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Creamy White Layers

"A luscious, tender cake that goes well with many different types of fillings and frostings."
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servings 228 cals
Original recipe yields 24 servings (2 - 9 inch cakes)


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans.
  2. Stir together the cake flour, baking powder, salt, and super fine sugar.
  3. Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy.
  4. Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries.
  6. To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.

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Read all reviews 48
  1. 54 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 ...

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 th...

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...

I love cake and this is a keeper

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

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 all...

Tried several cakes to make for my son's 1st b'day, and picked this. Its absolutely wonderful, really light and tasty. Easy to make too.Has a firm texture that will hold up decorations.

I made this at the last minute after deciding to host an adult birthday party. I don't usually bake cakes as I've met with disaster before! But this recipe was very straight-forward and the resu...