This 1953 recipe is for a white layer cake that can be made at high altitudes. At 11,000 feet, I have become better.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 2 to 9 – inch cake layers |
Ingredients
- 2 ⅔ cups sifted cake flour
- 2 teaspoons baking powder
- ¾ cup butter, softened
- 1 ¼ cups white sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 195 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a really great recipe. Always works at my altitude and it gives the “oh my god” phrase when eaten. Really love this cake!!
i baked this yesterday. It is vety dense, and dry. It didn’t fall and the flavor was good, but I sure won’t make it again.
For the amount of time and ingredients this is not worth the trouble. It was not really dry but just was bland and the texture was not good.. I do have to add that I did not have any cake flour and subbed one cup minus two T. Regular flour…and being in Castle Rock CO it was a high altitude cake.
i tried this one tonight i had a happy accident i wasnt thinking and put 2 sticks of butter in it turned out soo good
This recipe was good in that it did not fall. However, it WAS too dry. I wish I’d read the reviews prior to baking it. I live in Salt Lake City. I added a 1/4 tsp. of almond extract. The flavor of the cake is decent. I also paired it with allrecipes.com recipe for wedding cake icing. That recipe is terrific and it is great on this cake. This cake is pretty white, though not pure white. It is not yellow. To make it whiter, one could use clear imitation vanilla extract.
I wondered when I read this recipe why there was no salt. I trusted the baker when they said they had “perfected” the recipe. Well, they have not. Add salt. The cake was dry, but the crumb was dense and what I have been looking for so I think I can tweak the recipe and get what I want. I live in Boulder and my baking has all but disappeared due to issues with hgh altitude but I ‘m giving it another go. Wish me luck! Oh and this is a yellow cake, not white. What in the world is this baker thinking?
I live at 6000 ft and this recipe didn’t fall but was very dry. Onward for a cake that isn’t! If you want a truly white cake and not yellow, use the whites only.