I searched high and low for the perfect vanilla white cake. I find that white cakes tend to have a crumbly texture and this one finally had the perfect texture for me. Always remember that the key to a perfect white cake is cooking it properly. I read in a blog somewhere That if it was supposed to be brown it would be called a brown cake and not a white cake!
1 cup sugar
1 3/4 cups cake flour (not all-purpose)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
2 large eggs
1/3 cup sour cream
1/4 cup canola oil
1 tablespoon pure Tahitian vanilla extract
2/3 cup (160 ml) whole milk
Preheat oven to 350°
Mix wet and dry ingredients separately and then 1 third at a time mix the dry into the wet. This tends to be quite a liquid cake batter. So don’t worry about that. Simply pour the batter into a 9×9 pan that has been sprayed with non-stick spray or two round pans or really what ever you want and bake for 20-24 minutes. Be sure to check off and pull it out if it starts to brown. If you want cupcakes then pour the batter into a large Ziploc and snip off one corner. Use the bag as a piping bag and fill your cupcake liners a little more than half full. Bake for 14 minutes and then test to see if they are done. Use the tooth pick test here. The cupcakes should be white. They should not turn a golden brown. If they are not quite done check at two-minute intervals until they are. If the turn brown they will be overcooked. When the cupcakes are done be sure to remove them from the tins to cool. This will prevent over cooking.
This makes a perfect white cake when a white cake is what you really want. You can add a vanilla bean to the recipe if you like. The original recipe that I adapted this one from did call for one. I omit it simply because I don’t usually have whole vanilla beans on hand. I generally don’t have cake flour on hand either but this is one thing that you just can’t do without. It’s important not to substitute the flour on this one. You’ll want to use cake flour because of the gluten content in it. As it turns out that was the reason I was not getting the consistency that I wanted out of my white cake. All purpose flour is just not the right flour to use in this case.
I hope you enjoy this cake as much as I do!