Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Variations: 1 2 3 4 Yellow Buttermilk Cake; 1 2 3 4 Chocolate Buttermilk Cake; 1 2 3 4 Citrus Buttermilk Cake; 1 2 3 4 Lactose-Free and Kosher Buttermilk Cake
Cupcakes and photo by kake, Premium Member © Sarah Phillips
Kake, Premium Member, Says: "I have made those cupcakes and those are fluffy and yum....Now this is my favorite white cupcake."
The recipe's basic 1 2 3 4 main ingredients have been added to and I have modified its mixing methods to use what is called the Two-Step Mixing Method, to bring you a tender and moist white cake! I recently discovered through research, that in fact, the Pillsbury Company invented this method in 1945, which they called the Quick-Mix Method, as a way for home baker's to bake light and airy cakes using the Two-Stage Method. Crisco was used in their recipes at the time, and butter could be easily substituted, with the same result.
Some white cake recipe can use 6 to 8 large egg whites, which I find have a drying effect on the recipe. When I develop white butter cake recipes, such as this one, I substitute some of the egg whites with whole eggs, without affecting its color; it's because of the presence of bleached cake flour and a still larger percent of egg whites in the recipe. The result is a more flavorful and moister cake, with longer storage capabilities. I use my ingredients cold from the refrigerator because I found that the friction from stand mixer blades against them will quickly warm the cake's ingredients to the optimal finished batter temperature of 68-72 degrees F.
I use my ingredients cold from the refrigerator!
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