White Velvet Cake Recipe 435

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VELVETY SOFT WHITE CAKE



Velvety Soft White Cake image

It is possible to make velvety, soft white cake from scratch. How you mix the cake makes a big difference. By using the reverse creaming technique you'll get a white cake with a tender and moist crumb.

Provided by Eileen Gray

Categories     Cakes/Cupcakes Recipes

Time 55m

Number Of Ingredients 10

2 cups (9oz, 252g) cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside.
1 cup (8 oz, 224g) sour cream at room temperature, divided
2 sticks (8 oz, 224g) unsalted butter at room temperature (see note)
1 tablespoon real vanilla extract
6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly)
1/2 teaspoon cream of tartar

Steps:

  • Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
  • Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.
  • Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
  • Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  • In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.
  • Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
  • Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
  • Cool at least 20 minutes in the pan and then turn out onto a cooling rack.
  • Trim the brown edges off the cake, split each cake into two layers
  • Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

Nutrition Facts : Calories 342 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 17 grams fat, Protein 12 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 350 milligrams sodium, Sugar 20 grams sugar

WHITE VELVET BUTTERMILK CAKE RECIPE



White velvet buttermilk cake recipe image

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 24Bake at 335F for 30-35 minutes until a toothpick comes out cleanly.

Provided by Elizabeth Marek

Categories     Dessert

Time 40m

Number Of Ingredients 16

14 oz cake flour
13 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
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

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.

Nutrition Facts : ServingSize 1 serving, Calories 208 kcal, Carbohydrate 21 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 111 mg, Sugar 15 g

CAKEBOSS WHITE VELVET WEDDING CAKE



CakeBoss White Velvet Wedding Cake image

An easy, delicious, versatile cake recipe.

Provided by Kelley Masters

Number Of Ingredients 9

1 box Pillsbury or Betty Crocker White or Vanilla cake mix (16.25 oz)
1 cup granulated white sugar
1 ⅛ cup cake flour (this is one cup + 2 tablespoons)
⅛ tsp salt
1 ⅓ cup water
3 eggs
½ cup butter (I use lightly salted butter)
1 cup sour cream
1 tsp vanilla extract or almond extract (optional)

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 II



White Velvet Cake II image

A change from the red velvet standard cake recipe.

Provided by MARBALET

Categories     Desserts     Cakes     White Cake Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

1 ½ cups butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
½ cup butter flavored shortening
1 (8 ounce) package cream cheese
4 cups sifted confectioners' sugar
1 tablespoon milk

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.)

Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g

WHITE VELVET CHEESECAKE



White Velvet Cheesecake image

Make and share this White Velvet Cheesecake recipe from Food.com.

Provided by conniecooks

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
1/3 cup sugar
1 teaspoon lemon juice
6 ounces white chocolate, melted
3/4 cup sour cream
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
white chocolate curls

Steps:

  • Cheesecake:.
  • Beat cream cheese, Sugar, lemon juice until blended and smooth.
  • Add remaining ingredients. Mix well.
  • Pour batter into lightly greased 8 1/2 " springform pan.
  • Smooth top.
  • Bake at 450F for 10 minutes.
  • Reduce heat to 325F and bake 30 -35 minutes longer.
  • Topping:.
  • Combine sour cream and sugar.
  • Spread over cheesecake .
  • Bake 5 minutes longer.
  • Run sharp knife around sides.
  • Let cool before removing sides.
  • Refrigerate at least 5 hours.
  • Garnish with curls and fresh fruit if desired.

Nutrition Facts : Calories 387.6, Fat 30.7, SaturatedFat 18.8, Cholesterol 112.3, Sodium 184.9, Carbohydrate 22.4, Sugar 19.5, Protein 7

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)



Three Layer White Velvet Cake (With Optional White Frosting) image

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

Provided by Kats Mom

Categories     < 60 Mins

Time 45m

Yield 1 three layer cake, 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6

BLACK VELVET CAKE



Black Velvet Cake image

Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened regular or dark baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 bottle (1 oz) black food color
1 teaspoon white vinegar
1 teaspoon vanilla
3 containers (12 oz each) cream cheese whipped ready-to-spread frosting
Black string licorice, if desired
Black jelly beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

Nutrition Facts : Calories 628, Carbohydrate 74 g, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 368 mg

RED VELVET CAKE III



Red Velvet Cake III image

Moist and delicious easy cake!

Provided by Mary

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring
½ cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
  • Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
  • Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 36.6 g, Cholesterol 56.7 mg, Fat 18.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 407.2 mg, Sugar 24.2 g

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2022-01-28 Instructions. Preheat oven to 350 degrees. Sift the flour, cocoa powder and baking soda into a large bowl and add the salt to it. In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
From dinnerthendessert.com


WHITE VELVET CAKE - MEANINGFULMAMA.COM
1 tsp vanilla. Mix the water,eggs, sour cream, and vanilla with paddle attachment then add the other four ingredients. Beat slowly for 30 seconds and then on high for 2 minutes. Makes about 7 1/2 cups batter to fill two full 8″ rounds. Bake as directed by box instructions.
From meaningfulmama.com


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