White Velvet Cake with Whipped Vanilla Buttercream Recipe

Indulge in pure celebration with this show-stopping White Velvet Cake with Whipped Vanilla Buttercream. Fluffy, light, and delicately flavored, the classic white velvet layers are balanced perfectly by an ethereally smooth buttercream that’s as easy to whip up as it is luxurious to eat. Every bite is a hug of vanilla with gentle almond undertones, tailor-made for birthdays, anniversaries, or whenever you want a slice of happiness.

Ingredients You’ll Need

The secret to truly spectacular on Cake with Whipped Vanilla Buttercream is all in the ingredients. Each one plays a pivotal role—whether it’s creating a super-tender crumb or producing that billowy frosting everyone scrapes from the bowl. Nothing here is complicated, but every measurement matters!

• Unsalted butter (8 oz for cake, 32 oz for buttercream): Creates a rich, velvety base for both cake and frosting—make sure it’s truly room temperature for maximum fluffiness.
• Granulated sugar (14 oz): Sweetens the cake and helps achieve that pale, soft crumb.
• Large egg whites (6 for cake, 8 oz pasteurized for buttercream): Keep the cake bright white and the buttercream exceptionally cloud-like; room temperature is key for best volume.
• All-purpose flour (14 oz): The backbone for structure—spoon and level for accurate measurement.
• Baking powder (2½ tsp): Guarantees a dreamy rise and irresistible lightness.
• Salt (½ tsp for cake, ½ tsp for buttercream): Balances and intensifies all the other flavors.
• Almond extract (1 tsp, clear if possible): Adds sophisticated depth and a heavenly aroma without tinting the batter.
• Vanilla extract (1 tsp for cake, 1 Tbsp for buttercream): Infuses pure, classic flavor—don’t be shy here!
• Whole milk (10 oz): Helps achieve that tender, plush crumb; must be at room temp.
• Vegetable oil (2 oz): Locks in lasting moisture so your cake stays soft for days.
• Powdered sugar (32 oz for buttercream): Essential for a smooth, not-too-heavy whipped vanilla buttercream.

How to Make on Cake with Whipped Vanilla Buttercream

Step 1: Prep Your Pans

Begin by preheating your oven to 335°F (168°C), then grease and line two 8 x 2-inch round cake pans with parchment or a reliable pan release. This simple move ensures your pristine cake layers slip out without a fuss and stay beautifully intact. Don’t skip the parchment if you want picture-perfect results every time!

Step 2: Mix the Wet and Dry Ingredients

In one bowl, combine the milk, vegetable oil, almond extract, and vanilla extract—give it all a quick whisk. In a second bowl, whisk together your flour, baking powder, and salt. Keeping things separate at this stage helps the cake mix up smoothly, without clumps or overworked flour.

Step 3: Cream Butter and Sugar

Add the butter to your mixer bowl and beat until it’s creamy and smooth. Gradually stream in the sugar and beat for a full 5 minutes on high speed. This not only infuses air for a lighter cake but also dissolves the sugar until the mixture is pale and velvety. Don’t rush—this step is where the magic begins!

Step 4: Incorporate Egg Whites

Reduce the mixer speed to low, then add your egg whites one at a time. Let each add-in fully blend before moving to the next. This gentle approach keeps the batter stable and the crumb ultra-fine—an absolute must for on Cake with Whipped Vanilla Buttercream perfection.

Step 5: Combine Wet and Dry Mixtures

Alternately add the flour mixture and the milk mixture to the butter base, starting and ending with the dry. Work gently here—mix only until just combined. Overmixing is the enemy of a tender, melt-in-your-mouth cake!

Step 6: Bake and Cool

Divide your batter evenly between the pans and bake for 25–35 minutes, or until a toothpick comes out clean from the center. Cool in the pans for 10 minutes, then turn out onto a wire rack. While the layers are still slightly warm, wrap them in plastic wrap and pop them in the freezer for a bit. This locks in moisture and makes the layers super easy to handle when frosting.

Step 7: Make the Whipped Vanilla Buttercream

For the fluffiest whipped vanilla buttercream, beat your egg whites and powdered sugar together on low until smooth. Crank up the speed and slowly add your butter a few chunks at a time. Once it’s all in, add the salt and vanilla. Continue beating until the mixture is pale, voluminous, and decadently airy—you’ll know when it’s right!

Step 8: Frost and Finish

Level your completely cooled cake layers, then stack and generously cover with whipped vanilla buttercream. Take your time here; smooth or swirl the frosting as you wish, making your on Cake with Whipped Vanilla Buttercream as beautiful as it is delicious.

How to Serve on Cake with Whipped Vanilla Buttercream

Garnishes

Turn your cake into a true centerpiece with simple but stunning garnishes. Try a handful of edible flowers, a scatter of white chocolate shavings, or even a delicate drizzle of raspberry coulis for a touch of contrast. Sprinkle with pastel sprinkles or pearl candies to emphasize celebration and add a playful texture to every slice of on Cake with Whipped Vanilla Buttercream.

Side Dishes

This cake stands tall on its own, but pairing it is a joy. Serve it alongside fresh berries, a refreshing fruit salad, or even a scoop of homemade vanilla bean ice cream. For a luxe touch, offer guests champagne or a fruity sparkling beverage—the bubbles cut through the richness of the whipped vanilla buttercream delightfully.

Creative Ways to Present

Go the extra mile by transforming your on Cake with Whipped Vanilla Buttercream into cupcakes, cake trifle jars, or even petite mini-layer cakes for individual allure. Decorate with mini meringues or colored sugar for a whimsical table-scape. Displaying slices on vintage china or crisp white platters will always make your efforts shine.

Make Ahead and Storage

Storing Leftovers

Keep any leftover on Cake with Whipped Vanilla Buttercream extra luscious by wrapping it well in plastic wrap or storing in an airtight container at room temperature for up to two days. For longer storage, move it to the refrigerator where it holds beautifully (just let it come to room temp before serving for maximum softness).

Freezing

This cake freezes like a dream. Wrap each layer tightly in plastic wrap and foil, then freeze for up to two months. Similarly, whipped vanilla buttercream can be frozen in an airtight container for later use—just thaw overnight in the fridge, then whip until fluffy again.

Reheating

No need to reheat this treat, but if you’ve stored it in the fridge or freezer, let the cake return to room temperature before serving. This ensures the buttercream returns to its soft, creamy glory and the crumb stays tender—not chilly!

FAQs

How do I get super-white cake layers for on Cake with Whipped Vanilla Buttercream?

Use only egg whites, stick with clear almond extract, and make sure your butter is pale rather than yellow. This combination ensures your cake layers come out dazzlingly white and elegant every time.

Can I make the whipped vanilla buttercream ahead of time?

Absolutely! Prepare the buttercream up to three days ahead and keep it tightly covered in the refrigerator. When you’re ready to use it, bring it back to room temperature and rewhip for that freshly-made, cloudlike texture.

Can I substitute almond extract if someone is allergic?

Yes—just use extra vanilla extract in place of the almond. You’ll still get a wonderful depth of flavor, and your on Cake with Whipped Vanilla Buttercream will be just as alluring (and safe for everyone to enjoy).

What’s the best way to achieve smooth, bakery-style frosting?

Start by applying a thin “crumb coat” layer of buttercream, then chill the cake for 15 minutes before covering with the final layer of frosting. Use an offset spatula for smooth edges, or swirl artistically for a more rustic, homemade look.

How do I prevent dry cake layers?

The dual use of butter and oil, plus wrapping the layers while still slightly warm, ensures unbeatable moisture retention. Take care not to overbake: check for doneness with a toothpick at the minimum suggested time and trust your senses!

Final Thoughts

There’s nothing quite like the joy of sharing a homemade on Cake with Whipped Vanilla Buttercream with people you love. The tender crumb and the dreamy frosting will win over any crowd, whether you serve this for a milestone event or a simple weekend treat. I can’t wait for you to whip this up, put your own creative spin on the decorations, and enjoy every blissful, beautiful bite!

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