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    You are in: Home / Recipes / Three Layer White Velvet Cake (With Optional White Frosting) Recipe
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    Three Layer White Velvet Cake (With Optional White Frosting)

    1/2 Photos of Three Layer White Velvet Cake (With Optional White Frosting)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Kat's Mom's Note:

    On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

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    Ingredients:

    Serves: 12

    Yield:

    three l ...

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
    3. 3
      In a large bowl, cream the sugar and butter together.
    4. 4
      Mix in egg yolks, then eggs, one at a time, beating well after each.
    5. 5
      Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
    6. 6
      Blend buttermilk and the flour alternately into the mixture in the large bowl.
    7. 7
      Pour batter into the greased cake pans.
    8. 8
      Bake for 20-25 minutes.
    9. 9
      Let cool before frosting.
    10. 10
      OPTIONAL ICING: Beat the egg whites to a stiff froth.
    11. 11
      Beat in the powdered 10x sugar and vanilla extract.
    12. 12
      Frost between layers.
    13. 13
      Refrigerate leftovers.

    Ratings & Reviews:

    • on October 13, 2009

      55

      i made this for my dh bd i used a whipped cream icing and strawberry filling it is now his favorite cake it was a very easy recipe and turned out great thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2008

      55

      I really enjoyed how easy this cake was ... not to mention how it tastes! I altered the recipe by substituting lemon juice for the vanilla and soaked poppy seeds in the buttermilk for a few hours. Fill between the layers with thickened lemon pudding and frost...now my sister's favorite lemon poppyseed cake! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2010

      45

      This is a moist, delicious cake. Mine was somewhat a failure - I could not get the cakes out of the pans. Next time I make, I will grease AND flour the pans. Usually I always do this but the recipe didn't call for flouring so I didn't, lesson learned. Also, it took closer to 40 minutes to test done. I used a Betty Crocker mix for the fluffy white frosting - this was also a failure for me - probably due to the high humidity we had that day. Brought the cake into work and so far, 3 people have said excellent cake they didn't care that it was lopsided! I WILL be making this again hopefully with better results.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Three Layer White Velvet Cake (With Optional White Frosting)

    Serving Size: 1 (131 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 450.9
     
    Calories from Fat 155
    34%
    Total Fat 17.2 g
    26%
    Saturated Fat 10.3 g
    51%
    Cholesterol 100.1 mg
    33%
    Sodium 258.5 mg
    10%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 0.7 g
    2%
    Sugars 49.1 g
    196%
    Protein 5.5 g
    11%

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