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Sam Houston White Cake
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Vintage Recipe
Sam Houston White Cake
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Over the generations, this recipe has been handed down so many times that the original version has been lost to time. We do know that in our recipe archives, its marked as a heirloom favorite from early Texans. Sam Houston White Cake is light, fluffy layer cake with chocolate butter cream frosting. Simple, classic and just about perfect - sometimes the best recipes need no improvement. 

Prep time
0:20 to 0:25
Bake/Cook time
12 servings
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Sam Houston White Cake
Extra Fine Granulated Sugar
Prep time :
0:20 to 0:25
Bake/Cook time :
Yield :
12 servings


*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.


  1. Preheat oven to 350°F. Butter three 9-inch cake pans or line with parchment paper. Set aside. 
  2. Cream butter until soft and light.
  3. Gradually add 1-1/2 cups granulated sugar and continue creaming several minutes to incorporate as much air as possible.
  4. Sift together flour, baking powder, and salt. Set aside. 
  5. In a separate bowl, combine vanilla, almond flavoring, milk, and water.  
  6. Add flour alternately with liquid to creamed mixture; beat well after each addition. Set aside.
  7. 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.
  8. Pour into prepared cake pans. Bake for 25 minutes or until an inserted toothpick comes out clean. 
  9. Cool 5 minutes, then turn onto cooling racks and remove pans.
  10. While cakes are cooling, prepare Chocolate Butter Cream Frosting
  11. 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.

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