Special-Occasion White Cake
Total TimePrep: 1 hour 50 min. Bake: 20 min. + cooling
- 3/4 cup shortening
- 1-1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cold water
- 4 egg whites
- 2 cups shortening
- 6 cups confectioners' sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk
- Lilac paste food coloring
- Edible pansies
- In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a large bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy. Add enough milk to achieve frosting consistency.
- Place one cake on a serving plate; spread with 1 cup frosting. Top with remaining cake. Tint 2 cups frosting with lilac food coloring; spread over top and sides of cake.
- Cut a small hole in the corner of a pastry or plastic bag; insert #10 tip and fill with remaining white frosting. Pipe a border of "pearls" around bottom and top of cake. With #3 tip, pipe smaller "pearls" on sides of cake. Garnish with pansies.
Editor's NoteUse of a coupler ring will allow you to easily change pastry tips for different designs.
Nutrition Facts1 slice: 636 calories, 33g fat (8g saturated fat), 0 cholesterol, 139mg sodium, 80g carbohydrate (61g sugars, 0 fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Mar 30, 2013
I followed the directions for this cake exactly like it said, and it turned out flat as a pancake. Though it did have a nice flavor, I would not recommend this recipe.
Feb 25, 2013
I would recommend this recipe to adults and teenagers who are interested in decorating and making. It could be something to do with there future. They learn from there Parents. :)
Aug 6, 2012
This is the cake recipe that my 11-yr-old daughter made for her cake decorating class. It filled out a 10 in round pan and consistently made a white dense, moist cake that held up well to the rigors of her decorating attempts. It was made with both the almond extract and substituting vanilla for the almond extract. The adults preferred the almond. The kids liked the all vanilla. Either way, a good, reliable cake that was a PERFECT platform for decorating.
Jun 5, 2012
I have made this several times, and every time, it has been delicious. My family loves it.
Aug 11, 2011
can i use unsolted butter for shortening
Jul 11, 2011
I found the cake to be very, very dry. I was very disappointed. I would not make this recipe again
Jun 15, 2011
Wonderful! Light and airy like angel food cake with the decadant flavor of a heavier wedding cake. Very good. Would definetly make again. May however play around with the frosting recipe. Overall, delicious!
May 10, 2010
This was a good white cake recipe, my only complaint was that it was a little to light, almost like angle food cake.
May 9, 2010
I have made this cake several times and each time it came out perfectly. I'm not a huge chocolate cake lover so this recipe is perfect for me and my family.
Mar 21, 2010
The cake was very good, although I think I would decrease the almond extract to 3/4 tsp next time. I did decrease the almond extract in the icing, though - to 1/4 tsp and I'm glad I did. The icing tasted awesome and made it easy to pipe decorations on the cake. The only other substitution I made was to use hi-ratio shortening instead of regular. I definitely will make this again!