This question already has an answer here:

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version and want to add whole eggs. Will this alter the consistency of the cake or just make it richer

marked as duplicate by Erica, Fabby, FuzzyChef, Cindy, Ward Nov 8 '18 at 13:50

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.


Extra yolks means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks.It adds density, fat and most importantly, extra flavor to your mix. Only adding egg whites and not adding the yolks to the cake makes the cake fluffy and whiter!

Not the answer you're looking for? Browse other questions tagged or ask your own question.