This is my spin on classic white cake in attempts to reduce the high sugar and fat content in most recipes. My recipe short-cut starts with a package of store-bought white cake mix and includes healthier ingredient substitutions. The recipe started out as an experiment and after several tries, I think I’ve perfected it! The results–a healthier-version of scrumptious classic white cake which is still moist and fluffy. If you want to reduce the fat calories even more or don’t like sour cream, use nonfat plain Greek yogurt. I love that this cake is not super-sweet. It is perfect with a cup of coffee in the morning. Who says you can’t have cake for breakfast? 🙂
1 box 15.25 oz white cake mix
1 heaping cup all purpose flour
1 Tbsp baking powder
1 1/4 cup water
1/4 cup vegetable oil
1/2 cup light sour cream (room temperature)
4 eggs (room temperature)
non-stick cooking spray
1 Tbsp powdered sugar for dusting on top
Preheat oven to 350 degrees.
Combine cake mix, flour and baking powder in a large bowl. Sift the dry mixture twice. Don’t skip this step–This is what makes the cake fluffy and light. Set aside.
In a large mixing bowl, add water, vegetable oil, sour cream and eggs and beat lightly on low speed until combined. Add flour mixture gradually and beat on medium speed until smooth, approximately 3 minutes.
Coat a bundt pan with cooking spray. Pour batter into bundt pan and spread the batter evenly around the pan. Here’s a trick for removing air bubbles in the batter: Gently lift the pan about 1-inch off the counter and let it fall back on the counter. Repeat this a few times.
Bake for approximately 40-45 minutes until a toothpick inserted into the cake comes out clean.
Before serving, dust cake with powdered sugar.
Yields: 12-16 servings