Directions:
Step 1: Prep the Cake Pans
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour. Tap off any excess. Place a round piece of parchment paper at the base of each pan.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides as needed. Mix in the egg whites and continue mixing on low for three minutes.
Step 3: Add the Dry Ingredients
In a small bowl, whisk together the cake flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.
Step 4: Bake the Cakes
Divide the batter evenly between the two cake pans. Bake for 26 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Frosting
In a mixing bowl, cream the butter and cream cheese. Gradually add 2 cups of powdered sugar and the milk. Mix in the remaining powdered sugar until the frosting is smooth.
Step 6: Assemble and Frost the Cake
Place one cooled cake layer on a cake stand. Spread cream cheese frosting on top, then place the second layer on top. Frost the entire cake using an offset spatula or piping bag.
Tips for Making White Velvet Cake
Cream the Butter and Sugar Fully
Creaming the butter and sugar not only incorporates the ingredients but also aerates the mixture, making it pale and fluffy—key to the cake’s texture and white color.
Keep the Bright White Color with Egg Whites
To ensure the cake comes out snow white, use only egg whites. Egg yolks add richness and color, so separating them helps maintain the cake’s white appearance.
