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White Velvet Cake – Vanilla Dream Cake

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White Velvet Cake

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Delight in the velvety elegance of White Velvet Cake ! a heavenly confection that combines the lightness of white cake with the richness of a velvet texture.

This cake is a celebration of simplicity and sophistication, perfect for any occasion where you want to savor a classic and luxurious dessert.

When it comes to cakes, there’s no wrong choice—they’re all beautiful with their unique flavors. For many, the classic birthday cake leans towards a white or yellow variety. If you fall into this category, then trying your hand at a white velvet cake is a must. Unlike its red velvet counterpart, this cake skips the food coloring and cocoa, offering a pure taste of vanilla and buttermilk—a simple yet unforgettable combination.

What sets this cake apart is its unique method. Unlike many other homemade cakes that keep dry and wet ingredients separate until the end, this one begins with a crumbly butter-flour mixture. It’s crucial to beat it with the mixer for a full 2 minutes, which is a departure from the usual advice to avoid over-mixing in most baking recipes. But, as they say, this one’s a little different.

The Story of White Velvet Cake:

White Velvet Cake is a tale of refined simplicity, where the pure essence of white cake meets the luxurious velvet texture, creating a dessert that embodies both delicacy and indulgence. This cake is a celebration of understated elegance, a canvas of lightness and richness that suits any occasion, from weddings to birthdays. It’s a story of timeless flavor and texture that captivates the senses and leaves a lasting impression of culinary sophistication.

Why You Should Make this Recipe:

  • Elegant Simplicity: Indulge in the simplicity of a white cake with a velvet texture, a combination that exudes elegance and sophistication.
  • Versatile Delight: Enjoy a versatile cake that serves as a blank canvas, allowing you to pair it with a variety of frostings, fillings, and decorations to suit your taste and occasion.
  • Crowd-Pleasing Classic: Delight your guests with a classic white cake that transcends time, appealing to a wide range of palates and preferences.

How to Serve:

Serving White Velvet Cake is a delightful experience:

  1. Bake with Precision: Prepare the batter, ensuring the careful incorporation of ingredients to achieve the desired velvety texture.
  2. Bake to Perfection: Divide the batter evenly between cake pans and bake until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  3. Cool and Frost: Allow the cakes to cool completely before frosting with your choice of frosting, whether it’s a classic buttercream, cream cheese frosting, or a decadent ganache.
  4. Slice and Serve: Slice the White Velvet Cake into portions and serve, savoring the delicate crumb and moist texture.

What Goes Well With this Recipe:

White Velvet Cake pairs beautifully with a variety of frostings and accompaniments:

  • Cream Cheese Frosting: Enjoy the classic combination of White Velvet Cake with a tangy and creamy cream cheese frosting.
  • Whipped Vanilla Frosting: Opt for a light and airy whipped vanilla frosting for a subtle sweetness that complements the delicate cake.
  • Fresh Berries: Serve slices with a side of fresh berries, adding a burst of color and natural sweetness.

Storage Info:

If there are any leftovers, here’s how to preserve the elegance of White Velvet Cake:

  1. Cover: Cover the cake with plastic wrap or place it in an airtight container to retain its moisture and freshness.
  2. Refrigerate (Optional): If you’ve used a frosting that requires refrigeration, store the cake in the refrigerator, ensuring it’s covered to prevent any odors from affecting its flavor.
  3. Enjoy: Bring the cake to room temperature before serving to enjoy its full flavor and texture.

Tips and Notes:

  • Room Temperature Ingredients: Ensure that your ingredients, particularly the butter and eggs, are at room temperature for a smooth and well-incorporated batter.
  • Velvet Texture: Achieve the velvet texture by gently folding in the dry ingredients and avoiding overmixing, which can result in a denser cake.
  • Experiment with Flavors: Add a hint of flavor by incorporating extracts like vanilla or almond to enhance the overall taste of the cake.

White Velvet Cake

White Velvet Cake
Taste the sweet delight of White Velvet Cake. Learn the secrets of its popular recipe and discover baking tips for a perfect cake every time!
Chef Abdel
Prep Time 2 hours
Cook Time 40 minutes
Serving Size 12

Ingredients

For the Cake:

  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups plus 2 tablespoons granulated sugar
  • 1 1/4 cups buttermilk at room temperature, divided
  • 1 1/2 teaspoons baking soda
  • 1 3/4 cups cake flour
  • 1/2 cup vegetable oil divided
  • 1 tablespoon baking powder
  • 1/2 teaspoons baking soda
  • 12 tablespoons 1 1/2 sticks unsalted butter, softened
  • 2 egg whites at room temperature
  • 1 teaspoon salt

For the Frosting:

  • 1/2 teaspoon almond extract
  • 3 sticks unsalted butter room temperature
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 3/4 cups granulated sugar

Instructions

FOR THE CAKE:

  • Preheat the oven to 335˚F.
  • Using an electric mixer, combine the dry ingredients for the cake.
  • In another bowl, combine egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.
  • Add butter to the flour mixture using the mixer until a crumbly mixture forms.
  • Combine the remaining buttermilk with oil. Add the oil mixture to the flour mixture and mix for 2 full minutes.
  • Add the egg white mixture to the batter in 3 lots, mixing well between each addition.
  • Pour the batter into greased and lined 8” cake pans.
  • Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Tap cake pans onto a cutting board as soon as they are out of the oven to help even out the cakes.
  • Allow to cool for 10 minutes before running a knife along the edges and removing from pans. Cool for at least 30 minutes in the refrigerator before frosting.

FOR THE FROSTING AND ASSEMBLY:

  • Add flour and sugar to a small saucepan. Whisk together and cook over medium heat for 2 minutes to cook the flour.
  • Add milk and raise the heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.
  • Use a clean electric mixer to cream butter for 1 minute.
  • Add one spoonful of the milk mixture at a time, blending between each addition.
  • Add the remaining ingredients. Whip until smooth and creamy.
  • Cut the tops off cakes if they are uneven. Place one on a serving dish.
  • Spread a layer of frosting on top. Place the other cake on top.
  • Spread a thin layer of frosting all over the cakes to seal the crumbs in.
  • Use the remaining frosting to frost the top and sides of the cake.
  • Cut into slices to serve and garnish with sprinkles, white chocolate shavings, or berries if desired.

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