Back to Basic White Layer Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Basic White Layer Cake Recipe

Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:10-12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 2-1/2 cups frosting of your choice

Directions

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.

Nutritional Facts

1 piece: 508 calories, 18g fat (7g saturated fat), 22mg cholesterol, 376mg sodium, 81g carbohydrate (61g sugars, 1g fiber), 4g protein .

Reviews for Basic White Layer Cake

Sort By :
MY REVIEW
Stefini19 159847
Reviewed Oct. 9, 2013

"This is a delicious and easy basic white cake recipe. I make it every year with chocolate buttercream frosting for my sweetie."

MY REVIEW
juliemewood 134118
Reviewed Jul. 13, 2012

"Bake it right. Yes. I had the same issue but seeing as it is a layer cake, that's probably the point."

MY REVIEW
bakeitright 136645
Reviewed Feb. 21, 2012

"I know that this cake was suppost to be in 2- 9" pans but, I made this recipe in a 9 x 13 cake pan and thought it would look like a regular cake but the finished result was about 1" high. It rose in the oven, then went down when cooled. Did anyone else have this problem? Does this cake really work in a 9 x 13 pan?"

MY REVIEW
s_pants 68121
Reviewed Aug. 14, 2011

"Very moist and delicious. I made the recipe 1-1/2 times and made a 3 layer cake. The layers came out very even and the frosted cake looked very pretty."

MY REVIEW
dhanabree 104814
Reviewed Mar. 12, 2009

"so moist. yum.

I added a little almond flavor. I will also cut the sugar a little next time as it was almost too sweet when iced, but still so good."

Loading Image