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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Buttermilk White Velvet Cake Recipe

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This recipe for Buttermilk White Velvet Cake is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ cups of cake flour
1 ½ cups of granulated sugar
1 tsp salt
1 tbsp baking powder
½ tsp baking soda
4 egg whites (room temperature)
½ cup vegetable oil
1 ¼ cup buttermilk (room temperature)
12 tbsp unsalted butter (room temperature)
2 tsp vanilla
Directions:
Directions:
Heat oven to 335 degrees. Prepare 2, 8x2 cake pans with preferred cake spray. Fill your pans ¾ way full of batter.

Combine flour, sugar, baking powder, baking soda, and salt and mix for 10 seconds.
Combine ½ cup of the buttermilk and the oil together and set aside.
Combine the remaining buttermilk, egg whites and vanilla together and whisk together. Set aside.
Add your softened butter to the dry ingredients and mix on low until the mixture looks like coarse sand. Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to medium and let it mix for 2 minutes to develop the cakes structure (very important or your cake could collapse)
Scrape your bowl and reduce speed to low. Add in your egg mixture in 3 batches, letting the batter mix for 15 seconds in between each addition.
Scrape down the sides again to make sure everything is incorporated and then pour into prepared pans. Bake 35-40 mins until a toothpick inserted into the center comes out cleanly.
Personal Notes:
Personal Notes:
The batter seems very loose but it is ok, don't worry! I also found that following this recipe, I only had enough for 1 cake pan with a little left over, so I will double the recipe next time.

 

 

 

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