WHITE VELVET CAKE RECIPE

Thank you all for the sweet birthday comments from yesterday.  It was a good day, coworkers treated me well and so did 2nd Man, ha!

Recently, 2nd Man made his own birthday cake.  Now, before you feel bad, he asked me not to buy one or make one, he wanted to try something new.  Several of you asked for the recipe & that's why we did this post.

The recipe is from King Arthur Flour.

CLICK HERE

It's called a "White Velvet" cake and yes, it's a 'cousin' of Red Velvet cake. Same texture and method, only no cocoa and of course, no bottle of red food coloring, ha.

Ingredients:

• 3 cups (360g) all purpose flour
• 1/4 cup (28g) cornstarch
• 1 3/4 cups (347g) granulated sugar
• 1 teaspoon table salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 tsp lemon juice powder (or 1TBSP lemon juice)
• 12 tablespoons (170g) unsalted butter, at room temperature; cut into 1” pieces
• 5 large egg whites (175g), at room temperature
• 1 1/4 cups (284g) buttermilk, at room temperature
• 1/2 cup (99g) vegetable oil
• 1 tablespoon (14g) pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon white vinegar

The steps are a bit more involved to post here, so again, click the link at the top to get all the details on how to mix everything together. 

The batter, once divided, will fill two 8" round cake pans and then you bake them for 35 to 40 minutes.

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Now, he made his own frosting using mascarpone cheese and then he created a vanilla pastry cream filling for the layer in between.  You could use a traditional cream cheese frosting or if you like buttercream or whipped etc, use whatever you like.  The filling in between layers you could use (as is normal) whatever frosting you have for the outside, but 2nd Man wanted it to be different and more vanilla forward in taste, hence the pastry cream.

It was delicious!

But we only had one slice each because, it's all about moderation now...and my office reaped the reward of the leftover cake (to rave reviews!).