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.
- 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.
- 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.
- Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
Full read at https://sugargeekshow.com/recipe/white-velvet-cake/