Matrey Law’s White Layer Cake with Chocolate Frosting

This vanilla layer cake is the one cake that everyone needs to know how to make. Three layers of moist, fluffy vanilla cake are filled and frosted with rich chocolate frosting or your favorite frosting, such as sweet buttercream. It’s wonderfully simple and absolutely heavenly.

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Matrey Law’s White Layer Cake with Chocolate Frosting

Contributor: Matrey Law

This is another Matrey Law's classic layer cake and a Law family favorite. Frost and decorate it to taste as it's the cake for any occasion. Depending on how you wish customize this recipe, it can be baked in 3 (9-inch) round pans or 1 (9×13-inch) cake pan. The chocolate frosting recipe was contributed by Annette Law.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 12 slices

Calories 277 kcal

Equipment

• 3 cake pans (9-inch)
• 1 Stand or hand-held mixer
• 2 Cooling racks
• 1 Mixing Bowl
• 2 small bowls

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Ingredients

  

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• ▢ 2 sticks unsalted butter softened
• ▢ 3 cups Swans Down® Cake Flour sifted before measuring
• ▢ 3 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 cups granulated sugar
• ▢ 4 eggs room temperature, separate yolk from whites
• ▢ 1 cup whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon almond extract

Instructions

 

• Preheat oven to 350°F.
• Butter and lightly flour 3 (9-inch) layer pans.
• Sift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside.
• Cream butter in a large bowl (beat approximately 5 minutes). Gradually add sugar, creaming until light and fluffy (approximately 5 minutes).
• Use small bowls to separate egg yoks from whitles. Set aside whites.
• Add egg yolks one at a time to creamed mixture, beating until each egg yolk disappears into the batter.
• Measure 1 cup of whole milk and add the extracts.
• Add flour mixture alternately with milk and extracts to the batter, blending after each addition until smooth. (Do not over beat as this will yield a dry cake.)
• In a separate bowl, beat egg whites until a stiff peak forms. Fold egg whites into cake batter gently.
• Pour into prepared pans.
• Bake for 20 to 25 minutes or until tester inserted into cake comes out clean.
• Cool in pans for 10 minutes, then remove from pans and finish cooling on racks.
• Frost and decorate as desired.

Notes

Use this recipe for the frosting:  Chocolate Frosting

This cake can be baked in 3 (9-inch) round layer pans or 1 (9×13-inch) rectangular pan.

To make the chocolate cake: Add 1/4 cup cocoa powder to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.

To make the cake strawberry: Add a 3-ounce box of strawberry Jell-O to the dry ingredients, and add 1 cup mashed strawberries with the eggs.

Nutrition

Serving: 1sliceCalories: 277kcalCarbohydrates: 57gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 57mgSodium: 232mgPotassium: 84mgFiber: 1gSugar: 34gVitamin A: 117IUCalcium: 97mgIron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword chocolate cake, layered,, vanilla cake

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