Lady Baltimore Cake – tender and fluffy white cake layers with a fluffy divinity frosting and dried fruit filling.
The next vintage cake in my vintage cake series is the Lady Baltimore Cake. This cake was first made in 1906 and became a popular cake in the south in the early and mid-1900’s. Apparently, this cake was known as the ultimate cake for a hostess to make. In fact, it’s considered a “triumph” if a hostess made this cake.
I think it was considered a “triumph” cake because it was one of the only three layered cakes in the cookbook I used. I also think it was a triumph if you made this cake because the frosting is a little tricky.
Lady Baltimore Cake
The cake layers for this cake are supposed to be light and fluffy, and they were in the first round of making this cake. However, I ran into issues with the layers being dry (similar to the other two vintage cakes I’ve made). This is likely due to the fact that the recipe calls for shortening and milk.
And similar to my other revisions, I switched out these two ingredients for butter and buttermilk in my second round.
The layers turned out amazing in round 2. They are so tender and fluffy. This incredible texture is thanks to spending plenty of time beating the sugar and butter together, and the addition of folding in whipped egg whites at the end.
Filling and Frosting
I also followed the recipes for the filling and frosting. The filling is made up of dried fruit that’s been soaked in hot water for a few minutes and then drained. The frosting is a Divinity Frosting, made of sugar and egg whites. I know I make some pretty sweet frostings, but this was overkill for even me!
If you want to make a classic Lady Baltimore filling and frosting, I suggest using THIS recipe.
For this blog post, I’ll just be sharing the cake layers with you because that’s what I truly, truly loved about this vintage cake. In fact, I loved the layers so much that I used them over the weekend as the base of my new Mojito Cake (coming next week).
Lady Baltimore Cake
Tender and fluffy white cake layers with a dried fruit filling and white divinity frosting.
FOR THE CAKE
- 3 cups (339 g) cake flour
- 1 tbsp (10 g) baking powder
- 1 tsp (5.6 g) salt
- 1 cup (226 g) unsalted butter at room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (240 g) buttermilk at room temperature
- 1 tsp (4.2 g) vanilla extract
- 6 egg whites at room temperature
- Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, combine the flour, baking powder and salt. Whisk to combine. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar and the butter. Beat on medium-high speed for 2 to 3 minutes, scraping down the sides and the bottom of the bowl half way through.
- With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Stir in the vanilla.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the cake batter until no streaks of egg whites are left.
- Evenly divide the batter between the three pans, about 15 ounces in each pan. Bake the layers for about 25 to 30 minutes.