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White Velvet Cake

This stunning white cake has layers of sponge that melt in your mouth with every bite. Each layer is delicately infused with a hint of vanilla and almond, creating a symphony of flavors that is both light and irresistibly delicious.

Prep Time 15 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Cooking Method:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 12
Best Season: Enjoy all year long
Description

This cake is made with all the right ingredients: butter, sugar, egg whites and other flavors to enhance this white cake to the next level. Easily enjoyed as a simple cake, it can be "dressed" up for more formal events such as dinner parties, wedding and baby showers and birthday celebrations!

Ingredients
  • 2 1/2 Cup All purpose flour (Use cake flour for a whiter and lighter crumb)
  • 1 3/4 Cup Granulated Sugar (I use Bakers Sugar for this cake)
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea Salt
  • 6 Egg Whites (Cold eggs separate easier, but be sure the egg whites are at room temperature for mixing)
  • 1/2 Cup Whole Milk
  • 1/2 Cup Vegetable or Canola Oil
  • 1/3 Cup Butter (Room temperature)
  • 1 Cup Sour Cream (full fat) (Room temperature)
  • 1 1/2 tsp Clear Vanilla (I use Mexican Vanilla)
  • 1 1/2 tsp Almond Extract
Instructions
  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Butter/Grease two 9" round cake pans (2" deep). Line the bottom of the cake pans with parchment paper.

  3. 3

    Sift the flour, sugar, baking soda, baking powder and salt together at least three times over a bowl. Set aside.

  4. 4

    Place the butter in the bowl of a stand mixer/Kitchen Aid and slowly beat until creamy. Add oil and continue to mix until well combined. 

  5. 5

    In a medium bowl, combine the egg whites, milk, sour cream, vanilla and almond extract. Whisk together until well combined. Set bowl aside.

  6. 6

    Using a rubber spatula, scrape down the sides of the butter/oil in stand mixer bowl. Turn mixer on slow speed. Starting with the dry ingredients, slowly add 1/3 of the dry ingredients to the butter mix. 

  7. 7

    Next, add 1/2 of the wet ingredients. Continue with 1/3 of the dry, then the final half of wet, finishing with the last 1/3 of dry ingredients.

    Mix until combined, but be sure not to overmix.

  8. 8

    Put the batter into the two prepared pans and place in oven for 20-25 minutes or until a toothpick comes out nearly clean. A few crumbs on the toothpick are okay.

  9. 9

    Remove cakes from oven and cool in pans for 10 pans. Then, transfer them to a wire rack to cool completely.

     

  10. 10

    Frost cake with buttercream or cream cheese buttercream frosting. 

Nutrition Facts

Servings 12

Amount Per Serving
Calories 386.95kcal
% Daily Value *
Total Fat 18.47g29%
Saturated Fat 5.98g30%
Trans Fat 0.18g
Cholesterol 25.74mg9%
Sodium 274.13mg12%
Potassium 90.41mg3%
Total Carbohydrate 50.73g17%
Dietary Fiber 0.7g3%
Sugars 30.57g
Protein 4.96g10%
Vitamin A 71.14 IU
Vitamin C 0.17 mg
Calcium 65.79 mg
Iron 1.29 mg
Vitamin D 0.13 IU
Vitamin E 1.87 IU
Vitamin K 7.3 mcg
Thiamin 0.21 mg
Riboflavin 0.24 mg
Niacin 1.58 mg
Vitamin B6 0.02 mg
Folate 9.92 mcg
Vitamin B12 0.1 mcg
Phosphorus 92.79 mg
Magnesium 10.51 mg
Zinc 0.29 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: White cake, moist cake, celebrations, delicious, irresistible, dessert, cake, elegant
Read it online: https://whatsnextkitchen.com/recipe/white-velvet-cake/