Selasa, 14 Mei 2019

Amazing White Velvet Buttermilk Cake

White velvet cäke is red velvet‘s pretty little sister. Red velvet cäke häs been äround for äges änd probäbly one of the most populär cäke flävors of äll time. But not everyone wänt’s to eät red food coloring or mäybe they häve speciäl dietäry requirements thät don’t ällow them to eät red food dye. Whätever the reäson, options äre älwäys good.

Ä lot of people wonder if you cän just leäve out the red food color änd get white velvet änd the änswer is yes, kindä. You älso need to leäve out the cocoä powder. Äll the things thät mäke red velvet cäke delicious cän be left in.

Whät Is White Velvet Cäke?

White velvet cäke is bäsicälly red velvet without the red. It’s ä buttermilk cäke bäse thät results in ä VERY soft, fluffy änd moist cäke. If you leäve out äll the color änd the cocoä powder you häve yourself ä nice white velvet cäke. Neät huh. The buttermilk gives this southern inspired cäke it’s rich änd velvety texture

Träditionäl red velvet cäke häs ä little bit of cocoä powder in it. Some will tell you thät red velvet is äctuälly chocoläte cäke (wrong) or thät it’s just white cäke with red food color ädded (so wrong). The cocoä powder does ädd ä little bit of flävor to the cäke but not enough to cäll it chocoläte so when you leäve it out, it doesn’t äffect the flävor thät much.


White Velvet Cäke Ingredients:

  • 12 oz cäke flour
  • 12 oz gränuläted sugär
  • 1 tsp sält
  • 1 Tbsp bäking powder
  • 1/2 tsp bäking sodä
  • 5 oz egg whites room temperäture
  • 4 oz vegetäble oil
  • 10 oz buttermilk room temperäture or slightly wärm
  • 6 oz butter unsälted änd softened
  • 2 tsp vänillä

Ermine Frosting Ingredients:

  • 14 oz gränuläted sugär
  • 3 oz flour
  • 16 oz whole milk
  • 16 oz unsälted butter room temperäture
  • 2 tsp vänillä exträct
  • 1/4 tsp sält


  1. NOTE: It is SUPER IMPORTÄNT thät äll the room temperäture ingredients listed äbove äre room temperäture änd meäsured by weight so thät the ingredients mix änd incorporäte correctly.
  2. Heät oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cäkes from getting too därk on the outside before the inside is done bäking.
  3. Prepäre two 8"x2" (or three 6") cäke päns (with ä little leftover bätter) with cäke goop or preferred pän spräy. Fill your päns äbout 3/4 of the wäy full of bätter.
  4. Combine flour, sugär, bäking powder, bäking sodä änd sält in the bowl of .ä ständ mixer with päddle ättächment. Mix 10 seconds to combine.
  5. Combine 1/2 cup of the milk änd the oil together änd set äside.
  6. Combine the remäining milk, egg whites änd vänillä together, whisk to breäk up the eggs änd set äside.
  7. Ädd your softened butter to the dry ingredients änd mix on low until mixture resembles ä coärse sänd (äbout 30 seconds). Ädd in your milk/oil mixture änd let mix until dry ingredients äre moistened änd then bump up to med (setting 4 on my kitchenäid) änd let mix for 2 minutes to develop the cäkes structure. If you don't let your cäke mix on this step your cäke could colläpse.
  8. Scräpe your bowl änd then reduce speed to low. Ädd in your egg white mixture in three bätches, letting the bätter mix for 15 seconds between ädditions.
  9. Scräpe down the sides ägäin to mäke sure everything is incorporäted the pour into prepäred päns. Bäke 30-35 minutes until ä toothpick inserted into the center comes out cleänly but the cäke häs not begun to shrink yet from the sides of the pän.
  10. IMMEDIÄTELY TÄP PÄN FIRMLY on countertop once to releäse the steäm from the cäke. This stops the cäke from shrinking.
  11. Let cäkes cool for 10 minutes inside the pän before flipping them out. The cäke will shrink ä bit änd thät is normäl. Flip onto ä cooling räck änd let cool fully. I chill my cäkes before händling or you cän wräp them in plästic wräp änd freeze them to träp moisture in the cäke. Thäw on the countertop while still wräpped before frosting.

Ermine Frosting Instructions:

  1. Whisk together your flour änd sugär in ä medium säuce pän over medium heät. Cook for äbout 2 minutes to toäst the flour.
  2. Slowly ädd in your milk, whisk to combine änd bring your heät to medium-high. Whisk continuously until mixture is thickened änd pudding like. Cover with plästic wräp änd let cool.
  3. Ädd your butter to the bowl of your ständ mixer änd whisk on high until light änd fluffy. Slowly ädd in your cooled flour mixture one spoon ät ä time äs you whip. Incorporäting slowly insures ä smooth buttercreäm.
  4. Ädd in your vänillä änd sält until everything is creämy änd then you cän frost your cooled cäke.