Description
This White Velvet Cake is incredibly moist, tender, and boasts a delicate vanilla flavor. Paired with a silky smooth vanilla buttercream, it’s a show-stopping dessert perfect for any special occasion.
Ingredients:
For the Cake:
- 8 oz (226 g) full-fat cream cheese, softened
- 1 ½ sticks (168 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 6 large egg whites, room temperature
- 3 cups (342 g) cake flour
- 2 tsp (8 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) salt
- 1 cup (242 g) buttermilk
- ¼ cup (54 g) vegetable oil (canola recommended)
- 2 tsp (8 g) clear vanilla extract (or pure vanilla for richer flavor)
For the Vanilla Buttercream:
- 2 sticks (226 g) unsalted butter, slightly softened
- 6 cups (690 g) powdered sugar
- 2 tsp (8 g) vanilla extract (clear imitation if you prefer a whiter color)
- ⅓ cup (72 g) milk or heavy cream, more if needed for consistency
- ½ tsp (3 g) salt
Preparation:
Step 1: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 3: In another bowl, stir together the buttermilk, oil, and vanilla extract.
Step 4: Using a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Step 5: Gradually add in the sugar and continue beating for 2–3 minutes, until light and fluffy.
Step 6: Add egg whites one at a time, mixing thoroughly after each addition.
Step 7: With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture, beginning and ending with the dry. Mix only until just combined—don’t overmix.
Step 8: Divide the batter evenly among the prepared pans, smoothing the tops.
Step 9: Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 11: Beat the butter on medium speed for about 2 minutes until creamy to prepare the buttercream.
Step 12: Mix in the vanilla extract and salt.
Step 13: Add half of the powdered sugar along with most of the milk or cream. Beat until smooth.
Step 14: Add the remaining powdered sugar and continue beating until light and fluffy, about 3–4 minutes.
Step 15: Lower the mixer speed and beat for an extra 1–2 minutes to remove air pockets. Adjust consistency with more milk or cream if needed.
Step 16: Place one cooled cake layer on a serving plate or cake stand to assemble the cake. Spread about ½–¾ cup of buttercream evenly over the top.
Step 17: Repeat with the second layer.
Step 18: Set the final cake layer on top, then spread a thin crumb coat over the entire cake.
Step 19: Chill for 15–20 minutes in the freezer or about 30 minutes in the fridge.
Step 20: Frost the cake fully with the remaining buttercream. Finish with your choice of decorations—piped designs, sprinkles, edible pearls, or fresh flowers.
Why you’ll love this recipe
This White Velvet Cake is a standout because of its incredibly soft and moist crumb. The combination of cream cheese and buttermilk creates a tender texture, while the vanilla buttercream adds a touch of sweetness and elegance. It’s a classic dessert that’s sure to impress.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with fresh berries or a fruit compote.
- Accompany with a scoop of vanilla ice cream.
- Enjoy with a cup of coffee or tea.
Tips:
- Ensure all ingredients are at room temperature for best results.
- Don’t overmix the cake batter to avoid a tough cake.
- Use cake flour for a more tender crumb.
- Chill the cake before frosting to make it easier to handle.
- For a whiter buttercream, use clear vanilla extract and butter that isn’t overly yellow.
Preparation Time:
30 minutes
Cook Time:
28-30 minutes
Total Time:
Approximately 2 hours (including cooling and chilling)
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
Calories: Approximately 450-550 per slice
Protein: Approximately 5-7g per slice
Sodium: Approximately 200-250mg per slice
Conclusion
This Moist and Rich White Velvet Cake with Vanilla Buttercream is a truly special dessert that is perfect for celebrations or any occasion where you want to impress. Its delicate flavor, tender crumb, and beautiful presentation make it a winning choice. Enjoy!
Questions and Answers
Q1: Can I use regular all-purpose flour instead of cake flour?
A: While you can, cake flour is recommended for the best results. It has a lower protein content, which results in a more tender and delicate crumb. If you must use all-purpose flour, consider using a slightly lesser amount (about 3 tablespoons less per cup) to prevent a dense cake.
Q2: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and freeze them for up to a month. The buttercream can also be made ahead of time and stored in the refrigerator for up to a week. Just be sure to bring it to room temperature and re-whip it before using.
Q3: What’s the best way to get a smooth buttercream frosting?
A: Beating the buttercream for an extended period (3-4 minutes) helps to create a light and fluffy texture. Additionally, beating it on low speed for an extra minute or two at the end helps to remove air pockets, resulting in a smoother finish. You can also use a bench scraper or offset spatula to smooth the frosting.
Q4: Can I use different extracts or flavorings?
A: Yes, you can customize the flavor of both the cake and the buttercream. Consider using almond extract, lemon extract, or even a hint of rosewater. You can also add citrus zest or a liqueur for extra flavor.
Q5: How do I prevent the cake layers from sticking to the pan?
A: Grease and flour your cake pans thoroughly. Lining the bottoms with parchment paper also helps to ensure that the cakes release cleanly. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
