter = 12 cupcakes (see size chart).
- Scale up as needed
- You need:
- 1 large bowl
- 1/2 c measuring cup, 1/2 tsp measuring spoon
- 1 c all-purpose flour, loose
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 6 Tbsp (3/8 c) non fat dry milk powder
- 1 c granulated sugar
- 1/2 c vegetable oil
- 3/4 c milk
- 2 large egg
- 1/2 tsp vanilla extract
Preheat oven to 350 deg F. In your large bowl, mix together all dry ingredients until uniform in color: 1 c flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 6 Tbsp non fat dry milk powder and 1 c sugar. Add in 1/2 c vegetable oil and mix well with a spatula until batter forms a paste. Looks weird? Don’t worry.
Add 3/4 c milk into the batter. Mix with a whisk until chunks dissolve. Add 2 eggs and 1/2 tsp vanilla and mix well, making sure egg is whisked in completely.
Line cake or cupcake pan with parchment paper for easier removal. Bake cupcakes for about 17 minutes or round cakes for 38 minutes – until aroma smells delicious and a toothpick comes out clean. Let cool completely in pan before removing and frosting.