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White Layer Cake

 White Layer Cake
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
14 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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.
  • 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

2 of 2

White Layer Cake (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • 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.
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.