My son asks this chicken recipe every year for his birthday because it is one of his favorites.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cake |
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
Instructions
- 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.
- 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
| Calories | 400 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 274 mg |
| Sugars | 49 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the directions as written. It wouldn’t come out of my greased and floured pan. Tasted it and it was so horrible
I made this dairy free! Measured out 1 1/3 C lactose free milk. Took 1 Tbls and 1 tsp out and replaced it with 1 Tbls and 1 tsp fresh squeezed lemon juice. Followed the tip of mixing the butter and vanilla together in a bowl. Mixing the dry ingredients in a bowl, then mixing them together. Then adding the milk mixture at the end. I then whipped up the egg whites, adding sugar slowly per directions. I folded this into the dough, divided it in 3 bowls- and made them my granddaughter’s favorite colors!
Wasn’t very good. It was very dense even though it taste good. I know what you are thinking that I over whipped the egg
Love this! I will make it again. My family loves almond. I did one teaspoon of vanilla and one of almond. It was delicious!
I LIKE AUOTOBOTS
Have made it for 4 birthday’s and is always a hit! Made it with egg whites only and full eggs, full eggs it’s not quite as fluffy but still good. Use a milk + white vinegar substitute for buttermilk. Consistently told these are the best cupcakes they’ve had. A single batch makes about 20 or 22 cupcakes.
I followed the directions except baked it in an 9×9 pan for an hour. It turned out light, however, not the tastiest cake. I would not make it again.
Tasted delicious. very moist. a little dense. I bake a lot and I’ve never made a cake where you make a meringue and then add that to the cake.
Made a sheet cake out of this recipe. Followed the batter prep exactly. I iced with whipping cream and fresh berries. I cut the cooking time to 25 minutes. The cake is sweet and delicious.
My family loves it! They say it is the “Perfect cake,” and I agree. It’s clean and moist, as well as perfect for decorating. The batter with take up a lot of space but it will fill two 9 inch circle pans well.
This is an excellent recipe. I did however, cream a portion of the sugar (1 cup) with the butter and then whip the egg whites with the remaining portion of sugar (1/2 cup). I used this recipe for a 6 tier wedding cake for 200+ people so it is a very good recipe!
Hi so I read many of the reviews as I usually do when I am seeking a new recipe … something to remember when you are making a cake with whipped egg whites … FOLD FOLD FOLD AND DO IT GENTLY !!!! One of the reviews mentioned the cake being dense I can almost guarantee the reason for that was the way the whites were added … you should use a plastic spatula start from the bottom of the bowl and bring the batter up from the bottom to the top gently … you will be able to tell a remarkably dramatic difference in the color and volume of the batter if you are too rough with it … you will also have a dry dense unappealing cake … hope this helps someone … Now I am going to make this cake for my sisters birthday … I plan to tint the batter her two favorite colors (red and black) … ewwwww right l lol … birthday girl gets what she wants … I will update my review after
I made this square instead of a head but it came out amazing!
I made this cake three times. Made the original recipe first. Tried adding lemon juice to the egg whites the second time to see if I could get them firmer. Followed the suggestion in the heading the third time with brand new baking powder. It made absolutely no difference. It was flat and very dense each time and really didn’t even taste that good. I needed 2 layer cakes for my party and I had to make three cakes and add a layer to each just to make them tall enough to look like a regular layer cake.
This cake tastes great…I followed the original recipe and poured it into a transformer (the movie) mold and it came out great! Go autobots!!!??
Followed the instructions exactly, only added a tiny bit of cream of tartar to the egg whites while beating them as I don’t have an electric mixer. Difficult to say whether that affected the outcome. Regardless, the cake was completely delicious, light and flavorful. Moist for a white cake as well. I used it as the base for a whipped cream and strawberry cake, and it went over very well. Will make again whenever I need a white cake for anything. PS. I forgot, I also added a tiny amount of lemon extract as well, to enhance the strawberry flavor.
Make sure butter is soft before starting. Good cake, dense.