Vanderwahl Cake(Two 9-Inch Layers)
Vanderwahl Cake features light, fluffy layers with a delicate vanilla flavor, perfect for special occasions or classic celebrations, appealing to those who love tender, moist cakes.
Ingredients
Instructions
- Sift the flour once.
- Measure the sifted flour.
- Add baking powder and salt to the flour and sift again.
- Cream butter with 1 1/2 cups of sugar until light and fluffy.
- Alternately add the flour mixture and evaporated milk to the creamed butter, beating until smooth after each addition.
- Add vanilla and blend well.
- Beat egg whites until frothy, then gradually add the remaining 1/2 cup of sugar and beat until soft peaks form.
- Lightly fold the beaten egg whites into the batter.
- Pour the batter into two deep, greased, and floured 9-inch layer cake pans.
- Bake at 375°F for about 30 minutes or until a cake tester inserted in the center comes out clean.
- Remove from oven and let stand in pans for 5 minutes.
- Turn out onto wire racks to cool and frost as desired.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you need a substitute for evaporated milk, try mixing equal parts of whole milk and heavy cream. To enhance flavor, consider adding a tablespoon of lemon zest. This cake pairs beautifully with Nutty Waffle Cookies for a delightful dessert spread.
Serving Suggestions
Serve Vanderwahl Cake plain, or frost it with your favorite chocolate or vanilla buttercream for an indulgent dessert. It pairs well with fresh berries or a scoop of ice cream. For a delightful afternoon snack, enjoy it alongside a cup of tea or coffee, or explore more American recipes for a complete meal.
Storage & Reheating
Store leftover Vanderwahl Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Vanderwahl Cake(Two 9-Inch Layers) contains roughly 309 calories, with 11g protein, 60g carbohydrates, and 3g fat. It is an excellent source of vitamin C (28% of the Daily Value), protein (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 848mg per serving (37% 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 just egg whites?
Yes, you can use whole eggs, but the cake will be denser and richer. If you prefer a lighter cake, stick to the recipe using only egg whites, which adds volume and airiness.
What can I use instead of butter?
You can substitute the butter with margarine or a vegan butter alternative for a dairy-free version. Coconut oil is another option, though it may impart a slight coconut flavor.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also have a lightly golden color and spring back when gently 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).