White Velvet Cake
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Yield: 9-inch 3-layer cake
Serves: 12-16
Difficulty: Intermediate
Storage: 3-4 days refrigerated
Equipment
- Three 9-inch cake pans
- Parchment paper
- Electric mixer
- Large mixing bowls
- Whisk
- Sifter
- Cooling rack
- Offset spatula
- Cake turntable (optional)
- Pastry brush
Ingredients
- For the Cake:
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 4 large egg whites
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- For the Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease cake pans and line with parchment paper.
- Sift together cake flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Separately, whip egg whites until stiff peaks form.
- Mix buttermilk, vanilla, and vinegar in a separate bowl.
- Alternately add flour mixture and buttermilk mixture to butter mixture.
- Gently fold in whipped egg whites.
- Divide batter evenly among prepared pans.
- Bake 25-30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla, and salt.
- Frost and stack cake layers.
Notes
Room temperature ingredients are crucial
Sift flour for lightest texture
Don't overmix to maintain delicate crumb
Vinegar helps activate baking powder
Can be made 1 day in advance
Store covered in refrigerator
Freeze unfrosted layers for up to 3 months
For best flavor, bring to room temperature before serving
Can add white chocolate shavings for decoration
Use clear vanilla extract for purest white color
Toast coconut for garnish
Variations: Add almond extract
Incorporate white chocolate into frosting
Decorate with edible flowers Best served slightly chilled
Sift flour for lightest texture
Don't overmix to maintain delicate crumb
Vinegar helps activate baking powder
Can be made 1 day in advance
Store covered in refrigerator
Freeze unfrosted layers for up to 3 months
For best flavor, bring to room temperature before serving
Can add white chocolate shavings for decoration
Use clear vanilla extract for purest white color
Toast coconut for garnish
Variations: Add almond extract
Incorporate white chocolate into frosting
Decorate with edible flowers Best served slightly chilled