White velvet buttermilk cake is a red velvet cake without the color. it is made with buttermilk which makes it super moist and tender. To start first make sure that all your ingredients are of room temperature so that they can mix and incorporate nicely. Add cake flour, sugar, baking powder, baking soda for acidity and salt to bring out the flavor into a bowl of a stand mixer with the paddle attachment. Mix it up to combine. Slowly add the softened butter until they combine the mixture on low until it resembles coarse sand.
The butter is used to coat the flour and create a delicious creamy butter so that the cake stays nice and tender. In a different bowl combine egg whites room temperature with milk. Whisk to break up the eggs and set aside. Combine the remaining milk with oil and vanilla and set it aside. Add the oil, milk, and vanilla mix to the dry ingredients and bump up to medium and let it mix for 2 minutes to get a nice fluffy texture.
If you don’t let your cake mix on this step your cake could collapse. Reduce speed to low and then, add in your egg white mixture in three batches, letting the batter mix for 5 to 10 seconds to make sure the egg white is combined. Scrape down the sides again to make sure everything has incorporated. Grease the pans using cake goop which is equal parts flour oil and vegetable shortening. Divide the batter into the cake pans. Fill the cake at about ¾ full.
Put them in an oven at 335 degrees Fahrenheit for 28 minutes to start with. Keep going until a toothpick comes from the center clean. When done remove from oven and put on a wire mesh to cool. If you see the cake shrinking, immediately tap pan firmly on countertop once to release the steam from the cake. This will stop the cake from shrinking.
Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. You can wrap them in plastic wrap and freeze them to trap moisture in the cake. Then you can put buttercream on them and frosting your cake however you like.
Ermine buttercream is made with cooked flour and whipped butter similar to Swiss meringue cream not very sweet but very smooth. Add ¼ inch of buttercream in each layer. Put a thin layer of buttercream. And make it nice and smooth. Using a piping tube you can decorate the cake as you want.
- 12 oz (340 g) cake flour (do not use All-Purpose or try to make your own cake flour.)
- 12 oz (340 g) granulated sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 5 oz (142 g) egg whites (room temperature)
- 4 oz (113 g) vegetable oil
- 10 oz (284 g) buttermilk (room temperature or slightly warm)
- 6 oz (170 g) butter (unsalted and softened)
- 2 tsp vanilla
- 14 oz (397 g) granulated sugar
- 3 oz (85 g) flour
- 16 oz (454 g) whole milk
- 16 oz (454 g) unsalted butter (room temperature)
- 2 tsp vanilla extract
- 1/4 tsp salt
- Heat oven to 335º F/168º C — 350º F/177º C and prepare two 8″x2″ (or three 6″) cake pans.
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl of .a stand mixer with the paddle attachment. Mix 10 seconds to combine.
- Combine 1/2 cup of the milk and the oil together and set aside.
- Combine the remaining milk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
- Add your softened butter to the dry ingredients and mix on low until the mixture resembles coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to medium and let mix for 2 minutes to develop the cake’s structure. If you don’t let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low then add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan.
- Let cakes cool for 10 minutes inside the pan before flipping them out
- Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.
- Slowly add in your milk, whisk to combine, and bring your heat to medium-high. Whisk continuously until the mixture is thickened and pudding-like. Cover with plastic wrap and let cool.
- Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly ensures a smooth buttercream.
- Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake.