THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)
Provided by Kats Mom
Categories < 60 Mins
Time 45m
Yield 1 three layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
- In a large bowl, cream the sugar and butter together.
- Mix in egg yolks, then eggs, one at a time, beating well after each.
- Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
- Blend buttermilk and the flour alternately into the mixture in the large bowl.
- Pour batter into the greased cake pans.
- Bake for 20-25 minutes.
- Let cool before frosting.
- OPTIONAL ICING: Beat the egg whites to a stiff froth.
- Beat in the powdered 10x sugar and vanilla extract.
- Frost between layers.
- Refrigerate leftovers.
Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6
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Courtney Noel
[email protected]This cake was a disaster. It didn't turn out anything like the picture.
Rebecca Okonkwo
[email protected]This cake is amazing! I will definitely be making it again and again.
Shantha Engineers
[email protected]Overall, I thought this was a good recipe. I would make it again, but I would make a few changes.
Brew Tapia
[email protected]I had a hard time finding white velvet cake mix, but I was able to find a recipe online and make my own.
Nantumbwe Robinah
[email protected]The cake didn't rise as much as I expected, but it still tasted great.
Yunnie Kim (Babygurl)
[email protected]I found that the cake was a little too sweet for my taste, but I think that's just a matter of personal preference.
Deep Saab
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort.
Mr's Pathan
[email protected]I would highly recommend this cake to anyone who loves white velvet cake.
Lewis Weilenman
[email protected]The white frosting is the perfect complement to the cake. It's not too sweet and it doesn't overpower the flavor of the cake.
Nohemi Ornelas
[email protected]I love how moist and fluffy this cake is. It's the perfect balance of sweetness and flavor.
Raymond Oliver
[email protected]This cake is so beautiful and elegant. It's perfect for any special occasion.
Sayed Ali
[email protected]I've made this cake several times and it's always a crowd-pleaser.
Lee Morris
[email protected]The instructions were easy to follow and the cake turned out perfectly.
Meer Shoaib
[email protected]I made this cake for my friend's birthday and it was a hit! Everyone loved it.
Ahmadbutt Butt
[email protected]This cake was absolutely delicious! It was so moist and fluffy, and the frosting was rich and creamy. I will definitely be making this cake again.