Ingredients

White Velvet Cake

• Cake Flour: 2 1/2 cups, sifted
• Baking Powder: 2 tsp
• Salt: 1/2 tsp
• Unsalted Butter: 1 cup, softened
• Granulated Sugar: 1 3/4 cups
• Egg Whites: 4 large, room temperature
• Vanilla Extract: 1 tbsp
• Buttermilk: 1 1/4 cups, room temperature

Vanilla Buttercream

• Unsalted Butter: 1 cup, softened
• Powdered Sugar: 4 cups, sifted
• Heavy Cream: 2-3 tbsp
• Vanilla Extract: 1 tbsp
• Salt: A pinch (optional)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Sift the dry ingredients (cake flour, baking powder, and salt) into a medium bowl. Sifting is crucial for a light, fluffy texture, as it removes lumps and aerates the flour.
3. Cream the butter and sugar in a large mixing bowl. Beat on medium speed until light and fluffy, about 2-3 minutes. The butter should turn pale and increase in volume, which helps create a tender crumb.
4. Add the egg whites gradually to the butter mixture, one at a time, mixing well after each addition. This slow incorporation helps keep the batter smooth and prevents it from curdling.
5. Add the vanilla extract and mix until combined.

Step 2: Combine the Wet and Dry Ingredients

6. Alternate adding the dry ingredients and buttermilk to the creamed butter mixture. Start with one-third of the flour mixture, mixing until just incorporated, then add half of the buttermilk. Continue with another third of the flour mixture, followed by the remaining buttermilk, and end with the last portion of flour. This ensures even mixing and prevents overworking the batter.

Step 3: Bake the Cake

7. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even surface.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid opening the oven door during the first 20 minutes to keep the cakes from sinking.
9. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 4: Prepare the Vanilla Buttercream

1. Beat the butter on medium speed in a large bowl until smooth and creamy.
2. Gradually add powdered sugar, about one cup at a time, beating on low speed until the sugar is incorporated. Once all the powdered sugar is added, increase the speed to medium and beat until fluffy.
3. Add the heavy cream, vanilla extract, and salt (if desired) and continue to beat for 2-3 minutes until the frosting is light and spreadable. Add an extra tablespoon of cream if the frosting is too thick.

Step 5: Assemble and Frost the Cake

10. Trim the tops of the cake layers if they have domed, creating a flat surface for stacking.
11. Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream over the top, smoothing it with an offset spatula.
12. Place the second layer on top and frost the entire cake, starting with a thin “crumb coat” layer to lock in crumbs. Refrigerate for 15 minutes to set.
13. Finish frosting the cake with a final layer of buttercream, decorating as desired. You can use a piping bag to create borders or rosettes for a professional finish.

Nutrition Facts (Approximate per serving)

• Calories: 600
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 75mg
• Sodium: 250mg
• Total Carbohydrates: 75g
• Dietary Fiber: 1g
• Sugars: 65g
• Protein: 4g

Frequently Asked Questions (FAQs)

1. Can I substitute the buttermilk?

Yes, you can make a quick buttermilk substitute by mixing 1 1/4 cups of whole milk with 1 tbsp of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

2. What’s the best way to separate egg whites?

Use cold eggs, as they’re easier to separate. Crack the egg and carefully transfer the yolk back and forth between the shell halves, letting the whites fall into a bowl.

3. Can I make this cake gluten-free?

You can try a 1:1 gluten-free flour substitute, but the texture may vary. Gluten-free flours don’t provide the same tenderness as cake flour.

4. How can I make a chocolate version of this cake?

Add 1/4 cup of cocoa powder to the dry ingredients and reduce the cake flour by the same amount for a chocolate twist.

Tips for the Perfect White Velvet Cake

1. Measure Accurately: Weighing ingredients, especially flour, is recommended for consistent results. Too much flour can make the cake dense.
2. Use Room Temperature Ingredients: Room temperature butter, eggs, and buttermilk blend better, creating a lighter batter.
3. Don’t Overmix: Overmixing can cause the cake to be tough. Mix until ingredients are just combined.
4. Check Cake Doneness Early: Ovens vary, so start checking the cake a couple of minutes before the minimum bake time to avoid overbaking.

Storage Tips

• Room Temperature: If you plan to eat the cake within a day or two, cover it and store at room temperature.
• Refrigeration: For longer storage, cover the cake well and refrigerate for up to 5 days. Allow it to come to room temperature before serving.
• Freezing: To freeze, wrap the unfrosted cake layers tightly in plastic wrap, then foil. Store for up to 2 months, thawing overnight in the refrigerator when ready to frost.

Conclusion

This White Velvet Cake with Vanilla Buttercream is the perfect dessert for any celebration, offering a sophisticated taste and texture that will delight guests. With its soft, tender layers and creamy frosting, this cake is sure to become a favorite. It’s straightforward enough for home bakers and impressive enough for any special occasion. Whether you’re new to baking or looking to elevate a classic recipe, this White Velvet Cake delivers beautiful results every time. Enjoy baking and sharing this delightful cake with your loved ones!