Recipe by Jenykell
"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."
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1 1/3 cups
1 1/2 cups
2 1/2 cups
Followed the instructions exactly, only added a tiny bit of cream of tartar to the egg whites while beating them as I don't have an electric mixer. Difficult to say whether that affected the outcome. Regardless, the cake was completely delicious, light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake, and it went over very well. Will make again whenever I need a white cake for anything.
PS. I forgot, I also added a tiny amount of lemon extract as well, to enhance the strawberry flavor.
Make sure butter is soft before starting. Good cake, dense.
I made this square instead of a head but it came out amazing!
This cake tastes great...I followed the original recipe and poured it into a transformer (the movie) mold and it came out great! Go autobots!!!??
Hi so I read many of the reviews as I usually do when I am seeking a new recipe ... something to remember when you are making a cake with whipped egg whites ... FOLD FOLD FOLD AND DO IT GENTLY !!!! One of the reviews mentioned the cake being dense I can almost guarantee the reason for that was the way the whites were added ... you should use a plastic spatula start from the bottom of the bowl and bring the batter up from the bottom to the top gently ... you will be able to tell a remarkably dramatic difference in the color and volume of the batter if you are too rough with it ... you will also have a dry dense unappealing cake ... hope this helps someone ... Now I am going to make this cake for my sisters birthday ... I plan to tint the batter her two favorite colors (red and black) ... ewwwww right l lol ... birthday girl gets what she wants ... I will update my review after
I made this cake three times. Made the original recipe first. Tried adding lemon juice to the egg whites the second time to see if I could get them firmer. Followed the suggestion in the heading the third time with brand new baking powder. It made absolutely no difference. It was flat and very dense each time and really didn't even taste that good. I needed 2 layer cakes for my party and I had to make three cakes and add a layer to each just to make them tall enough to look like a regular layer cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk White Layer Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 134
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