White Velvet Cake With A Hint Of Buttermilk And Vanilla

White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion

What Is White Velvet Cake?

White velvet cake is essentially velvet with no red. It is a buttermilk cake foundation that causes a really fluffy soft and moist cake. You've got yourself a white velvet cake, if you leave out the cocoa powder and all of the colour. Neat huh. The buttermilk provides this southern cake the rich and velvety texture of it

Red velvet cake that is traditional has a small amount of cocoa powder in it. Some will tell you that red velvet is in fact chocolate cake (incorrect ) or that it is only white cake with red food color added (so wrong). The cocoa powder does so once you leave it out, it does not affect the taste include a bit of flavor to the cake but not chocolate.

Ingredients

White Velvet Cake Ingredients

• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 5 oz egg whites room temperature
• 4 oz vegetable oil
• 10 oz buttermilk room temperature or slightly warm
• 6 oz butter unsalted and softened
• 2 tsp vanilla
• 12 oz cake flour
• 12 oz granulated sugar
• 1 tsp salt

Ermine Frosting Ingredients

• 14 oz granulated sugar
• 3 oz flour
• 16 oz whole milk
• 16 oz unsalted butter room temperature
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

NOTE: It's SUPER IMPORTANT that the space components are measured by weight and room temperature so the ingredients blend and incorporate.

1. Heat oven to 335º F/168º C 350º F/177º C. I often use lower setting to prevent my biscuits from becoming too dark on the outside before the inside is done baking.
2. Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or favored pan spray. Fill out your pans.
3. Combine flour, sugar, baking powder, baking soda and salt in the bowl . a stand mixer with paddle attachment. Mix to combine.
4. Blend 1/2 cup of the milk and the oil together and set aside.
5. Combine the rest of the milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
6. Insert your softened butter into the dry ingredients and blend on low until mixture resembles a coarse sand (about 30 minutes ). Add on your milk/oil mix and let mix until dry ingredients are moistened and then bump up to med (setting 4 in my kitchenaid) and allow mix for two minutes to develop the cakes arrangement. Your cake could fall if you do not allow your cake mix.
7. Scrape your bowl and reduce speed to low. Add in 3 batches on your egg mixture, allowing the batter mix.
8. Scrape down the sides to ensure everything is integrated the pour into prepared pans. Bake 30-35 minutes until a toothpick comes out but the cake hasn't started to shrink from the pan's sides.
9. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. The cake prevents .
10. Let cakes cool for 10 minutes within the pan before turning out them. The cake will shrink a bit and that's normal. Flip onto a cooling rack and let cool. My cakes chill or you can wrap them in plastic wrap and freeze them. Before frosting thaw on the countertop while wrapped.
11. Ermine Frosting Instructions
12. Whisk together your flour and sugar in a medium sauce pan over moderate heat. Cook for approximately 2 minutes.
13. Gradually add on your milk, whisk to blend and deliver your warmth to medium-high. Whisk until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
14. Insert your butter into the bowl of your stand mixer and whisk on high until light and fluffy. Add on your flour mixture that is cooled one spoon at a time as you whip. Incorporating insures a smooth buttercream.
15. Add on your salt and vanilla until everything is creamy and then you can suspend your chilled cake.