Description
This Luscious White Velvet Cake is a delicate and moist vanilla layer cake with a soft crumb and silky texture. Enhanced with a hint of almond and topped with a creamy buttercream frosting, it is perfect for celebrations, weddings, or any special occasion. The recipe uses simple ingredients and classic baking techniques to create a tender cake that melts in your mouth.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup whole milk, room temperature
- 5 large egg whites, room temperature
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream (or as needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined.
- Add fats and milk: Add the softened butter and vegetable oil to the dry ingredients. Beat on low speed until the texture resembles coarse crumbs. Gradually pour in the whole milk, mixing until just combined without overworking the batter.
- Beat egg whites: In a separate bowl, beat the egg whites until frothy. Add vanilla extract and almond extract if using, then gently fold this mixture into the flour mixture.
- Finalize batter: Mix on medium speed for 1 to 2 minutes until the batter is smooth and silky. Take care not to overmix to maintain cake tenderness.
- Divide batter: Evenly pour the batter into the prepared pans and smooth the tops with a spatula for even baking.
- Bake: Place pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove from oven and let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare frosting: Beat softened butter in a bowl until light and creamy. Gradually add powdered sugar on low speed. Add vanilla extract, a pinch of salt, and heavy cream a tablespoon at a time until the frosting reaches your desired spreading consistency.
- Whip frosting: Increase mixer speed to high and beat the frosting for 2 to 3 minutes until it becomes fluffy and smooth.
- Assemble cake: Once the cake layers are completely cool, frost the first layer evenly, place the second layer on top, and cover the entire cake with the remaining frosting. Decorate as desired.
Notes
- Use room temperature ingredients for the best texture and smoother batter.
- The almond extract is optional but provides a distinctive bakery-style flavor.
- You can bake the cake layers ahead of time and freeze them for convenient assembly later.
