Description
A soft, fluffy white velvet cake made with buttermilk for a tender crumb, layered with a rich and airy whipped vanilla buttercream for a classic, elegant dessert.
Ingredients
- 2 1/2 cups cake flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the Whipped Vanilla Buttercream:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 3–4 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix on low speed until mixture resembles coarse crumbs.
- In another bowl, whisk together buttermilk, egg whites, vanilla, and almond extract.
- Gradually add wet mixture into the dry ingredients, mixing until smooth and well combined.
- Divide batter evenly among prepared pans and smooth tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make buttercream, beat softened butter on high until fluffy. Gradually add powdered sugar, mixing well.
- Add vanilla, salt, and heavy cream 1 tbsp at a time until frosting is light and whipped.
- Assemble cooled cakes with buttercream between layers and frost the outside of the cake.
Notes
- Ensure egg whites are at room temperature for maximum volume.
- For a purer white cake, use clear vanilla extract.
- Cakes can be baked a day ahead and wrapped tightly before frosting.
- Buttercream can be whipped longer for an even lighter texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American