White velvet buttermilk cake recipe

Table of Contents

The charming little sister of red velvet cake is white velvet. One of the most popular cake flavors ever is definitely red velvet cake, which has been around for a very long time. However, not everyone desires to consume red food coloring, or perhaps they are unable to do so due to certain dietary restrictions. Either way, having options is usually a good thing.

Equipment

Mixer Stand
Whisk Ingredients for Attachment Paddle Attachment

Ingredients for White Velvet Cake

14 ounces of cake flour
13 oz of sugar, granulated
One tsp salt
One-third tsp baking powder
One-half teaspoon of baking soda
5 ounces of room temperature egg whites
Four ounces of vegetable oil
Ten ounces of room temperature or slightly warm buttermilk
Six ounces of softened, unsalted butter
two tsp vanilla

Frosting Ermine Components

Sugar, granulated, 14 oz.
3 ounces of flour
sixteen ounces of whole milk
16 ounces of room temperature unsalted butter
1/2 teaspoon salt and 2 teaspoons vanilla essence

Guidelines

NOTE: To ensure proper mixing and incorporation, it is EXTREMELY IMPORTANT that all of the above-mentioned room temperature ingredients be measured by weight and kept at that temperature.

Preheat the oven to 335°F (168°C) to 350°F (177°C). To avoid my cakes turning too dark on the exterior before the middle is fully baked, I usually use the lower setting.
Use cake goop or your favorite pan spray to coat two 8″ x 2″ (or three 6″) cake pans (with some leftover batter). Pour batter into your pans until they are about ¾ filled.
In a bowl fitted with a paddle attachment on a stand mixer, mix together flour, sugar, baking soda, baking powder, and salt. Stir for ten seconds to blend.
Mix the oil and ½ cup of the milk together and set aside.
Whisk together the egg whites, vanilla, and remaining milk until the eggs are broken up and set aside.
When the mixture resembles coarse sand, add the softened butter to the dry ingredients and blend on low for about 30 seconds. Once the dry ingredients are moistened, add your milk/oil combination and continue mixing for two minutes. Next, increase the speed to medium (I used my KitchenAid’s setting 4). Your cake may collapse if you don’t let it combine at this stage.
After scraping your bowl, turn the speed down to low. In three batches, add your egg white mixture, mixing the batter for 15 seconds in between.
Pour into the prepared pans after scraping down the sides one more to ensure everything has been integrated. For 35 to 40 minutes, bake the cake, or until a toothpick inserted into the center comes out clean and the cake has not yet started to shrink from the pan’s sides.
Release the steam from the cake by firmly tapping the pan on the countertop immediately. This inhibits the cake’s shrinkage.
Before turning the cakes out of the pan, allow them to cool for ten minutes within. That’s normal—the cake will shrink a little. Place on a cooling rack and allow to cool completely. To retain moisture in the cake, you can either cover the cakes in plastic wrap and freeze them, or I personally cool them before handling.
Before icing, thaw on the countertop while still wrapped

Instructions for Ermine Frosting

In a medium saucepan, whisk together sugar and flour over medium heat. Toast the flour for around 2 minutes. Increase the heat to medium-high and whisk in the milk gradually. Continue whisking until mixture becomes pudding-like and thick.

Wrap in plastic wrap and allow to cool. Using a stand mixer bowl, add the butter and beat on high until the butter is light and fluffy.

As you beat, gradually add one spoonful of your cooled flour mixture at a time. A smooth buttercream is ensured by incorporating gradually.

Once everything is creamy, add the salt and vanilla, and then frost the cooled cake.