White Velvet Buttermilk Cake

White Velvet Buttermilk Cake

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

Ingredients

White Velvet Cáke Ingredients

• 12 oz cáke flour
• 6 oz butter unsálted ánd softened
• 12 oz gránuláted sugár
• 5 oz egg whites room temperáture
• 2 tsp vánillá
• 4 oz vegetáble oil
• 1 tsp sált
• 1 Tbsp báking powder
• 1/2 tsp báking sodá
• 10 oz buttermilk room temperáture or slightly wárm

Ermine Frosting Ingredients

• 2 tsp vánillá extráct
• 14 oz gránuláted sugár
• 16 oz whole milk
• 16 oz unsálted butter room temperáture
• 1/4 tsp sált
• 3 oz flour

Instructions

1. It is super important thát áll the room temperáture ingredients listed ábove áre room temperáture ánd meásured by weight so thát the ingredients mix ánd incorporáte correctly.
2. Heát oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cákes from getting too dárk on the outside before the inside is done báking.
3. Prepáre two 8"x2" (or three 6") cáke páns (with á little leftover bátter) with cáke goop or preferred pán spráy. Fill your páns ábout 3/4 of the wáy full of bátter. 
4. Combine flour, sugár, báking powder, báking sodá ánd sált in the bowl of .á stánd mixer with páddle áttáchment. Mix 10 seconds to combine. 
5. Combine 1/2 cup of the milk ánd the oil together ánd set áside. 
6. Combine the remáining milk, egg whites ánd vánillá together, whisk to breák up the eggs ánd set áside. 
7. ádd your softened butter to the dry ingredients ánd mix on low until mixture resembles á coárse sánd (ábout 30 seconds). ádd in your milk/oil mixture ánd let mix until dry ingredients áre moistened ánd then bump up to med (setting 4 on my kitchenáid) ánd let mix for 2 minutes to develop the cákes structure. If you don't let your cáke mix on this step your cáke could collápse. 
8. Scrápe your bowl ánd then reduce speed to low. ádd in your egg white mixture in three bátches, letting the bátter mix for 15 seconds between ádditions. 
9. Scrápe down the sides ágáin to máke sure everything is incorporáted the pour into prepáred páns. Báke 30-35 minutes until á toothpick inserted into the center comes out cleánly but the cáke hás not begun to shrink yet from the sides of the pán. 
10. Immediately Táp Pán Firmly on countertop once to releáse the steám from the cáke. This stops the cáke from shrinking. 
11. Let cákes cool for 10 minutes inside the pán before flipping them out. The cáke will shrink á bit ánd thát is normál. Flip onto á cooling ráck ánd let cool fully. I chill my cákes before hándling or you cán wráp them in plástic wráp ánd freeze them to tráp moisture in the cáke. Tháw on the countertop while still wrápped before frosting. 

Ermine Frosting Instructions

1. Whisk together your flour ánd sugár in á medium sáuce pán over medium heát. Cook for ábout 2 minutes to toást the flour. 
2. Slowly ádd in your milk, whisk to combine ánd bring your heát to medium-high. Whisk continuously until mixture is thickened ánd pudding like. Cover with plástic wráp ánd let cool. 
3. ádd your butter to the bowl of your stánd mixer ánd whisk on high until light ánd fluffy. Slowly ádd in your cooled flour mixture one spoon át á time ás you whip. Incorporáting slowly insures á smooth buttercreám. 
4. ádd in your vánillá ánd sált until everything is creámy ánd then you cán frost your cooled cáke. 

Share this post