White velvet cake is red velvet‘s pretty little sister. Red velvet cake has been around for ages and probably one of the most popular cake flavors of all time. But not everyone want’s to eat red food coloring or maybe they have special dietary requirements that don’t allow them to eat red food dye. Whatever the reason, options are always good.
White velvet cake is basically red velvet without the red. It’s a buttermilk cake base that results in a VERY soft, fluffy and moist cake. If you leave out all the color and the cocoa powder you have yourself a nice white velvet cake. Neat huh. The buttermilk gives this southern inspired cake it’s rich and velvety texture
White velvet buttermilk cake recipe
White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion. This recipe makes two 8" round cakes about 2" tall. Bake at 335F for 30-35 minutes until a toothpick comes out cleanly.
Course Dessert
Cuisine American
Keyword white velvet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings
6
cups
Calories 800 kcal
Ingredients
12 oz cake flour
12 oz granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 large 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
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" cake pans with cake goop or preferred pan spray
Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
Combine egg whites, vanilla and 1/2 cup of milk in a measuring cup and whisk to combine. Set aside
Combine remaining milk and oil in a separate measuring cup and set aside.
Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 1 1/2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
Scrape down the sides again to make sure everything is incorporated the pour into prepared pans. Bake 30-35 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan.
Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.
