This Basic White Cake is a light and delicious cake suitable for any recipe calling for a white cake. It’s great on its own with any favorite filling or frosting; it’s especially good with Fudge Frosting, or can be used as a base for fancy cakes such as Southern Coconut Cake with Pineapple Filling. Although the directions call for baking this cake in three 8” layers, it can also be baked in a 9 x 13” dripper pan, a 17 x 11” jelly-roll pan, two 9” layer pans, a standard Bundt pan, or it will make 24+ cupcakes.

12 Servings

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
5 egg whites
1/4 teaspoon cream of tartar

1. Cream the butter, shortening, and sugar until fluffy.


2. Add egg yolks and vanilla and beat until well mixed.


3. Sift the flour, soda, and salt together into the butter mixture, mixing alternately with the buttermilk, ending with the flour mixture.


4. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.


5. Gently fold into the batter, leaving the batter as light and fluffy as possible.


6. Line 3 8" greased cake pans with parchment; grease the parchment.


7. Divide the batter between the pans and smooth the top.


8. Bake at 350° 20-30 minutes or until a toothpick inserted comes out clean (9 x 13” pan 45-60 minutes, 17 x 11” jelly-roll pan 20-30 minutes, 2 9” layer pans 25-35 minutes, standard Bundt pan 60-75 minutes, cupcakes 10-15 minutes).


9. Cool 10 minutes, then remove from pans and cool thoroughly on rack.

Amount Per Serving
Calories 400 Calories from Fat 176
Percent Total Calories From: Fat 44% Protein 5% Carb. 50%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 7 g
Cholesterol 107 mg
Sodium 296 mg
Total Carbohydrate 51 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 3%