Ingredients
- 9 ounces each all-purpose and cake flour
- 2 teaspoons baking powder
- 2 sticks (8 ounces) unsalted butter, room temperature
- 21 ounces sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup egg whites, room temperature
- 1 1/2 cups milk, room temperature
Directions
Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
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By Pink Petunia
St. Louis, MO
on April 27, 2013
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I made the cake according to the recipe. It was more dense than what I expected. The increased density did not matter. The cake was moist and flavorful. A good cake to stand up to fondant.
By sackfam_11080163
Waseca, MN
on June 09, 2012
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My granddaughter and I made this cake. We added 1/4 tsp almond extract and about 1/2 cup raspberry seedless jam. Makes a lot of batter. We could have made 3 layers. Cake was not overly moist but was still very good. We put a raspberry glaze on top, along with a fluffy frosting and decorated with fresh raspberries. Yum.
By carmen4him
Ohio
on August 21, 2011
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I give it a 5 star the way it is. I have searched for years for a good scratch white cake recipe. I was so thrilled when I made this one and it came out fantastic. I kept going on and on before eating, during eating and after eating it. I think my husband got the message. I will be making it alot and soon. Thanks Colette so much for this scrumptious recipe.
Read all 12 reviews