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!
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prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For buttermilk white velvet cake
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3 cflour (cake is best but can use all purpose
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4 tspbaking powder
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1/2 tspsalt
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2 tspsugar
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2vanilla extract (clear is best to maintain whiteness )
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1 cbuttermilk
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6egg whites
How To Make buttermilk white velvet cake
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1Mix flour ,baking powder and salt
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2separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
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3alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
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4Separate bowl .... beat egg whites until stiff peaks form
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5Place whipped egg into batter and gently fold in .. Fold well.
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6Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
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7Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
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8Allow to cool before removing. Ice with favorite icing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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