I have finally found it.
Now, granted, the white cakes I have tried to this point have been absolutely edible, but for the most part have tasted not unlike a nice, sweet cornbread…but with a lovely swoopy swirl of a delicious cream cheese buttercream.
and let’s just be honest…I’d eat a mudcake if it had delicious cream cheese buttercream.
Anyway, thank you, Google, for directing me to Add a Pinch when I googled “the best white cake recipe,” because she is surely not lying when she calls it that. Aside from the name clearly telling me my search was over, I have to say that the simplicity of the recipe was what grabbed me. So many of the ones I looked at called for cake flour, which I never have (but tried making myself one time [flour + corn starch = cake flour] and wound up with the flattest, densest red velvet cake EVER), so when I ran down the list and determined that I had all of the things, I knew I had to try it.
So many white cakes are dry and crumbly…like cornbread…but this cake is sweet and moist and the crumb is perfection. I can’t wait to try it with just a little almond extract for a more wedding-y white cake flavor. I topped my cupcakes with a vanilla buttercream, but actually left about six for the boys without frosting at all because these don’t even need it…
And that, my friends, is high praise for a white cake cupcake.