White Velvet Cake

White Velvet Cake: A Delightful Classic

White Velvet Cake is a luxurious and delicate dessert that stands out for its tender crumb, subtle flavor, and velvety texture. Often mistaken for its more famous cousin, Red Velvet Cake, this white version omits the cocoa and beetroot, focusing instead on the richness of butter, buttermilk, and egg whites. It’s a staple at weddings, celebrations, and afternoon teas, loved for its elegant simplicity and versatility in decoration.

A Glimpse into the History

While Red Velvet Cake has a well-documented history tracing back to the early 20th century, the origins of White Velvet Cake are a bit more elusive. It is believed to have evolved from the velvet cakes of the Victorian era, which were known for their fine, soft texture achieved through the use of ingredients like lard, butter, and buttermilk. As culinary trends evolved, the White Velvet Cake emerged as a lighter, more versatile alternative, perfect for those who prefer a less intense flavor profile.

Ingredients Breakdown

Creating the perfect White Velvet Cake begins with understanding the role of each ingredient:

• Butter: Adds richness and a tender crumb.
• Sugar: Sweetens the cake and helps create a light texture when creamed with butter.
• Egg Whites: Provide structure and help the cake rise without adding the heaviness of yolks.
• Flour: The base of the cake, providing structure.
• Baking Powder: Acts as a leavening agent to help the cake rise.
• Buttermilk: Keeps the cake moist and tender while adding a slight tanginess.
• Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
• Milk: Adjusts the batter consistency and adds moisture.
• Salt: Balances the sweetness and enhances other flavors.

Step-by-Step Recipe for White Velvet Cake

1. Preheat the Oven: Set it to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
2. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy (about 3–5 minutes).
3. Add Egg Whites: Gradually add 6 egg whites, one at a time, beating well after each addition.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
5. Alternate Wet Ingredients: Begin adding the dry ingredients to the butter mixture in three parts, alternating with 1 cup of buttermilk and ½ cup of milk. Start and end with the dry ingredients.
6. Add Vanilla: Stir in 2 teaspoons of pure vanilla extract.
7. Pour the Batter: Divide the batter evenly between the prepared pans.
8. Bake: Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Pro Tips for Baking the Perfect White Velvet Cake

• Use room temperature ingredients for even mixing and a smooth batter.
• Don’t overmix the batter once the flour is added to prevent a dense texture.
• For a whiter crumb, use clear vanilla extract or a vanilla bean paste.
• Let the cake layers cool completely before frosting to avoid melting the frosting.
• Wrap cooled cake layers in plastic wrap and freeze for up to 2 months for make-ahead convenience.

Variations and Customizations

White Velvet Cake is incredibly versatile and can be tailored to your taste:

• Lemon White Velvet: Add lemon zest and a splash of lemon juice to the batter or make a lemon glaze for drizzling.
• Almond White Velvet: Replace half the vanilla with almond extract for a nutty twist.
• Fruit-Filled Layers: Fill with fresh berries, lemon curd, or passionfruit for a refreshing contrast.
• Chocolate White Velvet: Add ¼ cup cocoa powder to the dry ingredients for a mild chocolate flavor without going full Red Velvet.
• Spiced White Velvet: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced version.

Health Considerations and Nutritional Value

While White Velvet Cake is a treat best enjoyed in moderation, here’s a general nutritional breakdown per slice (based on 12 servings):

• Calories: ~350–400 (varies with frosting)
• Carbohydrates: ~50g
• Fat: ~15–20g (mostly from butter)
• Protein: ~5–7g (from egg whites and milk)
• Sugar: ~25–30g

To make it slightly healthier:

• Replace some butter with applesauce or Greek yogurt.
• Use a natural sweetener like honey or maple syrup in reduced amounts.
• Opt for whole wheat pastry flour for added fiber.
• Top with fresh fruit or a light whipped cream frosting instead of buttercream.

Ingredients for White Velvet Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large egg whites
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup whole milk
• 2 teaspoons pure vanilla extract

Directions for White Velvet Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).
3. Add egg whites one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture in three parts, alternating with buttermilk and milk, beginning and ending with the dry ingredients.
6. Stir in vanilla extract until well combined.
7. Divide batter evenly between the prepared cake pans.
8. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Frequently Asked Questions (FAQ)

Can I use whole eggs instead of egg whites?

Yes, but the cake will be slightly denser and may have a yellowish tint. Egg whites give the cake a lighter, fluffier texture and a whiter appearance.

Can I substitute buttermilk?

Yes. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5–10 minutes to thicken.

How do I store White Velvet Cake?

Store the frosted cake in the refrigerator for up to 3 days. For longer storage, freeze unfrosted layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months.

Can I make this cake gluten-free?

Yes, you can