White vs. Yellow Cake Mix

Baking is a piece of cake. But not if you don’t know the difference between two of the most commonly used easy-to-make cake base mixes – the white and the yellow cake mixes. Of course, the color would be a dead giveaway. Needless to say, it wouldn’t matter much if the aesthetic value of color was the sole distinction; the base would eventually be covered by icing and toppings and be barely visible in the end. Surely, there’s a sensible reason why they’re called what they are called. And so, we will investigate what makes a white cake mix different from the yellow one.

The yellow variant is a type of plain cake mix that does not contain any extra flavor. Its yellow tint comes from distinctive ingredients, namely butter and egg yolks. Some versions use only egg yolks, and others put in the entire egg (that ends up dominantly yellow, all the same). In its early years, powdered egg yolks were used. Later on, enthusiasts preferred using fresh ingredients instead to achieve a more authentic and natural taste of cake. Powdered eggs were removed from the cake mix, and directions on the carton suggested the use of two fresh eggs. Yellow cake mix also uses a different type of flour called whole-wheat pastry flour. Traditionally, it is made of flour, baking powder, salt, softened butter, sugar, eggs (either whole or just the yolks), fluid milk, and vanilla extract. It is normally baked at 370-375 degrees (moderate oven heat) for 25 to 35 minutes until it’s literally bouncy. Over the years, many flavors have been added; some of these are marble and chocolate malt and spice cake mix; however, yellow cake mix remains unmatched, because it is tasty on its own. It can do without much complementary icing or filling. Richer taste, extra-moist texture, and exquisite flavor, apart from easy cooking and nutrition value, are the distinctive qualities of a yellow cake. These are mainly attributed to the addition of egg yolks and softened butter. The egg yolk component makes it more bodied, while butter locks in the flavors derived from other creamy and fragrant ingredients.

White cake mix is also a plain cake type. However, it utilizes only egg whites as its main binding ingredient. An alternative to fresh egg whites is their powdered form. Most bakers, of course, prefer the fresh version to emphasize the egg’s unique flavor and texture. Since white cake mix is much barer as compared to yellow, most deem it important that it should make up with freshness and texture for what it lacks in body and richness. Unlike the yellow kind, it uses mere all-purpose flour. It is typically made with flour, nonfat dry milk, baking powder, salt, white sugar, and shortening. To make a base cake out of it, it is baked at 370-375 degrees (moderate oven heat) for 25 to 35 minutes. Plainer as it is compared to yellow cake mix, white mix proves to be the better choice in matching complex and highly accessorized cakes and desserts. For this reason, it is the preferred base for cupcakes topped with generous cream or chocolate and sprinkled with another layer of flavor. In essence, base cakes of the white variant best compliment multipart or multilevel confections.

Summary

1) Yellow cake mix uses whole-wheat pastry flour and egg yolks or whole eggs. The white variant uses ordinary flour and only egg whites.

2) Base cakes made from yellow cake mix are richer, moister, and more bodied as compared to those made out of the white kind. Despite the plainness, white cake mix complements complex desserts better than the yellow variety.

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