Creamy White Layers Recipe

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Most Helpful Positive Review

Nov 07, 2003

Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I might make two next time and have a four layer cake (but then again, the cake is dense enough that that might be a bit much). I made this with SPECIAL BUTTERCREAM FROSTING (also on this site), which was soooo yummy! Decorated with fresh strawberries, sliced lengthwise and arranged in groups of three to make simple flowers. To make superfine sugar for this recipe, put regular sugar in the blender on chop for 30 seconds or so.

—Simi

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Most Helpful Critical Review

Jul 13, 2009

Not worth your time. This is too dense and no flavor. It is edible but not something that people say Wow to. I stored in fridge and it was really hard to cut through it. Not a moist cake.

—Katie

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54 Ratings

Feb 13, 2004

The basic cake recipe herein was perfect as written and I made no substitutions. Between the layers I put a mixed berry filling (one bag of Trader Joe's frozen mixed berries thawed and drained thoroughly then run through food processor, + 1 t vanilla + 1 T superfine sugar) and a layer of white chocolate cream cheese frosting (12 oz cream cheese, 1 1/2 stick unsalted butter, 11 oz white chocolate melted and cooled; blend all three together). Frosted the whole thing and it was the hit of the night (got reviews as good as my Gourmet chocolate cake). The texture was firm but not too dense as other reviewers felt. I think others may have been expecting angel food because of the egg whites, but it is far from it. Thanks for a great basic white cake recipe that will work with many frostings and fillings.

—ABROSEN

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Jan 08, 2004

My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding hasn't happened yet, but cake tastes great and is very moist, yet seems strong enough to hold up for the cake construction. Will be great with my raspebby and white chocolate ganche fillings!

—ZZZORBA

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Aug 24, 2003

Didn't use superfine sugar because I couldn't find it. Just substituted the regular granulated stuff, and it turned out great anyway. It's a creamy, dense sort of cake. Very tasty. I frosted it with Lemon Cream Cheese frosting, and everyone came back for seconds and thirds.

—JADEDPLASTIC

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Feb 01, 2004

I love cake and this is a keeper

—CLOVERDALE1

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Jun 17, 2003

I tested about 6 recipes before I chose this one to make a huge 14 in 2-layer with a tiered 10 in on top. It was raved about!!!!! Thanks so much for sharing this recipe!! letthemeatcake

—LETTHEMEATCAKE

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Feb 13, 2004

An excellent cake!! I'm making it for a wedding cake. I compared this to a white cake box cake over several days time - this one stands better in layers, and has a less sweet flavor, which allows my lemon curd filling to be tasted better - it also tastes like wedding cake. the cake box cake tasted sweeter over time, which i personally like, however, opted for the wedding cake taste. As I said, it also stands very nice in layers, and has a good consistency of air in it. A very very nice white cake.

—ECHOX

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Nutrition

Calories
228 kcal
11%

Carbohydrates
27.3 g
9%

Cholesterol
76 mg
25%

Fat
12 g
18%

Fiber
0.6 g
2%

Protein
3 g
6%

Sodium
113 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy White Layers

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 228
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 7.1g 36 %
Cholesterol 76mg 25 %
Sodium 113mg 5 %
** Potassium 73mg 2 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 0.6g 2 %
Protein 3g 6 %
Sugars 14.4g
** Vitamin A 10 %
** Vitamin C 15 %
** Calcium 6 %
** Iron 14 %
** Thiamin 15 %
** Niacin 14 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.