White Velvet Cake Recipe
The White Velvet Cake Recipe brings elegance to any celebration. This stunning dessert features a tender, moist crumb with a subtle vanilla flavor.
Equipment
- 2 round 9-inch cake pans
- Electric mixer (stand or hand)
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula
- Fine mesh sifter
Ingredients
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white vinegar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour cake pans thoroughly.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time.
- Mix in vanilla extract completely.
- Combine dry ingredients in separate bowl.
- Alternate adding flour mixture and buttermilk.
- Stir in vinegar until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until toothpick comes clean.
- Cool in pans for 10 minutes.
- Turn out onto wire racks completely.
Notes
- Use room temperature ingredients for better mixing
- Don't overmix the batter to avoid tough cake
- Sift flour for extra light texture
- Test doneness with toothpick in center
- Cool completely before frosting to prevent melting