Description
This Luscious White Velvet Cake is a tender, moist white cake with a velvety crumb, enhanced by a light and creamy vanilla buttercream frosting. Perfect for celebrations or any special occasion, it features a delicate balance of vanilla and almond extracts with a subtle tang from white vinegar, resulting in an elegant and flavorful white cake that pairs beautifully with its rich frosting.
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 for added flavor)
- 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). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. This ensures even distribution of leavening agents and avoids lumps.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter and vegetable oil together with an electric mixer until smooth and creamy, creating a light base for the cake batter.
- Add Egg Whites: Add the 6 large egg whites one at a time, beating well after each addition to incorporate air and create a fluffy texture.
- Add Flavorings: Stir in the vanilla extract, almond extract if using, and white vinegar to enhance flavor and aid in the cake’s tender crumb.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing gently until just combined to prevent overmixing which can toughen the cake.
- Prepare Pans and Pour Batter: Divide the batter evenly between the two prepared cake pans. Smooth the tops evenly with a spatula for uniform baking.
- Bake the Cake: Place pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set before transferring them to wire racks to cool completely, ensuring easy frosting application.
- Make the Frosting: While the cakes cool, beat the softened butter in a large bowl using an electric mixer until smooth and creamy, serving as the base for the buttercream.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing thoroughly after each addition to achieve a smooth texture.
- Flavor and Adjust Consistency: Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat the frosting until light and fluffy, adding more milk if needed to reach desired spreading consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the surface to create a smooth layer.
- Add Second Layer: Position the second cake layer on top of the frosted layer for stacking the cake.
- Frost Entire Cake: Apply the remaining frosting evenly over the top and sides of the whole cake, creating a smooth, polished look.
- Decorate: Finish the cake by adding sprinkles, edible flowers, or other decorations of your choice for an attractive presentation.
- Serve: Slice and serve your luscious white velvet cake to enjoy its tender texture combined with creamy frosting.
Notes
- Be careful not to overmix the batter after combining wet and dry ingredients to keep the cake light and tender.
- Using egg whites instead of whole eggs helps achieve a lighter texture and purer white color.
- White vinegar helps to react with baking powder, adding tenderness and enhancing the white color.
- Letting the cake cool completely before frosting prevents the frosting from melting.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use a suitable dairy-free cream.
- The almond extract is optional but adds a nice subtle nutty flavor complementing the vanilla.
- Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
