There's something magical about a perfectly baked cake. The way it rises in the oven, filling the kitchen with its tantalizing aroma, and the way it brings smiles to the faces of those who indulge in its fluffy, delectable goodness. It's no wonder that baking has always held a special place in my heart. It's a way to create something beautiful and delicious, and to share it with the people I love. One of my all-time favorite cake recipes is the White Velvet Cake. This ethereal confection combines the lightness of a white cake with the rich, velvety texture that makes every bite melt in your mouth.
Let me take you back to a sunny afternoon when I first made this divine creation. It was my grandmother's birthday, and I wanted to surprise her with a cake that would befit her grace and elegance. As I mixed the ingredients together, the scent of vanilla filled the air, reminding me of the warm memories we had shared in her cozy kitchen. The anticipation grew as I carefully frosted the layers with silky white buttercream, creating a canvas for my imagination to run wild. When the time finally came to slice into the cake, the moment was pure bliss. Each bite was like a taste of heaven, and the look of joy on my grandmother's face was priceless. It was then that I knew this recipe had to be treasured and shared with others.
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Now, it's your turn to experience the magic of the White Velvet Cake. Indulge in its ethereal charm and create moments of pure delight for your loved ones. This recipe is sure to become a staple in your baking repertoire, making every celebration an unforgettable experience. So, gather your ingredients and let's embark on a journey to cake perfection!
White Velvet Cake
Ingredients:
14 ounces of cake flour
10 ounces of buttermilk at room temperature or slightly warm
5 ounces of egg whites at room temperature
13 ounces of granulated sugar
1 teaspoon of salt
1 tablespoon of baking powder
4 ounces of vegetable oil
6 ounces of unsalted and softened butter
2 teaspoons of vanilla
½ teaspoon of baking soda
10 ounces of buttermilk at room temperature or slightly warm
5 ounces of egg whites at room temperature
13 ounces of granulated sugar
1 teaspoon of salt
1 tablespoon of baking powder
4 ounces of vegetable oil
6 ounces of unsalted and softened butter
2 teaspoons of vanilla
½ teaspoon of baking soda
For the frosting:
3 ounces of flour
14 ounces of granulated sugar
16 ounces of whole milk
16 ounces of unsalted butter at room temperature
2 teaspoons of vanilla extract
¼ teaspoon of salt
3 ounces of flour
14 ounces of granulated sugar
16 ounces of whole milk
16 ounces of unsalted butter at room temperature
2 teaspoons of vanilla extract
¼ teaspoon of salt
Instructions:
1. Preheat the oven to 335°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together cake flour, granulated sugar, salt, baking powder, and baking soda.
3. Add egg whites, vegetable oil, buttermilk, softened butter, and vanilla to the dry ingredients. Mix until well combined and smooth.
4. Divide the batter evenly between the prepared cake pans.
5. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Once the cakes are completely cooled, you can frost them.
For the frosting:
1. In a medium saucepan, whisk together granulated sugar and flour.
2. Gradually add whole milk while whisking to avoid lumps.
3. Cook the mixture over medium heat, stirring constantly until it thickens and reaches a pudding-like consistency.
4. Remove the mixture from the heat and let it cool to room temperature.
5. In a separate bowl, beat softened butter until creamy and smooth.
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6. Gradually add the cooled milk mixture to the butter, beating until well combined.
7. Stir in vanilla extract and salt, and continue beating until the frosting is fluffy and smooth.
8. Frost the cooled cake!
Enjoy your delicious White Velvet Cake!