White Velvet Cake Is A Soft, Delicate Cake With A Hint Of Buttermilk And Vanilla



Ingredients
White Velvet Cake Ingredients

  • 12 oz cake flour
  • 12 oz granulated sugar
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 5 oz egg whites room temperature
  • 4 oz vegetable oil
  • 10 oz buttermilk room temperature or slightly warm
  • 6 oz butter unsalted and softened
  • 2 tsp vanilla

Ermine Frosting Ingredients

  • 14 oz granulated sugar
  • 3 oz flour
  • 16 oz whole milk
  • 16 oz unsalted butter room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.

  1. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  2. Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter. 
  3. Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine. 

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