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I won’t lie to you, this is not necessarily a “crunchy” cake.
There is still a ton of sugar and it’s made with white flour.
However, it is still a million times better then store bought box mixes. Have you read the ingredients in those box mixes? You can’t even pronounce most of the ingredients!
I have depended upon those boxes for far too long. Today, I decided I was going to go one step healthier and make a “real” cake.
This white cake is close to the box mixes. Not quite as fluffy and light but perhaps if I had used cake flour instead of all purpose flour it would have been.
I originally found the recipe on iambaker. iambaker has a recipe for homemade cake mix, which you make the dry ingredients and store in a mason jar so that you can have that “box mix” ready whenever you need it.
I didn’t need the mix to sit around for awhile so I just threw it all in a bowl and started baking. I did tweak the recipe a bit and it seems to have helped in the fluffy department. As you can see by the picture, we didn’t even wait or need frosting in order to eat these!
Homemade White Cake
2 3/4 cups flour
1 3/4 cups super fine sugar (just throw some sugar in the blender and blend)
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup unsalted butter (softened)
5 egg whites
3/4 cup milk
1/4 cup water
2 tsp. vanilla
1 Tbs. white vinegar
Preheat oven to 350 degrees.
Mix dry ingredients in one bowl. Whisk together to fully incorporate.
In separate bowl, beat butter until light and fluffy.
Add in egg whites one at a time, thoroughly beating with each egg. (The butter might start to solidify a bit into rice size pieces. This happens when the egg whites aren’t at room temperature but I have found it to have no effect on the cake.)
Add in milk, water, vanilla, and vinegar.
Add the wet ingredients to the dry ingredients and mix till combined.
Divide equally between two 8 or 9” round pans or 24 cupcake tins.
Bake for 25-30 minutes.
For best results, make sure all your ingredients are at room temperature before mixing.