This white cake recipe is from Cooking Light magazine. It has a rich buttery vanilla flavor but when compared with many other cakes, it is surprisingly not that bad for you. It is moist and works well for building theme cakes, such as the soccer ball cake and treasure chest cake. When paired with buttercream frosting it is one of my family’s all-time favorite cakes and cake pops combos.
- 3½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1¾ cups sugar
- ¼ cup butter
- 1½ Tbsp oil
- 2 egg whites
- 1⅔ cups milk
- ½ cup plain, fat-free yogurt
- 2½ tsp vanilla
- Cream the butter, oil and sugar.
- Add the egg whites and beat well.
- Add the vanilla, milk and yogurt alternately with the flour, baking powder and baking soda.
- Pour the cake batter into 3 greased and floured 8-inch round cake pans or lined cupcake tins.
- Bake at 350 degrees for 25 minutes or until the cake is a light golden brown and a toothpick comes out clean. The top of the cake should spring back to the touch. Cupcakes will cook for less time, around 15 minutes.
Recipe source: Cooking Light magazine, March 1998
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