This white velvet cake has the same luscious texture and tangy flavor as a red velvet cake, minus the red food coloring and cocoa. While many vanilla cakes are yellow-tinted, this recipe uses egg whites and buttermilk for a bright white crumb. Not to mention, every bite is light but moist and as soft as velvet!
Serves 12




Ingredients

• 1/2 cup unsalted butter, softened
• 1-1/2 cups caster sugar
• 4 egg whites, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups cake flour
• 1/2 teaspoon bi carb of soda
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups  butter milk room temperature

Frosting:

• 1 package cream cheese, softened
• 3/4 cup unsalted butter, softened
• 6/ 1/2 cups icing sugar
• 3 tablespoons milk

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Directions​

Step 1: Prep the cake pans​

Preheat the oven to 175°C or 150°C fan-forced. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of baking paper in the base of each cake pan.

Step 2: Cream the butter and sugar​

In the bowl of a stand mixer or use a handmixer , cream the butter , suhar and vanilla for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites, mixing on low for three minutes.

Step 3: Add the dry ingredients​

In a small bowl, whisk together the cake flour, bi carb soda, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture.

Step 4: Bake the cakes​

Evenly divide the batter between the two prepared cake pans. Bake the cakes for 26 to 28 minutes until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes before transferring them to a wire rack to finish cooling

Make the frosting​

In a mixing bowl, cream the butter and cream cheese. Gradually mix in 2 cups of icing sugar and the milk. Gradually mix in the remaining icing sugar until the frosting comes together. Turn the speed up on the mixer to whip the frosting until smooth.

Step 6: Assemble and frost the cake​

Place one cooled cake layer on a cake stand or cake plate. Spread cream cheese frosting on the top of the cake layer, and place the second cake layer on top. Frost the exterior of the cake using an offset spatula or piping bag.

 

[Floofybunny]

That looks delicious Suzanne. I have two weeks' leave over Christmas and will give it a go.

 

[Suzanne rose]

I made this cake for my daughters 19th birthday yesterday and used a Chantilly cream instead of icing sugar. I then topped it with her favourite chocolates.
Everyone said it's one of the best cakes ever and even the waiter tried a piece and asked for the recipe.

This recipe makes a double layer , you could always ice one layer and freeze the other.

I'm going to make cup cakes next week using this recipe