The most amazing white velvet buttermilk cake recipe
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- Опубликовано: 9 июл 2024
- If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.
RECIPE ON BLOG ► sugargeekshow.com/recipe/whit...
*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.
HOW TO USE A SCALE TO WEIGH INGREDIENTS ►
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White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour 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 extract
Ermine Frosting Ingredients ►
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
CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake
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There is a printable recipe with all ingredients listed on the blog sugargeekshow.com/recipe/white-velvet-cake/
That video got a subscribe
Sugar Geek Show thank you kindly
You really impressed me. The stuff you greased your cake pans with is something new to me. And so is that frosting. You got a subscribe from me too! Your daughter reminds me of mine when I'm baking-so sweet!
Why did you say ‘adding Baking Soda for that acidity’? Baking soda is alkaline/basic, the opposite of acidic. It also tastes salty, and would not add an acidic flavor. Perhaps you meant it will react against the acidity of the buttermilk?
Commenter Person yes that’s what I meant
My son asked for a "blue velvet " cake for his birthday. I followed your recipe exactly but replaced ½ the buttermilk with pureed wild blueberries, and added a small vial of blue gel coloring. Used wild blueberry jam for filling and iced with your ermine frosting. Was a huge hit!
And honestly
In the refrigerator for a few days and the flavor only intensifies. Makes for such a tasty treat
What an awesome variation with the blueberries! I am going to make this for one of my officemate's birthday cake. Thanks, Jean, very cool!
I made wedding cakes way back in the 80's when my girls were small and they loved the cake scraps too. But somewhere along the way, I discovered that if I only greased and floured the bottom of the pans and not the sides, that the cake would cling to the sides and rise evenly from the center to the edges. I used a very thin, narrow, bladed knife to detach it from the sides as soon as it came out of the oven. I always baked mine 25 degrees lower for a more tender crust. It worked for me, but may not work for everybody. I will have to try this recipe, it looks delicious.
Cake strips. They're a life saver
Thank you! I will try it
One thing I’m going to try is lining the sides of my cake pan with parchment to create higher sides. It’s also supposed to help the doming because there’s higher sides for the cake to rise. Seems like this is a very old technique that’s coming back into fashion as cookbooks are starting to call for 3” pans.
That's an interesting tip. I would try it next time.
Discovered the same! And it's easy to run a firm spatula along the sides to release if needed.
I've made this cake many times. Every single time it comes out perfect. It's my favorite cake. Super moist and full of flavor.
Thank you! I’m so glad you like it 🥰It’s one of my favorites too
I am trying it this weekend!
I just discovered your channel and you are such a breath of fresh air. No hyper, over- the- top, youtube-y persona, super knowledgeable but also no snoby, clinical cheffy attitude. You are so relaxing yet entertaining to watch.
Well thank you! That means a lot ot me!
Who dislikes a video with cake in it? Seriously!
As of today 104 mentally unstable ppl. 🤕
People on a diet 😂
People who are lactose intolerant?? 😂
It was a white cake...lol
@@Richard-vq7ud Who knows, who cares, its takes all kinds to make the world turn. I liked it.
I made it again!! Torted with raspberry jam, finished with Italian meringue buttercream, white chocolate ganache drip, and topped it all off with buttercream rosettes, raspberries, sugared violets & pansies. Everyone loves this cake recipe. You can do anything with it! Thank you!!
Picture please! Sounds delicious!
I love reverse creaming method! Such a huge difference. I love how you explain things and also the science behind it. You've got a great way of doing that. Also nice to see Avalon!
Beautiful Avalon
This is such a great new way for me. Love it! The texture is fine but moist and firm. Makes a great cake that is easy to work with
Little girl eating cake dome as a monster with the omn omn noise and everything 😍 so cute 💗
It’s 7am on a Sunday and I’m on my way to the grocery store because I need this cake. Today. Like right now 😂 I’m making this today!!!!
Lauren Quinn you sound exactly like me when I see recipes that need to be made asap 😂❤️ So, how did your cake turn out?
How was your cake?!
It’s truly the best cake I have ever made. It’s the 2nd best cake I’ve ever eaten. 2nd only to the strawberry cake my granny makes from scratch every year for my birthday ❤️ anyone who is thinking of making this cake I highly suggest you do so! Also, if you can, make sure you get the higher quality vanilla extract because it really makes a difference. I am so in love with this cake 🍰
@@laurenquinn877 Did you use the icing that was with this cake? I made it today, but my icing was no way as white as her icing is, plus not as fluffy. Not sure what happened. Maybe you can share what you did? Thank you.
@@bee3027 You can add a drop of purple food colouring to counteract the yellow in the buttercream
I made this last night with the Ermine buttercream, for a first birthday party with about 25 people I've never met before. It was an absolute crowd pleaser. Definitely weigh the ingredients and you won't go wrong. These are forever my new white cake and buttercream recipes.
My icing was more yellow and I feel like my icing was missing something. Any tips.
I just made this. It is so amazing! The flavor and the texture. It literally melts in your mouth. I mean it’s so tender that I put it in the fridge to make it easier to frost. I divided the batter into 2 8” rounds and I will make another batch later today because I want a tall 8” round.
I made this cake yesterday for my boyfriends birthday. We had six friends over and they all said it was the best white cake they’ve ever had! It turned out perfect! Your directions were so easy to follow. The frosting is just right for this cake too. Thank you for sharing. This is definitely the only white cake I’ll ever make. ❤️
I made this cake today for my daughter's birthday & it turned out AMAZING !! It's worth getting the cake flour & buttermilk. The cake was so tender and moist. Everyone loved it. Thank you Liz ☺
I made this cake several times - It's FANTASTIC! Pillowy soft, tasty, and versatile (I've even layered it with leftover homemade cranberry sauce and homemade whipped cream). THANK YOU!
I can’t wait to try this!! Thank you!💞
THIS IS THE BEST CAKE IN THE ENTIRE WORLD! oh my.. soooo sooft and fluffy and was like biting into a cloud. And the recipe is foolproof as it withstood many difficulties.. i wasnt home when i made it and the oven apparently had a thermostat problem so i kept struggling with the oven.. i also made with it your marbled rainbow cake, so splitting the batter, coloring and marbling it (all could have introduced air and problems).. and yet it turned out amaaazing. I wish i can share a photo.. this is my favourite recipe ever. And i love how you put ingredients together (like the buttermilk and oil.. buttermili eggs and vanilla).. it just makes everything more organized which i love. Thank you thank youu.. this is now my go-to "white" cake as it is soooo goood and guaranteed to be amaaazing. Cant wait to try it with all different kinds of fillings and frostings
This cake looks delicious, I have to try it. Thanks for the recipe and the tutorial. Your little girl is adorable!
I’m binging your channel as a new baker and I’m learning so much! Thank you for all of your hard work and making it look fun ❤️
I made this cake for my boyfriends birthday and he absolutely loved it! It is the best vanilla cake either of us has ever had. Definitely making this for his birthday from now on. (and whenever I’m craving it) 😁 Your tutorial was great and so easy to follow. Thanks for sharing.
This looks delicious!
Her Daughter is so cute! That cake looks delicious!!!
This is literally a taste of heaven. OMG!
I've been using your recipe every time I get an order for vanilla or white cake, and it's always so soft and delicious! I would say the only thing to note is that if you're looking for a more denser texture, this recipe might not be it. But regardless, this is the ideal texture that all of my customers have really loved, and my family enjoys too!
Seriously no words to express just how yummy and easy this cake is. I have been watching your videos and studying your cakes to figure out if your cake would be what I am looking for, for my daughters 7th Birthday. I have never found a white cake that was so good, moist, and easy to make. I love that you are using a Bosch. I bought mine 6 yrs ago and love watching videos of ppl using the same tools so I know how they are supposed to be with that particular machine. Thank you for sharing your amazing recipes and helping me enjoy baking cakes again.
I made this recipe for my best friend's birthday and it was absolutely delicious. It was so moist and stayed like that for days even though she left it in the cake box in the fridge (I did use fondant which might have helped keep the moisture in). She made the same recipe for me for my birthday but used regular flour since we're in quarantine times and she couldn't find cake flour AND IT WAS SO GOOD!! It was so moist and fluffy, this recipe is absolutely fool proof!! About to make it with a homemade buttermilk substitute (greek yogurt and milk) I will update on how it turns out!!
turned out great!!
Oh my God you're legit the only person I've seen keep their promise about updating the result. God bless
I've been searching for someone who made this cake with a regular flour because I don't have it in my area 🙏🏼🙏🏼😭😭 thanks a lot
Did she add anything to the flour or it was just plain. Because I want to try this but I don't have cake flour
@@rlla-kx5td I don't think she added anything to the flour but when I ran out of cake flour I made it using a substitute. 1 tbsp of cornstarch for 1 cup of flour, make sure you take out the tbsp of flour you're replacing for cornstarch, cake flour is still so much better though :( Also if you're in the states walmart ships 2 boxes of cake flour for about $6, I absolutely think it's worth it, especially with the holidays coming up!!
Made this cake for my daughter's bday and it was very delicious. I think is the best vanilla cake I've ever tried! 10/10 just exquisite
Wow! I never heard of white velvet! That is beautiful! Thank you for sharing!
I am honestly blown away at how amazing this cake tastes!
Thank you so much for a wonderful tutorial! I'll be making the unicorn cake for my daughter's birthday.
Looks absolutely delicious! Thank you for sharing such a great recipe! Yummy!
Wow you made this look so easy to do! Can't wait to try it 😉👍🏾👏🏾
Made this cake and it was beautiful and delicious. And for those who were wondering it came out great with a hand mixer.
Wow! Thank you! I don't have a stand mixer. I was wondering how to do this with my handmixer. Any particular tips? My handmixer is quite fast
Spectacular, it looks delicious.
Thank you for sharing your experience and secrets.
Bless your soul and talent. Thank you so much for sharing your knowledge with us. I really appreciate it. Your recipes have helped me be able to provide for my family in tough times.
Well no one else makes me a cake, so yeah I make my own!
This is by far the best cake I ever made :) It’s so moist/soft, and the ermine frosting pulls it all together. I think this way of making frosting is my favorite :) Thank you so much for sharing this with us.
This is the recipe I think I was looking for my wife to make for my bday. I like the crumb of this cake, soft and tight like a cake from a bakery. The thanks ma’am 👍
Mouth is watering already! Cheers 💚
I was very skeptical about the Ermine Frosting you recommended and I LOVE IT!!!! it's so much easier than the other frosting that aren't butercream and my kids love it because it's not too sweet. The cake is also very moist and soft. THAK YOU
You're very welcome!
This has got to be best cake recipe ever ! I just made this for a bday and came out fantastic . A million thanks 😊
Oh and thank you for this. I know this cake will work very well.
Made it. Delicious, amazing texture. Thanks for posting. My friends and family think I’m magic.
Looooool
I have this cake in the oven just now.....and I couldn’t wait to tell you that this batter was the most lustrous, smooth and beautiful batter I have ever made in almost 50 year of baking...just GORGEOUS. Thankyou for sharing it. If I can work out how, I will post a picture of my finished cake....Thankyou thankyou.
lisa Flower hai how did the cake turned out .
I made this today and oh my goodness! It is delicious!!!
I made it and my family loves it. Especially my younger brother. Thank you for the recipe !! ❤️
I made this recipe the next day I watched your video... I never baked before a totally white cake... I couldn't believed how amazing and delicious is this white velvet cake!!! Is so fluffy, it didn't shrink when I pulled it out from the oven, because of the tip you shared with us about the little tap to stopped then from shrinking... I really can tell you without a doubt... THIS IS THE MOST AMAZING CAKE I'VE EVER BAKED, AND TASTE!.. I totally recommend to everyone watching this video you guys need to try this recipe... Is totally heavenly! Thank you for sharing this amazing video!
Yay! I love to hear great results! I truly believe anyone can bake from scratch!
And my mind has been made up. Baking it tomorrow! Thanks for your comment/review of how it turned out for you!
Hi Liz, I made this recipe as cupcakes today and I am ashamed to admit to how many I have eaten. This is, hands down, The Best cake recipe ever. 🥰
Thanks so much! No shame at all haha!
Hi Sugar Geek ! I bake cakes and one of my customers has ask for a white velvet cake. I am so glad to see this recipe and cant wait to try it. I truely thank you! God Bless you and your family!
It is the best white cake I have ever made! I will not use any other recipe ever! Thank you for this video!
Great clear, concise, interesting recipe, and really well presented. I'll be trying this today for my wife and kids. Thanks. Greetings from Scotland 👍
how did it turn out?!
Did u make it? How did it come out?
Helloooo Scotland! How did your cake turn out?
Recipe in cups:
3 cups + 2 tbsp cake flour
1 3/4 cups + 1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
5 egg whites room temp
1/2 cup vegetable oil
1 1/4 cup buttermilk room temp
3/4 cup unsalted butter room temp
2 tsp vanilla extract
1 tsp of salt
@Emily Thank u so much
Thank you!!
I made this cake today and filled it with homemade raspberry and lemon curd and OMG it was amazing. The first part is a little messy and because I don’t have a stand mixer I put the mixing bowl in the sink and I’m so glad I did that because flour went everywhere! But this is one of the best cakes I’ve had and the extra steps are so definitely worth it. It does indeed have a very velvety texture and my family gobbled up even the cake scraps. Thank you so much for sharing this recipe!
Just baked it. It's amazing!💕🌸
Thanks sweetie nice recipe 😋😍
Hi Liz! I'm so glad you introduced me to the reverse creaming method! It works wonderssss~ Just a small correction on cake and all purpose flour. Both are made from the inside (endosperm) of the wheat kernel. If any of the outside (bran) is part of it, it's whole wheat flour. The reason why cake flour is more tender is because the actual wheat that's used to make it is soft wheat, which has a lower protein than hard wheat. All purpose flour is a mix of hard and soft wheat, whereas bread flour comes from hard wheat.
I made this cake this wkend for my husband's birthday.it was a hit.
Wow! That white cake looks sooo delicious! Cant wait to try it! Thanks
The hunt for the best white/vanilla cake is over! I just started my home bakery and I have tried so many recipes but THIS IS THE BEST! I wanted so bad to find a recipe that wouldn’t involve cake flour but I didn’t get the same results. I know it’s more expensive and hard to find but it’s sooooo worth it! Thank you so much Liz for this recipe, I really appreciate it! Also, can I make cupcakes with this? Thank you!
Does this cake require sugar syrup if kept in fridge. Tanx
Mix your own cake flour. You take out 2T per cup of AP flour and replace it with 2T of cornstarch. Mix well.
Hi Liz i have tried this recipe and this cake is OMG! Can i cover this cake with fondan? Its so moist!
If it weren't close to midnight I'd be making this cake right now! White cakes are my absolute fave. There is the weekend to try this...
Making it today/tomorrow? I want a piece lol
@@zomgseriosuly me too!😋
szqsk8 I’m going to make this very soon.
How do you get a white colour to your cake? Instead of being yellowish please?
This is My Absolute Favorite Cake !
aww your daughter is so precious!
I have recently discovered your page and I must say something about your videos are very calming to me .. I actually learn and understand what your teaching .. You just became my favorite go to online cake tutor... keep up the great work
Made white velvet cake for the first time and everyone love it. The texture is truly velvety as the name suggests. Highly recommend
Made this cake yesterday and it is incredible!! Thank you Liz for this recipe. The texture is as velvety and soft as the name implies. Definitely the most tender cake I have ever made. Another thing I love about it is that it doesn't get super hardened after being in the fridge like all the other cakes I've made. However, despite its tenderness, the layers are surprisingly study and will hold up to buttercream well. The only thing I might want to change is the flavor. It has a very yogurt-y flavor and while I personally love it, I wonder if I could make it less yogurt-y and more vanilla. I tried ermine buttercream for the first time with this recipe and I really loved it. Silky smooth and slightly sweet! I added a bit of powdered sugar because I was looking for a buttercream with just a bit more texture, and it turned out absolutely perfect.
I made the cake yesterday, it was DELICIOUS! I unfortunately made it with a different frosting, so I didn’t get the whole pleasure with it. But the cake by itself was perfect
Wow! I'll have to try this one. It looks so light and fluffy. Thank you for the recipe.
I made this cake today. It’s so soft! I made a black velvet cake too, using black Dutch cocoa powder and some black gel food colour (different recipe) and I’m going to checkerboard them together later in the week. The cakes are all in the freezer for now. I’ll definitely make this recipe again. The cake is A+.
Looks delicious! Thank you 😊
First of all - major thumbs up and subscribed! Second: I made this recipe two days ago. Most notable to all who may be interested, I'm at 6200 ft altitude. In case some of you don't know, that's a major challenge for baking - but not this recipe. This is a beautiful lightly sweet cake that is not dense but holds its shape. I chose to bake it in a sheet pan using the "pan goop" and parchment paper and paired it with cream cheese frosting and a raspberry filing between the two layers (I cut the cake in half and stacked). These are the changes I made to allow for altitude: I decreased the baking powder by 1/8 teaspoon, baked at 25 degrees hotter for the recommended time in a moist oven (shallow pan of hot water on the rack under my cake). I preheated for 45 minutes to bring that water to a slight steam prior to starting the baking process. I also added appx. 1+ ounce more buttermilk than what the recipe called for. It came out beautiful! So impressed! Will be making this again and trying it as a traditional red velvet next time. Thank you. I am now convinced that reversed creaming is a major weapon to be used when baking at altitude. Happy Baking everyone! 😁
perfect wedding cake too
Looks boring
@@MazBringsby The recipe? well, duh, you would obviously personalize it to your own "NON BORING" style. I was meaning the taste of it..THE RECIPE would be perfect for a wedding cake.
MazBringsby why are you even here? 🙄
OMG thank you so much! Best cake ever!
Gorgeous!
I'm not much of a sweets eater, but that is one really beautiful cake that I would enjoy! It would make a beautiful wedding cake for sure.
Would this still be good if used as cupcakes?
I made this, this recipe is flawless, thank you!
I made this cake and substituted vanilla for almond because I love a white almond cake. The cake was absolutely amazing! It's a wonderful recipe, not overly complicated, and the results were so good!
"White velvet buttermilk cake"🤤❤😍
I made it with all-purpose flour which contain 10.3 protein percentage and it's still so so moist , tender and tastes absolutely delicious!!!
Thank u for this
Thank you for the info!
This cake is magical, delicious, and it melts in your mouth!!!!
Drooling here! I love a good white cake. Going to make this in the very near future!!!
I must must must try this recipe! Could I use this recipe for stacked cakes? thank you so much for sharing your knowledge! xoxo
Absolutely 😊 I used to use it for multiple tiered wedding cakes all the time when I made cakes for clients. Just don’t forget to use supports!
Can I use a hand mixer to get the same batter consistency and turnout or is a stand mixer with paddle attachment necessary?
I used a hand mixer and it came out great. I just blended the dry ingredients and butter a little longer.
I made this recipe twice. The first time I used a measuring cup, it was a little too dense. The second time I purchased a scale. It made a huge difference. The second cake was a little too light, do you have a suggestion to make it a little denser or richer? I was thinking of adding pudding
This is a great tutorial! I just discovered your channel. THANK YOU!
Hi Elizabeth! Is this recipe good for stacking ? Thank you.
Definitely! I made my friends double barrel birthday cake using this recipe :-D
I could watch your videos all day! I'm just starting out with my baking and decorating cakes and you and Avalon have been a BIG help! 😂Thanks for sharing your recipes, tips and talent with us! 💛 I do have a question, I am making my father's wedding cake. I made the WASC recipe and they loved it! But now I'm torn and have to try this recipe lol. Between these two which one would be best? TIA
I always prefer the from scratch recipe over WASC personally but it's really up to you
Thanks a million for this recipe. It’s moist, amazing and easy to make. I’ve never seen the reverse method of creaming before.
I never had a wedding but if I had this is what I would have wanted, just pure white smooth and moist but I like that classic slight almond flavor with minimal decorations, just rosettes and maybe whatever flower matched the bouquet. So pure and traditional. What a lovely cake.
Hey liz! I made this cake last night, divided into 3x 6inch rounds and although the batter was gorgeous and pure white. Once baked it looked like most other standard cakes inside :/ yellowy... I did bake at the lowest recommended temp of 168 C and also used cake strips. The texture was divine though! melting in the mouth! any idea what might have gone wrong?
I think using cake strips is the issue. The cake strips stop browning from forming and also doming, so when baking the cake itself gets darker instead of browning on the edges.
Looks yum! Will have to try soon. Question: when you take your cake out of the freezer, do you trim/cut, and fill right away? I find my cake gets messy and sticky to cut into
Yes there can be some stickiness on top, that is normal :) It's because it's a very moist cake!
Thanks!
Beautiful!
This recipe was perfectly written. It is now my go-to white cake. Loved, loved, loved it. I used a raspberry puree filling (per your strawberry filling directions) with a white chocolate mascarpone whipped frosting. SOOO good. Thank you.
I find using nonstick springform pans way easier than greased cake pans...
Hi I love this your recipe and taste good but can it last in hot weather cause I leave in Africa and it's always hot . Can I also cover the cake with fondant
I'm not sure about that one since I am not from the area, you would probably know better than I do what can stand the test of that high heat! Maybe white chocolate ganache?
Loved it!!!! Great recipe
I love cakes and honestly, have started admiring the way you bake those♥️
Watching from Oslo, Norway
This white cake recipe is GREAT... but I have a favorite white cake recipe that I LOVE using and it would be VERY difficult for me to stop using it... BUT the Ermine Buttercream... IF you've never tried it... it's a MUST! (this cake recipe is REALLY outstanding as well...!)
Ermine Buttercream? Where would one find this recipe? I've been baking for 50+ years and have never heard of it.
My ermine buttercream using this recipe turned out a runny mess. I don't know what I did wrong!!! Help!!
@@AdrianClement The "custard" needs to be fairly firm... BEFORE you put it into the butter... you also need to make sure the "custard" is room temperature OR cooler BEFORE you ad it to the butter... and keep it cool... before adding it to the butter
@@joyceschroeder2769 It's also known as "German Butter cream"
@@Highinsight7 I did not use custard. The original recipe she posts does not include custard
It can't be real "velvet" cake without the "vinegar." Wait..oh yeah, buttermilk is made with vinegar and milk. I can sleep now...:-)
That's not real buttermilk.
@@daveheel its basically the same..obviously
@@mz.birdie it own but if you can't get the real thing, it's fine.
*isn't
Thank you for this recipe
I love this recipe! it's delicious and beautiful. thak you so much.