How to make it

  • Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment.
  • Butter paper, then dust pans with flour, knocking out excess.
  • In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
  • In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes.
  • Reduce speed to low. Add 1/2 of flour mixture and beat until just combined.
  • Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds.
  • Transfer to large bowl.
  • In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
  • Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated.
  • Divide batter between prepared pans and smooth tops.
  • Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake.
  • Cool cakes in pans on racks 30 minutes.
  • Turn out cakes onto racks, peel off parchment, and cool cakes completely.
  • (Cakes may be stored at room temperature, tightly wrapped, 2 days; refrigerated up to 5 days; or frozen, double-wrapped, up to 2 weeks. Do not unwrap before thawing.)
  • Makes two 9-inch-diameter cakes or one 6-inch-diameter and one 12-inch diameter cake.

Reviews & Comments 2

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    " It was excellent "
    cutemonkey ate it and said...
    Sounds great.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    I love a great white cake made from scratch. This one sounds good. Great post. Thanks for sharing.
    Was this review helpful? Yes Flag

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