Description
Whipping up White Velvet Cake feels like a warm hug from your favorite bakery, where classic comfort meets pure deliciousness. Your guests will adore this tender, melt-in-your-mouth dessert that brings Southern charm right to your table.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups cake flour
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 cup buttermilk
Support Ingredients:
- ½ cup unsalted butter
- ¼ cup vegetable oil
Finishing Ingredients:
- 1 tablespoon vanilla extract
- 2 tablespoons white food coloring
- 1 teaspoon baking powder
- 1 teaspoon white vinegar
- ½ teaspoon salt
Instructions
- Warm your oven to 350°F and coat two 9-inch round cake pans with butter, ensuring every surface is well-greased.
- Sift 2 ½ cups cake flour, 1 tsp baking powder, and ½ tsp salt together in a medium mixing bowl.
- Using a stand mixer, cream ½ cup unsalted butter and 1 ½ cups granulated sugar at medium speed until the mixture becomes light and airy, approximately 3 minutes.
- Incorporate 3 large eggs into the butter mixture one at a time, thoroughly blending after each addition.
- Pour in ¼ cup vegetable oil, 1 tbsp vanilla extract, and 2 tbsp white food coloring, mixing until ingredients are completely combined.
- Gradually add dry flour mixture and 1 cup buttermilk to the mixer, alternating between the two and beginning and ending with dry ingredients.
- Gently fold in 1 tsp white vinegar, stirring until just incorporated without overmixing the batter.
- Evenly distribute the batter between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 25-30 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should come out clean.
- Allow cakes to rest in pans for 10 minutes after removing from the oven.
- Carefully transfer cakes onto wire racks and let them cool completely before adding frosting.
Notes
- Sift dry ingredients thoroughly to prevent lumpy cake texture and ensure smooth, even baking.
- Room temperature ingredients blend more evenly, so pull butter, eggs, and buttermilk out of the refrigerator 30 minutes before mixing.
- White food coloring is optional but helps create a pure white cake color instead of a slightly yellow crumb.
- For a gluten-free version, swap cake flour with a gluten-free blend and add 1/2 teaspoon xanthan gum to maintain cake structure.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 26 g
- Sodium: 126 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg