Classic White Velvet Celebration Cake
A stunning dessert with soft layers and rich vanilla buttercream, perfect for celebrations.
Ingredients
For the Cake
- 8 oz full-fat cream cheese, softened Make sure well-softened for a smooth batter.
- 1.5 sticks unsalted butter, softened Ensure it's softened for mixing.
- 2 cups granulated sugar
- 6 large egg whites, room temperature Can substitute with whole eggs for a denser texture.
- 3 cups cake flour Sift before use.
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk Can substitute with regular milk mixed with vinegar or lemon juice.
- 0.25 cup vegetable oil (canola preferred)
- 2 tsp clear vanilla extract or pure vanilla for deeper flavor Use clear for a whiter frosting.
For the Buttercream
- 2 sticks unsalted butter, slightly softened Beat until creamy.
- 6 cups powdered sugar
- 2 tsp vanilla extract (clear imitation for a whiter color)
- 0.33 cup milk or heavy cream Adjust consistency as needed.
- 0.5 tsp salt
Instructions
Preparation
- 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 1.5 sticks of butter together until smooth and creamy.
- Gradually add the 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.
Baking
- 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.
Buttercream Preparation
- In a large mixing bowl, beat the remaining 2 sticks of butter until creamy.
- Gradually add the 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.
Assembly
- 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.
Notes
Serve the cake at room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Let come to room temperature before serving.