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Four-Layer White Cake

Four-Layer White Cake
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Serves 12| Hands-On Time: | Total Time:


  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • large egg whites, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups sugar
  • Seven-Minute Frosting
  • 1 14-ounce package sweetened shredded coconut (about 5 cups)


  1. Heat oven to 350° F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment; butter the parchment and dust lightly with flour. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the egg whites, milk, and vanilla.
  2. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.
  3. Reduce mixer speed to low; add the flour mixture and milk mixture in alternate additions, beginning and ending with the flour mixture. Mix until just combined.
  4. Transfer the batter to the prepared sheet. Bake until the cake springs back lightly when pressed, 15 to 20 minutes. Cool, then transfer to a cutting board.
  5. Using a long, serrated knife, cut the cake into 4 pieces of equal size, slicing crosswise and lengthwise through the center.
  6. Place one layer of the cake on a serving platter and frost the top with ⅔ cup of the frosting. Repeat with 2 of the remaining layers. Top with the final layer. Frost the top and sides of the cake with the remaining 2 cups of frosting. Press the coconut into the top and sides of the cake.
By December, 2013

Nutritional Information

  • Per Serving
  • Calories 618
  • Fat 28g
  • Sat Fat 20g
  • Cholesterol 42mg
  • Sodium 316mg
  • Protein 7g
  • Carbohydrate 88g
  • Sugar 66g
  • Fiber 2g
  • Iron 2mg
  • Calcium 51mg
What does this mean? See Nutrition 101 .

Quick Tip

Metal Cake Server by Sur La Table
The easiest way to cut up this cake is to first slice crosswise through the center. Then slice pieces from each half by cutting perpendicularly to the center cut.

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