Classic White Velvet Celebration Cake with Cloud-Like Vanilla Buttercream
The Classic White Velvet Celebration Cake is a stunning dessert that adds elegance to any occasion. With its soft, moist layers and rich vanilla buttercream, this cake is perfect for birthdays, weddings, or simply a special treat at home. Its beautiful white color and creamy frosting make it a showstopper on any dessert table.
Why Make This Recipe
This recipe is worth making because it combines simplicity with impressive results. The cake is light and airy, while the buttercream is smooth and flavorful. It’s an enjoyable baking project that even beginner bakers can manage. Plus, the delightful taste will impress family and friends. Whether you’re celebrating a special event or just want to indulge, this cake is sure to please.
How to Make Classic White Velvet Celebration Cake
Ingredients:
- 8 oz (226g) full-fat cream cheese, softened
- 1 1/2 sticks (168g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 6 egg whites, room temperature
- 3 cups (342g) cake flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1 cup (242g) buttermilk
- 1/4 cup (54g) vegetable oil (canola preferred)
- 2 tsp (8g) clear vanilla extract or pure vanilla for deeper flavor
- 2 sticks (226g) unsalted butter, slightly softened
- 6 cups (690g) powdered sugar
- 2 tsp (8g) vanilla extract (clear imitation for a whiter color)
- 1/3 cup (72g) milk or heavy cream (adjust consistency as needed)
- 1/2 tsp (3g) salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add granulated sugar, beating until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in vegetable oil and vanilla extract until well incorporated.
- Divide the batter evenly among prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat the butter until creamy.
- Gradually add powdered sugar, mixing on low speed until combined.
- Add vanilla extract, salt, and milk or cream, beating on high until fluffy and spreadable. Adjust consistency with more milk or powdered sugar as needed.
- Assemble the cake by layering each cake round with a generous amount of buttercream between layers.
- Frost the outside of the cake evenly with the remaining buttercream.
- Decorate as desired and refrigerate for at least 30 minutes before serving for the best texture.
How to Serve Classic White Velvet Celebration Cake
Serve the Classic White Velvet Celebration Cake at room temperature. It’s best to slice the cake with a sharp knife to maintain neat edges. Pair it with a cup of tea or coffee for a cozy treat or serve it at a party as a lovely dessert option.
How to Store Classic White Velvet Celebration Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it. Just remember to bring it to room temperature before serving to enjoy the best flavor and texture.
Tips to Make Classic White Velvet Celebration Cake
- Make sure the cream cheese and butter are well-softened for a smooth batter.
- Use clear vanilla extract if you want a whiter frosting.
- Don’t overmix the batter; mix until just combined for a light texture.
- Allow the cakes to cool completely before frosting to prevent melting the buttercream.
Variation (if any)
You can make this cake with different flavors by adding lemon or almond extract for a twist. Feel free to incorporate fresh fruits, like strawberries or raspberries, between the layers for an extra burst of flavor.
FAQs
1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture may be denser and not as light as with egg whites only.
2. Can I substitute buttermilk with regular milk?
You can substitute buttermilk with regular milk, but the cake may not be as moist. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
3. How do I adjust the sweetness of the buttercream?
To adjust the sweetness, add more milk to dilute the powdered sugar or add another cup of powdered sugar for a sweeter frosting.
