Go Back
Print Recipe

Fluffy Vanilla White Cake

Pure white vanilla cake is creamy and sweet yet light and fluffy.
Servings: 18 cupcakes

Ingredients

Cake Batter

  • 1 2/3 cups cake flour Don't use regular flour or it will turn out differnt.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 2 tablespoons vegetable oil Use avacado oil if possible.
  • 1 cup full fat buttermilk
  • 1 tablespoon vanilla extract
  • 2 large egg whites

Cinnamon Sugar

  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Line cupcake pan with paper liners.

Make the Cake Batter

  • Seperate the eggs. Using a mixer, whip the egg whites until soft peaks form. Place in seperate bowl.
  • In medium bowl, combine 1 1/4 cup sugar and melted butter. Add vegetable oil, buttermilk and vanilla and mix.
  • Place flour, baking powder, baking soda and salt in bowl of mixer fitted with paddle attachment.
  • With mixer on low pour buttermilk mixture into flour mixture. When combined, turn to medium speed and mix for 2-3 minutes untill smooth and light.
  • Add whipped egg whites and blend on low speed just until mixed. Do not overmix.

Make Cinnamon Sugar

  • Combine 1/3 cup sugar and cinnamon in small bowl.

Assemble the Cupcakes

  • Place 2-3 tablespoons of cake batter in cupcake liners. Spoon on about a teaspoon of the cinnamon sugar mixture. Add 2-3 more tablespoons of cake batter. Sprinke a bit more of the cinnamon sugar mixture on the top of the cake batter.

Notes

The fluffy texture of this cake is dependent on gently folding the whipped egg whites into the batter in the last step of the process.
Use cake flour for a smooth, light crumb.
Use only full fat buttermilk.