Sam Houston White Cake
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 cups all-purpose flour*, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 1/2 cup water
- 6 egg whites
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- Triple recipe Chocolate Butter Cream Frosting
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Butter three 9-inch cake pans or line with parchment paper. Set aside.
- Cream butter until soft and light.
- Gradually add 1-1/2 cups granulated sugar and continue creaming several minutes to incorporate as much air as possible.
- Sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, combine vanilla, almond flavoring, milk, and water.
- Add flour alternately with liquid to creamed mixture. Beat well after each addition. Set aside.
- In a clean bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup granulated sugar and continue until stiff, but not dry. Fold egg whites into batter, blending well.
- Pour into prepared cake pans. Bake for 25 minutes or until an inserted toothpick comes out clean.
- Cool 5 minutes, then turn onto cooling racks and remove pans.
- While cakes are cooling, prepare Chocolate Butter Cream Frosting.
- Once cakes have cooled, place the first layer on a cake stand and frost the top. Repeat with second and third layers. Apply a crumb coat of frosting around top and sides of cake, then complete with a final layer of Chocolate Butter Cream Frosting.
This recipe was originally published in Imperial Sugar’s 125th Anniversary Cookbook.