Description
This Moist White Velvet Cake is a delicate and fluffy dessert perfect for celebrations or any special occasion. Made with a combination of cake flour, buttermilk, and a blend of butter and oil, it delivers a tender crumb and rich flavor. The cake is layered and frosted with a creamy vanilla buttercream that adds the perfect sweet finishing touch. Ideal for those who love a light yet indulgent dessert.
Ingredients
Scale
Cake
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup buttermilk (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 5 large egg whites (room temperature)
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes fluffy and light in color, which typically takes several minutes. Add the vegetable oil, egg whites, vanilla extract, and almond extract (if using), mixing thoroughly to incorporate all ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing gently after each addition until just combined to avoid overmixing and ensure a tender crumb.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely, allowing the cakes to set properly and making them easier to frost.
- Make the Frosting: In a clean mixing bowl, beat the softened butter until smooth and creamy. Gradually incorporate the sifted powdered sugar, beating continuously to maintain a light texture. Add the heavy cream, vanilla extract, and a pinch of salt to balance the sweetness. Continue to beat the mixture until it becomes light, fluffy, and spreadable, perfect for frosting the cake layers.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous and even layer of the prepared frosting over the top. Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake evenly. Decorate the cake as desired, whether with sprinkles, edible flowers, or piped designs, to create a beautiful presentation.
Notes
- For best results, ensure all ingredients, especially eggs and buttermilk, are at room temperature before starting.
- Do not overmix the batter to keep the cake tender and avoid a dense texture.
- The almond extract is optional but adds a lovely subtle flavor that complements the vanilla.
- Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
