WBH White Butter Cake

Grease two 10 x 3″ round pans. Preheat the oven to 350. Have all ingredients at room temperature.

WBH White Butter Cake


  • In the bowl of an electric mixer, beat at high speed until light and fluffy:
  • 6 oz (1 1/2 sticks) unsalted butter
  • 2 cups sugar
  • 1 1/2 tsp. salt
  • On a piece of wax paper, sift together:

  • 3 1/3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • Add the dry ingredients to the butter mixture alternately with:

  • 1 1/2 cups milk
  • 3/4 teaspoon pure vanilla extract
  • In a separate bowl beat until foamy:

  • 3/4 cup egg whites (6 to 8 large egg whites)
  • Continue beating at high speed while gradually adding:

  • 1/2 cup sugar
  • When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

  • Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.



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