Description
This Luscious White Velvet Cake is a tender, moist, and beautifully velvety white cake layered with a rich and creamy vanilla buttercream frosting. Perfect for celebrations or anytime you crave a delicate, sweet treat with subtle almond notes and a smooth texture. The recipe uses egg whites and a combination of butter and vegetable oil for a light crumb and luscious taste.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 6 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon white vinegar
- 1/2 cup vegetable oil
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk (adjust for consistency)
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking powder, and salt, then set aside to ensure even leavening and prevent lumps.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter and vegetable oil together using an electric mixer until the mixture is smooth and creamy, which helps create a tender cake crumb.
- Add Egg Whites: Add the egg whites one at a time to the butter and oil mixture, beating well after each addition to fully incorporate and build structure.
- Flavor the Batter: Stir in the vanilla extract, optional almond extract for extra flavor depth, and white vinegar, which reacts with baking powder to help the cake rise.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Prepare to Bake: Divide the cake batter evenly between the two prepared pans and smooth the tops with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting to prevent melting the frosting.
- Make the Frosting: While the cakes cool, beat the softened butter in a large bowl until creamy and smooth. Gradually add the powdered sugar 1 cup at a time, mixing well after each addition.
- Add Flavor and Texture to Frosting: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until light and fluffy, adjusting thickness with more cream or milk if necessary.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Layer the Cake: Place the second cake layer over the frosting-covered first layer.
- Frost the Entire Cake: Cover the top and sides of the cake with the remaining frosting for a smooth, even finish.
- Decorate: Add sprinkles, edible flowers, or decorations of your choice to enhance the cake’s visual appeal.
- Serve: Slice and enjoy your luscious white velvet cake with its tender crumb and rich vanilla frosting.
Notes
- Ensure egg whites are at room temperature for better volume during mixing.
- Do not overmix the batter to keep the cake tender and light.
- You can substitute whole milk for buttermilk for a slightly tangier flavor.
- Almond extract is optional but adds a lovely subtle flavor dimension.
- For a dairy-free version, substitute butter and milk with appropriate vegan alternatives.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
