Let them eat cake!


Serves: 8-10

  • 370 g plain flour
  • 340 g granulated sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp bread soda
  • 142g egg whites room temperature
  • 113 g vegetable oil
  • 284 g buttermilk room temperature or slightly warm
  • 170 g butter unsalted, melted but not hot
  • 2 tsp vanilla paste
  • 2 drops electric pink food colouring (optional)

Serving suggestions

  • Chantilly cream (cream, icing sugar & vanilla)
  • Decorate: edible pearls, roses, edible flowers, edible gold, etc.


  1. Heat oven to 165º C — 175º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  2. Prepare mini Bundt cake tins or muffin tins with oil spray or generous amount of unsalted butter & flour. Fill your tins about 3/4 of the way full of batter.
  3. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
  4. Combine 1/2 cup of the milk, melted butter and the oil together and set aside. Combine the remaining milk, egg whites, pink food colouring and vanilla together, whisk to break up the eggs and set aside.
  5. To the flour mixture, add in your milk/oil mixture and let mix until dry ingredients are moistened and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
  6. Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
  7. Scrape down the sides again to make sure everything has incorporated then pour into prepared tins. Bake 35-40 minutes until a toothpick inserted into the centre comes out clean but the cake has not begun to shrink yet from the sides of the pan.
  8. IMMEDIATELY tap cake pan firmly on countertop once to release the steam from the cake. This stops the cake from shrinking.
  9. Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in cling film and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.
  10. In a cold mixing bowl, whip your cream to soft peaks. Add in your icing sugar and vanilla and mix until combined, do not over mix.
  11. Decorate your cake to your heart's desire, edible pearls, edible flowers and edible gold would be my choice.
  12. This cake is so moist, velvety and beautiful that any decoration would be literally the cherry on top!