Description

This Moist White Velvet Cake is a tender, fluffy, and beautifully white cake perfect for celebrations or any special occasion. Made with a blend of cake flour, buttermilk, egg whites, and a subtle hint of almond extract, it boasts a delicate crumb and rich flavor. The cake is layered and frosted with a creamy vanilla buttercream that is smooth and luscious, making it irresistibly delicious.

Ingredients

Cake Ingredients

2 ½ cups cake flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup buttermilk (room temperature)
½ cup unsalted butter (softened)
½ cup vegetable oil
5 large egg whites (room temperature)
2 tsp vanilla extract
½ tsp almond extract (optional, for a subtle almond flavor)

Frosting Ingredients

1 cup unsalted butter (softened)
4 cups powdered sugar (sifted)
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt

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Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution. In a separate large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the vegetable oil, egg whites, vanilla extract, and optional almond extract to the creamed mixture and mix thoroughly. Gradually add the dry ingredients alternating with the buttermilk, mixing just until combined to avoid overmixing.
Bake the Cake: Divide the cake batter evenly between the two prepared pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely to room temperature.
Make the Frosting: While the cakes cool, prepare the buttercream frosting. Beat the softened butter in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Add the heavy cream, vanilla extract, and a pinch of salt, then continue beating the frosting until it turns light and fluffy, perfect for spreading.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top, ensuring an even layer. Carefully position the second cake layer on top and frost the top and sides of the entire cake evenly. Decorate as desired, and refrigerate if necessary before serving to set the frosting.

Notes

Make sure all ingredients, especially the egg whites and buttermilk, are at room temperature to help create a smooth batter and even rise.
Do not overmix the batter once you combine wet and dry ingredients; this helps keep the cake tender.
For a more pronounced almond flavor, do not omit the almond extract.
Ensure cakes are fully cool before frosting to prevent melting the buttercream.
This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
For layering, you may trim the cake tops if domed, for a flat surface and neater assembly.