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Old-Fashioned Vanilla Cake

  • Yield: Makes one 9-by-13-inch layer cake
Old-Fashioned Vanilla Cake

Source: Martha Stewart Living, October 1999


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups cake flour, (not self-rising)
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 1/4 cups sugar
  • 3/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 cup large egg whites (about 8), room temperature
  • 1/2 cups milk, room temperature


  1. Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan; line bottom with parchment paper. Sift together flours and baking powder; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add salt and vanilla, beating until combined. With mixer on low speed, gradually add egg whites, scraping down sides of bowl as necessary. Add reserved flour mixture in 2 parts, alternating with the milk, and scraping down sides of bowl between each addition. Mix until combined. Increase speed to medium-high for 20 seconds. Transfer to prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.


Reviews (3)

  • carmensbakingcreations 28 Jul, 2011

    I used this recipe and followed the directions but the cake created a hard crust while baking. As I looked at the recipe I though it had a little too much sugar. The cake was moist but I had to remove the edges and top. Otherwise the flavor was good. I was thinking should the egg whites have been beaten separately and incorporated like the sponge method.

  • droseman 31 Oct, 2010

    Came out dense and chewy with a hard sugary crust. not sure what I did wrong but i'm going back to the white cake recipe for wedding cakes. It never fails.

  • nkf00 23 Apr, 2010

    can this cake hold the weight of fondant? i saw it in a pic with fondant from the baby shower" album?

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