Heavenly White Cake
A light and fluffy white cake with tender crumb, perfect for celebrations or afternoon tea, featuring subtle vanilla flavor and a smooth icing topping.
Ingredients
Instructions
- Cream sugar, margarine, Crisco, and egg yolks until yellow and well combined.
- Add remaining ingredients to the mixture, alternating the buttermilk and flour, and mix until smooth.
- Beat 3 egg whites until foamy and gently fold into the batter.
- Pour the batter into a prepared cake pan and bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before topping with Heavenly Icing.
Tips & Substitutions
For a lighter cake, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar or lemon juice and let it sit for 5 minutes. You can also substitute margarine with unsalted butter for a richer flavor.
Serving Suggestions
This Heavenly White Cake is perfect for celebrations and pairs beautifully with Heavenly Icing. Serve it alongside fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. For a unique twist, try adding a layer of Fudgy Brownies(Makes 2 Dozen. Fifteen Minutes Prep. Time) between the cake layers.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If reheating, use the microwave for a few seconds, or warm it in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Heavenly White Cake contains roughly 624 calories, with 25g protein, 63g carbohydrates, and 30g fat. It is an excellent source of protein (50% of the Daily Value), iron (44% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour in this recipe?
Yes, you can use all-purpose flour, but the cake may not be as tender. If you have cake flour on hand, it will yield a lighter texture. Just remember to measure the flour correctly by spooning it into the cup and leveling it off.
What can I use if I don't have cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will help stabilize the egg whites and maintain the cake's structure.
How can I make this cake more flavorful?
To enhance the flavor, consider adding vanilla extract or almond extract to the batter. You could also fold in some citrus zest or use flavored buttermilk for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).