White Velvet cake with frosting Recipe
Ingredients
4 large eggs
3 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¹/² cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
2 tsp vanilla extract
1 cup buttermilk
For the Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
In a medium bowl, mix together cake flour, cocoa powder,baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar together on medium speed until light and fluffy,
Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate Adding Buttermilk & Dry Ingredients. Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined do not overmix.
Pour the batter in the prepared cake pan.Bake for 35-minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
Beat butter until creamy. Gradually add powdered sugar, mixing on low speed. Add vanilla, heavy cream, and salt. Beat on medium-high until fluffy.
Once the cake is fully cooled, spread frosting between layers and over the top and sides. Smooth with a spatula and decorate as desired.
Enjoy
