Versatile Cake Recipe

Yields: 24 cupcakes


3 cups flour

1 1/2 cups granulated sugar

1 tbsp. baking powder

½ tsp. salt

4 eggs

1 cup milk

12 tbsp. unsalted butter, room temperature

Flavoring of your choice (vanilla bean, pureed strawberries, melted chocolate)


4 egg whites

1 ¼ cups sugar

3 sticks butter, cut into tbsp. sized pieces at room temperature


For the cake, preheat the oven to 350 degrees. In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the eggs, milk, butter, and flavoring to flour mixture. Using a mixer, beat for 1 minute until blended. Scrape down sides of the bowl and beat for another 2 minutes.

Spoon the batter among a cupcake pan (with liners). Bake for 18 -20 minutes. Let cool in pan for a few minutes and transfer to wire rack to cool completely.

For the frosting, whisk the egg whites and sugar in a pan over a double boiler until very warm to the touch. Using an electric mixer with a whisk attachment, whisk until the mixture forms stiff peaks and the bowl is cool to the touch.

Add the butter a few tbsp. at a time. Mix on medium high speed until the frosting is light and fluffy. Don’t worry if the mixture looks curdled at first, it will come together as it mixes. Add your desired flavoring and mix well.

Frost cooled cupcakes with frosting.

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