Ingredients you’ll need:
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup [2 sticks] softened butter
2 cups granulated sugar
2 tsp clear vanilla extract
1/4-1/2 tsp almond extract
6 large egg whites
1 1/2 cups whole buttermilk
Directions:
Preheat the oven to 350°F. Grease and flour a 9 x 13 inch cake pan or spray with baking spray. Sift together the flour, baking powder and salt and set aside. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, vanilla and almond flavorings. Beat for 5 minutes until creamy and pale yellow in color.
Add the egg whites. Beat on medium-high speed for 3 minutes until fluffy. This step will give a “light” batter.
Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the beater and sides of the bowl periodically so all of the ingredients fully combine. After all of the ingredients have been added, increase the mixer speed and beat for 1 minute longer.
Spread the batter into the pan. Bounce the pan on the counter a few times to remove the air bubbles. Place into the oven and bake for 35-38 minutes, depending on your oven. Bake until a toothpick inserted into the center comes back clean. Cool completely. Ice with your favorite frosting. Yield: 1 [9 x 13] sheet cake or 2 [8 or 9] inch rounds [Baking time for rounds 25-30 minutes] Always test the center of any baked good with a toothpick before removing it from the oven.
- 3 cups cake flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup [2 sticks] softened butter
- 2 cups granulated sugar
- 2 tsp clear vanilla extract
- ¼-1/2 tsp almond extract
- 6 large egg whites
- 1½ cups whole buttermilk
- Preheat the oven to 350°F. Grease and flour a 9 x 13 inch cake pan or spray with baking spray. Sift together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, vanilla and almond flavorings. Beat for 5 minutes until creamy and pale yellow in color.
- Add the egg whites. Beat on medium-high speed for 3 minutes until fluffy. This step will give a "light" batter.
- Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the beater and sides of the bowl periodically so all of the ingredients fully combine.
- After all of the ingredients have been added, increase the mixer speed and beat for 1 minute longer.
- Spread the batter into the pan. Bounce the pan on the counter a few times to remove the air bubbles.
- Place into the oven and bake for 35-38 minutes, depending on your oven. Bake until a toothpick inserted into the center comes back clean.
- Cool completely. Ice with your favorite frosting.
- Yield: 1 [9 x 13] sheet cake or 2 [8 or 9] inch rounds [Baking time for rounds 25-30 minutes]
Absolutely beautiful, and perfect for this Mother’s Day weekend! Thanks for a great tutorial, too! Pinned! 🙂
Happy Mother’s Day!
Love, Joy
Yesterfood.blogspot.com
Hi Joy! It is a perfect cake for Mothers Day. Thank you and thanks so much for stopping by for a visit. Happy Mothers Day to you as well. ~ Melissa
I love in the UK what is cake flour? We have plain or self raising. I’m guessing self raising!
I would think your self-raising flour has leavening agents in it. You can use plain or all-purpose flour.
Hi Melissa, Will I be able to use this receipe for a 11×15 sheet pan if I doubled the receipe?
It would surely fill it, Tia. I haven’t made it in a jelly roll pan. A single recipe would work but, it would be thin.
I love to bake and look forward to making the Coconut Cream Cake for a gathering next weekend.
However, WHOLE buttermilk is NO where to be found in my area. Only low-fat.
What to do?
Thank you
The whole fat buttermilk gives it a richness in texture and flavor however, the recipe will work with low fat buttermilk, too.
What is your frosting recipe?
Vanilla Buttercream here
Everything looks great. Anxious to try them all.
Thank you!