Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 40 mins | Serves: 8 cups
This white velvet buttermilk cake is the ultimate dream cake. A velvety, moist cake that’s perfect for every occasion!
White Velvet Cake:
6 ounces (170 grams) butter, unsalted and softened
14 ounces (396 grams) of cake flour
5 ounces (142 grams) of egg whites at room temperature
13 ounces (368 grams) of granulated sugar
1 tablespoon baking powder
10 ounces (284 grams) of buttermilk at room temperature or slightly warm
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
4 ounces (113 grams) of vegetable oil
16 ounces (454 grams) of unsalted butter at room temperature
14 ounces (396 grams) of granulated sugar
16 ounces (454 grams) of whole milk
3 ounces (85 grams) of flour
1/4 teaspoon salt
2 teaspoons vanilla extract
How to make a White velvet buttermilk cake
Step 1: Prepare the oven. Preheat it to 335 degrees F (168 degrees C)/ 350 degrees F (177 degrees C). Make sure to prep everything you need. All the ingredients should be at room temperature and correctly measured before starting the recipe.
Step 2: Grease pan spray and flour two 8 x 2-inch (or three 6 inches) cake pans. Fill the pans around 3/4 of the way full of batter.
Step 3: In the bowl of a stand mixer with a paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt for about 10 seconds until well combined.
Step 4: Whisk a half cup of milk with oil. Set aside.
Step 5: Mix the rest of the milk with egg whites and vanilla, breaking the eggs up. Set aside.
Step 6: To the dry ingredients, add the softened butter and beat for about 30 seconds on low speed until you have a mixture that resembles coarse sand. Pour in the milk/oil mixture and mix to moisten the dry ingredients. Adjust the speed to medium and beat for another 2 minutes.
Step 7: After scraping the bowl, adjust the speed to low. In three batches, add the egg white mixture, mixing the batter for about 15 seconds between each addition.
Step 8: To ensure everything has been incorporated, scrape down the sides again. Then, evenly pour the batter into the prepared pans. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cakes comes out clean. To release the steam of the cake, quickly and firmly tap the pan once on your countertop. This step will prevent the cake from shrinking.
Step 9: Allow the cakes to cool in the pan for about 10 minutes. Then, flip the cakes out onto a cooling rack to cool completely.
Step 10: In a medium saucepan, stir the flour and sugar over medium heat. Toast the flour for approximately 2 minutes.
Step 11: Gradually stir in the milk and adjust the heat to medium-high. Keep stirring until the mixture has thickened. Tent using a plastic wrap and allow the mixture to cool fully.
Step 12: To the bowl of a stand mixer, add the butter. Beat on high speed until light and fluffy. Then, gradually add in the cooled flour mixture, one spoon at a time as you whip.
Step 13: Lastly, stir in the vanilla and salt until creamy.
Step 14: Now, you are ready to frost your cooled cake.
Serving: 1serving | Calories: 208 kcal (10%) | Carbohydrates: 21g (7%) | Protein: 1g (2%) | Fat: 13g (20%) | Saturated Fat: 8g (40%) | Cholesterol: 28mg (9%) | Sodium: 111mg (5%) | Potassium: 60mg (2%) | Sugar: 15g (17%) | Vitamin A: 335IU (7%) | Calcium: 31mg (3%) | Iron: 0.2mg (1%)