Luscious White Velvet Cake (2 Layers)
Ingredients :
For the Cake:
• 8 oz (226g) unsalted butter, room temperature
• 14 oz (400g) granulated sugar
• 6 large egg whites, room temperature
• 14 oz (400g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon clear almond extract (for a whiter cake)
• 1 teaspoon vanilla extract
• 10 oz (300ml) whole milk, room temperature
• 2 oz (60ml) vegetable oil
For the Easy Buttercream Frosting:
• 8 oz (226g) pasteurized egg whites, room temperature
• 32 oz (900g) powdered sugar, sifted
• 32 oz (900g) unsalted butter, room temperature
• ½ teaspoon salt
• 1 tablespoon vanilla extract
Instructions:
Step 1: Make the Cake Layers:
1. Preheat oven to 335ºF (168ºC). Grease and flour two 8"x2" cake pans, and line the bottoms with parchment paper.
2. Mix the wet ingredients: In a bowl, combine milk, oil, almond extract, and vanilla extract. Set aside.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream the butter & sugar: In a stand mixer with a paddle attachment, beat the butter until smooth. Gradually add the sugar and beat on high speed until light and fluffy (about 5 minutes).
5. Incorporate the egg whites: Add egg whites one at a time, mixing on low speed after each addition until fully combined.
6. Alternate adding dry & wet ingredients:
- Add ⅓ of the dry ingredients and mix on low until just combined.
- Add ½ of the milk mixture, then mix.
- Add another ⅓ of the dry ingredients, mix, then add the remaining milk mixture.
- Finally, add the last ⅓ of the dry ingredients and mix until just combined. Do not over-mix.
7. Bake: Divide the batter evenly between the cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes: Let them cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
Step 2: Make the Buttercream Frosting :
1. Whisk egg whites & sugar: In a stand mixer with a whisk attachment, combine egg whites and powdered sugar. Mix on low to combine, then increase speed and whisk on high.
2. Add butter: Gradually add softened butter in small chunks while mixing on high speed.
3. Flavor & beat: Add vanilla extract and salt. Continue to whip until the frosting is smooth, fluffy, and light.
Step 3: Assemble the Cake :
1. Layer the cake: Place one cake layer on a serving plate and spread a layer of buttercream on top.
2. Stack & frost: Place the second cake layer on top and frost the top and sides evenly.
3. Smooth or texture the frosting: Use a spatula for a clean finish or create swirls for a more decorative look.
4. Optional decoration: Garnish with white chocolate shavings or edible pearls for an elegant touch.
Storage Tips
• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days—bring to room temperature before serving.