Classic White Cake Layers Recipes

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

Ingredients

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.

CLASSIC WHITE CAKE LAYERS

Classic White Cake Layers image

The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Provided by Nick Malgieri

Categories Cake Milk/Cream Mixer Egg Dessert Bake Wedding Birthday Party Potluck Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes two 9-inch round layers

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk
Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper
N/A parchment or wax paper

Steps:

1 Position a rack in the middle of the oven and preheat to 350 degrees.
2 Combine the flour, baking powder, and salt in a bowl, mixing well.
3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

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