New This Month

Old-Fashioned Vanilla Cake

  • Yield: Makes one 9-by-13-inch layer 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 Add a comment

  • gigigamez19
    5 JUL, 2017
    The cake tasted good but I would use about 1 cup less of sugar. Also, the middle part of the cake sunk, I didn´t even overfill the cake mold. I´m not sure what I did wrong :(
  • cakengifts
    19 JUN, 2017
    I love this cake!!! Thank you for blogging about it. Very Nice Article…
  • jespreciousgma
    2 SEP, 2015
    Used this recipe and my cake came out pretty nice after I baked it an EXTRA 45 minutes (first 45 minutes it was still undone). I used less than half the sugar recommended and used 7 eggs (next time I'll use 6).
  • 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?