Wee White Layer Cake | Midwest Living

Wee White Layer Cake

Wee White Layer Cake

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  • Makes: 8 servings
  • Prep 40 mins
  • Total Time 3 hrs

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With two tender layers and almond-kissed buttercream, this is the stuff birthday memories are made of--just smaller.


  • 2 egg whites
  • 1/4 cup butter or shortening
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2/3 cup buttermilk or sour milk*
  • 1/4 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 2 tablespoons milk, plus extra if needed
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract


  1. For cake: Let egg whites and 1/4 cup butter stand at room temperature for 30 minutes. Preheat oven to 350 degrees . Grease a 6x3-inch springform or round cake pan. Line bottom with parchment paper; grease again. Set aside. (If available, prepare two pans.)
  2. In a small bowl, stir together flour, baking powder, baking soda and salt; set aside. In a medium bowl, beat the 1/4 cup room-temperature butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Add egg whites, one at a time, beating well. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Spread half the batter in the pan. Chill remaining batter (or spread it in the second pan, if using).
  3. Bake for 20 to 22 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around cake to loosen. Remove cake from pan; gently peel off paper. Cool completely on wire rack. If using one pan, wipe it clean and bake second layer with remaining batter.
  4. For frosting: In a medium bowl, beat 1/4 cup butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Gradually beat in remaining powdered sugar. If needed, beat in some additional milk to reach spreading consistency.
  5. To assemble, place one cake layer, bottom side up, on a platter. Spread with 1/4 cup of frosting. Top with second layer, rounded side up. Spread top and sides with remaining frosting.


  • Timing Hands on: 40 minutes Total time: 3 hours 15 minutes

Nutrition Facts

(Wee White Layer Cake)

Servings Per Recipe 8, cal. (kcal) 421, vit. A (IU) 375, iron (mg) 1, pro. (g) 4, calcium (mg) 59, Potassium (mg) 79, fiber (g) 0, sodium (mg) 283, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 31, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 75, Niacin (mg) 1, sat. fat (g) 8, Riboflavin (mg) 0, chol. (mg) 33, Thiamin (mg) 0, Fat, total (g) 12, vit. C (mg) 0, sugar (g) 63

Comments (1)

rebeccacoatney wrote:
This is the best cake recipe I've ever used. It is clearly written, easy to follow, and makes a classic and delicious white cake. I find it needs closer to 25 minutes to get exactly the right bake. I also always need more buttercream for decorating, so I double that portion. Try this - you will be thrilled!

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