This cake is absolutely amazing, hands down one of the best I’ve ever made

Ingredients :

14 ounces of cake flour10 ounces of buttermilk, room temperature or slightly warm5 ounces of room temperature egg whites13 ounces of granulated sugar1 teaspoon of salt1 tablespoon of baking powder4 ounces of vegetable oil6 ounces of unsalted, softened butter2 teaspoons of vanilla½ teaspoon of baking sodaFor the Frosting:3 ounces of flour14 ounces of granulated sugar16 ounces of whole milk16 ounces of room temperature unsalted butter2 teaspoons of vanilla extract¼ teaspoon of salt

Préparations :

Begin by preheating your oven to 335°F and preparing two 9-inch round cake pans with grease and flour.In a large bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda.Add the egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until the batter is smooth.Evenly distribute the batter between the two pans.Bake for about 35 minutes, or until a toothpick comes out clean from the center.Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.For the Frosting:In a saucepan, whisk together the sugar and flour.Gradually add milk, whisking constantly to avoid lumps.Cook over medium heat until it thickens to a pudding-like consistency, then cool to room temperature.Beat the softened butter until creamy.Gradually incorporate the milk mixture, beating well.Add vanilla extract and salt, beating until the frosting is fluffy.Finish by frosting your cooled cake and get ready to enjoy the divine taste of your White Velvet Cake! It’s a baking adventure that promises to add a touch of magic to your culinary creations.

Leave a Reply

Your email address will not be published. Required fields are marked *