Vanilla extract: When a recipe relies heavily on vanilla for a majority of the flavor, I always splurge and buy the best vanilla extract at the store. You’d be amazed at what a difference it can make!
Cake flour: Cake flour creates white velvet cake’s signature delicate, fluffy texture. You can use all-purpose flour here but know the cake will come out much denser.
Leaveners: Test your baking powder and baking soda’s potency if they’ve been sitting in your cabinet for over six months. If they don’t react during your testing, add them to the grocery list.
Buttermilk: Did you know you can make buttermilk at home? If you already have milk and vinegar, fresh lemon juice or cream of tartar, then that’s one less item to buy at the store.
Cream cheese frosting: Just as with a good red velvet cake, we finish our velvet white cake with stark white cream cheese frosting. You’ll need one package of softened cream cheese, unsalted butter, a ton of confectioners’ sugar and a little bit of milk to whip up this tangy frosting.
Directions
Step 1: Beat the wet ingredients
Mix Dry Ingredients For White Velvet Cake Molly Allen For Toh
Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until soft and fluffy, three to four minutes. Add the egg whites, one at a time, then pour in the vanilla extract. Beat the mixture until it’s fluffy, one to two minutes.
Step 2: Add the dry ingredients
Mix Whipped With Spatula For White Velvet Cake Molly Allen For Toh
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Add half the flour mixture and half the buttermilk to the wet ingredients, beating on low speed until combined.
Repeat with the remaining flour mixture and buttermilk, beating until just incorporated.
Step 3: Bake the cakes
Divide the batter evenly between two greased 8-inch round cake pans.
Bake the cakes until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Allow the cakes to cool completely to room temperature.
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