Velvety Perfection: A Refined White Velvet Cake Recipe

Indulge in the unparalleled delight of our White Velvet Cake – a culinary masterpiece that surpasses any store-bought cake mix. Immerse yourself in the exquisite moistness and delicately light texture that define this delectable creation.

Ingredients:

• 1 1/4 cups sifted all-purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening (at room temperature)
• 3 tablespoons high-quality vanilla extract (opt for clear vanilla extract for a pure white finish)
• 3 large eggs
• 1 1/2 cups buttermilk

Instructions:

1. Sift together both flours, baking soda, baking powder, salt, and sugar. Set aside.
2. Grease and flour 2 nine-inch round cake pans, and line the bottoms with 2 circles of parchment paper.
3. In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla until light and fluffy using the whisk attachment at high speed.
4. Add the eggs one at a time. Fold in the dry ingredients alternately with the buttermilk. Add dry ingredients in three divisions and liquid ingredients in 2 divisions, ensuring to start and finish with the dry ingredients.
5. Avoid overmixing the batter. Once lump-free, pour it into the two prepared 9-inch cake pans.
6. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.

For the perfect finishing touch, I recommend frosting this masterpiece with Marshmallow Frosting. Alternatively, any high-quality vanilla frosting pairs beautifully with this cake. Discover the frosting recipe in our Black and White Cake edition.