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Moist White Cake

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“this was originally a recipe I got from a friend and I altered it so much that it became my own. Makes a very nice, moist cake or cupcakes. I like it best with homemade buttercream frosting.”
READY IN:
37mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350.
  2. In small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. Set aside.
  3. In another bowl, mix together dry ingredients (I use a stand mixer and think it is much easier for this recipe!).
  4. Add butter and 3/4 c milk to dry mixture.
  5. Mix on low speed until mixed well, scraping the sides of the bowl as necessary.
  6. Add egg white/milk/vanilla mixture slowly while mixing at low speed.
  7. Mix on low speed or by hand until well mixed.
  8. Bake 22 - 32 minutes until toothpick inserted into center comes out clean.
  9. BE CAREFUL! This cake does not brown as much as most cakes so be careful NOT to overbake!
  10. Wait until completely cooled before frosting.

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