The most amazing white velvet buttermilk cake recipe
If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.
RECIPE ON BLOG ►
*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.
HOW TO USE A SCALE TO WEIGH INGREDIENTS ►
White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour or try to make your own cake flour)
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites, room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk, room temperature or slightly warm
6 oz (170 g) butter, unsalted and softened
2 tsp vanilla extract
Ermine Frosting Ingredients ►
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt
CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake
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The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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White Layer Cake
This classic White Layer Cake is moist, delicate, and perfectly white! Paired with a velvety whipped buttercream frosting, every bite is fluffy cake heaven. This cake is so elegant you could even make it for a wedding! Recipe:
How to Make White Cake
This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant.
RECIPE:
Ingredients
6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil 160ml
2 cup sugar 400g
1 Tablespoon clear vanilla extract
2 2/3 cup + 2 Tablespoon all-purpose flour 345g
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk room temperature preferred (235ml)
6 large egg whites room temperature
Double batch Vanilla Buttercream Frosting
Instructions
00:00 Introduction
00:22 Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
00:39 In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
00:54 Add sugar and oil and beat until all ingredients are well-combined and creamy.
01:34 Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
02:13 In separate bowl, whisk together your flour, baking powder, and salt.
02:42 Measure out your milk.
03:00 With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
03:48 Pause occasionally to scrape down sides and bottom of bowl.
03:59 In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
05:26 Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
06:27 Evenly divide cake batter into prepared pans.
07:37 Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
07:49 Cakes will be a light golden brown when done baking.
07:54 Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
08:17 Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.
Notes
If you don't like buttercream frosting, my favorite chocolate frosting or favorite cream cheese frosting would also taste great with this recipe!
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You Can Make White Cake With Egg Yolks!
One of the questions I get the most...What is your white cake recipe? In this video, I'm showing you how I make a moist and delicious doctored mix cake using egg yolks! I prefer to use the whole egg when baking. This inevitably turns the batter yellow. You'll learn how to get the batter to be white, how to bake and wrap them to freeze.
Get my FREE Birthday Cake Design Blueprint here:
TOOLS I USED (some items are not exactly what I used, but a good substitute):
WHITE CAKE MIX -
LIQUID MEASURING CUP -
WILTON CLEAR VANILLA -
PURPLE COLORING -
WHITE WHITE COLORING -
PASTRY BRUSH -
HEATING CORE NAILS -
18 PLASTIC WRAP -
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VIDEOS I REFERENCED:
PAN GREASE RECIPE -
HOW TO FILL CAKES -
HOW TO ICE SMOOTH BUTTERCREAM CAKES -
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Karolyn’s Kakes
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All songs used from YouTube Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
If you have read all of this, thank you! I really appreciate your support!
I read all comments and try to respond the best I can. ????
Xoxo,
Karolyn
# #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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0:00 Intro
1:38 Oven Settings
2:07 Ingredients
3:00 Batter
6:27 Baking
8:38 Final Thoughts
The Most Amazing White Cake
The Most Amazing White Cake recipe is light and airy, and absolutely gorgeous. This is the white cake you've been dreaming of!
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✅Ingredients
• 1 cup salted butter, softened
• 1 ½ cups sugar
• 2 teaspoons almond extract
• 1/2 cup sour cream, room temperature
• 3 ½ cups cake flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 6 large egg whites, room temperature
• 1 cup milk or buttermilk, room temperature
✅Instructions
1️⃣ Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Mix in sour cream until just combined.
3️⃣ Use a fork to combine the eggs, and milk (or buttermilk) together in a bowl or 2 cup liquid measuring cup. Set aside.
4️⃣ In another mixing bowl stir together cake flour, baking powder, and salt.
5️⃣ Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
6️⃣ Divide the batter evenly between the prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Recipe Notes:
**This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show two thicker layers.
WHITE BUTTERCREAM FROSTING
1 ½ cups softened butter
2 teaspoons almond extract
4 cups powdered sugar
1 tablespoon milk
1. Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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