MOIST Vanilla Cake


  • 2C sugar
  • 1/2C butter
  • 2 egg yolks
  • 2C All purpose flour
  • 1t. baking soda
  • 1C LF Buttermilk
  • 3t. vanilla (or whatever)
  • 6 egg whites
  • *Optional* 3/4C chopped nuts
  • *If flavoring “almond”, I use 2t. almond extract and 1 t. vanilla*


  1. Preheat oven to 350*
  2. Prepare (2) 9″ pans. Either line with paper and crisco or cake release or spray with Pam. I always at least line the bottoms to make easy release.
  3. Combine sugar and butter in a mixer. Add egg yolks one at a time.
  4. In a seperate bowl, combine flour and baking soda.
  5. Measure out Buttermilk.
  6. Beginning and ending with flour mixture, alternate with buttermilk until mixed. Add vanilla and mix. Add nuts at this time if using. Transfer back to bowl.
  7. Wisk egg whites until stiff peaks form. (If using the same mixing bowl, make sure it is COMPLETLEY washed and DRY! – the egg whites will not take if there is moisture in the bowl)
  8. Fold into batter.
  9. Bake for 23 minutes if using both pans. If doubling, it will fit into 1/2 sheet perfectly. For this, I increase the time to about 40 minutes.


CakeDecoNewbe Says... 2009-12-23 10:52:10

Made this as an added layer to my son's b'day cake - my husband loved it! He even ate the left over layer after the cake was assembled (not in one sitting though! : ) ) I had to leave out the nuts due to allergies and it worked fine. Thanks for sharing - it is a keeper for me.

LaniLee Says... 2012-01-10 09:50:03

How many cups of batter does this make? When whisking the egg whites, do you add ANYTHING to them, or just whisk the crap outta them until they make peaks? (I'm obviously a newbie... lol)

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