WHITE VELVET CAKE
This cake
has a classic "birthday cake flavor", and is particularly good
frosted with chocolate butter cream. It has a tangy flavor of perfectly sweet
buttermilk, balanced with vanilla, and the breadcrumbs are velvety and
buttered.
Ingredients
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 1/2 cups sifted cake flour
- 1 1/2 tsp baking powder
- 2/3 cup vegetable oil
- 1 1/2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 1/4 cups sifted all purpose flour
- 1/3 cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract, if you want pure white use clear vanilla extract
Instructions
First, Sift
together the two flours, baking soda, baking powder, salt and sugar. Put aside.
Then, Grease
and flour 2 round nine-inch cake pans and line the bottom with 2 circles of
parchment paper.
In the bowl
of an electric mixer, combine vegetable oil, shortening and vanilla. Beat well
at high speed with a whisk until the mixture is light
Beat the
eggs one at a time.
Stir in the
dry ingredients alternately with the buttermilk.
I always add
dry ingredients in three divisions and liquid ingredients in 2 divisions. It is
very important to start and finish the additions with the dry ingredients. Do
not mix the dough too much. As soon as there are no lumps in the dough, pour
them into the two 9-inch prepared cake pans.
Bake at 325
° F for 30 to 35 minutes or until a wooden toothpick inserted in the center
comes out clean. Allow the cake to cool in the pans for 10 minutes before
allowing it to cool completely.
I iced this
cake with marshmallow icing, but any good vanilla icing is great for this cake.
Happy Cooking Time.
