White cake layers
Our simple white cake layers are the epitome of elegance and deliciousness. These moist and light cake layers provide the perfect canvas for any frosting or filling, allowing your creativity to run wild.
Whether you're looking to create a classic frosted cake or a layered confection with a twist, these versatile white cake layers are the ideal choice. With their subtle flavor and fluffy texture, they are a surefire way to elevate any special occasion or satisfy your craving for a timeless dessert.
Whether you're looking to create a classic frosted cake or a layered confection with a twist, these versatile white cake layers are the ideal choice. With their subtle flavor and fluffy texture, they are a surefire way to elevate any special occasion or satisfy your craving for a timeless dessert.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
Tammy's Featured Products
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Here are some amazing products used to make this delicious recipe!
RECIPE
Ingredients
- 1 STICK SALTED BUTTER (ROOM TEMP)
- 1/2 CUP SHORTENING
- 1 3/4 CUP GRANULATED SUGAR
- 6 EGG WHITES
- 1/2 TSP. SALT
- 2 TSP. BAKING POWDER
- 1/2 TSP. BAKING SODA
- 2 TSP. CLEAR VANILLA FLAVORING
- 2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
- 1 1/2 CUPS BUTTERMILK OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
- Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy.
- Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour and mix 2 minutes on medium speed.
- Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan.
- Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
Tammy’s Tip: Reserve egg yellows and make lemon curd recipe on page 68. This is great in between the fresh coconut cake layers.
