Heavenly White Velvet Cake with Vanilla Buttercream
Ingredients:
For the Cake:
- 8 oz (226g) full-fat cream cheese, softened
- 1 ½ sticks (168g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 6 egg whites, room temperature
- 3 cups (342g) cake flour
- 2 tsp (8g) baking powder
- ½ tsp (3g) baking soda
- ½ tsp (3g) salt
- 1 cup (242g) buttermilk
- ¼ cup (54g) vegetable oil (canola preferred)
- 2 tsp (8g) clear vanilla extract or pure vanilla for deeper flavor
For the Vanilla Buttercream:
- 2 sticks (226g) unsalted butter, slightly softened
- 6 cups (690g) powdered sugar
- 2 tsp (8g) vanilla extract (clear imitation for a whiter color)
- ⅓ cup (72g) milk or heavy cream (adjust consistency as needed)
- ½ tsp (3g) salt
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, beat cream cheese and butter together until smooth and creamy.
3. Gradually add granulated sugar, beating until light and fluffy.
4. Add egg whites one at a time, beating well after each addition.
5. In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix just until combined.
7. Stir in vegetable oil and vanilla extract until blended.
8. Divide batter evenly among the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For the buttercream, beat butter until creamy and pale.
12. Gradually add powdered sugar, beating well after each addition.
13. Mix in vanilla extract, salt, and enough milk or heavy cream to reach desired consistency.
14. Once cakes are completely cool, spread buttercream between layers and over the top and sides of the cake.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 480 kcal per serving | Servings: 12 servings
Tips:
Use room temperature egg whites for better volume and a lighter cake texture.
Chill the cake layers briefly before frosting to prevent the buttercream from melting.