Wednesday, September 14, 2022
HomeCakeWhite Velvet Cake | My Cake College

White Velvet Cake | My Cake College


When you’re seeking the proper home made white cake recipe, you need to do this White Velvet Cake! It has grow to be our new go-to. It’s mild, velvety smooth, flavorful, and tremendous moist.

White Velvet Cake

What Makes this White Cake Particular?

There are many causes to like this home made white cake recipe!

We’ve made a number of “velvet muffins” these days, together with our Lemon Velvet Cake, Vanilla Velvet Cake, and Chocolate Velvet recipes- all of them have a standard “secret ingredient” of softened cream cheese which provides the muffins a smooth, velvety texture.

Our Selfmade Strawberry Cake and Almond Cream Cheese Layer Cake comprise cream cheese within the batter as effectively. (Ensure so as to add these to your checklist for an additional time!)

We discover that the cream cheese within the cake batter ends in cake layers which can be softer, creamier, and have added richness whereas nonetheless sustaining a fluffy texture.

As an added bonus, the additional acidity from the buttermilk in at the moment’s White Velvet Cake recipe softens the strands of gluten, leading to an much more tender cake.

Since we’re making a White Cake recipe at the moment, we used egg whites in an effort to preserve the colour good and lightweight. The egg whites additionally lead to a lighter extra delicate crumb.

White Velvet Cake

Methods to Make White Velvet Cake

This white velvet cake could be very easy to make, and it yields about 7.5 cups of batter- sufficient for 3 fluffy 8 inch cake layers.

You’ll find the complete printable cake recipe additional down on this put up, however here’s a fast rundown of our steps!

  1. Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We like so as to add a circle of parchment to the underside of every pan to make sure that nothing sticks!
  2. Separate Egg Whites Go forward and separate your eggs and place the six egg whites in a bowl to the aspect. (You received’t be utilizing the yolks.)
Separating Egg
  1. Flour Combination: In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  2. Buttermilk Combination: In one other bowl, add the buttermilk, vegetable oil, and vanilla extract. Put aside.
  3. Butter & Cream Cheese: Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  4. Add the Sugar: Regularly add the sugar and blend at medium pace for 2-3 minutes.
  5. Egg Whites: Mixing on low pace, add the 6 egg whites one by one (it’s advantageous to estimate), mixing to include after every addition.
  6. Including Dry and Moist Substances Alternately: With the mixer on low pace, alternately add the flour combination and the buttermilk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
  7. Fill the Pans: Combine the batter simply till effectively combined- watch out to not over-mix. Divide the batter between the three ready 8 inch cake pans.
White Velvet Cake Batter
White Velvet Cake Batter in Pans
  1. Time to Bake! Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out. *Baking instances could range barely
White Velvet Cake Layers, freshly baked!

Whipped Cream Filling

We’ve been going via a whipped cream filling part lately- we simply like it! So, we whipped up a fast batch of sweetened whipped cream for our White Velvet Cake. It’s actually easy to make and tastes sooo good.

Nonetheless, there are a lot of fillings that you possibly can use with this recipe- from fruit fillings to buttercream fillings and extra. Every thing pairs effectively with white cake!

When you’ve by no means made whipped cream filling earlier than, here’s a fast rundown of our steps. It has a little bit of added sweetness from the confectioners sugar and a touch of vanilla.

Whipped Cream
  1. First, chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
  2. Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl. Start mixing on low pace step by step rising to medium excessive pace.  
  3. Combine till the cream begins to thicken and stiff peaks form- watch out to not over-mix. At “stiff peak” stage, peaks kind and maintain their form when beaters are lifted. That is when it’s prepared.

Traditional Vanilla Buttercream

We saved issues quite simple for our vanilla frosting. That is our go-to recipe for American Buttercream. It’s a easy mixture of butter, powdered sugar, milk (or cream), salt, and vanilla.

You should use it as a filling or frosting, and it pipes nice too!

It is a crusting vanilla buttercream recipe. It develops only a very mild, skinny “crust”- one thing that you’d solely discover if you’re a fan of the Viva Paper Towel methodology of smoothing, which lets you frivolously easy over the frosting as soon as it has set.

The BEST Classic Vanilla Buttercream Frosting Recipe by MyCakeSchool.com! A crusting buttercream recipe. So delicious and easy to make!
  1. Within the bowl of your mixer, combine the softened butter till easy. Mix within the vanilla extract.
  2. Add half of the powdered sugar and a lot of the milk. Combine at medium pace till the powdered sugar is included.
  3. Subsequent, add the remaining powdered sugar and milk and blend at medium pace one other 3 to 4 minutes scraping the edges of the bowl sometimes. Then, I decelerate the mixer (#2 on the Kitchenaid) and blend for 1 to 2 minutes. This slower mixing will assist get rid of air pockets within the buttercream. The feel will grow to be very easy.
  4. This vanilla frosting recipe could be doubled or halved.
  5. If the consistency of your buttercream is simply too skinny, add extra sugar. If the consistency is simply too thick, add a bit extra milk!

A Notice In regards to the Model of Confectioners Sugar

**Buttercream ought to by no means be grainy. Some manufacturers of confectioners sugar work higher for buttercream frosting than others.

The distinction generally is a matter of the kind of anti-caking agent the model makes use of, pure cane sugar vs. beet sugar (cane is most popular), and extra. We have now all the time had nice outcomes when utilizing Dominos and US Sugar (from Costco) manufacturers for our frostings.

Assembling and Adorning the Cake

  • Now it’s time to place the cake collectively! In case you are assembling the cake on the identical day that the layers had been baked, make it possible for your muffins have utterly cooled earlier than assembling and frosting.
  • Place the primary cake layer in your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the sting of the cake utilizing a disposable piping bag with the tip snipped away (or a ziplock bag with the nook snipped away).
  • The aim of the dam is to forestall the filling from escaping when the layers are stacked.
White Velvet Cake- Dam
  • Unfold the whipped cream throughout the dam and repeat for the second layer. Then prime with the third cake layer. Fill in any gaps between the cake layers with buttercream.
Whipped Cream Filling
  • Subsequent, I like to use a crumb coat (skinny coat) of frosting and chill for 15-20 minutes within the freezer (or longer within the fridge) to agency issues up. Chilling is an elective step nevertheless it makes it simpler to use the ultimate coat of frosting with out the layers shifting.
  • Time to Beautify: I utilized the ultimate coat of frosting and added texture with an offset spatula. I piped a bead border utilizing a spherical tip 3 to the bottom of the cake, after which made a easy piped daisy design across the prime edge.
Decorating the White Velvet Cake

White Velvet Cake

This white cake is moist, flavorful, and velvety smooth! It is the one white cake recipe you will ever want.

Substances

  • 1 (8oz)(226g) bundle cream cheese, softened
  • 1 1/2 sticks (3/4c)(168g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 6 egg whites, room temperature
  • 3 cups (342g) cake flour- see Notes for substitution
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (242g) buttermilk – See Notes for substitution
  • 1/4 cup (54g) vegetable oil (we used canola oil)
  • 2 teaspoons (8g) Clear Vanilla Extract (You should use actual vanilla extract when you would reasonably however the cake is not going to be fairly as mild in coloration)

Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon lemon extract

Traditional Vanilla Buttercream

  • 2 sticks (226g) unsalted butter, barely softened however cool to the contact and holding it is form
  • 6 cups (690 grams) powdered sugar (relying on desired consistency. Extra sugar=extra crusting). When you want a frosting that crusts much less, see our word on the backside of the recipe. *see our word about manufacturers above.
  • 2 tsp. vanilla (8 grams), use clear imitation vanilla when you like a whiter frosting
  • 1/3 c. (72g) milk or cream, extra if wanted
  • 1/2 teaspoon salt (3g) (elective) to chop the sweetness (ideally advantageous grain or popcorn salt). Alter to style.

Directions

  1. Preheat the oven to 325 levels F. Grease and flour three 8 inch pans, including a circle of parchment or wax paper to the underside of every pan.
  2. Go forward and separate your eggs, saving solely the 6 egg whites for this recipe. Set them in a bowl to the aspect.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  4. In one other bowl, add the buttermilk, vegetable oil, and vanilla extract. Put aside.
  5. Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  6. Regularly add the sugar and blend at medium pace for 2-3 minutes.
  7. Mixing on low pace, add the 6 egg whites one by one (it is advantageous to estimate), mixing to include after every addition.
  8. With the mixer on low pace, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
  9. Combine the batter simply till effectively combined- watch out to not over-mix. Divide the batter between the three pans.
  10. Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out. *Baking instances could range barely.
  11. This recipe makes 7 1/2 cups of batter. Works for cupcakes additionally (though there might be little to no dome).

For the Whipped Cream Filling

  1. Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
  2. Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, start beating on low pace step by step rising to medium excessive pace.  
  3. The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- watch out to not overmix. This occurs pretty rapidly! At “stiff peak” stage, peaks kind and maintain their form when beaters are lifted. That is when it is prepared.

For the Vanilla Buttercream

  1. Cream the (barely softened) butter till easy. Mix within the vanilla.
  2. Add half of the powdered sugar and a lot of the milk. Beat at medium pace till the powdered sugar is included.
  3. Add remaining powdered sugar and milk and blend at medium pace one other 3 to 4 minutes scraping the edges of the bowl sometimes. I decelerate the mixer to very gradual. (#2 on the Kitchenaid) for 1 to 2 minutes. It will assist get rid of air pockets within the buttercream. The feel will grow to be very easy.
  4. This recipe could be doubled or halved.
  5. Yields roughly 4 1/2 cups of frosting. Sufficient to frost a two layer 8 or 9 inch cake.
  6. In case your buttercream is simply too skinny, add extra sugar. If the consistency is simply too thick, add a bit extra milk.

To Assemble the Cake

  1. Place the primary cake layer in your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the sting of the cake utilizing a disposable piping bag with the tip snipped away (or a ziplock bag with the nook snipped away).
  2. Unfold the whipped cream throughout the dam and repeat for the second layer. Then prime with the third cake layer. Fill in any gaps between the cake layers with buttercream.
  3. Subsequent, I like to use a crumb coat (skinny coat) of frosting and chill for 15-20 minutes within the freezer (or longer within the fridge) to agency issues up. This makes it simpler to use the ultimate coat of frosting with out the layers shifting.
  4. I utilized the ultimate coat of frosting and added texture with an offset spatula. I piped a bead border utilizing a spherical tip 3 to the bottom of the cake, after which made a easy piped daisy design across the prime edge.

Notes

Substitution for Cake Flour: Utilizing all objective flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and exchange with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all objective flour, take away 6 Tablespoons and exchange with 6 Tablespoons cornstarch, whisk to mix

Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 cup mark, stir. Wait 5 minutes and it is able to use.

Refrigeration: Due to the whipped cream filling, this cake ought to be refrigerated. Take away from the fridge about 2 hours earlier than serving in order that it has loads of time to heat to room temperature for greatest texture and taste.

White Velvet Cake

Benefit from the Recipe!

Thanks a lot for stoping by! We hope that you just love this White Cake Recipe as a lot as we do! When you give it a attempt, we might love so that you can depart a remark or picture beneath. Pleased baking! ;0)

White Velvet Cake Slice

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