Description
This Moist White Velvet Cake with Vanilla Buttercream is a delightful dessert featuring tender layers of white cake paired with rich, creamy vanilla buttercream frosting. Perfect for celebrations or a special treat, this cake promises a soft crumb and balanced sweetness with a classic vanilla flavor.
Ingredients
Scale
Cake
- 2.75 cups all-purpose flour
- 2.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk, at room temperature
- 6 large egg whites
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer on medium speed to cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Add eggs and vanilla: Gradually add the egg whites and vanilla extract to the creamed butter mixture, mixing until fully incorporated and smooth.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove lumps.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently and only until combined after each addition to keep the batter light.
- Divide and bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the vanilla buttercream: In a large bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is fluffy and well combined, about 3-4 minutes. Adjust consistency by adding more cream or powdered sugar if needed.
- Assemble the cake: Once the cakes have fully cooled, place one layer on a serving plate. Spread a generous layer of vanilla buttercream on top, then place the second layer over it.
- Frost the cake: Use the remaining vanilla buttercream to frost the top and sides of the cake, smoothing it out with a spatula. Optionally, decorate with sprinkles or edible flowers for an elegant touch.
Notes
- Make sure all ingredients, especially butter and milk, are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the cake moist and tender.
- Use fresh baking powder for optimal rise.
- For extra moistness, you can brush cake layers with a simple syrup before frosting.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 410
- Sugar: 37g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: white velvet cake, vanilla buttercream, moist cake, homemade cake, birthday cake, celebration cake, classic cake recipe
