Description
This Luscious White Velvet Cake is a tender, moist, and elegant dessert perfect for any celebration. It features a delicate white crumb made with egg whites and a smooth, creamy vanilla buttercream frosting. Subtle almond extract adds a hint of extra flavor, making this cake truly irresistible.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 6 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional for added flavor)
- 1 tablespoon white vinegar
- 1/2 cup vegetable oil
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk (adjust for consistency)
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy cake removal.
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter and vegetable oil together using an electric mixer until the mixture is smooth and creamy, which helps provide a tender crumb.
- Add Egg Whites: Incorporate the six large egg whites one at a time into the butter and oil mixture, beating well after each addition to achieve lightness and volume.
- Flavoring: Stir in the vanilla extract, optional almond extract, and white vinegar. The vinegar reacts with the baking powder to tenderize the cake and enhance its white color.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture. Mix gently until just combined to avoid overdeveloping the gluten, which can make the cake dense.
- Pour Batter into Pans: Evenly divide the cake batter between the two prepared 9-inch round cake pans and smooth the tops with a spatula for even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes to firm up, then carefully transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: While the cakes cool, beat the softened butter in a large bowl until smooth and creamy using an electric mixer.
- Add Sugar Gradually: Gradually incorporate the powdered sugar, adding one cup at a time and mixing thoroughly after each addition to prevent clumping.
- Flavor and Adjust Consistency: Mix in the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat the frosting until light and fluffy. Add more cream or milk as needed to achieve spreading consistency.
- Frost the First Layer: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting evenly over the top.
- Add Second Layer: Carefully place the second cake layer on top of the frosted first layer.
- Frost Entire Cake: Apply the remaining frosting to the top and sides of the cake, smoothing it out with a spatula or knife for a beautiful finish.
- Decorate: Add decorative touches such as sprinkles, edible flowers, or other desired embellishments to enhance the cake’s appearance.
- Serve: Slice the cake and serve to enjoy its tender, velvety texture paired with rich, creamy frosting.
Notes
- Use room temperature ingredients to ensure smooth mixing and better texture.
- If almond extract is not desired, simply omit it; the vanilla extract provides plenty of flavor.
- Be careful not to overmix the batter to maintain a light, tender crumb.
- Ensure cakes are completely cooled before frosting to prevent melting.
- For a dairy-free version, substitute milk and cream with non-dairy alternatives and use vegan butter in the frosting.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
