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White Velvet Cake


White Velvet Cake



14 ounces of cake flour

10 ounces of buttermilk at room temperature or somewhat warm

5 ounces of egg whites at room temperature

13 ounces of granulated sugar


1 teaspoon of salt

1 tablespoon of preparing powder

4 ounces of vegetable oil

6 ounces of unsalted and mellowed butter

2 teaspoons of vanilla


½ teaspoon of preparing soda

For the frosting:

3 ounces of flour

14 ounces of granulated sugar

16 ounces of entire milk


16 ounces of unsalted butter at room temperature

2 teaspoons of vanilla extract

¼ teaspoon of salt


1. Preheat the broiler to 335°F. Oil and flour two 9-inch circular cake pans.

2. In a huge blending bowl, whisk together cake flour, granulated sugar, salt, preparing powder, and preparing pop.


3. Include egg whites, vegetable oil, buttermilk, relaxed butter, and vanilla to the dry fixings. Blend until well combined and smooth.

4. Partition the player equitably between the arranged cake dish.

5. Prepare within the preheated broiler for almost 35 minutes or until a toothpick embedded into the center comes out clean.

6. Let the cakes cool within the dish for 10 minutes, at that point exchange them to a wire rack to cool completely.

7.Once the cakes are totally cooled, you’ll be able ice them.

For the frosting:

1. In a medium pan, whisk together granulated sugar and flour.

2. Continuously include entirety drain whereas whisking to maintain a strategic distance from knots.

3. Cook the blend over medium warm, blending always until it thickens and comes to a pudding-like consistency.


4. Evacuate the blend from the warm and let it cool to room temperature.

5.In a isolated bowl, beat relaxed butter until rich and smooth.

6. Steadily include the cooled drain blend to the butter, beating until well combined.

7. Mix in vanilla extricate and salt, and proceed beating until the icing is soft and smooth.

8. Ice the cooled cake!

Enjoy your delightful White Velvet Cake!

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