Description
This Moist White Velvet Cake is a delicate and tender dessert featuring a soft crumb made with cake flour, egg whites, and a combination of butter and vegetable oil. Enhanced with vanilla and a hint of almond extract, this cake is perfectly layered and finished with a smooth, creamy buttercream frosting. Ideal for celebrations or a special treat, it delivers a classic white cake experience with moist texture and a luscious finish.
Ingredients
Scale
Cake
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and a light texture. In a separate large bowl, cream the softened butter and granulated sugar together until fluffy and pale, which creates the base for a tender crumb. Gradually mix in the vegetable oil, egg whites, vanilla extract, and almond extract if using, combining well to incorporate air. Alternately add the dry ingredient mixture and buttermilk into the wet mixture, mixing gently just until the batter is combined to maintain a light texture.
- Bake the Cake: Evenly distribute the batter into the two prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the Frosting: Beat the softened butter with an electric mixer until creamy and smooth. Gradually add the sifted powdered sugar, beating continuously to avoid lumps. Pour in the heavy cream, vanilla extract, and a pinch of salt to enhance flavor and texture. Continue beating until the frosting is light, fluffy, and spreadable, perfect for a smooth finish on the cake.
- Assemble the Cake: Place one cake layer on your serving plate and evenly spread a generous layer of frosting on top. Carefully layer the second cake on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Decorate as desired with sprinkles, nuts, or a simple piped border to elevate the presentation.
Notes
- Make sure all ingredients like butter, egg whites, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- You can substitute almond extract with more vanilla extract if preferred.
- For a richer frosting, adjust the heavy cream quantity accordingly to reach your desired consistency.
- This cake layers and stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
