Three Layer Cake
A rich, moist three-layer cake featuring buttery flavor and a light airy texture, perfect for celebrations or special occasions, appealing to those who love classic desserts.
Ingredients
Instructions
- Thoroughly mix all ingredients except the egg whites.
- Fold in the beaten egg whites gently into the batter.
- Pour the batter equally into 3 greased and floured cake pans.
- Bake at 350°F (175°C) for 25 minutes.
- Use your favorite icing to cover the layers after they have cooled.
Tips & Substitutions
For a lighter cake, ensure egg whites are whipped to stiff peaks before folding into the batter. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar for a similar effect. If you prefer a richer flavor, consider using half cream and half milk instead. Add a touch of almond extract along with the vanilla for a delightful twist.
Serving Suggestions
This three-layer cake pairs beautifully with French Vanilla Frosting for a classic finish. Serve with fresh berries or a scoop of vanilla ice cream for a delightful dessert. Consider a side of coffee or tea to complement the sweetness, making it perfect for a brunch spread or an afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, allow slices to thaw at room temperature and warm in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Three Layer Cake contains roughly 1070 calories, with 19g protein, 12g carbohydrates, and 106g fat. It is an excellent source of protein (38% of the Daily Value), iron (24% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of calcium.
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 cake flour instead of plain flour?
Yes, you can substitute plain flour with cake flour for a lighter texture. Cake flour has a lower protein content, which will result in a softer crumb. Just remember to adjust the measurement slightly, as cake flour is lighter than all-purpose flour; use about 1 cup plus 2 tablespoons of cake flour for each cup of plain flour.
How can I make this cake gluten-free?
To make this three-layer cake gluten-free, substitute plain flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check all other ingredients for gluten-containing additives. The cake's texture may vary slightly, but it should still be delicious!
What can I do if my cake layers are domed?
If your cake layers come out domed, simply trim the tops with a serrated knife once they have cooled. This will create a flat surface for stacking. To prevent doming in the future, consider baking at a lower temperature for a longer time, or use baking strips around the pans for even heat distribution.
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).