Six Layer White Cake Recipes

MOM'S FAVORITE WHITE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Pour into two greased 6-in. round baking pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt vanilla chips; stir until smooth. Set aside to cool slightly. In a small bowl, combine topping mix and milk. Beat on high speed for 2 minutes or until thickened. Beat in jam and melted chips until blended. Cover and refrigerate for 15 minutes or until frosting achieves a spreading consistency. , For filling, in a small bowl, combine 1/2 cup frosting with strawberries and pineapple. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Store in the refrigerator.

SIX LAYER CAKE

Steps:

• For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.
• For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans.
• Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.
• Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan.
• Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.

WHITE LAYER CAKE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside.
• Sift the flour, sugar, baking powder, and salt into a large mixer bowl. Add the butter, milk and vanilla.
• Beat the mixture on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a spatula or a large spoon.
• Add unbeaten egg whites and beat the batter for two minutes longer at medium speed.
• Pour the batter into the prepared pans and bake at 350 F for 20 to 30 minutes or until cake is light golden brown and is just beginning to pull away from the sides of the pan.
• Cool the cake 15 minutes in the pans, then carefully remove the layers from the pans and cool them completely on wire racks.
• Fill and frost with your favorite frosting .

6-INCH WHITE CAKE

Steps:

• Preheat the oven to 350°F and coat three 6x2-inch cake pans with oil-spray. Line the bottom of each pan with parchment paper, then coat with oil spray.
• Measure the cake flour, baking powder, baking soda and salt into a bowl. Whisk to combine, then reserve until needed.
• Using an electric hand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. With the motor running on medium speed, gradually add the sugar then increase the speed to high and beat for 2 minutes until creamed.
• Stop the motor and scrape down the sides and bottom of the bowl. Add the egg whites and the almond extract. Beat on medium-high until combined then beat in the sour cream. Scrape down the bottom and sides of the bowl.
• With the mixer set on low, add 1/3 of the dry ingredients then 1/3 of the milk. Repeat with another 1/3 of the flour and milk then add the last bit of flour and milk. Mix until just combined. Do not over mix and be sure to scrape the sides and bottom.
• Divide the batter evenly into the prepared cake pans. Transfer to the middle of the oven and bake about 18-21 minutes or until a toothpick inserted into the center of the cake comes out clean or with a crumb or two. Set the cake pans on a wire rack and allow to cool completely before removing from the pans.
• In a medium saucepan, whisk the flour, sugar and salt together.
• Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop or the fridge, and allow to cool to room temperature (or to about 65°F).
• Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter.
• Add the almond extract and continue beating the frosting until it is creamy and fluffy, about 5 minutes.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

EASY SIX-LAYER RAINBOW CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE

Steps:

• Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
• In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
• In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
• In a large measuring cup, combine the milk, vanilla, and almond extract.
• Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
• In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
• Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
• Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
• Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
• Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
• Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
• Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
• To help the cake firm up, stick it in the freezer for about 1-2 hours.
• From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
• Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
• From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations

SIX LAYER WHITE CAKE

Steps:

• In a large bowl, combine coconut flour, salt and baking soda.
• In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla.
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
• Pour batter into a bunch of well greased and floured pie, tart or cake pans.
• Bake at 350° for 20 minutes.
• Cool completely.
• Decorate and serve.