White Velvet Cake Recipes

WHITE VELVET CAKE

Steps:

• Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
• Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
• In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
• Beat the eggs in one at a time.
• Fold in the dry ingredients alternately with the buttermilk.
• I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
• Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
• I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.

WHITE VELVET CAKE I

Steps:

• In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
• Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
• Grease and flour two 9 inch round pans. Pour the batter into the pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
• Remove the meat from the coconut and shred it.
• To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• 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.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs 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 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 has incorporated then pour into prepared pans. Bake 35-40 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. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• 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.

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

HIGH ALTITUDE WHITE VELVET CAKE

Steps:

• Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed for 10 minutes, scraping the bowl occasionally.
• Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
• In a separate bowl, sift together the flour, baking powder and salt.
• With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
• Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
• Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
• With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
• Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.
• Remove the cooled cakes from the pans. Fill, stack and frost the cake with the buttercream.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

Steps:

• Preheat oven to 350 degrees.
• Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
• In a large bowl, cream the sugar and butter together.
• Mix in egg yolks, then eggs, one at a time, beating well after each.
• Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
• Blend buttermilk and the flour alternately into the mixture in the large bowl.
• Pour batter into the greased cake pans.
• Bake for 20-25 minutes.
• Let cool before frosting.
• OPTIONAL ICING: Beat the egg whites to a stiff froth.
• Beat in the powdered 10x sugar and vanilla extract.
• Frost between layers.
• Refrigerate leftovers.

CAKEBOSS WHITE VELVET WEDDING CAKE

Steps:

• In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment.
• Add cake mix, sugar, cake flour, and salt.
• Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
• Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it. For two 8" or 9" rounds this is around 40 minutes, but every oven is different. Your cake is getting close to done when you can smell it. If it looks close I like to give the rack a little shake. If the center jiggles at all, it's not ready. If it doesn't jiggle, go ahead and test with the toothpick.
• Cool for 7-10 minutes in pan, then turn out onto cooling rack. If you experience problems with sticking, you may wish to line your baking pans with parchment paper.

WHITE VELVET CAKE WITH CHEESECAKE FILLING AND SILKY MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
• Sprinkle in flours, baking soda and salt; beat for 1 minute.
• Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
• *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
• In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
• Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
• Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
• Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
• Use to fill cakes, to layer in parfaits or to eat by the spoonful.
• Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
• When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
• Add the confectioner's sugar and vanilla to the marshmallow-butter mix and beat to combine.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• Makes about 5 ½ cups

BAKER'S BEST WHITE VELVET CHEESECAKE

Steps:

• 1. CHEESECAKE: *BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
• 2. Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
• 3. *POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top. *BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
• 4. *TOPPING: Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and run a sharp knife around sides; let cool on rack completely before removing sides. *REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.