This cake is absolutely amazing, hands down one of the best I’ve ever made

Experience the enchantment of baking with the delightful White Velvet Cake, a treat that combines the light, airy feel of a classic white cake with a luxurious, velvety texture. Picture the joy of seeing this cake rise gracefully in your oven, its inviting aroma wafting through your kitchen, and the smiles it will bring to your loved ones.

My own journey with this cake started on a bright afternoon, a day earmarked for my grandmother’s birthday. I yearned to gift her something as elegant as she is. As I blended the ingredients, the sweet scent of vanilla evoked fond memories in her kitchen. The moment I spread the silky buttercream over the cake, my creativity took flight. The first slice was a revelation – a deliciously heavenly experience, mirrored in the joy on my grandmother’s face. That day, I knew this recipe was a treasure to be shared.

Now, it’s your chance to weave this magic into your own special moments. The White Velvet Cake is more than just a recipe; it’s a key to unforgettable celebrations and joyous gatherings. Let’s dive into the process of creating this exquisite cake:

White Velvet Cake Recipe:

Ingredients:

14 ounces of cake flour

10 ounces of buttermilk, room temperature or slightly warm

5 ounces of room temperature egg whites

13 ounces of granulated sugar

1 teaspoon of salt

1 tablespoon of baking powder

4 ounces of vegetable oil

6 ounces of unsalted, softened butter

2 teaspoons of vanilla

½ teaspoon of baking soda

For the Frosting:

3 ounces of flour

14 ounces of granulated sugar

16 ounces of whole milk

16 ounces of room temperature unsalted butter

2 teaspoons of vanilla extract

¼ teaspoon of salt

Instructions:

Begin by preheating your oven to 335°F and preparing two 9-inch round cake pans with grease and flour.

In a large bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda.

Add the egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until the batter is smooth.

Evenly distribute the batter between the two pans.

Bake for about 35 minutes, or until a toothpick comes out clean from the center.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a saucepan, whisk together the sugar and flour.

Gradually add milk, whisking constantly to avoid lumps.

Cook over medium heat until it thickens to a pudding-like consistency, then cool to room temperature.

Beat the softened butter until creamy.

Gradually incorporate the milk mixture, beating well.

Add vanilla extract and salt, beating until the frosting is fluffy.

Finish by frosting your cooled cake and get ready to enjoy the divine taste of your White Velvet Cake! It’s a baking adventure that promises to add a touch of magic to your culinary creations.

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