Prepare yourself for a culinary delight that’s as elegant as it is delicious – the White Velvet Cake. With its velvety texture and luxurious taste, this cake is a true showstopper for any occasion. Whether you’re celebrating a special milestone or simply craving a decadent treat, this recipe is sure to impress. In this guide, we’ll take you through each step of creating this masterpiece, from the delicate cake layers to the creamy frosting. Get ready to elevate your baking game and indulge in a slice of pure bliss.
Ingredients:
For the Cake:
- 14 ounces of cake flour
- 10 ounces of buttermilk, room temperature or slightly warm
- 5 ounces of room temperature egg whites
- 13 ounces of granulated sugar
- 1 teaspoon of salt
- 1 tablespoon of baking powder
- 4 ounces of vegetable oil
- 6 ounces of unsalted, softened butter
- 2 teaspoons of vanilla
- ½ teaspoon of baking soda
For the Frosting:
- 3 ounces of flour
- 14 ounces of granulated sugar
- 16 ounces of whole milk
- 16 ounces of room temperature unsalted butter
- 2 teaspoons of vanilla extract
- ¼ teaspoon of salt
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vegetable oil and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the room temperature egg whites to the butter mixture, beating well after each addition.
- Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cake pans, smoothing 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.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Frosting:
- In a medium saucepan, whisk together the flour, sugar, and salt until well combined.
- Gradually whisk in the whole milk until smooth, then place the saucepan over medium heat.
- Cook the mixture, stirring constantly, until it thickens and comes to a boil. Continue to cook for an additional 1-2 minutes, then remove the saucepan from the heat.
- Transfer the cooked mixture to a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
- In a large mixing bowl, beat the room temperature unsalted butter until light and fluffy.
- Gradually add the cooled milk mixture to the butter, beating until smooth and creamy. Add the vanilla extract and continue to beat until well combined.
- Once the cakes have cooled completely, assemble the layers with a generous amount of frosting between each layer and on top of the cake.
- Decorate the cake as desired and serve immediately, or store in the refrigerator until ready to serve.
Cook Notes and Variations:
- Cake Flour: Cake flour is essential for achieving the delicate texture of this cake. If you don’t have cake flour on hand, you can make a substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Frosting Texture: The key to a smooth and creamy frosting is to ensure that the cooked milk mixture is completely cooled before adding it to the butter. If the mixture is too warm, it can cause the frosting to become runny.
Keto and Low-Carb Versions:
- Keto Version: To make a keto-friendly version of this cake, you can substitute almond flour or coconut flour for the cake flour and use a sugar substitute such as erythritol or stevia in place of granulated sugar. For the frosting, use a keto-friendly sweetener and incorporate whipped cream cheese for added richness.
- Low-Carb Version: Similarly, for a low-carb option, you can use almond flour or a combination of almond flour and coconut flour for the cake. Reduce the amount of sugar in the cake batter and frosting, and use a low-carb milk alternative such as almond milk or coconut milk for the frosting.
Indulge in the luxurious taste and texture of our White Velvet Cake, a decadent treat that’s sure to impress even the most discerning palates. With its tender crumb and creamy frosting, this cake is a true showstopper for any occasion. Whether you’re celebrating a special event or simply craving a slice of pure bliss, this recipe is sure to satisfy.
Frequently Asked Questions (FAQs):
Q: Can I use salted butter instead of unsalted butter in the cake? A: While you can use salted butter in a pinch, it’s best to use unsalted butter to control the amount of salt in the recipe. If using salted butter, reduce the amount of additional salt called for in the recipe.
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 2 days, or in the refrigerator for up to 5 days. Frost the cake just before serving for the best texture and flavor.
Q: Can I freeze the cake layers? A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and aluminum foil before placing them in a freezer bag or container. Thaw the cake layers in the refrigerator overnight before frosting and serving.
Q: Can I use a different type of frosting for this cake? A: Absolutely! While the creamy frosting in this recipe pairs perfectly with the delicate cake layers, you can experiment with different frostings such as cream cheese frosting, Swiss meringue buttercream, or chocolate ganache for a different flavor profile.
Q: Can I add flavorings or extracts to the cake batter? A: Yes, you can customize the flavor of the cake by adding extracts such as almond, lemon, or orange, or by folding in ingredients such as citrus zest or grated chocolate for added flavor and texture.
Q: How should I store leftover cake? A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature before serving for the best taste and texture.
Q: Can I make cupcakes instead of a layer cake with this recipe? A: Yes, you can use this recipe to make cupcakes instead of a layer cake. Simply divide the batter evenly among lined muffin 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 this recipe to make a sheet cake? A: Yes, you can use this recipe to make a sheet cake by pouring the batter into a greased and floured 9×13-inch baking pan and baking at the same temperature for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Q: Can I add food coloring to the cake batter for a different look? A: Yes, you can add food coloring to the cake batter to create a custom color for special occasions or themed events. Use gel food coloring for the best results, and add it gradually until you achieve the desired shade.
Q: Can I make this cake gluten-free? A: Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the cake flour. Look for a gluten-free flour blend that is specifically designed for baking for the best results.
With this guide, you have all the tools and knowledge you need to create a stunning White Velvet Cake that’s sure to impress. From the basic recipe to FAQs and variations, let your creativity shine as you bake up a masterpiece that’s as beautiful as it is delicious!
