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Buttermilk White Layer Cake

Rated as 4.29 out of 5 Stars

"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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Ingredients

1 h 45 m servings 400 cals
Original recipe yields 16 servings (1 9-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round baking pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • 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


Per Serving: 400 calories; 14.9 g fat; 65.4 g carbohydrates; 3.7 g protein; 16 mg cholesterol; 274 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 out...

Most helpful critical review

Make sure butter is soft before starting. Good cake, dense.

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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 out...

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 ...

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.

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 !...

I made this square instead of a head but it came out amazing!

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!!!??

Make sure butter is soft before starting. Good cake, dense.

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 butter...

I followed the directions except baked it in an 9x9 pan for an hour. It turned out light, however, not the tastiest cake. I would not make it again.