White Velvet Cake

When it comes to cakes, there is no wrong answer. To me they are all beautiful and each has its own flavor. But for many people, the symbol of a birthday cake is a white or yellow cake. If this describes you, all you have to do is try making a white velvet cake. Unlike the Red Velvet Cake, which contains food coloring and some cocoa, this White Velvet Cake contains no food coloring or chocolate.What you taste with this cake is vanilla and buttermilk, a simple but unforgettable combo.

FOR THE CAKE:

• 1 3/4 cups cake flour
• 1 1/2 cups plus 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking powder
• 2 egg whites, room temperature
• 1 1/4 cups buttermilk, room temperature temperature, divided
• 1/ 2 vegetable oil, divided
• 1 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 stick) unsalted butter, softened

FOR THE FROSTING:

• 1 3/4 cups granulated sugar
• 2 tablespoons flour
• 1 cup whole milk
• 3 sticks unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

FOR THE CAKE:

1. Preheat the oven to 335˚F. Using an electric mixer, mix the dry ingredients for the dough. In another bowl, combine egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.
2. Using a planetary mixer, add the butter to the flour until crumbs form. Mix the remaining buttermilk with the oil.Add oil mixture to flour mixture and mix for 2 full minutes.
3. Add egg white mixture to batter in 3 lots, mixing well between each addition.
4. Pour batter into greased and lined 8” cake pans. Bake for 35-40 minutes or until knife inserted in center comes out clean. Tap cake pans onto cutting board as soon as they are out of the oven to help even out the cakes.Let cool for 10 minutes, then run a knife around the edges and remove from the pan. Allow to cool in the refrigerator for at least 30 minutes before applying the glaze.

FOR THE FROSTING AND ASSEMBLY:

1. Place flour and sugar in a small saucepan. Stir and cook over medium heat for 2 minutes to cook the flour.
2. Add the milk and increase the heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.
3. Cream the butter with a clean electric mixer for 1 minute. Add the milk mixture a tablespoon at a time, stirring after each addition. Add the remaining ingredients. Beat until the mixture is smooth and creamy.
4. Trim the top of the cake if it is uneven.Place one of them on a serving plate. Spread a layer of icing on top. Place another cake on top. Spread a thin layer of frosting all over the cake to seal in the crumbs. Then use the remaining frosting to spread over the top and sides of the cake.
5. Cut into slices and decorate with sprinkles, white chocolate flakes or berries to taste.

For more recipes click here!

Thank you for following me on  Facebook , Twitter!