White Velvet Cake
"This moist White Velvet Cake is one of our most popular recipes! The texture is incredibly soft and the flavor is light and delicious!..."
INGREDIENTS
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1 (8oz)(226g) package cream cheese, softened
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1 1/2 sticks (3/4c)(168g) unsalted butter, softened
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2 cups (400g) sugar
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6 egg whites, room temperature
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3 cups (342g) cake flour- see Notes for substitution
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 cup (242g) buttermilk - See Notes for substitution
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1/4 cup (54g) vegetable oil (we used canola oil)
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2 teaspoons (8g) Clear Vanilla Extract (You can use real vanilla extract if you would rather but the cake will not be quite as light in color)
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1 cup (240g) heavy cream
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1/4 (29g) cup powdered sugar
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1 (4g) teaspoon vanilla extract
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2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
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6 cups (690 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe. *see our note about brands above.
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2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
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1/3 c. (72g) milk or cream, more if needed
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1/2 teaspoon salt (3g) (optional) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
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