We couldn’t stop eating it!
We find ourselves making it for pretty much everybirthday and celebration.
Our recipe testers loved the combination of moist cake and not-to-sweet milk-based frosting.
Credit:Rachel Marek. Prop Styling: Addelyn Evans
Here’s how to make white velvet cake, and homemade ermine frosting.
What Is White Velvet Cake?
The recipe keeps thebuttermilk, resulting in a tender crumb that’s moist and soft.
Many of our recipe testers called this the “best white cake they’ve ever had.”
It’s the perfect balance of textures and sweetness.
What Is Ermine Frosting?
It’s smooth, creamy, and has a strong vanilla flavor.
We find that it’s less like a heavybuttercream, and more like slightly-sweetwhipped cream.
It’s the perfect airy topper for the rich buttermilk white velvet cake recipe.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat; stir in vanilla.
Transfer to a large bowl.
Cover surface with plastic wrap and cool to less than 80F, about 2 to 2 1/2 hours.
Meanwhile, prepare cake layers.
When the flour mixture has cooled, cut the 2 cups of butter in 1 Tbsp.
double-check each piece of butter is incorporated before adding the next.
Frosting may look curdled until all the butter is added.
(Note: You don’t want the bowl to come in contact with the water.)
Return the bowl to the mixer and continue beating until the frosting becomes smoother while beating.
If the frosting is thin, the mixture may be too warm.
Chill mixture for 15 minutes in the refrigerator and continue beating.
Repeat this as necessary.
Preheat oven to 350F.
Grease two 9x2-inch round cake pans.
Line pan bottoms with parchment paper.
In an extra-large bowl, beat butter with a mixer on medium 30 seconds.
Gradually add sugar, 1/4 cup at a time, beating on medium until combined.
Scrape bowl; beat 2 minutes more.
Add egg whites, vegetable oil, vanilla, and almond extract.
Add flour mixture and buttermilk alternately, beating on low after each addition just until combined.
Spread batter into prepared pans.
lemon juice or vinegar to a measuring cup.
Add enough milk to make 1 cup.
Stir; let stand 5 minutes before using.
Bake 35 - 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans on wire racks 10 minutes.
Remove layers from pans; cool completely on wire racks.
Place one cake layer, bottom side up, on a plate.
Spread with 1 1/2 cups frosting.
Top with second layer, bottom side cup; spread top and sides of cake with remaining frosting.
How to Store White Velvet Cake
Store in refrigerator up to 3 days.
Before serving, let stand at room temperature 30 to 60 minutes or until frosting is softened.
2,000 calories a day is used for general nutrition advice.
