Buttermilk White Layer Cake

Name: Buttermilk White Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 0.5 cup butter, softened; 2 teaspoons vanilla extract; 2 cups cake flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1.3333333730698 cups buttermilk; 4 egg whites; 1.5 cups white sugar; 2.5 cups prepared frosting

4.1

(19)

17 Reviews

4 Photos

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.

Recipe by Jenykell

Published on June 18, 2020

4

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 45 mins

Servings:

16

Yield:

1 9-inch cake

Jump to Nutrition Facts

Ingredients

½ cup butter, softened
2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups buttermilk
4 egg whites
1 ½ cups white sugar
2 ½ cups prepared frosting

Directions

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

400	Calories
15g	Fat
65g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 400
% Daily Value *
Total Fat 15g	19%
Saturated Fat 7g	33%
Cholesterol 16mg	5%
Sodium 274mg	12%
Total Carbohydrate 65g	24%
Dietary Fiber 1g	2%
Total Sugars 49g
Protein 4g
Vitamin C 0mg	1%
Calcium 50mg	4%
Iron 2mg	12%
Potassium 164mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.