white velvet cake

This white cake is moist, flavorful, and velvety soft! It&#x27;s the only white cake recipe you&#x27;ll ever need.

White Velvet Cake

(8 ounces)(226 grams) package cream cheese, softened

(3/4c)(168 grams) unsalted butter, softened

(400 grams) sugar

(342 grams) cake flour- see Notes for substitution

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

buttermilk

(54 grams) vegetable oil (we used canola oil)

vanilla

(240 grams) heavy cream

sugar

(4 grams) teaspoon vanilla extract

c. (72 grams) milk or cream, more if needed

salt (3 grams) (optional) to

Preheat the oven to 325 degrees F. Grease...

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.

Go ahead and separate your eggs, saving only...

Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.

In a medium bowl, whisk the flour, baking...

In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, add the buttermilk, vegetable oil,...

In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium...

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Mixing on low speed, add the 6 egg...

Mixing on low speed, add the 6 egg whites one at a time (it's fine to estimate), mixing to incorporate after each addition.

With the mixer on low speed, alternately add...

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)

Mix the batter just until well combined- be...

Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.

Bake at 325 degrees F for 28-30 minutes...

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out. *Baking times may vary slightly.

This recipe makes 7 1/2 cups of batter....

This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).

Chill the mixing bowl and beaters/ whisk attachment...

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla...

Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2...

The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready.

Cream the (slightly softened) butter until smooth. Blend...

Cream the (slightly softened) butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most...

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix...

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

This recipe can be doubled or halved.

Yields approximately 4 1/2 cups of frosting.

If your buttercream is too thin, add more...

If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

Place the first cake layer on your cake...

Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the edge of the cake using a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).

Spread the whipped cream within the dam and...

Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.

Next, I like to apply a crumb coat...

Next, I like to apply a crumb coat (thin coat) of frosting and chill for 15-20 minutes in the freezer (or longer in the refrigerator) to firm things up. This makes it easier to apply the final coat of frosting without the layers shifting.

I applied the final coat of frosting and...

I applied the final coat of frosting and added texture with an offset spatula. I piped a bead border using a round tip 3 to the base of the cake, and then made a simple piped daisy design around the top edge.

Learn how to make this beautiful White Velvet Cake with Strawberry Buttercream Frosting. It&#x27;s an impressive cake for any occasion!

White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies

¾ cup ((14 ounces 415 grams) cake flour*)

baking soda

1½ tsp baking powder

salt

grams) sugar

almond extract

vanilla extract

Strawberry Buttercream Frosting

Sift together the flour, baking soda, baking powder, salt and sugar. Set aside.

Grease and line three 6 inch cake tins. You can also use two 8 inch tins.

In a separate jug beat together the egg whites, vegetable oil, buttermilk, almond extract and vanilla extracts.

Stir the wet ingredients into the dry. Do not overmix the batter. As soon as it has no lumps in the batter, pour into the three prepared cake pans.

Bake at 350oF (180oC) for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. (at this point you can save the cakes in the freezer for up to 4 weeks)

Once cold, decorate the cake with the Strawberry Buttercream frosting. To make the strawberry frosting mix together the puree with the buttercream.I find it’s best to decorate day old cake, they are not as crumbly. Follow the tips in the video for easy decorating tips

Before serving, add the chocolate Butterflies to your cake. I like to add them on the top and bring them down the side.

Store the cake in the fridge until you are ready for it. It can be assembled 24 hours in advance and will keep fresh for 3 days.

Hi Gemma!

Made this lovely cake for my brother's birthday, I used strawberry glazing gel instead of buttercream frosting, due to lack of time????Have also shared a pic.

Thanks for sharing such lovely recipes dear❤
Love
Shamima

Thankyou so much . Planning to make this for my son's 2nd birthday hope this turns out good.

Hi Gemma. Instead of stawberry puree can I use cocoa powder . Will It taste good. Or the buttercream frosting in itself with no added flavors will that be a good idea . Thankyoi in advance for all your wonderful recepies

I want to make this cake of 2 layers so how much quantity of ingredients should i use.

https://www.youtube.com/watch?v=lt9LoRIIJXA

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WRITTEN RECIPE HERE: http://bit.ly/WhiteVelvetRecipe

Hi Bold Bakers! White is the new Red with my White Velvet Cake! I'll show you how to make this lovely soft cake from scratch with plenty of homemade ingredients so now you can make it no matter where you live in the world. Plus, I'm topping off this Big & Bold cake with a gorgeous Strawberry Buttercream Frosting and my Chocolate Butterflies. So let's get baking and you'll be making this over-the-top cake in no time!

Links Referenced in this Video
* Best-Ever Buttercream Frosting: http://bit.ly/ButtercreamVid
* Chocolate Butterflies: http://bit.ly/ChocButterfliesVid
* Homemade Extracts: http://bit.ly/ExtractRecipes
* Egg Substitutes: http://bit.ly/EggSubsVid
* Homemade Buttermilk (Substitute): http://bit.ly/buttermilkrecipe
* Homemade Cake Flour: http://bit.ly/CakeFlourVid
* 6 inch Baking Tins: http://amzn.to/2acOGiT 

WATCH more Bigger Bolder Baking episodes here:
* Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid
* Best-Ever Chocolate Cake: http://bit.ly/ChocCakeVid
* Small Batch Cupcakes: http://bit.ly/GemsSmallBatchCupcakes

SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/WhiteVelvetRecipe

White Velvet Cake with Strawberry Buttercream Frosting - Gemma's Bigger Bolder Baking Ep 133

This three-layer White Velvet Cake has an ultra plush, melt-in-your-mouth crumb, whipped vanilla buttercream, and a white chocolate drip.

(315 grams) cake flour

(300 grams) granulated sugar

tbsp baking powder

tsp kosher salt

unsalted butter (softened, diced)

neutral oil (avocado

tsp vanilla extract

unsalted butter (softened)

heavy cream

white chocolate (about 1 cup chips)

tsp bright white gel food coloring

Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt. Whisk to combine. With the mixer on low speed, add the butter, a few tablespoons at a time, until the butter breaks up into small pieces, no larger than a peanut, and gets coated in flour.

Mix together the oil and half of the milk in a spouted cup. Turn the mixer up to medium-low and stream in the milk mixture. Continue to mix until the batter is evenly moistened. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will not be smooth.

Combine the remaining milk with the egg whites. Working in batches with the mixer on medium-low speed, pour in about ⅓ of the eggs at a time. After each addition of the eggs are absorbed into the batter, stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will look lumpy at first, but should smooth out by the final addition. 

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 10 to 20 minutes before removing them from their pans. 

To Make the White Velvet Cake

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.

Turn the mixer off and add the powdered sugar, 2 tablespoons of cream, vanilla, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally. 

Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.

To Make the Whipped Buttercream

Place one layer of cake on a cake board or serving plate. Dollop about ¾ cup frosting on top and spread out until smooth with an offset spatula. Place the next layer of cake on top and repeat.

Flip the last layer upside down and place it on top of the cake. Crumb coat the cake in a thin layer of frosting. This traps in all of the loose crumbs and keeps them from getting in your final layer of frosting. Chill the crumb coated cake for 15 minutes.

Make the white chocolate drip (instructions to follow)

Drip the ganache around the edges of the cake then smooth it over the top.

To Assemble

Chop the white chocolate (even the chips) and place in a heat-safe bowl.

Microwave the cream for 45 to 60 seconds until warm.

Pour 1/4 cup cream over the white chocolate and gently whisk to melt.

If needed, microwave the whole bowl at half power for 5 to 10 seconds at a time until fully melted. Add more cream if it is still too thick.

Whisk in the white gel food coloring.

To Make the White Chocolate Drip

Great white cake. Not dry at all like some of them. Thanks!

Made this cake over the weekend with your white chocolate buttercream. Both were delicious.

Incredible cake! Not too difficult and tastes great. Just what I was looking for.

All about the texture! So soft and fluffy while super moist.

Really easy to follow and incredibly tasty

The texture of this cake was exactly what I was looking for. Soft like box cake - but the flavor was incredible. Try it!!

So delicious. Best white velvet cake recipe I’ve found to date.

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