White And Yellow Cake

White And Yellow Cake

Oxmoor House JANUARY 1983

  • Yield: one 3-layer cake


  • 3/4 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 cups sifted cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk


Grease and flour three 9 - inch round cake pans; set aside.

Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

Mix together one - third of batter, egg yolks, and food coloring; beat well, and set aside.

Beat egg whites (at room temperature) until stiff peaks form; gently fold into remaining two-thirds batter.

Pour yellow batter into 1 prepared cake pan. Pour white batter in to remaining cake pans. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pan, and let cake cool completely.

Spread Cream Filling between layers, placing yellow layer in the center; spread top and sides with Cooked Cream Frosting.


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White And Yellow Cake Recipe