Yield
1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer

How to Make It

Step 1

Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.

Step 2

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.

Step 3

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

Step 4

Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.

Step 5

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Step 6

Wrap layers in plastic wrap to prevent drying; chill.

Step 7

NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.

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