HIGH ALTITUDE WHITE VELVET CAKE
Velvety, soft and fluffy white cake, flavored with real vanilla bean, frosted with silky vanilla buttercream.
Provided by Heather Smoke
Categories Dessert
Time 55m
Number Of Ingredients 14
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.
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 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
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
WHITE VELVET CAKE
White Velvet Cake - developed from an outstanding Red Velvet Cake recipe, this white cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.
Provided by Barry C. Parsons
Categories Dessert Recipes
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 298 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 slice, Sodium 275 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
WHITE VELVET CAKE II
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
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 CUTOUTS
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)
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
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
WHITE VELVET CAKE
This white cake is moist, flavorful, and velvety soft! It's the only white cake recipe you'll ever need.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
- Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Mixing on low speed, add the 6 egg whites one at a time (it's fine to estimate), mixing to incorporate after each addition.
- With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
- Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out. *Baking times may vary slightly.
- This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream begins to thicken (approx. 1 1/2 minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At "stiff peak" stage, peaks form and hold their shape when beaters are lifted. This is when it's ready.
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- This recipe can be doubled or halved.
- Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
- Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about 1/4 -1/2 inch from the edge of the cake using a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
- Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.
- Next, I like to apply a crumb coat (thin coat) of frosting and chill for 15-20 minutes in the freezer (or longer in the refrigerator) to firm things up. This makes it easier to apply the final coat of frosting without the layers shifting.
- I applied the final coat of frosting and added texture with an offset spatula. I piped a bead border using a round tip 3 to the base of the cake, and then made a simple piped daisy design around the top edge.
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