White Layer Cake Recipe

Read Reviews
1.5 3 3
Publisher Photo
Birthdays wouldn't be the same without this cake in my house. My family always requests this cake for birthdays. I hope you can reduce the fat in it and still get a cake my family enjoys.—Julee Hay, Elkhart, Indiana
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:14 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 14 servings


  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk

Nutritional Facts

One piece equals 449 calories, 17 g fat (9 g saturated fat), 20 mg cholesterol, 335 mg sodium, 72 g carbohydrate, trace fiber, 3 g protein.


  1. In a bowl, cream butter, shortening and sugar until light and fluffy. Gradually add egg whites, beating well. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with buttermilk.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 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.
  3. For frosting, in a bowl, cream shortening and butter. Add vanilla and salt. Gradually beat in sugar. Add enough milk until frosting achieves spreading consistency. Spread between layers and over top and sides of cake. Yield: 14 servings.
Originally published as White Layer Cake in Light & Tasty June/July 2003, p17

Reviews for White Layer Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 22, 2012

"I followed the directions EXACTLY as I always do with a new recipe. I even made it twice just to be sure. BOTH times it came out very flat, heavy, and rubbery on the top."

Reviewed Mar. 26, 2010

"How can anyone rate this cake as heart healthy when it has trans fats in the frosting and in the cake?"

Reviewed Sep. 17, 2009

"Dry. Dry. DRY! I dunno...maybe I didn't do something right. But it just did NOT turn out well!"

Loading Image