Yum Yum Layer Cake
Yum Yum Layer Cake is a fluffy, sweet dessert with rich butter flavor and vanilla aroma, perfect for celebrations or as a delightful treat for any occasion.
Ingredients
Instructions
- Whip egg whites until stiff and set aside.
- Cream together the butter and sugar until light and fluffy.
- Add egg yolks to the creamed mixture and beat well.
- Mix soda with water and add to the buttermilk.
- Gradually add the flour, alternating with the buttermilk mixture, to the creamed mixture.
- Fold in the beaten egg whites and vanilla flavoring until just combined.
- Pour batter into prepared cake pans and bake at 350°F (175°C) for 25 to 35 minutes, or until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter cake, ensure the egg whites are whipped until stiff peaks form before folding them in. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. This recipe can be adapted for different flavors by adding cocoa powder for a chocolate version or spices for a warm flavor profile. Consider serving with a drizzle of frosting from the Can'T Fail Quick Fudge for added richness.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with fresh fruits like berries or a scoop of vanilla ice cream for an indulgent dessert. Consider serving it with a side of whipped cream or a drizzle of chocolate sauce for added flavor. It's perfect for celebrations or as a sweet treat alongside a warm cup of tea or coffee.
Storage & Reheating
Store any leftover Yum Yum Layer Cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. To reheat, simply slice and microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Yum Yum Layer Cake contains roughly 378 calories, with 8g protein, 76g carbohydrates, and 6g fat. It is a good source of vitamin C (16% of the Daily Value), protein (15% of the Daily Value), and iron (13% 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 recipe?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a denser, nuttier flavor. Keep in mind that the liquid measurements may vary slightly, so adjust accordingly if you notice a difference in consistency.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. To avoid this, mix just until combined and check for doneness with a toothpick. If it comes out clean, it's ready. If not, give it a few more minutes in the oven.
Can I freeze the Yum Yum Layer Cake?
Absolutely! You can freeze the cake layers separately, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months. When ready to enjoy, thaw the layers in the refrigerator overnight before frosting and serving.
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).