White Velvet Buttermilk Cake

White Velvet Cake Ingredients:

  • 12 oz cake flour
  • 12 oz sugar
  • 1 tsp salt
  • 1 Tbsp leavening
  • 1/2 tsp sodium hydrogen carbonate
  • 5 oz egg whites temperature
  • 4 oz edible fat
  • 10 oz milk temperature or slightly heat
  • 6 oz butter unseasoned and softened
  • 2 tsp vanilla

Ermine icing Ingredients:

  • 14 oz sugar
  • 3 oz flour
  • 16 oz milk
  • 16 oz unseasoned butter temperature
  • 2 tsp flavoring
  • 1/4 tsp salt
White Velvet Buttermilk Cake
White Velvet Buttermilk Cake


  1. Heat kitchen appliance to 335º F/168º C — 350º F/177º I tend to use lower setting to forestall my cakes from obtaining too dark on the skin before the within is completed baking.
  2. Prepare 2 8″x2″ (or 3 6″) cake pans (with a bit leftover battewith cake easy lay or most popular pan spray. Fill your pans regarding 3/4 of the method jam-packed with batter.
  3. Combine flour, sugar, leavening, sodium hydrogen carbonate and salt within the bowl of .a stand mixer with paddle attachment. combine ten seconds to mix.
  4. Combine 1/2 cup of the milk and therefore the oil along and put aside.
  5. Combine the remaining milk, egg whites and vanilla along, whisk to interrupt up the eggs and put aside.
  6. Add your softened butter to the dry ingredients and blend on low till mixture resembles a rough sand (about thirty seconds). Add in your milk/oil combineture and let combine till dry ingredients square measure moistened so raise to master’s degree (setting four on my kitchenaiand let mix for two minutes to develop the cakes structure. If you do not let your ready-mix on this step your cake might collapse.
  7. Scrape your bowl so cut back speed to low. Add in your fixings mixture in 3 batches, belongings the batter combine for fifteen seconds between additions.
  8. Scrape down the perimeters once more to form certain everything is incorporated the pour into ready pans.
  9. Bake 30-35 minutes till a pick inserted into the middle comes out cleanly however the cake has not begun to shrink nonetheless from the perimeters of the pan.
  10. IMMEDIATELY faucet PAN FIRMLY on tabletop once to unharness the steam from the cake. This stops the cake from shrinking.
  11. Let cakes cool for ten minutes within the pan before flipping them out. The cake can shrink a touch which is traditional. Flip onto a cooling rack and let cool absolutely. I chill my cakes before handling otherwise you will wrap them in wrapper and freeze them to lure wet within the cake. Thaw on the tabletop whereas still wrapped before icing.

Ermine icing directions:

  1. Whisk along your flour and sugar in an exceedingly medium sauce pan over medium heat. Cook for regarding a pair of minutes to toast the flour.
  2. Slowly add in your milk, whisk to mix and convey your heat to medium-high. Whisk endlessly till mixture is thickened and pudding like. cowl with wrapper and let cool.
  3. Add your butter to the bowl of your stand mixer and whisk on high till lightweight and flossy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a swish buttercream.
  4. Add in your vanilla and salt till everything is creamy so you’ll frost your cooled cake.