Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 27, 2006 06:17 PM

looking for cake mix-textured white cake recipe - without the mix

  • c

hi all,

I'm trying to nail down a very light, fluffy white cake recipe - similar in texture to those duncan hines mixes, but with actual taste (tried short-cutting by using the mix and resulting cake tasted like a cotton ball/marshamallow fluff hybrid - ick!)

any tips? all of the recipes I've tried have come out heavy and dense. (these are for cupcakes, by the way - I assume that recipes are interchangable?).

thank you!

  1. Click to Upload a photo (10 MB limit)
  1. LOL...did anyone see Top Chef last night...they used boxed Betty Crocker to make a wedding cake. The judges had your identical reaction!

    Just to understand your issue...what types of recipes have you tried?

    2 Replies
    1. re: Aaron

      Thanks for your recipe above.

      I've been all over the place. Most recipes were pretty standard: creaming method, always all butter, some with egg whites folded in, most with milk as the liquid, have tried both cake and regular flours.

      But I have not tried one with buttermilk! So I will give yours a go... thanks again!

      1. re: Aaron

        I'm looking for a recipe like that too! I want it light like a cake mix but maybe not quite as sweet. All the white cake recipes I've tried are very dense and heavy and sometimes floury tasting. It seems like most people like dense cakes 'cause I read comments about recipes and they say things like "A really good dense cake". It seems that people strive to make a cake that's the opposite of a cake mix but I'm wondering why it's so hard to make a cake mix type cake from scratch!

      2. Here's one:

        3/4 lb. unsalted butter
        2 c. sugar
        5 large eggs
        1.5 tsp. vanilla extract
        1.5 tsp. almond extract (but I have a note to use less next time)
        3 c. all-purpose flour
        1 tsp. baking powder
        1/2 tsp. baking soda
        1/2 tsp. salt
        1 c. buttermilk

        Cream butter and sugar. Add eggs with mixer on low, one at a time. Then add the extracts. Sift dry ingredients and add, alternating with the buttermilk, in three parts.
        Line either a 3/4 c. muffin pan or 1/2 c. muffin pan with liners, fill to the top, bake at 325 for 30-35 minutes for larger ones, and 25 minutes for the smaller ones.

        1. The fluffiest cupcakes I've ever made are Magnolia Bakery's vanilla cupcakes. Light as a cloud, with an almost overpowering flavor of butter and sugar.

          A few notes:
          look up how to make your own self-rising flour on the internet to save yourself the trouble of buying another bag of flour (unless you have both anyway)

          make sure your butter is a Play Dough-like consistency when you start. If it's too soft, your cupcakes might cave in.

          Have fun!