Excellent potato soup to make in the slow cooker on chilly nights; pairs great with cornbread.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9-inch, 3-layer cake |
Ingredients
- 1 cup butter
- 2 cups white sugar, divided
- 3 cups cake flour
- 4 egg yolks, room temperature
- 4 egg whites, room temperature
- 2 teaspoons baking powder
- 1 cup milk, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- Beat butter and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- In a separate bowl, beat egg yolks well, then add to butter mixture.
- Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
- Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter. Divide evenly into prepared pans.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 220 mg |
| Sugars | 35 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It was a really good cake nice flavor but needs more liquid added to not be so dence but over all it was really good
Really made me a baker
It was amazing! So moist and delicious! I added a cup of melted milk chocolate to the batter and mixed it well before popping it in the oven. And unsurprisingly, it turned out awesome! Chocolate and vanilla really goes well together!
It was simple to make, but I found it dry and flavorless. T he next cake I will go back to my usual recipe.
This recipe is really great! its my favorite one too, I did not separate the egg yok and the egg white and it turned out really sponge and really soft. I used vegetable/olive oil as I did not have butter and as I said it turned out great! try the recipe!
This did not turn out great at all. It was too dense, and not the right flavor. I did add salt and vanilla like others suggested, but didn’t do much.
I made this cake for our back-to-(online)-school-2020 party. I didn’t have enough cake pans so, I just halved the recipe, which made two thin cake layers. I followed the rest of the instructions except, I didn’t stiffen the egg whites enough, they were just super foamy. It turned out fine at exactly 25 minutes. I frosted it with a recipe from this site, ” Chocolate Cookie Buttercream Frosting” with some crumbled up Oreos. Tasted great!
My first time making a tiered cake. Followed the recipe exactly and came out really tasty albeit a bit on the dry side. My 3.5 year old helped! Used the buttercream recipe for the frosting and filling, together with strawberry jam.
The taste was good, but it took wayyyy longer to bake. It’s not at all appropriate for high altitudes. I’ll keep looking.
I followed the recipe to the letter, which is odd for me, only because I don’t make cakes from scratch often. I love the taste and texture of this cake. I will definitely make it again.
I added the eggs whole, didn’t seem to harm the cake:-) otherwise followed the instructions exactly. Lovely cake!
Horrible……… came out exremely DRYYY1111
I decided to change this recipe up a bit for my famous grandmothers pineapple upside down cake!• 1 can of pineapple rings, layer, along with the cherries! I used • 2 eggs, 2 cups of flour, 2 cups of sugar, 2 tbs of baking powder and baking soda, 2 tbs of oil 2-3 tbs of vanilla and 2 cups of boiling hot water. (This makes a very thin batter, but turns out moist and delicious!) Very similar to my family’s chocolate 2-2-2 recipe! Exactly the same recipe above! Just add cocoa!!! Bake at 350• for about 30-35 minutes! I hope you enjoy as much as my family did!
This cake was yummy and it turned out very moist. Although, I would not use buttercream to frost this baby. Instead I think chocolate would be a very yummy frosting for this one!
This is a moist and beautiful cake! Easy to make. I used this for birthday cakes and it works perfect!
Great moist cake recipe. My 9 year old son wants to bake so it’s our father and son activity and this made a delicious 3 layer cake
Disappointing. I used this recipe to make a cake for a family member’s birthday, and I followed the directions pretty much exactly. I baked the cakes, and when I took them out…. THEY WERE AS DENSE AND FLAT AS A PANCAKE!! I’m very disappointed.
It’s one of my go to recipes I love it!
Hi.. dear friends.. Which type of oven is used to bake this cake ? I have conventional microwave oven..Can i make this cake with that oven ??? Plz help me
I am an experienced baker and I am very disappointed in this recipe. The cake was dry and flavorless. I added extra vanilla to the recipe because I think you can never have enough vanilla but even that didn’t help with the flavor. I used a standard buttercream icing which is a bit sweet but very creamy and delicious. The texture was a bit crumbly and even though I used the exact cooking time and temperature, I did not get a good result. This recipe will be on my “do not repeat” list.
This was my first 1-2-3-4 cake and to me it was very similar to a chiffon cake. It turned out sturdy but moist. I did follow the directions exactly as stated and did not deviate from the original recipe at all except for using two separate 9″ pans instead of three because I only had two. I filled with fruit salad and covered with a chocolate buttercream. YUM!