Nanny'S Cake
A tender, layered vanilla cake with rich filling and fluffy frosting, perfect for celebrations and special occasions, offering classic flavors and delightful textures.
Ingredients
Instructions
- Cream butter until smooth and fluffy.
- Gradually add sugar, beating well at medium speed of an electric mixer.
- Combine sifted cake flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix after each addition until just combined.
- Stir in vanilla extract.
- Beat egg whites at room temperature until stiff peaks form.
- Gently fold egg whites into the batter.
- Pour batter into four greased and floured 9-inch round cake pans.
- Bake at 325°F (163°C) for 18 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Handle layers carefully as they are very tender and fragile.
Tips & Substitutions
For optimal texture, ensure the butter is at room temperature before creaming. If you prefer a lighter version, consider using egg whites from a carton instead of separating fresh eggs. You can substitute whole milk with almond or oat milk for a dairy-free option. Be gentle when folding in the egg whites to retain the volume, which is key to the cake's lightness.
Serving Suggestions
Serve slices of Nanny's Cake with a dollop of Seven-Minute Frosting on top for added sweetness. It pairs beautifully with Fried Okra for a delightful contrast. For an elegant touch, garnish with pecan halves and a drizzle of caramel sauce. This cake is perfect for a festive gathering or as a sweet treat alongside a cup of Cream Christmas Eggnog.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, just enough to warm it without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Cake contains roughly 793 calories, with 25g protein, 101g carbohydrates, and 35g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 697mg per serving (30% 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?
While all-purpose flour can be used, it might result in a denser cake. For best results, stick with cake flour, which provides a lighter, fluffier texture. If you must use all-purpose flour, consider adding a tablespoon of cornstarch per cup to mimic cake flour's properties.
How can I make this cake ahead of time?
You can bake the cake layers a day in advance. After cooling completely, wrap each layer tightly in plastic wrap and store them at room temperature. Assemble and frost the cake on the day of serving to ensure freshness and optimal texture.
What can I substitute for the egg whites?
If you're looking for an egg-free alternative, you can use aquafaba, the liquid from canned chickpeas, as a replacement. Three tablespoons of aquafaba equal one egg white. Whip it until stiff peaks form just like you would with egg whites for a similar airy 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).