White Velvet Cake Recipe by Barry C. Parsons White Velvet Cake - developed from an outstanding Red Velvet Cake recipe, this white cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake. Prep time: Approximately 20 minutes Cook time: 35 minutes Total time: Approximately 1 hour. Ingredients •1 1/4 cups sifted all purpose flour •1 1/2 cups sifted cake flour •1/2 teaspoon baking soda •1 1/2 tsp baking powder •1 teaspoon salt •1 1/2 cups sugar •2/3 cup vegetable oil •1/3 cup vegetable shortening at room temperature •3 tablespoons good quality vanilla extract •3 large eggs •1 1/2 cups buttermilk Cooking Directions 1.Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. 2.In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy 3.Beat the eggs in one at a time. 4.Fold in the dry ingredients alternately with the buttermilk. 5.I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour 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. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. 7.Ive frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake
Posted on: Tue, 03 Dec 2013 07:15:09 +0000
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