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Lady Baltimore Cake - the third cake in my vintage cake series, this Lady Baltimore Cake has the fluffiest white cake layers with a light and fluffy divinity frosting and dried fruit filling. #cakebycourtney #whitecakerecipe #whitecake #ladybaltimorecake
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Lady Baltimore Cake

Tender and fluffy white cake layers with a dried fruit filling and white divinity frosting.
Course: Dessert
Cuisine: Cake
Keyword: Intermediate, Lady Baltimore Cake, Vintage Cakes
Servings: 20 people

Ingredients

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

Instructions

  • 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.