Favorite White Layer Cake Recipes

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WHITE LAYER CAKE RECIPE



White Layer Cake Recipe image

This fabulous white layer cake recipe is the most moist and tender white cake you will ever eat; with tender, small crumb and perfect flavor.

Provided by Linda Larsen

Categories     Dessert     Cake

Time 55m

Yield 16

Number Of Ingredients 8

2 1/4 cups cake flour (sifted)
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (softened)
3/4 cup milk
2 teaspoons vanilla
4 egg whites (at room temperature)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside.
  • Sift the flour, sugar, baking powder, and salt into a large mixer bowl. Add the butter, milk and vanilla.
  • Beat the mixture on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a spatula or a large spoon.
  • Add unbeaten egg whites and beat the batter for two minutes longer at medium speed.
  • Pour the batter into the prepared pans and bake at 350 F for 20 to 30 minutes or until cake is light golden brown and is just beginning to pull away from the sides of the pan.
  • Cool the cake 15 minutes in the pans, then carefully remove the layers from the pans and cool them completely on wire racks.
  • Fill and frost with your favorite frosting .

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Cholesterol 19 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 222 mg, Fat 8 g, ServingSize 1 Cake (16 Servings), UnsaturatedFat 3 g

BUTTERMILK WHITE LAYER CAKE



Buttermilk White Layer Cake image

I would suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake.

Provided by Jenykell

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 10

½ cup butter, softened
2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups buttermilk
4 egg whites
1 ½ cups white sugar
2 ½ cups prepared frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
  • Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.

Nutrition Facts : Calories 400 calories, Carbohydrate 65.4 g, Cholesterol 16.1 mg, Fat 14.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.5 g, Sodium 273.9 mg, Sugar 48.7 g

BASIC WHITE LAYER CAKE



Basic White Layer Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.

FAVORITE WHITE LAYER CAKE



Favorite White Layer Cake image

This white cake recipe is buttery and moist with the fluffiest crumb and creamiest vanilla buttercream. The tricks are to use cake flour, egg whites, and sour cream.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 16

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 cup (240ml) whole milk, at room temperature*
1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
5 cups (600g) confectioners' sugar
1/3 cup (80ml) heavy cream
2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
1/8 teaspoon salt
sprinkles for garnish

Steps:

  • Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  • First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Decorate top of cake with sprinkles, if desired. Slice, serve, enjoy!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

COOK'S ILLUSTRATED WHITE LAYER CAKE



COOK'S ILLUSTRATED WHITE LAYER CAKE image

Categories     Cake     Egg     Dessert     Bake

Yield 12 servings

Number Of Ingredients 9

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Steps:

  • Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

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