White Velvet Cake: The Ultimate White Velvet Cake Recipe
Introduction to White Velvet Cake
Are you ready to embark on a baking journey that will delight your senses and impress your loved ones? The White Velvet Cake is the perfect dessert for every occasion. Known for its moist texture and rich vanilla flavor, this cake is a classic that never goes out of style. Whether it’s a birthday, wedding, or just a weekend treat, this cake will surely be the star of the show!
A Personal Story Behind My White Velvet Cake Journey
Growing up, my grandmother had a special way of making every gathering feel magical with her baking. Her White Velvet Cake was the centerpiece of our family celebrations. I remember the warm smell of vanilla wafting through the kitchen, and how everyone would gather around the table, eager to have a slice. It’s a recipe that has been passed down, and now, I’m thrilled to share it with you!
What Makes This White Velvet Cake Recipe Special?
This White Velvet Cake stands out due to its unique blend of all-purpose and cake flour, giving it a wonderful light and airy texture. The use of clear vanilla extract ensures that the cake remains beautifully white, making it perfect for elegant occasions. Plus, it’s incredibly versatile; pair it with a variety of frostings like Marshmallow Frosting or a classic vanilla buttercream, and you’ve got a show-stopping dessert!
The Full White Velvet Cake Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 cups cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening, at room temperature
- 3 tablespoons good quality clear vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking.
- In a bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar. This helps to aerate the flour and ensures a lighter cake. Set aside.
- In the bowl of an electric mixer, beat the vegetable oil, shortening, and clear vanilla extract until light and fluffy using the whisk attachment on high speed. This should take about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Fold in the dry ingredients alternately with the buttermilk. Add the dry ingredients in three parts and the liquid ingredients in two parts, starting and ending with the dry ingredients. Be careful not to overmix; stop as soon as the batter is smooth to keep it airy.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Keep an eye on the cakes, as oven times can vary.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This helps them set and makes them easier to frost.
Serving Suggestions and Variations for White Velvet Cake
This White Velvet Cake is incredibly versatile! For a classic touch, pair it with Marshmallow Frosting, which will complement its moistness perfectly. You can also try a cream cheese frosting for a tangy contrast, or a simple dusting of powdered sugar for a lighter option. If you want to add a pop of color, consider layering the cake with fresh fruits like strawberries or raspberries. You can even experiment with flavored frostings, such as lemon or almond, to give it your personal twist!
Frequently Asked Questions About White Velvet Cake
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost and serve.
2. How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
3. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake layers. Just wrap them in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before frosting.
4. What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 1/2 cups of milk. Let it sit for 5 minutes before using it in the recipe.
Enjoy the timeless delight of a classic white velvet cake, perfect for any occasion!
Recipe Stats
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Calories per Serving: 380
Servings: 12
White Velvet Cake
Equipment
- Electric mixer For mixing the batter.
- 9-inch round cake pans For baking the cake.
- Wire racks For cooling the cakes.
- Parchment paper To line the cake pans.
Ingredients
Main Ingredients
- 1.25 cup all-purpose flour
- 1.5 cup cake flour
- 0.5 teaspoon baking soda
- 1.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cup sugar
- 2.67 cup vegetable oil
- 0.33 cup vegetable shortening at room temperature
- 3 tablespoon clear vanilla extract
- 3 large eggs
- 1.5 cup buttermilk
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
- In a bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar. Set aside.
- In the bowl of an electric mixer, beat the vegetable oil, shortening, and clear vanilla extract until light and fluffy using the whisk attachment on high speed.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the dry ingredients alternately with the buttermilk, being careful not to overmix; stop as soon as the batter is smooth.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.