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Basic White Layer Cake

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
  • Makes
    16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large 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

  • 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.
  • Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 370 calories, 12g fat (7g saturated fat), 16mg cholesterol, 292mg sodium, 61g carbohydrate (44g sugars, 0 fiber), 3g protein.

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Reviews

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Average Rating:
  • Charity and Faith
    Jan 3, 2018

    Has nice flavor and texture. Not as light as a boxed, which I prefer. Boxed is like eating cotton candy, it disappears before you can chew it. ??

  • Stefini19
    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.

  • dustsar
    Jul 13, 2013

    No comment left

  • juliemewood
    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.

  • bakeitright
    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?

  • lottieda
    Feb 8, 2012

    No comment left

  • jaweaver
    Oct 12, 2011

    No comment left

  • s_pants
    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.

  • dhanabree
    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.

  • campagnes
    Apr 22, 2008

    No comment left