Prepare to indulge in the soft, tender crumb and delicate flavor of our White Velvet Cake recipe. Perfect for weddings, birthdays, or any special occasion, this cake is a true crowd-pleaser. With its velvety texture and pure white appearance, it’s as beautiful as it is delicious. Join us as we uncover the secrets to creating this heavenly dessert from scratch.
Ingredients:
- 1 1/4 cups sifted all-purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening, at room temperature
- 3 tablespoons high-quality vanilla extract (use clear vanilla extract for a perfectly white cake)
- 3 large eggs
- 1 1/2 cups buttermilk
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- Cream Fats and Sugar: In a large mixing bowl, cream together the sugar, vegetable oil, and vegetable shortening until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost the cakes with your favorite frosting and decorate as desired.
- Slice and Serve: Slice the White Velvet Cake into generous portions and serve with a tall glass of milk or your favorite hot beverage.
Cook’s Notes:
- Room Temperature Ingredients: Ensure that your eggs and vegetable shortening are at room temperature before starting. Room temperature ingredients incorporate more evenly into the batter, resulting in a smoother texture.
- Sifting Ingredients: Sifting the dry ingredients together aerates the flour and helps to create a lighter, fluffier cake.
Variations:
- Lemon White Velvet Cake: Add the zest of one lemon to the batter for a refreshing citrus twist. You can also add a tablespoon of lemon juice for extra flavor.
- Coconut White Velvet Cake: Fold in 1 cup of sweetened shredded coconut into the batter for a tropical-inspired treat. Top with coconut-flavored frosting for an extra dose of coconut goodness.
Keto Version:
For a keto-friendly version of White Velvet Cake, you can make a few substitutions to reduce the carb content. Replace the all-purpose flour and cake flour with almond flour or coconut flour for a low-carb alternative. Use a sugar substitute such as erythritol or stevia in place of granulated sugar. You can also use full-fat coconut milk instead of buttermilk to keep the cake moist and tender.
Low-Carb Version:
To make a low-carb version of this cake, follow the same instructions as the keto version but also consider reducing the amount of sugar substitute used or omitting it altogether to further reduce the carb content. You can also experiment with adding extra flavorings such as cocoa powder or cinnamon for a unique twist.
Frequently Asked Questions (FAQs):
Q: Can I use cake flour instead of all-purpose flour? A: Yes, you can use cake flour for a lighter texture. However, if you don’t have cake flour on hand, you can use all-purpose flour instead.
Q: Can I substitute butter for vegetable shortening? A: Yes, you can substitute an equal amount of butter for vegetable shortening if desired. Keep in mind that butter will impart a slightly different flavor to the cake.
Q: Can I freeze White Velvet Cake? A: Yes, you can freeze White Velvet Cake layers for up to 2-3 months. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil before placing them in an airtight container or freezer bag.
Q: Can I make cupcakes instead of a layer cake? A: Yes, you can adapt this recipe to make cupcakes. Simply divide the batter evenly among lined cupcake tins and bake at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Q: Can I use a different flavor extract instead of vanilla? A: Absolutely! Feel free to experiment with different flavor extracts such as almond, lemon, or coconut for a unique twist on this classic recipe.
With its tender crumb and delicate flavor, White Velvet Cake is a timeless classic that never fails to impress. Whether you’re celebrating a special occasion or simply craving a slice of something sweet, this cake is sure to delight your taste buds and leave you craving more. With our easy-to-follow recipe and helpful tips, you’ll be baking up perfect White Velvet Cakes in no time. So gather your ingredients, preheat your oven, and get ready to savor every heavenly bite of this delightful confection.
