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. Serves 24

Bake at 335F for 30-35 minutes until a toothpick comes out cleanly. 

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.

A lot of people wonder if you can just leave out the red food color and get white velvet and the answer is yes, kinda. You also need to leave out the cocoa powder. All the things that make red velvet cake delicious can be left in.

sidenote… the more I spell the word “velvet” the weirder it looks… velvet. velvet VELVET. Starts to look wrong.

But anyway…

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

Traditional red velvet cake has a little bit of cocoa powder in it. Some will tell you that red velvet is actually chocolate cake (wrong) or that it’s just white cake with red food color added (so wrong). The cocoa powder does add a little bit of flavor to the cake but not enough to call it chocolate so when you leave it out, it doesn’t affect the flavor that much.

So one of the BEST things about this recipe in my opinion is the texture. The crumb is soooo soft and well… velvety! I love how it looks when you cut it. Soft and pillowy. It’s like magic!

I actually don’t know why it works. I do know however that the crumb is extremely tender. I imagine that has something to do with all that buttermilk keeping the gluten from getting too tough and making the cake turn into a brick. I mean, there’s a reason recipes like “buttermilk pancakes” and “buttermilk” biscuits always seem better than just… pancakes. Ya know?

The one thing I would warn against as a professional cake decorator is this cake is VERY soft. Not sure I would suggest using this for sculpted cakes. It will stand up to stacking though. If you are going to use it, make sure it’s well chilled first.

WHITE VELVET BUTTERMILK CAKE RECIPE

Course : Dessert

Cuisine : American

Keyword : white velvet

Prep Time : 10 minutes

Cook Time : 30 minutes

Total Time : 40 minutes

Servings : 50  oz

Calories : 208 kcal

Author : Liz Marek

INGREDIENTS

WHITE VELVET CAKE INGREDIENTS 

• 12 oz cake flour 
• 12 oz granulated sugar 
• 1 tsp salt 
• 1 Tbsp baking powder 
• 1/2 tsp baking soda 
• 5 oz 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 

ERMINE FROSTING INGREDIENTS

• 14 oz granulated sugar 
• 3 oz flour 
• 16 oz whole milk 
• 16 oz unsalted butter room temperature 
• 2 tsp vanilla extract 
• 1/4 tsp salt 

INSTRUCTIONS

Get the full instruction @sugargeekshow.com

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