WHITE VELVET CAKE WITH VANILLA BUTTERCREAM
This heavenly dessert will be the star of the show. The white velvet cake is made with a creamy white chocolate buttercream and garnished with marshmallows and snowflakes.
- 3 1/4 cups cake flour, sifted
- 1 teaspoon kosher coarse salt
- 6 egg whites, room temperature
- 3 1/2 tsp. 1/2 tsp baking powder
- 2 cups of granulated sugar
- 1 cup unsalted butter, softened at room temperature
- 1 vanilla bean, scraped seeds (or 2 teaspoons of vanilla bean paste)
- 2 1/2 cups whole buttermilk, room temperature
- 1/8 teaspoon kosher coarse salt
- 3 cups of powdered sugar
- 1 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 to 3 tablespoons of milk or cream, if necessary
- 1 1/2 cups unsalted butter, softened at room temperature
- 1 tablespoon of meringue powder (optional)
First, preheat the oven to 350 F and spray the bottoms of three 8-inch cake pans with non-stick spray.
Then, in the bowl of your stand mixer fitted with the paddle, beat the butter, sugar and vanilla bean at medium speed for 5 minutes, scraping the bowl from time to time.
Stir in egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl and beat for 10 more seconds.
In another bowl, sift together the flour, baking powder and salt.
With the mixer over low heat, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate the lost pieces of flour.
Divide the dough among the molds. Bake on the middle oven rack for about 25 to 30 minutes, until a toothpick or toothpick comes out clean.
Place the pans on a wire rack, cover them lightly with a clean tea towel and let cool completely before frosting.
In the bowl of your stand mixer fitted with the whisk, beat the butter for 1 minute until smooth.
With the mixer over low heat, add the powdered sugar, meringue powder and salt and mix until combined.
Add vanilla and milk, increase speed to medium-high and whisk for 4 to 5 minutes, scraping the bowl occasionally, until very light and fluffy.
Remove the cooled cakes from the molds. Fill, stack and frost the cake with the buttercream. Happy Cooking Time.