Converting Chocolate Cake To White

Decorating By singfreedomsong Updated 2 Aug 2014 , 1:06am by Jeff_Arnett

singfreedomsong Posted 27 Jul 2014 , 6:24pm
post #1 of 6

I have a chocolate cake recipe I'm crazy about and want to make for a joint birthday party this week, but one of the birthday kids' moms hates chocolate, and I'm wondering if I can convert the same recipe into a white/yellow cake. Would it be as simple as eliminating the cocoa or subbing in an equal quantity of flour, or is that not going to turn out? I have yet to find a white cake recipe I like nearly as much as this chocolate cake, because there's just something really unique about it that sets it apart from other chocolate cakes. I'd like to get the same quality out of my white cake. TIA!

5 replies
vldutoit Posted 27 Jul 2014 , 6:57pm
post #2 of 6

AIt might not work out, it isn't as simple as substituting flour for chocolate because they behave differently. Do you have time for a practice by run? What ingredients does your chocolate cake call for that makes it how you like? You might be able to incorporate a couple of those ingredients into your white/vanilla cake.

singfreedomsong Posted 27 Jul 2014 , 7:02pm
post #3 of 6

This is the recipe I like:


3 c. flour
2 c. sugar
2 tsp. baking soda
1/2 c. cocoa
2 tsp. vinegar
1 c. oil or melted butter
1 tsp. salt
2 tsp. vanilla
2 c. cold water


Then you just beat together and bake at 350*. Would subbing cornstarch maybe be a safer thing to try? I might try a mini batch just to see if it works.

vldutoit Posted 27 Jul 2014 , 7:16pm
post #4 of 6

AThat is almost like a red velvet without buttermilk. For what it is worth I NEVER use AP flour in a white cake. I always use cake flour so if you are using AP if it were me I would not add anything for the chocolate. The batter may be looser than the chocolate batter but I don't think after it is baked it will matter. Now that being said, I have never tried it so it would be an experiment.I might back off on the water by 1\4 cup though.

Rfisher Posted 27 Jul 2014 , 9:10pm
post #5 of 6
Jeff_Arnett Posted 2 Aug 2014 , 1:06am
post #6 of 6

I don't know...this is one of those so called "wacky cakes" that has no eggs.  I've tried the chocolate cakes before and they are good.  I tried an vanilla version once, though, and it was rather heavy and oily...nothing like the chocolate texture.  If you don't have a good scratch recipe, I'd do a mix at least on this one.

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