Description
A soft and tender white velvet cake layered with cloud-like vanilla buttercream, perfect for celebrations with its elegant look and luxurious texture.
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (optional)
- For the Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Whisk together the cake flour, baking powder, and salt in a bowl.
- Cream the butter and sugar until light and fluffy.
- Add the egg whites one at a time, beating well after each addition.
- Mix the milk, sour cream, vanilla, and almond extract (if using) in a separate bowl.
- Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients.
- Divide the batter evenly among the pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat the butter until smooth. Gradually add powdered sugar.
- Add heavy cream, vanilla, and salt, and whip until the frosting is light and fluffy.
- Assemble the cooled cake layers with buttercream, then frost and decorate as desired.
Notes
- Use room temperature ingredients for the best texture.
- Add sprinkles to the batter for a funfetti variation.
- Buttercream can be flavored with extracts like champagne or rosewater for a twist.
- Layers can be made ahead and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
