Classic White Layer Cake
Classic white layer cake is a light, tender cake made to have a pale-white crumb and frosting. It’s typically baked in two or more round layers, stacked with frosting between them, and covered on the outside.Unlike yellow cake, it usually uses:Egg whites instead of whole eggs, keeping the cake whiteButter or shortening for a soft textureVanilla extract, often clear vanilla for the whitest colorCake flour, sugar, milk, and leaveningIt’s commonly paired with vanilla buttercream, although whipped cream, cream-cheese frosting, fruit preserves, or lemon curd can also be used. It’s a traditional choice for birthdays, weddings, and other celebrations.
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Ingredients
- Non-stick cooking spray
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- 2 cups granulated sugar
- 8 large egg whites room temperature
- 1 tbsp real vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup whole milk
Instructions
- Place top oven rack in center position and pre-heat oven to 350°F. Prepare two 8-inch round cake pans by spraying with non-stick cooking spray and lining the bottom with a parchment paper round. Set aside.
- Cream butter, shortening and sugar in a large mixing bowl. Add in the egg whites and vanilla, and mix until smooth.
- In a separate large bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the wet and mix to combine. Add in the milk and continue mixing until smooth.
- Divide the cake batter evenly between the prepared baking pans and place in the pre-heated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool completely.
- To frost the cake, first level the top of each cake layer by carefully slicing the rounded portion of the cake off. (A cake leveler works great for this). Put the leveled side down on a cake plate. Add a thin layer of the Buttercream Frosting to the exposed top side.
- Add the second cake layer, again with the leveled top side down. Add the remaining frosting to the top of the cake, slowly working it around from the middle of the cake top to the edges. Scrape some of the frosting over the edges and apply a thin layer of frosting to the sides of the cake.
- Slice and serve immediately. Enjoy!
A thin layer of frosting on the sides of the cake offers a trendy modern look to the decorated cake. If you’d like a thicker frosting on the sides, increase the frosting recipe by one half. You can also top the cake with berries for a gorgeous presentation.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 413kcal (21%)Carbohydrates: 59g (20%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 23mg (8%)Sodium: 201mg (9%)Potassium: 105mg (3%)Fiber: 1g (4%)Sugar: 35g (39%)Vitamin A: 269IU (5%)Calcium: 93mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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