Lady Baltimore Cake

The Lady Baltimore Cake, a true Southern belle of a dessert! This show-stopping beauty consists of tender cake layers infused with a delicate syrup, all wrapped up in a rich, velvety frosting. With its intricate layers and flavors, this cake is sure to impress at any gathering, from weddings to summer soirees.

Ready Time

1 hrs 30 mins

Yields

7 servings

Ingredients

For the cake:
1 1/2 cups (190g) all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
4 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk, at room temperature
For the syrup:
1/2 cup (120ml) heavy cream
1/2 cup (120ml) whole milk
1/4 cup (60g) granulated sugar
1/2 teaspoon pure vanilla extract
For the frosting:
1 cup (200g) unsalted butter, softened
2 cups (400g) confectioners’ sugar
2 teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large mixing bowl, beat the sugar and butter until light and fluffy, about 2 minutes.

Beat in the egg whites one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

To make the syrup, combine the heavy cream, whole milk, sugar, and vanilla extract in a small saucepan.

Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

Let cool to room temperature.

To make the frosting, beat the butter until creamy, about 2 minutes.

Gradually add the confectioners’ sugar, beating until smooth and creamy.

Beat in the vanilla extract.

Once the cakes are completely cool, place one layer on a serving plate and brush with some of the cooled syrup.

Top with the second layer and frost the top and sides of the cake with the frosting.

Notes

Make sure to use room temperature ingredients, especially the egg whites and milk, for a lighter and fluffier cake. Don’t overmix the batter, as this can lead to a dense cake.

Stop mixing as soon as the ingredients are just combined.

When assembling the cake, make sure to brush the syrup evenly over the first layer to ensure the cake absorbs it evenly. If you want a stronger vanilla flavor, you can increase the vanilla extract to 1 1/2 or 2 teaspoons, but be careful not to overpower the other flavors.

To ensure the frosting comes together smoothly, make sure the butter is at room temperature and softened.

You can adjust the amount of syrup to your liking, depending on how moist you like your cake. This cake is best served fresh, but it can be stored at room temperature for up to 3 days or frozen for up to 2 months.