White Velvet Cake
Ingredients
- 1 ¼ csifted all purpose flour
- 1 ½ csifted cake flour
- ½ tspbaking soda
- 1 ½ tspbaking powder
- ½ tspsalt
- 1 ½ csugar
- ⅝ cvegetable oil
- ⅓ cvegetable shortening at room temperature
- 3 tbspgood quality vanilla extract
if you want pure white use clear vanilla extract
- 3 largeeggs
- 1 ½ cbuttermilk
Directions
- 1
Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
- 2
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
- 3
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
- 4
Beat the eggs in one at a time.
- 5
Fold in the dry ingredients alternately with the buttermilk.
- 6
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
- 7
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
- 8
I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.
White Velvet Cake
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About this Recipe
Indulge in the Perfect White Velvet Cake
Experience pure baking bliss with our White Velvet Cake, a delightful creation born from the beloved qualities of an outstanding Red Velvet Cake. This recipe delivers a truly moist and tender crumbed cake that's simply divine. If you've been searching for that ideal homemade cake for a special occasion, look no further. This scratch cake boasts a delicate texture and rich flavor, making it perfect as a birthday cake or even an elegant base for a wedding cake.
What makes our White Velvet Cake so special? It's all in the details. We combine both sifted all-purpose and cake flours to achieve an incredibly fine and soft crumb. The blend of vegetable oil and shortening ensures a cake that's not just moist, but stays that way, offering a rich mouthfeel without being heavy. The buttermilk adds a subtle tang and further enhances the cake's tender structure, distinguishing it from an ordinary white cake. Each bite is a testament to careful ingredient balance, creating a beautifully balanced flavor profile.
Tips for a Flawless White Velvet Cake
Creating this masterpiece is simpler than you think with a few key tips:
- Sift Your Flours: Don't skip this step! Sifting both the all-purpose and cake flours ensures a light, airy texture and prevents lumps.
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and shortening are at room temperature. This helps them emulsify better, resulting in a smoother batter and a more consistent cake texture.
- Quality Vanilla: Use a good quality vanilla extract for the best flavor. For a pure, pristine white cake, opt for clear vanilla extract.
Variations and Serving Suggestions
This versatile White Velvet Cake pairs beautifully with a variety of frostings. A classic cream cheese frosting enhances its subtle tang, while a fluffy vanilla buttercream creates an elegant finish. For a truly decadent experience, consider a berry compote filling between layers. It's the ultimate canvas for your dessert dreams, whether you're celebrating a birthday, anniversary, or simply craving a magnificent slice of homemade cake.