White Layer Cake Recipe

1.5 3 3
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White Layer Cake Recipe

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1.5 3 3
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter or margarine, 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 or margarine, softened
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk

Directions

In a mixing 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 pans to wire racks to cool completely.
For frosting, in a mixing 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

Nutritional Facts

1 piece: 449 calories, 17g fat (9g saturated fat), 20mg cholesterol, 335mg sodium, 72g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1/4 cup butter or margarine, 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 or margarine, softened
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  1. In a mixing 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 mixing 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

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MY REVIEW
k52116 User ID: 1444867 68958
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."

MY REVIEW
Netizen User ID: 4154355 54875
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?"

MY REVIEW
jonsbride1009 User ID: 4402339 134790
Reviewed Sep. 17, 2009

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

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