Description: This recipe creates a stunning, melt-in-your-mouth White Velvet Cake, a delicate twist on the classic red velvet, paired with a luscious vanilla buttercream frosting. Its subtle flavor and elegant appearance make it perfect for celebrations or any occasion where you want to impress. The combination of cream cheese and buttermilk creates a tender, moist crumb, while the vanilla buttercream adds a touch of sweetness and sophistication.
Ingredients:
For the Cake:
- 8 oz (226g) cream cheese, softened (full-fat)
- 1 ½ sticks (168g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 6 large egg whites, room temperature
- 3 cups (342g) cake flour
- 2 tsp (8g) baking powder
- ½ tsp (3g) baking soda
- ½ tsp (3g) salt
- 1 cup (242g) buttermilk
- ¼ cup (54g) vegetable oil (canola preferred)
- 2 tsp (8g) clear vanilla extract (or pure vanilla for a richer flavor)
For the Vanilla Buttercream:
- 2 sticks (226g) unsalted butter, slightly softened
- 6 cups (690g) powdered sugar
- 2 tsp (8g) vanilla extract (use clear vanilla for a whiter finish)
- ⅓ cup (72g) milk or heavy cream (adjust as needed)
- ½ tsp (3g) salt
Preparation:
Step 1: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper. This ensures the cakes release easily and bake evenly. Parchment paper is crucial to prevent sticking.
Step 2: Separate the eggs and set the egg whites aside in a clean bowl. Egg whites, when beaten, create a lighter, airier cake texture. Using room temperature egg whites allows them to whip to a greater volume.
Step 3: In a bowl, whisk together cake flour, baking powder, baking soda, and salt. This ensures that the leavening agents (baking powder and baking soda) are evenly distributed throughout the flour. Cake flour has a lower protein content than all-purpose flour, resulting in a more tender cake.
Step 4: In another bowl, mix the buttermilk, oil, and vanilla extract. Buttermilk adds moisture and a subtle tang, while oil contributes to the cake’s moistness. Clear vanilla extract is used to maintain the cake’s pure white color, but pure vanilla extract can be substituted for a richer flavor.
Step 5: In a large bowl, beat the butter and cream cheese on medium speed until smooth and creamy. This is the foundation of a smooth and tender cake batter. Ensure both ingredients are softened for easy incorporation.
Step 6: Gradually add the sugar, beating 2–3 minutes until light and fluffy. Creaming the butter, cream cheese, and sugar together incorporates air into the batter, which results in a light and airy cake. Don’t rush this step; proper creaming is essential.
Step 7: With the mixer on low, add egg whites one at a time, mixing just until combined. Overmixing can develop gluten, leading to a tough cake. Mix only until the egg whites are incorporated.
Step 8: Alternate adding the dry ingredients and buttermilk mixture—starting and ending with the dry (3 additions of dry, 2 of wet). Do not overmix. This method ensures even distribution of the dry and wet ingredients, preventing gluten development and maintaining a tender crumb.
Step 9: Divide the batter evenly among the three prepared pans. Using a kitchen scale ensures that each layer is the same thickness, resulting in an evenly baked and visually appealing cake.
Step 10: Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking time may vary depending on your oven. Start checking for doneness at 28 minutes.
Step 11: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. This prevents the cakes from sticking to the pans. Cooling completely before frosting is essential to prevent the frosting from melting.
Make the Vanilla Buttercream:
Step 1: Beat the butter until creamy and smooth (about 2 minutes). This is the base of a smooth and creamy buttercream. Use slightly softened butter to avoid melting.
Step 2: Mix in the vanilla extract. Use clear vanilla for a whiter finish or pure vanilla for a richer flavor.
Step 3: Add half the powdered sugar and most of the milk or cream. Beat until smooth. Adding the powdered sugar gradually prevents a powdery mess.
Step 4: Add the remaining sugar and milk. Beat for 3–4 more minutes until light and fluffy. This incorporates air into the buttercream, making it light and airy.
Step 5: Reduce to low speed and mix for 1–2 minutes to remove air bubbles. Adjust consistency if needed. This creates a smooth and even buttercream. If the buttercream is too thick, add a little more milk or cream. If it’s too thin, add more powdered sugar.
Assemble the Cake:
Step 1: Place one cake layer on your serving plate or cake stand. Make sure the surface is level to prevent the cake from tilting.
Step 2: Spread about ½–¾ cup of frosting evenly over the top. Use an offset spatula for a smooth and even layer of frosting.
Step 3: Add the second layer and repeat the frosting process.
Step 4: Top with the final cake layer, filling in any gaps with frosting.
Step 5: Apply a thin crumb coat and chill the cake for 15–20 minutes (freezer) or 30 minutes (refrigerator). A crumb coat seals in any loose crumbs and creates a smooth surface for the final layer of frosting.
Step 6: Apply the final coat of frosting and smooth with an offset spatula.
Step 7: Decorate as desired—with piped rosettes, borders, sprinkles, or fresh flowers. Get creative with your decorations!
Why you will love this recipe:
This White Velvet Cake is incredibly moist, tender, and flavorful. The subtle vanilla flavor is perfectly complemented by the creamy and sweet vanilla buttercream frosting. It’s a show-stopping dessert that’s sure to impress your friends and family. Unlike many cakes that can be overly sweet, this cake has a balanced sweetness, allowing the delicate vanilla flavor to shine. The texture is truly velvet-like, making each bite a luxurious experience.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with fresh berries for a burst of fruity flavor.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Accompany with a cup of coffee or tea.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the butter and cream cheese are softened to room temperature for easy creaming.
- Don’t overmix the batter, or the cake will be tough.
- Use a kitchen scale to divide the batter evenly among the pans.
- Cool the cakes completely before frosting to prevent the frosting from melting.
- For a truly white cake, use clear vanilla extract and shortening instead of butter in the buttercream.
- If you don’t have cake flour, you can make your own by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving size.)
- Calories: Approximately 450-550 per slice
- Protein: Approximately 5-7 grams per slice
- Sodium: Approximately 200-300 mg per slice
Conclusion:
This Elegant Rich White Velvet Cake with Vanilla Buttercream Frosting is a stunning and delicious dessert that’s perfect for any occasion. The delicate flavor, moist texture, and beautiful appearance make it a true showstopper. While it may seem a bit complex, following the steps carefully will result in a cake that is sure to impress. The white velvet cake is more than just a dessert; it’s an experience. The combination of flavors and textures creates a memorable treat that will leave everyone wanting more. Enjoy baking and sharing this delightful cake!
Questions and Answers about this Recipe:
Q1: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 3 days or in the freezer for up to 2 months. Make the buttercream frosting the day you plan to assemble the cake.
Q2: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to the 1-cup line. Let it stand for 5 minutes before using.
Q3: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for the most tender crumb, you can use all-purpose flour in a pinch. For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. This will help mimic the lower protein content of cake flour.
Q4: How do I prevent my cake from sticking to the pans?
A: To prevent sticking, thoroughly grease and flour the cake pans. You can also line the bottoms of the pans with parchment paper circles.
Q5: Can I add other flavors to this cake?
A: Absolutely! You can add a lemon zest to the cake batter, almond extract to the buttercream, or even a layer of raspberry jam between the cake layers for added flavor and complexity.
