White Layer Cake

White Layer Cake

"Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. In a large mixing 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.
  2. Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 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. Spread frosting between layers and over the top and sides of cake.

Reviews

Read all reviews 62
  1. 69 Ratings

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Most helpful positive review

I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and gr...

Most helpful critical review

Sorry, but this cake was way to heavy for a white cake. I followed the recipe as stated and it came out very dense, almost pound cake like...My five year old granddaughter ate half of a cupcake ...

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I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and gr...

Five plus stars for texture and moistness. In fact, I've rarely come across a white cake so perfect. It's the flavor that I'm still unsure about. It almost had an eggy flavor, which is hard to e...

This is an excellent basic white cake recipe and I would highly recommend it with a few modifications. First, I would only use cake flour instead of regular all purpose flour. It's finer, so it ...

This cake turned out very good for me. I am really pleased with this one compared to the other ones on this site I have tried. This had the perfect texture in my opinion. It was slightly dense b...

Despite the negative reviews I decided to give this recipe a try since I had egg whites I needed to use. I am 68 years old and baked my first from scratch cake at age 5. I don't think I have e...

Probably the best white cake recipe I've used. A little dense like I like it - not all fluffy with nothing to it. I had it plain - with no frosting - and it was a perfect snack! Perfectly sweet ...

I thought this cake turned out great. I actually doubled up the batter and used food coloring gel to tint one batch of the batter blue. I used a checkerboard cake pan I had for the center laye...

Excellent texture, very moist with substance, but not dense, if that makes sense. Keeps its shape well with little tendency to crumb, so it looks professional when frosted. I have made it both a...

Did not produce as much batter as anticipated. Resulted in 2 fairly thin (~1 in) 8-9" circle cakes.

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