White Velvet Cake

Indulge in the luxurious taste of White Velvet Cake, a sophisticated dessert that elevates any occasion. This delightful cake features a moist, tender crumb and a sumptuous white buttercream frosting that will leave your taste buds dancing. Perfect for celebrations or as a sweet treat, this recipe is easy to follow and yields two luscious 8-inch layers.

Why You Will Love This Recipe

This White Velvet Cake stands out from traditional cakes with its incredibly soft texture and rich flavors. The combination of vanilla and almond extracts adds an exquisite depth, making it a crowd-pleaser at any gathering. The cake is simple to bake and pairs beautifully with various fillings and frostings, allowing for customization based on your preference. Whether you’re celebrating a birthday, wedding, or just a casual get-together, this cake is sure to impress.

Pro Tips for Making the White Velvet Cake

• Use cake flour for a lighter texture, but all-purpose flour works in a pinch. Sifting flour and cornstarch together ensures even distribution and a fluffy cake.
• Room temperature ingredients are crucial for better emulsification, resulting in a smoother batter.
• Do not overmix the batter; mixing just until combined will prevent the cake from becoming dense.
• Cool the cakes completely before frosting to maintain the integrity of the frosting and prevent melting.
• For an added touch, feel free to incorporate fruits or jam between the layers for extra flavor and appeal.

Ingredients

Here’s what you’ll need to make this delectable cake:

• For the Cake:
  • 2 cups (312g) cake flour or all-purpose flour, sifted
  • 2 tbsp cornstarch
  • 1 cup (350g) granulated sugar
  • 1 tbsp (15g) baking powder
  • 1 tsp (3g) baking soda
  • 1 tsp (3g) salt
  • 1 cup (170g) unsalted butter, softened
  • 1 cup (240ml) buttermilk, room temperature
  • 4 egg whites, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 tsp (2.5ml) almond extract (optional for extra flavor)
• For the White Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream or milk
  • 2 tsp (10ml) vanilla extract
  • Pinch of salt

Instructions

Follow these simple steps to create your White Velvet Cake:

• Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
• Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Step 3: Add the softened butter to the dry ingredients and mix until the mixture resembles fine crumbs.
• Step 4: In a separate bowl, whisk together the buttermilk, egg whites, vanilla extract, and almond extract until well combined.
• Step 5: Gradually add the wet mixture to the flour mixture, beating on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Step 6: Divide the batter evenly between the two prepared pans.
• Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Step 8: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Step 9: For the frosting, beat the softened butter until light and creamy. Gradually add the powdered sugar, followed by the vanilla extract, salt, and heavy cream. Beat for 3-5 minutes until fluffy and smooth.
• Step 10: Frost the cooled cake layers, stacking them as you go. Smooth the sides with a spatula and decorate as desired.

FAQ

• Q: Can I substitute the buttermilk?

  A: Yes, you can use regular milk with a tablespoon of vinegar or lemon juice to mimic buttermilk.

• Q: How do I store the cake?

  A: Store the cake in an airtight container in a cool place for up to 3 days or refrigerate for longer freshness.

• Q: Can I make this cake ahead of time?

  A: Definitely! You can bake the layers a day in advance and frost them just before serving.
• Q: What flavors work well with this cake?

  A: This cake pairs beautifully with fruit fillings, chocolate ganache, or can be enjoyed plain!

• Q: Can I freeze the cake?

  A: Yes, you can freeze the unfrosted layers tightly wrapped for up to 3 months. Thaw before frosting.

Conclusion

With its fluffy texture and elegant flavor profile, this White Velvet Cake recipe stands ready to become your go-to dessert for special occasions or thoughtful gatherings. With ease of preparation and endless possibilities for decoration, this cake is sure to impress your guests and delight your taste buds. Don’t hesitate to dive into the world of baking with this exquisite creation, and enjoy every delicious bite!