One Bowl White Layer Cake
A moist and fluffy white layer cake with subtle almond and vanilla flavors, perfect for celebrations or special occasions, appealing to both novice and experienced bakers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease three 8-inch or two 9-inch round pans or one 13 x 9 x 2-inch pan.
- Line the bottom of pans with waxed paper cut to fit.
- Grease the paper and flour the pans.
- Thoroughly combine flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Add milk and shortening and beat for 2 minutes.
- Add egg whites, vanilla, and optional almond or other extract.
- Beat for 2 minutes more.
- Pour the batter into prepared pans.
- Bake for 22 to 25 minutes or until a tester inserted in the center comes out clean.
- Cool in pans for 10 minutes before removing.
- Frost as desired.
Tips & Substitutions
For a lighter cake, ensure not to overmix the batter after adding the wet ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Consider using coconut extract for a tropical twist, or add a teaspoon of almond extract for a nutty flavor. This cake is versatile; feel free to experiment with flavors!
Serving Suggestions
This One Bowl White Layer Cake is perfect for celebrations and pairs beautifully with a light icing or fresh fruit. Serve it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Consider pairing it with a refreshing Ginger Dill Dip for a unique flavor contrast at a gathering, or serve alongside a cup of tea for a delightful afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of One Bowl White Layer Cake contains roughly 260 calories, with 7g protein, 15g carbohydrates, and 19g fat. It is a good source of protein (15% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 494mg per serving (21% 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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but this will alter the texture and color of the cake. Whole eggs will create a richer flavor and a slightly denser cake. If you prefer a lighter crumb, stick to egg whites.
What can I use instead of vegetable shortening?
If you prefer not to use vegetable shortening, you can substitute it with an equal amount of unsalted butter. This will give your cake a richer flavor. You can also use coconut oil for a dairy-free option, but keep in mind it may impart a slight coconut flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges of the cake should start to pull away from the sides of the pan, and the top should spring back when lightly pressed.
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).