buttermilk white velvet cake
This is a great moist white cake. Nice flavor and not to sweet . light and fluffy especially if cake flour is used. All purposes will work it will just not be as fluffy. Still good thou! You don't have to use clear vanilla extract. That is only to keep it a cleaner white color. The one pictured I made during quarantine and clear wasn't available luckily I had my big bottle of pure lol THis is a great one for a wedding cake. Mmm with a French butter cream!
prep time
15 Min
cook time
30 Min
method
Bake
yield
Ingredients
- 3 cups flour (cake is best but can use all purpose
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 vanilla extract (clear is best to maintain whiteness )
- 1 cup buttermilk
- 6 egg whites
How To Make buttermilk white velvet cake
-
Step 1Mix flour ,baking powder and salt
-
Step 2separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
-
Step 3alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
-
Step 4Separate bowl .... beat egg whites until stiff peaks form
-
Step 5Place whipped egg into batter and gently fold in .. Fold well.
-
Step 6Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
-
Step 7Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
-
Step 8Allow to cool before removing. Ice with favorite icing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes