White Velvet Cake with Vanilla Buttercream
Ingredients:
2 ½ cups (300g) all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
1 ½ cups (300g) granulated sugar
¾ cup (170g) unsalted butter, softened
4 large egg whites
1 tsp vanilla extract
1 cup (240ml) buttermilk (or whole milk with 1 tbsp lemon juice added)
¼ cup (60ml) vegetable oil
🍦 Vanilla Buttercream
🍰 Ingredients:
1 cup (227g) unsalted butter, softened
4 cups (480g) powdered sugar
2 tsp vanilla extract
2–4 tbsp heavy cream or milk (to adjust consistency)
Pinch of salt
🔪 Instructions:
Step 1: Make the White Velvet Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the egg whites one at a time, beating well after each addition. Make sure each egg white is fully incorporated before adding the next.
Stir in the vanilla extract and vegetable oil until combined.
Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly between the two prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Vanilla Buttercream
In a large bowl, beat the softened butter on medium speed for 2-3 minutes until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and a pinch of salt. Beat until combined.
Add heavy cream or milk, one tablespoon at a time, until the buttercream reaches your desired consistency (smooth and spreadable).
Beat the buttercream on medium-high speed for 2–3 minutes to make it light and fluffy.
Step 3: Assemble the Cake
Once the cakes have completely cooled, place one cake layer on your serving plate.
Frost the top of the first cake layer with a generous amount of vanilla buttercream.
Place the second cake layer on top and apply a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
Chill the cake for about 15–20 minutes to set the crumb coat.
After the crumb coat has set, frost the cake with the remaining buttercream, smoothing the sides and top as you go.
For decoration, you can add sprinkles, edible flowers, or piped details on top for a polished finish.
🍰 Tips & Variations:
Moisture Tip: If you want a super moist cake, you can replace half of the butter with sour cream in the cake batter. This will add richness and moisture to the cake.
Flavor Twist: You can add a touch of almond extract to the cake batter or buttercream for a subtle flavor variation.
Decoration Ideas: Fresh berries, lemon zest, or even chocolate shavings make a beautiful, simple garnish.