We've made several "velvet cakes" lately, including our Lemon Velvet Cake, Vanilla Velvet Cake, and Chocolate Velvet recipes- they all have a common "secret ingredient" of softened cream cheese which gives the cakes a soft, velvety texture.
This is a crusting vanilla buttercream recipe. It develops just a very light, thin "crust"- something that you would only notice if you are a fan of the Viva Paper Towel method of smoothing, which allows you to lightly smooth over the frosting once it has set.
whte cake recipe
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Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Refrigeration: Because of the whipped cream filling, this cake should be refrigerated. Remove from the refrigerator about 2 hours before serving so that it has plenty of time to warm to room temperature for best texture and flavor.
Hi! For this white velvet cake how far in advanced could this be assembled and kept refrigerated? I made the layers and froze them and would like to try to put it all together on Monday (since I will have the free time) for a party on Wednesday just wasn't sure if it would be ok.Cake looks delicious, I've never tried to make whipped cream filing before!Thanks so much!
Hi Nancy, The recipe uses a Whipped Cream Filling instead of the buttercream frosting so you would have enough. If you plan on more decorative piping than Melissa used, you could increase the buttercream recipe by 1/4 or 1/2. I hope you will enjoy the cake.
Hi Carolyn- You should check out our Vanilla Velvet Cake- Very similar but uses whole eggs. It's a great recipe. We also have a Yellow Velvet Cake which uses an additional egg yolk or two- it isn't bright yellow but a bit more yellow than the others.
Recipes look very good. very excited to try some more cake recipes.Do you have adjustments to make high altitude recipe?For the chocolate trifle cake, vanilla velvet, and a lemon I think velvet cake also
This classic White Layer Cake is moist, delicate, and perfectly white! Paired with a velvety whipped buttercream frosting, every bite is fluffy cake heaven. This cake is so elegant you could even make it for a wedding!
Turn basic kitchen staples into a truly elegant treat by whipping up this soft vanilla layer cake! It has a gorgeous white color that makes it ideal for weddings and other events where only a perfectly pearly cake will do. The cake itself is packed with sweet vanilla flavor, and the same goes for the fluffy whipped frosting.
Some white cakes call for whipped egg whites, but this one has a wonderful texture without that extra step. If you want to try it anyway, simply whip your egg whites in a separate bowl and add them to the batter at the end.
Sure! Simply prepare the cake layers and let them cool completely, then wrap each one in two layers of plastic wrap and store them in a freezer bag. Make the frosting and store it in a freezer-safe container. Both the cake and the frosting can be frozen for up to 3 months.
Transfer the cake and frosting to your fridge the night before you plan to assemble the cake. Once everything is defrosted, you can proceed with the building process. Bring the frosting to room temperature and re-whip it if needed.
This moist and fluffy, melt in your mouth white cake recipe is wrapped in a creamy, dreamy, and light Swiss meringue buttercream that is easy to make and so versatile you'll be whipping it up nonstop! I made this as a cute little six inch cake but you can easily scale up to an eight inch cake by doubling the recipe or a nine inch cake by tripling it.
7. divide the batter evenly into the three buttered and floured six inch pans and bake at 350F (177C). I like to wrap my pans with cake strips for nice FLAT layers. You can check out my post on them by clicking HERE.
Then, add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture. Start with 1/3 of the dry ingredients, then mix in half of your buttermilk mixture, another 1/3 of the dry ingredients, the remaining buttermilk mixture, then the last 1/3 of the dry ingredients. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can result in a denser cake.
For this particular cake, I used my favorite vanilla buttercream frosting recipe but increased the amount of frosting so I had enough to decorate the whole cake. I have a few other frosting recipes in that post too, so feel free to use your favorite for this cake!
I really like the consistency of this cake recipe, if I wanted to turn this into a chocolate cake, how much cocoa would you recommend be added and would you take away some of another ingredient like flour? I did see in your chocolate cake recipes that you add hot coffee to them, love that idea and I can totally use one of those recipes if you know they are a similar consistency. Thank you for any and all advice/help you can give!
This recipe is amazing! Thank you for posting. For the 2 cups of sugar, is there anyway to scale back on the sweetness and being able to have some additional moisture to it? I plan on baking ahead of time. Thank you
Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn moreabout me!
Note: This recipe makes enough cake batter and frosting for two 9-inch round pans, but if you want to use different cake pan sizes, check out my article on how to convert cake pan sizes to learn how to adjust the recipe.
Preheat oven to 350F/180C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper (I like to cut out rounds of parchment the size of my cake pans).
Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
Assembly: If the cakes rose too much, cut their rounded top with a serrated knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge.
Hi Shiran,I wish to use this recipe to make a rainbow cake with natural water based coloring. In order to keep the liquids balanced (the natural colors r very dilute), I thought to replace the milk with the colored water. What might happen if I make this replacement?Thanks!
This is hands down the best recipe iv come across! Love it and the buttercream icing!I put white food dye in too help with the icing colour but the cakes came out relatively white, and tasted amazing, everyone loved it!
oh my gosh, this was THE best cake EVER!! I made this for our Christmas gathering and everyone raved about it! I only made 1/2 recipe and baked it up in a true 88 pan, then slathered on some cream cheese frosting. Thank you so much for this recipe, definitely a winner!
This is one of the best recipes I have used for a basic white or yellow cake. It is so moist yet very light and fluffy. I substituted full fat greek yogurt for sour cream as I ran out of it and it was delicious!
I was wondering if you have a video on this cake? I also have a question, other recipes have you whip the egg whites first, did you find that an unnecessary step to make it fluffy? This is my first attempt for a white cake. Thank you.
I made this as a 4 layer cake (baked in 2 99 pans and sliced each into two) and it was delicious! The texture was wonderful, not too light/crumbly and not too dense, it held together well and was delicious.
Hi Shiran,I am keen to do a cake similar to your gender reveal cake for my daughters birthday (it looks so pretty)but would like to base it off this recipe as I like sour cream in cakes, do you think the food gel/dye will hold up? Thanks, Rachel
Hi Laura, do you mean chocolate marble cake? If so, then this recipe should work fine. You just need to know the right amount of chocolate/cocoa powder to add to the chocolate batter. And this cake would work well with fondant.
Hi Cynthia, I recommend checking out my article on how to convert cake pan sizes :). For baking on a sheet pan, I would definitely reduce the bake time and check it first after 15 minutes. Keep a close eye on it until a toothpick comes out clean:)
Such an amazingly delicious cake! Made it several times since I searched for a white cake recipe from scratch and have gotten rave reviews each time. The frosting seemed intimidating at first however the process is well worth the end result! Thank you so very much for sharing!!
3. On the left we have 5 whole eggs*, buttermilk (cheater buttermilk works fine! See notes) a bit of vanilla, and sour cream. Sour cream and I are like THIS when it comes to cake. I just love the tender moistness it adds. (When I do make box cakes, I always add sour cream. It works wonders.)
8. Rotate each cake 2/3 of the way through the bake time. This means turn the pan 180 degrees if there is one cake, or if there are two cakes, switch their places. The cake pans should NOT touch the edge of the oven. 2ff7e9595c
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