White Velvet Cake

An Irresistible White Velvet Cake Recipe

Cakes come in a delightful array of flavors and styles, each bringing its own charm to the table. However, if you’re a fan of the classic, timeless appeal of a white or yellow cake, then the White Velvet Cake is a must-try. Unlike its red velvet cousin, which includes food coloring and a hint of cocoa, this cake focuses on the pure, delightful combination of vanilla and buttermilk. Simple yet unforgettable.

Why You’ll Love This Recipe

This White Velvet Cake is not only a feast for the taste buds but also a joy to make. Its unique preparation method, which starts with a crumbly butter-flour mixture, sets it apart from other cakes. Unlike traditional cake recipes, this one encourages you to mix the batter thoroughly, ensuring a velvety texture. Plus, the frosting is a delightful twist—a cooked icing that combines the best of a roux-like base with classic buttercream flavors.

Kitchen Equipment You’ll Need

• Two 8” round cake pans
• Electric mixer
• Mixing bowls
• Small saucepan
• Whisk
• Spatula
• Knife
• Cooling rack

Ingredients

For the Cake:

• 1 3/4 cups cake flour
• 1 1/2 cups plus 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 egg whites, at room temperature
• 1 1/4 cups buttermilk, at room temperature, divided
• 1/2 cup vegetable oil, divided
• 1 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

For the Frosting:

• 1 3/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3 sticks unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Instructions

For the Cake:

1. Preheat your oven to 335˚F. Grease and line two 8” round cake pans.
2. In a large mixing bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Use an electric mixer to mix.
3. In a separate bowl, whisk together the egg whites, 3/4 cup of the buttermilk, 1/4 cup of the vegetable oil, and vanilla extract.
4. Add the softened butter to the flour mixture and beat until a crumbly mixture forms.
5. Combine the remaining buttermilk with the remaining oil, and add this to the flour mixture. Mix thoroughly for 2 full minutes.
6. Gradually add the egg white mixture in three batches, mixing well after each addition.
7. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
8. Once baked, tap the cake pans on a cutting board to help even out the cakes. Allow to cool in the pans for 10 minutes, then remove and let them cool completely in the refrigerator before frosting.

For the Frosting and Assembly:

1. In a small saucepan, combine the flour and sugar. Whisk together and cook over medium heat for about 2 minutes to cook the flour.
2. Add the milk and increase the heat to medium-high. Cook until the mixture thickens to a pudding-like consistency, then remove from heat and let cool completely.
3. Using a clean electric mixer, cream the butter for about 1 minute. Gradually add the cooled milk mixture, one spoonful at a time, blending well between additions.
4. Add the vanilla extract, almond extract, and salt, whipping until the frosting is smooth and creamy.
5. If the cakes have uneven tops, carefully slice them off. Place one cake layer on a serving dish and spread a layer of frosting on top. Place the second cake layer on top and apply a thin layer of frosting all over to seal in crumbs. Use the remaining frosting to cover the top and sides of the cake.
6. For an extra touch, garnish with sprinkles, white chocolate shavings, or fresh berries.

Tips for Success

• Ensure all ingredients are at room temperature for best results.
• Mix the batter thoroughly during the 2-minute mixing step to develop the cake’s unique texture.
• Cool both the cake and frosting completely before assembly to prevent the frosting from melting.

Additional Tips and Variations

If you’re not keen on the cooked frosting, a simple vanilla buttercream or a smooth sour cream frosting can be excellent alternatives. Experiment with different extracts or add a splash of lemon zest for a citrusy twist.

Nutritional Highlights (Per Serving)

Calories: 450 | Total Fat: 25g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 300mg | Total Carbohydrates: 55g | Sugars: 40g | Protein: 4g

Frequently Asked Questions (FAQ)

Can I make this cake in advance?

Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Frosting can also be prepared ahead of time and chilled until needed.

Can I use a different type of flour?

Cake flour is recommended for its fine texture, but all-purpose flour can be used in a pinch. Just note that the texture might not be as soft.

How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Conclusion

This White Velvet Cake is a delightful treat that’s sure to impress with its velvety texture and rich flavor. Whether it’s for a special occasion or a simple family dessert, it’s a recipe you’ll want to make again and again. Give it a try, and don’t forget to share your baking adventures with us!