white velvet

White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion. This recipe makes two 8" round cakes about 2" tall. Serves 24Bake at 335F for 30-35 minutes until a toothpick comes out cleanly.&nbsp;

White velvet buttermilk cake recipe

oz cake flour

oz sugar

salt

Tbsp baking powder

tsp baking soda

oz egg whites (room temperature)

oz vegetable oil

buttermilk (room temperature or slightly warm)

butter

vanilla

oz flour

milk

unsalted butter (room temperature)

tsp vanilla extract

tsp salt

NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.

Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.&nbsp;

Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.&nbsp;

Combine 1/2 cup of the milk and the oil together and set aside.&nbsp;

Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.&nbsp;

Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.&nbsp;

Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.&nbsp;

Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 

Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.&nbsp;

Whisk together your flour and sugar in a medium sauce pan over medium heat. Cook for about 2 minutes to toast the flour.&nbsp;

Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.&nbsp;

Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream.&nbsp;

Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake.&nbsp;

Ermine Frosting Instructions

White Velvet Cake is a soft, delicate cake with a hint of buttermilk and vanilla. White velvet cake is basically red velvet without the red. It’s a buttermilk cake base that results in a VERY soft, fluffy and moist cake. If you leave out all the color and the cocoa powder you have yourself a nice white velvet cake. Neat huh. The buttermilk gives this southern inspired cake it’s rich and velvety texture.

White Velvet Buttermilk Cake

You can transform my favorite vanilla cake into the best marble cake by adding a little chocolate! Super easy and super tasty!

Moist and Fluffy Marble Cake Recipe

cake flour

sugar

Tablespoon baking powder

baking soda

eggs (room temperature)

vegetable oil

almond extract

cocoa powder (dutch

water

cocoa powder (for dusting)

semi-sweet chocolate

heavy whipping cream

vanilla extract

chocolate

Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).

Bring your butter, milk, and eggs to room temperature. It’s really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.

Heat the water until it’s simmering and then combine it with your cocoa powder.

Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.

Set it aside and let it cool while you prepare the cake batter.

In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.

In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.

In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.

Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.

Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.

Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake’s structure. If you don’t let your cake mix on this step, your cake could collapse.

Scrape your bowl and then reduce the speed to low.

Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.

Scrape down the sides again to make sure everything has incorporated.

Cake Batter Instructions

Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it’s combined.

Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.

Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.

Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.

Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.

Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.

Thaw the cake on the countertop while it’s still wrapped before frosting.

Marbling the Cake Batter Instructions

Place your chocolate into a heatproof bowl.

Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.

Pour the hot cream over your chocolate.

Let it sit for 5 minutes.

Add in your vanilla and salt to the chocolate mixture and whisk it until it’s smooth and creamy.

Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.

Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.

Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.

Ganache Frosting Instructions

Heat the cream until it’s just steaming, and then pour it over chocolate.

Whisk it until it’s smooth.

Let it cool until it’s slightly warm to the touch before piping it onto your CHILLED cake. 

Ganache Drip Instructions

https://www.youtube.com/watch?v=_hBsg9oxfdA

Moist and fluffy marble cake made from scratch doesn’t have to be complicated. You all have asked me many times for an easy marble cake recipe that doesn't require two cake recipes. Well after much testing, I finally have the PERFECT marble cake recipe for you! 

MARBLE CAKE RECIPE ► https://sugargeekshow.com/recipe/marble-cake/ 

CAKE GOOP ►https://sugargeekshow.com/recipe/cake-goop-recipe/

BOSCH UNIVERSAL PLUS MIXER ► http://shrsl.com/239du

HOW TO USE A SCALE ► https://sugargeekshow.com/news/digital-kitchen-scale/

MARBLE CAKE RECIPE ►
16 ounces (454 g) cake flour
16 ounces (454 g) granulated sugar
1 tsp salt
1 Tablespoon baking powder
1 teaspoon baking soda
4 large eggs room temperature
5 ounces (142 g) vegetable oil
14 ounces (397 g) buttermilk room temperature or slightly warm
8 ounces (227 g) butter unsalted and softened
2 teaspoon vanilla
1/2 teaspoon almond extract
1 ounce (29 g) cocoa powder dutch or natural
3 ounces (85 g) hot water
1 Tablespoon cocoa powder for dusting

GANACHE FROSTING  ►
16 ounces semi-sweet chocolate
16 ounces heavy whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract

GANACHE DRIP  ►
6 ounces semi-sweet chocolate
4 ounces heavy whipping cream

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How To Make A Marble Cake Using ONE Recipe!

Velvety, soft and fluffy white cake, flavored with real vanilla bean, frosted with silky vanilla buttercream.

High Altitude White Velvet Cake

(226 grams) unsalted butter, (softened to room temperature)

(432 grams) granulated sugar

vanilla bean, seeds scraped ((or 2 teaspoons vanilla bean paste))

(210 grams) egg whites, (room temperature)

(390 grams) cake flour, (spooned and leveled, then sifted)

tsp baking powder

(672 milliliters) whole buttermilk, (room temperature)

(452 grams) unsalted butter, (softened to room temperature)

(560 grams) powdered sugar

tbsp (9 grams) meringue powder ((optional))

vanilla bean paste

2-4 tbsp (33-66 grams) milk

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed (#6 on a Kitchen Aid stand mixer) for 10 minutes, scraping the bowl occasionally.

Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next.  Scrape the bowl down and beat for 10 more seconds.

In a separate bowl, sift together the flour, baking powder and salt.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour.  Use a spatula to scrape the bowl well and incorporate any stray bits of flour.

Divide the batter between the pans.  Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.

Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Cake

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.

With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.

Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Remove the cooled cakes from the pans.  Fill, stack and frost the cake with the buttercream.

Buttercream

How to make a beautiful vintage inspired buttercream cake with fresh flowers! This cake is perfect for Mother&#39;s day, small weddings, bridal showers, baby showers, birthdays and more!

Vintage cake with vanilla buttercream

Tablespoons baking powder

egg whites (room temperature)

unsalted butter (softened)

pastuerized egg whites

NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C

Prepare three 6&quot;x2&quot; cake pans with cake goop or preferred pan spray. Fill your pans about 2/3 of the way full of batter. 

Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with paddle attachment. Mix for 10 seconds to combine. 

Place your egg whites, powdered sugar, vanilla and salt into the bowl of your stand mixer with the whisk attachment.

Mix on high for 5 minutes

Reduce the speed to low and slowly add in your softened butter in small pieces until it&#39;s all added in.

Mix on high for 5 minutes or until your buttercream no longer tastes of butter and tastes sweet

Switch to the paddle attachment and mix on low for 5-15 minutes until your buttercream is very soft and doesn&#39;t have any bubbles.

Buttercream Frosting

These amazing vanilla cupcakes get their flavor and velvety texture from the buttermilk. A soft and fluffy cupcake that is great for birthday parties, weddings, or any special occasion. This recipe makes about 24 classic vanilla cupcakes with my favorite easy vanilla buttercream.

Moist and Fluffy Vanilla Cupcake Recipe

baking powder

purple food coloring (optional for whiter frosting)

Preheat the oven to 350ºF and line two cupcake pans (or a muffin pan will do) with paper liners. You can also bake one pan at a time if you only have one cupcake pan. This recipe will make about 24 cupcakes.

Combine the vanilla and buttermilk in a separate measuring cup and set it aside. 

Next, add the eggs and oil to a separate bowl then whisk and set them aside. 

Add the cake flour, sugar, salt, baking powder, and baking soda to the bowl of your stand mixer with the paddle attachment. You can use a large bowl and an electric mixer if you don’t have a stand mixer, just mix for longer. Use these photos as a guide instead of mixing by time. 

Then add the softened butter to the rest of the dry ingredients and mix on low until the mixture resembles a sandy texture. Depending on how soft your butter is, this might take a minute or two. 

Pour the milk mixture into your dry ingredients and increase the speed to medium (speed 4 on a KitchenAid, speed 2 on a Bosch). Mix for 1 1/2 minutes to develop the fluffy structure of the cupcake. The batter will go from being yellow to a fluffy white.

Slowly add your egg mixture in three parts and mix on low until it&#39;s fully combined.

Fill your liners 2/3 of the way full with the cupcake batter. I use my kitchen scale to measure out 1.5 ounces of batter per cupcake.

Bake the cupcakes for 15-20 minutes or until they are just starting to turn golden brown and the center of the cupcake springs back when you lightly touch it. I rotate my cupcakes halfway through baking for even browning. If you’re making mini cupcakes, bake for less time.

Let your cupcakes cool in the pans for five minutes, then move them to a cooling rack to cool completely.

Place your favorite frosting into a piping bag with a tip, I like a 1M or a 2F, and pipe a swirl on top. I love using my easy vanilla buttercream and topping them with a few sprinkles. Swiss meringue buttercream or strawberry buttercream would also be delicious.

Making Vanilla Cupcakes

Place the pasteurized egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment. Combine the ingredients on low and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.

Now add in the salt and vanilla extract. If you want to add in any food coloring, now is the time.

Add in your softened butter piece-by-piece, then whip it on high. It will look curdled at first. This is definitely normal. It will also look pretty yellow, just keep whipping.

After your buttercream looks like this, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds.

Pour it back into the whipping buttercream to bring it all together.

Whip it on high for 8-10 minutes until the buttercream is white, light, and shiny. If it tastes like sweet ice cream, then it’s ready!

Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. This step is optional, but if you want really creamy frosting, you don’t want to skip this final step.

For extra white buttercream, add a drop of purple food coloring. The purple counteracts the yellow in the butter, toning the buttercream to make it white.

Making Easy Buttercream

Hi, I was wondering if I could make the frosting tonight and store it in the fridge and remix it a little to pipe tomorrow morning?

I will never visit one Michigan's top bakeries again for cupcakes! Simply the best I have ever eaten or made in my whole entire life! Thank you for blessing the world with this phenomenal recipe. These cupcakes were beyond moist, flavorful, with a buttery, but not greasy delicate crumb! Amazing!

Liz, I freaking love you and every single recipe of yours that I have tried. I just made these in a seriously desperate attempt to finally find an amazing vanilla cupcake recipe and this is IT. I made these strawberry, with the addition of 1c strawberry drink powder AND I doubled the recipe and had zero issues. This. Is. The. Best. Paired with your insanely easy, delicious buttercream, this is truly the perfect cupcake. THANK YOU!

Hi. I'm a little confused about the liquid ingredients. They are given in both grams and ounces. Is that fluid ounces or by physical weight.

Hey Liz, 
All the way from sunny Africa here, to thank you on the most delicious cupcakes. Know that your kindness in sharing your recipes is bringing smiles to people around the globe.
My search is finally over.
I made these yesterday for a friend s luncheon and they were a big hit. I will now be signing up for your decoration course to up my game even further. A big Hug from me.

These turned out great! I’ve tried quite a few vanilla cupcake recipes recently and this is the one I’ve been searching for. The texture is perfect and the cupcake is just the right amount of sweet. I’ll be saving this one for future use!

Made these cupcakes today and they are heavenly!! If I want to double the recipe should I also double the mixing time to 3 mins on step 6? Thanks!

THESE ARE THE BEST VANILLA CUPCAKES I HAVE EVER MADE AND EATEN! Going to try make them with a lemon-y twist today.

https://www.youtube.com/watch?v=uLmLCcgVTdI

I think this is the perfect moist and fluffy vanilla cupcake recipe because it’s everything you want a cupcake to be. Lots of flavor in a little bite. The buttermilk adds a wonderful tang and the cupcake is so moist, I may have eaten a couple without any frosting! If you like my white velvet buttermilk cake or my vanilla cake, you will love these cupcakes! 

BLOG POST AND PRINTABLE RECIPE ► https://sugargeekshow.com/recipe/vanilla-cupcake-recipe/

CUPCAKE RECIPE ► This recipe makes about 24 cupcakes with vanilla frosting. Fill your liners 2/3 with cupcake batter or 1 1/2 ounces per cupcake 
10 oz (284 g) cake flour (low protein flour of 9% or less)
9 oz (284 g) granulated sugar
1/2 tsp (1/2 tsp) salt
2 tsp (2 tsp) baking powder
1/4 tsp (1/4 tsp) baking soda
2 large (2 large) eggs (room temperature)
4 oz (114 g) vegetable oil
5 oz (142 g) buttermilk (room temperature or slightly warm)
4 oz (114 g) butter (unsalted and softened)
2 tsp (2 tsp) vanilla extract

EASY BUTTERCREAM RECIPE ► 
24 ounces (680 g) butter (unsalted and softened)
24 ounces (680 g) powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
6 ounces (170 g) pasteurized egg whites
1 tiny drop purple food coloring (optional for whiter frosting)

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The BEST Moist & Fluffy Vanilla Cupcake Recipe

Hey Liz,
 I LOVE this cake recipe. I've made a wedding cake using it!
Weird question,Would substituting some of the granulated sugar for brown sugar ruin the cake? I know it will change the colour but i love this as a base recipe!

Not sure if you ever got a response, but I made this and the lemon version for my friend’s daughter’s wedding and I had 9 total layers. I did freeze my cakes until the day before and then assembled the 3 tiers at the venue.

I’ve made this cake before and it’s so delicious! Do you have any tips for making it in advance (just the cake part before frosting). Can it be wrapped at room temperature for a couple days? Every time I chill my cakes for storage they seem to always end up dry and I’m trying to avoid that. Thank you!

A real velvety feeling cake. Absolutely beautiful but I really encourage you to follow the measurements.

This cake is DELICIOUS!!!

Would this cake recipe work for a two tiered naked wedding cake with raspberry filling or would it be too soft?  Thank you!!

Hello! Just to be clear about the liquid measurements, you are weighing the liquid, correct? Not measuring in fluid ounces?

I've been using your white cake recipe for years. I got a request for a "white cake with cream cheese frosting and raspberry jam." when talking to my customer she told me that her brother loves spicy and I let her know I make a raspberry jalapeno jam that I have been dying to try in a cake. She is all in and I knew I needed something with a bit of tang. I made1.5x the recipe for 3 8" cakes and I am PRAYING they don't spill over as they are already above the 2" lip of my pans. I'll most likely stick with the original recipe next time and avoid the possible over flow but the batter tasted divine!

This was my first time baking a cake and I was pretty proud of it- it was delicious!!

That said, as a first timer my cake slices were crumbling and falling apart, and maybe a little dry. Any tips to get a nice clean slice??

I was looking for another recipe which turned out to be blocked so I tried yours on a whim. WOW! Knocked it out of the ballpark! I am making it again for my son's wedding in a few weeks and the only change I am making is adding a raspberry compote to the middle.  Thank you so much for sharing!

https://www.youtube.com/watch?v=BjzTBt0lge4

If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.

RECIPE ON BLOG ►

*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.

HOW TO USE A SCALE TO WEIGH INGREDIENTS ►

White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour or try to make your own cake flour)
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites, room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk, room temperature or slightly warm
6 oz (170 g) butter, unsalted and softened
2 tsp vanilla extract

Ermine Frosting Ingredients ►
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt

CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake

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The most amazing white velvet buttermilk cake recipe

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