Prepare to dazzle your taste buds and impress your guests with our exquisite White Velvet Cake recipe! This indulgent dessert is the epitome of elegance, with its tender crumb and rich, buttery flavor. Whether you’re celebrating a special occasion or simply craving a slice of something decadent, this cake is sure to elevate any gathering. So, let’s delve into the world of baking perfection and create a masterpiece that will leave everyone in awe!
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:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out any excess flour.
- Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, granulated sugar, salt, baking powder, and baking soda.
- Mix Wet Ingredients: In another bowl, whisk together the egg whites, 1/4 cup of buttermilk, 1/4 cup of vegetable oil, and vanilla extract until well combined.
- Incorporate Butter: Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Gradually pour in the wet ingredients while mixing on low speed. Increase the speed to medium and beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Divide Batter: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: In a saucepan, whisk together the granulated sugar and flour. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
- Cream Butter: In a mixing bowl, beat the softened butter until light and fluffy.
- Incorporate Mixture: Gradually add the cooled milk mixture to the butter, beating on high speed until light and fluffy. Mix in the vanilla extract, almond extract, and salt until well combined.
- Assemble Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the remaining layers, stacking them on top of each other.
- Frost Entire Cake: Spread the remaining frosting over the top and sides of the cake, using a spatula to smooth it out evenly.
- Decorate: Decorate the cake as desired with additional frosting, sprinkles, or edible flowers.
- Chill and Serve: Chill the cake in the refrigerator for at least 1 hour before slicing and serving. Enjoy the indulgent delight of White Velvet Cake!
Cook Notes and Variations:
- Cream Cheese Frosting: For a tangy twist, substitute the buttercream frosting with cream cheese frosting. Simply mix softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fruit Filling: Add a layer of fresh berries or fruit preserves between the cake layers for a burst of fruity flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the cake for a decadent finishing touch.
Keto Version:
To make a keto-friendly version of this White Velvet Cake, you’ll need to make some adjustments to the ingredients. Replace the granulated sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Substitute the cake flour with almond flour or a combination of almond flour and coconut flour to reduce the carb content. Use unsweetened almond milk instead of whole milk in the frosting. With these modifications, you can enjoy a delicious keto-friendly version of this cake without sacrificing flavor.
Low Carb Version:
For a low-carb version of this cake, follow the same substitutions as the keto version, but be mindful of the portion sizes of the sweeteners and flours used. You can also reduce the amount of frosting used or opt for a lighter frosting option such as whipped cream. Enjoy this low-carb treat as part of a balanced diet, and indulge in its velvety goodness without guilt.
Frequently Asked Questions (FAQs):
Q: Can I use all-purpose flour instead of cake flour? A: While cake flour produces a lighter, more tender crumb, you can use all-purpose flour as a substitute. However, the texture of the cake may be slightly denser.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 1 day. Frost the cake just before serving for the freshest results.
Q: How should I store leftover cake? A: Store leftover cake in the refrigerator in an airtight container for up to 3-4 days. Allow it to come to room temperature before serving for the best texture and flavor.
Q: Can I freeze this cake? A: Yes, you can freeze unfrosted cake layers for up to 1 month. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before frosting and serving.
In conclusion, our White Velvet Cake recipe is a decadent indulgence that’s perfect for special occasions or any time you want to treat yourself to something truly exquisite. With its tender crumb, rich flavor, and luscious frosting, it’s sure to captivate the senses and leave a lasting impression. Whether you’re a seasoned baker or a novice in the kitchen, this cake is a delightful choice that’s sure to please. So, why not whip up a batch and experience the irresistible allure of White Velvet Cake for yourself?
