White Velvet Cake


 

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 4 egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups buttermilk, room temperature

Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 6-1/2 cups powdered sugar
  • 3 tablespoons milk


Prep the cake pans

Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors.

Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites, mixing on low for three minutes.

Add the dry ingredients

In a small bowl, whisk together the cake flour, baking soda, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.

Bake the cakes

Evenly divide the batter between the two prepared cake pans. Bake the cakes for 26 to 28 minutes until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling.

Make the frosting

In a mixing bowl, cream the butter and cream cheese. Gradually mix in 2 cups of powdered sugar and the milk. Gradually mix in the remaining powdered sugar until the frosting comes together. Turn the speed up on the mixer to whip the frosting until smooth.

Assemble and frost the cake

Place one cooled cake layer on a cake stand or cake plate. Spread cream cheese frosting on the top of the cake layer, and place the second cake layer on top. Frost the exterior of the cake using an offset spatula or piping bag.

ENJOY YOUR MEAL

 

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