Description
This Moist White Velvet Cake is a tender and fluffy dessert featuring a delicate crumb and a smooth, creamy buttercream frosting. Perfect for celebrations or any occasion, it boasts subtle flavors of vanilla and almond extract for an elegant touch.
Ingredients
Scale
Cake:
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a bowl, sift together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the vegetable oil, egg whites, vanilla extract, and optional almond extract, mixing thoroughly after each addition. Alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry ingredients, and mix until just combined to avoid overmixing.
- Bake the Cake: Divide the prepared batter evenly between the two greased cake pans. Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely.
- Make the Frosting: Beat the softened butter in a mixing bowl until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat to incorporate fully. Add the heavy cream, vanilla extract, and a pinch of salt, then beat the mixture until it becomes light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and evenly spread a generous amount of frosting over the top. Carefully position the second cake layer on top and apply frosting to the top and sides, smoothing it out for a clean finish. Decorate as desired and serve.
Notes
- Ensure the egg whites and buttermilk are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake tender and moist.
- Allow the cakes to cool completely before frosting to prevent melting.
- The almond extract is optional but adds a lovely subtle flavor.
- You can substitute the buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
