Classic White Velvet Celebration Cake
A moist and tender white velvet cake layered with cloud-like vanilla buttercream, ideal for celebrations and special occasions.
Ingredients
For the Cake
- 2 ¾ cups all-purpose flour Can be substituted with gluten-free blend.
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tablespoon vanilla extract Using pure vanilla extract is recommended.
- 6 pieces egg whites
For the Cloud-Like Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon heavy cream Add more for desired consistency.
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Gradually add the egg whites one at a time, mixing well after each addition.
- Alternately mix in the flour mixture and milk, starting with the flour, followed by the milk, until well combined. Mix in the vanilla extract.
- Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Buttercream
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and vanilla extract, alternating with the heavy cream. Beat until light and fluffy.
- If the frosting is too thick, add more cream a tablespoon at a time until it reaches the desired consistency.
Frosting
- Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of buttercream on top. Repeat for remaining layers, finishing with frosting on the exterior.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend. You can also replace half of the butter in the buttercream with Greek yogurt for a lighter option, or use almond extract for a unique twist.