Best White Velvet Butter Cake Recipes

WHITE VELVET BUTTER CAKE

Steps:

• Combine whites with 4 oz of the milk and the vanilla. Reserve. In mixer combine dry ingredients and butter and the remaining milk. Mix on low to moisten, then medium for 1 1/2 minutes. Scrape bowl. Add egg gradually in 3 stages, beating 20 seconds in between. Scrape, scrape, scrape. Pan about 1/2 full. Bake at 325 degrees for about 25-30 minutes.

CARAMEL WHITE VELVET BUTTER CAKE RECIPE - (4.7/5)

Steps:

• In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake tins, which you have parchment lined and greased. smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total. Caramel Icing: Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar is no longer grainy, don't let it boil. Remove from heat and add vanilla, stirring constantly. Allow to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar. You have to work fast, this will set up rather quickly. Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue. once all the layers are set, pour the remaining icing over the top using a ladle. use the bottom of the ladle to coax the icing over the sides to cover completely. sprinkle pecans on top

WHITE VELVET BUTTER CAKE RECIPE

Steps:

• Whisk together egg whites, 1/4 cup milk and vanilla. In electric mixing bowl, sift together dry ingredients then mix on low speed with paddle attachment for 30 seconds to blend. Add remaining milk and butter. Mix on low speed until ingredients are moistened then increase to medium speed and beat for 1 1/2 minutes to aerate. Scrape down sides and add egg mixture in 3 batches beating for about 20 seconds between each addition and scraping between each addition. Pour batter into prepared cake pans until they are filled and about 1/2 to 3/4 cup of the way up and bake in 300-350 degrees for about 25-25 minutes or until a cake tester inserted into center of cake comes out clean. Cool cakes in pans on wire racks for about 10 minutes then release them and allow them to cool on wire racks completely. Wrap tightly with plastic wrap and store at room temperature for 2 days, 5 days refrigerated, or 2 months frozen.