I would suggest to mix the butter with the dry ingredients and add the buttermilk to that without the sugar, then beat the egg whites with the sugar to create a meringue (until the mixture forms peaks) and fold that mixture in with the rest of the cake.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
16
Yield:
1 9-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.

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  • Beat butter and vanilla extract together in a bowl until creamy. Mix flour, baking powder, baking soda, and salt together in a separate bowl. Beat butter mixture, alternating with buttermilk, into flour mixture until fully incorporated.

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold egg white mixture into batter until just combined. Pour batter evenly into the prepared baking pans.

  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Spread frosting atop one of the cakes and top with second cake. Spread the remaining frosting over the top cake and around the sides of both cakes.

Cook's Notes:

If you don't have buttermilk, place a tablespoon of white vinegar or lemon juice in a liquid measuring cup and fill to 1 cup with milk. Allow to stand for 5 minutes and you have a perfect buttermilk substitute. Adjust amounts as needed.

Nutrition Facts

400 calories; protein 3.7g 7% DV; carbohydrates 65.4g 21% DV; fat 14.9g 23% DV; cholesterol 16.1mg 5% DV; sodium 273.9mg 11% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2013
Followed the instructions exactly only added a tiny bit of cream of tartar to the egg whites while beating them as I don't have an electric mixer. Difficult to say whether that affected the outcome. Regardless the cake was completely delicious light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake and it went over very well. Will make again whenever I need a white cake for anything. PS. I forgot I also added a tiny amount of lemon extract as well to enhance the strawberry flavor. Read More
(8)

Most helpful critical review

Rating: 3 stars
03/31/2013
Make sure butter is soft before starting. Good cake dense. Read More
(1)
18 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/14/2013
Followed the instructions exactly only added a tiny bit of cream of tartar to the egg whites while beating them as I don't have an electric mixer. Difficult to say whether that affected the outcome. Regardless the cake was completely delicious light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake and it went over very well. Will make again whenever I need a white cake for anything. PS. I forgot I also added a tiny amount of lemon extract as well to enhance the strawberry flavor. Read More
(8)
Rating: 5 stars
11/17/2015
This is an excellent recipe. I did however, cream a portion of the sugar (1 cup) with the butter and then whip the egg whites with the remaining portion of sugar (1/2 cup). I used this recipe for a 6 tier wedding cake for 200+ people so it is a very good recipe! Read More
(6)
Rating: 5 stars
11/02/2017
Have made it for 4 birthday's and is always a hit! Made it with egg whites only and full eggs, full eggs it's not quite as fluffy but still good. Use a milk + white vinegar substitute for buttermilk. Consistently told these are the best cupcakes they've had. A single batch makes about 20 or 22 cupcakes. Read More
(2)
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Rating: 5 stars
07/04/2016
Made a sheet cake out of this recipe. Followed the batter prep exactly. I iced with whipping cream and fresh berries. I cut the cooking time to 25 minutes. The cake is sweet and delicious. Read More
(1)
Rating: 3 stars
03/31/2013
Make sure butter is soft before starting. Good cake dense. Read More
(1)
Rating: 4 stars
01/11/2015
Hi so I read many of the reviews as I usually do when I am seeking a new recipe... something to remember when you are making a cake with whipped egg whites... FOLD FOLD FOLD AND DO IT GENTLY!!!! One of the reviews mentioned the cake being dense I can almost guarantee the reason for that was the way the whites were added... you should use a plastic spatula start from the bottom of the bowl and bring the batter up from the bottom to the top gently... you will be able to tell a remarkably dramatic difference in the color and volume of the batter if you are too rough with it... you will also have a dry dense unappealing cake... hope this helps someone... Now I am going to make this cake for my sisters birthday... I plan to tint the batter her two favorite colors (red and black)... ewwwww right l lol... birthday girl gets what she wants... I will update my review after Read More
(1)
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Rating: 5 stars
01/31/2014
This cake tastes great...I followed the original recipe and poured it into a transformer (the movie) mold and it came out great! Go autobots!!!?? Read More
(1)
Rating: 5 stars
03/16/2016
My family loves it! They say it is the "Perfect cake " and I agree. It's clean and moist as well as perfect for decorating. The batter with take up a lot of space but it will fill two 9 inch circle pans well. Read More
(1)
Rating: 5 stars
10/26/2014
I made this square instead of a head but it came out amazing! Read More
(1)