Description
This Luscious White Velvet Cake is a tender, moist, and elegant dessert perfect for any celebration. Combining the delicate flavors of vanilla and almond with a soft white crumb, it’s topped with a creamy, sweet buttercream frosting that melts in your mouth. With simple ingredients and straightforward steps, this cake is sure to impress both in taste and appearance.
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 all-purpose flour, granulated sugar, baking powder, and salt. Set this dry mixture aside.
- Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the softened butter and vegetable oil together until the mixture is smooth and creamy.
- Add Egg Whites: Gradually add the 6 egg whites, one at a time, beating well after each addition until fully incorporated and light.
- Add Flavorings: Stir in the vanilla extract, almond extract (if using), and white vinegar to enhance the cake’s flavor and texture.
- Combine Ingredients: Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cake.
- Prepare to Bake: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth out the tops for even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.
- Make the Frosting: While the cakes are cooling, beat the softened butter in a large bowl using an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, adding 1 cup at a time and mixing well after each addition to avoid lumps.
- Finish Frosting: Stir in the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat everything until the frosting becomes light and fluffy. Add more milk if needed for desired consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of frosting evenly over the first layer.
- Add Second Layer: Place the second cake layer on top of the frosted layer.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the entire cake, smoothing it out with a spatula.
- Decorate the Cake: Add sprinkles, edible flowers, or any desired decoration to personalize your cake.
- Serve: Slice and serve your luscious white velvet cake, enjoying its tender texture paired with rich, creamy frosting.
Notes
- For best results, use room temperature ingredients to ensure smooth mixing.
- The almond extract is optional but adds a lovely, subtle flavor to the cake.
- Be careful not to overmix the batter once the dry ingredients are added to maintain the cake’s tender crumb.
- You can substitute whole milk with buttermilk for a tangier flavor and a softer texture.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best taste and texture.
