White Velvet Buttermilk Cake Recipe

White Velvet Buttermilk Cake Recipe

Ingredients

• For the Cake:

• 2 ½ cups (285g) cake flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 5 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

• For the Frosting (Optional - Vanilla Buttercream):

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2-3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar together on medium speed until light and fluffy, about two to three minutes.

Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.

Alternate Adding Buttermilk & Dry Ingredients
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined—do not overmix.

Divide the batter evenly between the cake pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting (Optional)

Beat butter until creamy. Gradually add powdered sugar, mixing on low speed. Add vanilla, heavy cream, and salt. Beat on medium-high until fluffy, about two minutes.

Once the cake is fully cooled, spread frosting between layers and over the top and sides. Smooth with a spatula and decorate as desired.