January 04, 2010

White Layer Cake

A very basic, simple white cake recipe should be on hand in everyone's kitchen.  Yes, a good number of people just run to the store to buy a box you add oil and eggs to, but the flavor of a homemade cake is very different from tasting the chemicals in a boxed version.  If you have enough eggs on hand, here is a basic white cake to get you started.

White Layer Cake

1 cup shortening
1 cup butter, softened
3 cups sugar
4 large eggs
6 cups cake flour
5 teaspoons baking powder
1 teaspoon salt
2 cups milk
1 tablespoon vanilla extract
8 egg whites

Grease and flour 1- 14" round cake pan; set aside. Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.

Combine cake flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into cake batter. Spoon batter into cake pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes; remove from pan, and let cool completely on wire rack.

Wrap in plastic wrap and freeze 1-2 hours to firm up. Slice in half and fill with filling or frosting. Frost and decorate as desired.Print Friendly and PDF