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.
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.
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Very good, moist and the icing is delicious.
This isn't your flavorless white cake mix cake. It's a delicious vanilla cake with a surprising extra-white appearance. The icing was a new technique for me--a (cooked) flour buttercream or Ermine icing--and was very fluffy and not overly sweet. I served alongside the Fine Cooking hot chocolate cake and lemon cake, and this cake was the crowd favorite!
So happy to find this recipe. It was perfect. Moist, fluffy and not so yellow.
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.
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