Buttery Frosted White Layer Cake

  • Recipe serves: 12
  • Prep Time 15 min
  • Cook Time 35 min



  1. For CAKE, preheat oven to 350°. Brush two 9-inch round cake pans with additional I Can't Believe It's Not Butter!® Spread, then coat with flour. Set aside.
  2. Combine flour, baking powder and salt in medium bowl; set aside. Beat granulated sugar with I Can't Believe It's Not Butter!® Spread in large bowl with electric mixer until fluffy, about 2 minutes. Beat in egg whites and eggs, one at a time, then beat in vanilla. Beat in flour mixture just until blended. Spread evenly in prepared pans.
  3. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes on wire rack; remove from pans and cool completely.
  4. For FROSTING, beat confectioners sugar, Spread, milk and vanilla in large bowl with electric mixer until fluffy, about 3 minutes. Spread top of one cake layer with 1/3 of the frosting. Top with second cake layer, then frost sides and top of cake.

TIP: Don't throw out the egg whites! Freeze them and use in the future for an egg white omelette.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 460
Calories from Fat 120
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 340 mg
Total Carbs 79 g
Dietary Fiber 1 g
Sugars 63 g
Protein 4 g
Calcium 6 %
Iron 8 %
Vitamin C 0 %
Vitamin A 25 %