Two-Egg Cake


Submitted by: Frances Radabaugh of Jefferson, Ohio

This cake lends itself well to Boston Cream Pie and Washington Pie. This is one of the best basic cakes.


  • 2 cups minus 2 tablespoons cake flour, or 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1/2 milk
  • 1 teaspoon vanilla extract


Sift together flour, baking powder and salt. In separate bowl, cream butter until soft. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Beat in flour and milk alternately, beginning and ending with flour. Beat in vanilla extract. Turn into two buttered and floured 8-inch layer cake pans or into an 8-inch square buttered and floured baking pan. Bake in preheated 350° oven about 25 to 35 minutes or until cake tests done. Cool upright in pans 5 minutes; invert on wire racks and cool completely. Makes 2 round 8-inch layers.

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