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.
Not a favorite. Could definitely taste the baking powder. I should have thought of that when reading the recipe as written at 1 TB. The color of the cake was not nearly white more of a vanilla brown color, and the overall flavor was lacking something, maybe a bit more salt. Texture was nice and moist but there are much better recipes for vanilla layer cakes than this one.
Very good, moist and the icing is delicious.
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