Yield: Yields one 3-layer, 8- or 9-inch round cake
Servings: 12 to 16
Simple, understated, and elegant, this deeply vanilla cake is moist, yet light and airy, thanks to the addition of beaten egg whites. Pair it with Very Vanilla Frosting or use your own favorite.
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Make Ahead Tips
The cake layers may be wrapped tightly and frozen for up to 1 month. Let thaw for a couple of hours before frosting; a partially frozen cake is easier to frost because the crumbs don’t come off as easily.
I used this recipe to make my twin daughters homemade "naked" confetti cake for their 6th birthday. The batter made 3, even 8 in round cakes. I did brush with simple syrup to keep it moist. I made a go to butter cream recipe (not fine cooking). But they decorated very well and the cake was delicious! I will make again.
Made this cake for my daughter's birthday. Everybody loved it! It turned out to be moist and fluffy and flavorful. Totally agree with the baking soda comment from the other review though.
Anyone giving this recipe less than 5 stars has no tastebuds.
This was the first white cake recipe I have made that turned out light and fluffy with good flavor. Usually my white, butter cakes turn out dense and heavy. I followed it exactly except used coconut oil in place of vegetable shortening. I think next time i make it i will cut the baking powder in half because my husband said he could taste it, but I was very happy with how it turned out overall and will make it again.
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