Three Layer White Velvet Cake (With Optional White Frosting)

Three Layer White Velvet Cake (With Optional White Frosting) created by buttercreambarbie

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? ;)

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

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

@Kats Mom
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@Kats Mom
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"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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  1. juliusrainey
    Has a great taste, the texture is very light and spongy which is different than other velvet cakes I have had specifically red velvet. How can I make the cake a little more dense?
  2. JamieTND
    I'm on the search for the PERFECT white cake recipe. I made only half of the cake/frosting recipe. This cake was in the the middle for it's white color, (less yolks make for a whiter cake), as for the taste it reminded me of a thick pancake. We made this frosting as well and only frosted half of the cake so we could taste it with and without the frosting. The texture was what I was looking for but the taste and color were not. The frosting was not to our liking. The powdered sugar should be reduced and the vanilla upped. The amount of powdered sugar gave the frosting a kind of ....well gritty film....(for lack of words) in our mouthes when eating it and used store bought ps. Also, this cake needs it's frosting but the frosting could still use some work for my family. I will keep looking.
  3. buttercreambarbie
    Three Layer White Velvet Cake (With Optional White Frosting) Created by buttercreambarbie
  4. buttercreambarbie
    Three Layer White Velvet Cake (With Optional White Frosting) Created by buttercreambarbie
  5. PrincessPage
    I know this will sound strange, but it was a bit too sweet for us. It also stuck to the bottoms of my greased and floured pans -- even after cooling 10 minutes. The flavor was not bad. It was moist. Just not one we will make again. Thanks for posting
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