White Velvet Cake
Ingredients:
CAKE:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 large egg whites, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk, room temperature
FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 3 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 6 1/2 cups confectioners' sugar
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add egg whites one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and allow cakes to cool in pans for 10 minutes. Then turn out onto wire racks to cool completely.
10. For the frosting, beat cream cheese and butter together until smooth.
11. Add milk and vanilla extract, beating until combined.
12. Gradually add confectioners' sugar, beating until fluffy.
13. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and even baking.
Chill the cake layers slightly before frosting to prevent the frosting from melting.