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White Velvet Cake

Introduction:

Indulge in the delicate and elegant goodness of White Velvet Cake – a dessert that’s perfect for any celebration. This cake is a celebration of pure, velvety flavor, with a delicate crumb that melts in your mouth. Topped with a smooth and creamy cream cheese frosting, this White Velvet Cake is sure to hit the spot.

Why We Love This Recipe:

✔️ Delicate and Elegant: Embrace the delicate and elegant flavor that’s perfect for any occasion. ✔️ Velvety Texture: Enjoy the velvety texture of the cake that melts in your mouth. ✔️ Smooth and Creamy Frosting: Elevate the cake with a smooth and creamy cream cheese frosting.

Ingredients:

For the White Velvet Cake:

  • 2 and 1/2 cups (300g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 and 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) sour cream, room temperature
  • 1/4 cup (60ml) vegetable oil

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For the Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the White Velvet Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt.
    • In a separate mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, sour cream, and vegetable oil. Mix until just combined.
    • Divide the batter evenly between the prepared cake pans and smooth the tops.
    • Bake 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 let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  2. Make the Cream Cheese Frosting:
    • In a large mixing bowl, beat the softened unsalted butter and cream cheese until smooth and creamy.
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
    • Stir in the vanilla extract and mix until smooth and creamy.
  3. Assemble the Cake:
    • Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
    • Spread a layer of cream cheese frosting on top of the cake layer.
    • Place the second cake layer on top and spread the remaining cream cheese frosting over the top and sides of the cake.

Notes:

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a decorative touch, you can garnish the cake with edible flowers or sprinkles.

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