Description
This Moist White Velvet Cake is a delightful twist on the classic red velvet, featuring a tender crumb and a luscious vanilla-almond flavored frosting. Perfectly balanced in sweetness with a light texture, this cake is ideal for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure an even mix and remove lumps. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture. Gradually add the vegetable oil, egg whites, vanilla extract, and almond extract, mixing well after each addition. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients; mix until just combined to avoid overworking the batter.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans to ensure uniform baking. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness. Allow the cakes to cool in the pans for about 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This prevents sogginess and ensures a moist texture.
- Make the Frosting: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar while continuing to beat to avoid lumps and create a fluffy texture. Add the heavy cream, vanilla extract, and a pinch of salt to balance the sweetness and enhance flavor. Continue beating until the frosting is light, airy, and spreadable.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of frosting on top using an offset spatula for smoothness. Carefully place the second cake layer on top and frost the top and sides of the cake evenly. Use remaining frosting to decorate as desired. Chill slightly if needed before serving to set the frosting.
Notes
- For a subtle nutty aroma, the almond extract is optional but recommended.
- Ensure all ingredients, especially butter, egg whites, and buttermilk, are at room temperature for best mixing and texture.
- Do not overmix the batter to avoid a dense cake.
- Use cake flour rather than all-purpose flour for a softer crumb.
- Powdered sugar should be sifted to prevent clumps in the frosting.
- For even layers, use a kitchen scale to divide batter if desired.
- Store cake covered in the refrigerator for up to 3 days.
