Mrs. Leavens White Cake
A classic white cake with a tender crumb, perfect for celebrations or everyday indulgence, featuring light, buttery flavor and a moist texture topped with frosting and coconut.
Ingredients
Instructions
- Grease, flour, and line two 9-inch pans with wax paper.
- Cream butter and sugar thoroughly until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Pour batter evenly into prepared pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool, then frost with icing and cover with coconut.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming with sugar. If you prefer a dairy-free option, substitute the milk with almond milk or oat milk. To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. This cake can also be adapted into a layered dessert, similar to White Mountain Strawberry Pie, by adding fresh berries between the layers.
Serving Suggestions
Serve this delightful cake with a side of fresh fruit or a scoop of vanilla ice cream. It pairs beautifully with Hand Dipped Chocolates for a decadent dessert table. Consider garnishing with additional coconut flakes or a drizzle of chocolate sauce to elevate the presentation.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. If you need to reheat, place a slice in the microwave for 10-15 seconds to enjoy it warm without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Leavens White Cake contains roughly 352 calories, with 7g protein, 73g carbohydrates, and 4g fat. It is a good source of calcium (19% of the Daily Value), vitamin C (17% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 917mg per serving (40% 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 a different type of flour for this cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's consistency and density.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using unsweetened applesauce or mashed bananas. Use 1/4 cup of either for each egg. This will maintain moisture but may slightly change the flavor.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator before serving for the best texture.
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).