Four-Layer White Cake
Our recipe for a white cake goes way beyond the expected (and sometimes boring) dessert. Four layers! Homemade frosting, ready in seven minutes! Shredded coconut-coated exterior! This version’s deliciously moist, just sweet enough, and looks pretty darn impressive, if we do say so ourselves. Plus, no need to stock special pans: You’ll actually use a 11x17-inch rimmed baking sheet to create one low, thin cake, which bakes and cools quickly, before using a serrated knife to cut four equal-sized rounds from the pan and stacking them up. The finished product looks plain lovely on a cake stand—but even more stunning when you cut the first slice.