White Layer Cake, Classic Reverse-Creamed

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

White Layer Cake, Classic Reverse-Creamed

A tall, snow-white layer cake made with egg whites only and mixed by the reverse-creaming method for a fine, tender crumb. It has a clean vanilla flavor and a touch of almond. Makes 12 slices in about 1 hr 40 min.

Prep 25 min

Cook 30 min

Cooling 45 min

Total 1 hr 40 min

Yield 12 slices

Ingredients

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slices

2 ¾ cups (330 g)cake flour
1 ⅔ cups (330 g)granulated sugar
1 tbsp (13 g)baking powder
¾ tsp (4 g)fine salt, for the cake
¾ cup (170 g)unsalted butter, softened, cubed, for the cake
6 ½ oz (180 g)egg whites, about 5 large, room temperature
1 cup (240 ml)whole milk, room temperature
2 tsp (10 ml)vanilla extract, for the cake
½ tsp (3 ml)almond extract
1 cup (225 g)unsalted butter, softened, for the frosting
3 ¾ cups (450 g)powdered sugar, sifted
3 tbsp (45 ml)heavy cream
1 tsp (5 ml)vanilla extract, for the frosting
1 pinch (1 g)fine salt, for the frosting

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Heat the oven to 350 F (175 C). Grease two 9-inch (23 cm) round pans, line with parchment and grease again.
In a mixer bowl, combine the flour, sugar, baking powder and salt. Add the butter and mix on low until the mixture looks like damp sand with no large butter pieces.
Whisk the egg whites, milk and both extracts together. Pour in about a third of the liquid, mix on medium until combined, then add the rest in two more additions. Beat 1 minute until smooth and light.
Divide the batter between the pans and smooth the tops. Bake 25 to 30 minutes, until the tops spring back and a toothpick comes out clean.
Cool in the pans 10 minutes, turn out, and cool completely on a rack, about 1 hour.
For the frosting, beat the butter until creamy, add the powdered sugar and salt, then the cream and vanilla, and beat 3 minutes until fluffy.
Fill and frost the cooled layers, and chill 20 minutes before slicing for clean cuts.

Tips

Weigh the egg whites for accuracy.
Everything should be at room temperature so the batter stays smooth.
Do not overbake; pull the layers as soon as a toothpick is clean.
Good with a spoonful of strawberry jam or fresh fruit compote.

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Recipe FAQ

How long does it take to make white layer cake, classic reverse-creamed?

Plan on 25 minutes of prep and 30 minutes of cooking, plus 45 minutes to chill. The recipe makes 12 slices.

How should I store white layer cake, classic reverse-creamed?

Cover and keep at room temperature up to 2 days; cakes with butter frosting keep 3 days covered. Freeze unfrosted layers wrapped up to 2 months.

Can I make white layer cake, classic reverse-creamed ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with a spoonful of strawberry jam or fresh fruit compote.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

584 Calories / serving

23.8g Fat

90.7g Carbs

4.3g Protein

80.5g Sugar

Whole recipe (12 servings): ~7008 cal · 286g fat · 1088g carbs · 52g protein · 966g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.