Desserts · From the kitchen notebook
White Sheet Cake & Cupcakes
A soft, moist vanilla white cake with a slightly dense crumb.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Heat oven to 175°C / 350°F. Grease and line a 9×13-inch pan, or line muffin tins for cupcakes.
- 02
Beat butter and sugar on medium for 2–3 minutes until light but not fluffy. Beat in the oil.
- 03
Mix in the egg whites in two additions. Add vanilla and sour cream.
- 04
Whisk the flour, baking powder, and salt separately.
- 05
Add the dry ingredients in three additions, alternating with milk. Mix just until smooth; do not whip air into the batter.
- 06
For sheet cake, pour all batter into the prepared pan and bake 30–35 minutes. For cupcakes, fill liners two-thirds full and bake 17–20 minutes. The original cupcake doneness cue is a toothpick showing moist crumbs.
- 07
Cool sheet cake fully before frosting. Cool cupcakes 10 minutes in the pan, then transfer to a rack.
That’s a good thing made.
Enjoy every bite.