White Velvet Cake Recipe
Ingredients:
14 ounces of cake flour
10 ounces of buttermilk, room temperature or slightly warm
5 ounces of room temperature egg whites
13 ounces of granulated sugar
1 teaspoon of salt
1 tablespoon of baking powder
4 ounces of vegetable oil
6 ounces of unsalted, softened butter
2 teaspoons of vanilla
½ teaspoon of baking soda
For the Frosting:
3 ounces of flour
14 ounces of granulated sugar
16 ounces of whole milk
16 ounces of room temperature unsalted butter
2 teaspoons of vanilla extract
¼ teaspoon of salt
Instructions:
-Begin by preheating your oven to 335°F and preparing two 9-inch round cake pans with grease and flour.
-In a large bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda.
-Add the egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until the batter is smooth.
-Evenly distribute the batter between the two pans.
-Bake for about 35 minutes, or until a toothpick comes out clean from the center.
-Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
-In a saucepan, whisk together the sugar and flour.
-Gradually add milk, whisking constantly to avoid lumps.
-Cook over medium heat until it thickens to a pudding-like consistency, then cool to room temperature.
-Beat the softened butter until creamy.
-Gradually incorporate the milk mixture, beating well.
-Add vanilla extract and salt, beating until the frosting is fluffy.
-Finish by frosting your cooled cake and get ready to enjoy the divine taste of your White Velvet Cake! It’s a baking adventure that promises to add a touch of magic to your culinary creations.
