Silky White Velvet Cake / Buttercream Frosting

 

                                Silky White Velvet Layer Cake

                               https://youtu.be/KuttCCRpe1Y

                                  Click in pic or copy url

Thanks for dropping by GuestKitchens.com......In the coming months we will be posting specially selected cooking and baking recipes.  For these recipes we will be posting videos on YouTube demonstrating techniques and how to complete them from start to finish.  They will be tempting homestyle recipes chosen with an eye to impress both yourself and your guests.   

White Velvet Cake

14 oz (396 g) cake flour

13 oz (368 g) granulated sugar

1 tsp salt

1 tsp baking powder

1tsp baking soda

5 oz (142 g) egg whites room temperature (whites from 5 lge. eggs)

4 oz (113 g) vegetable oil

10 oz (284 g) buttermilk room temperature

6 oz (170 g) butter unsalted and softened

2 tsp vanilla

Buttercream Ding Dong Frosting

14 oz (396 g) granulated sugar

3 oz (85 g) flour

16 oz (454 g) whole milk

16 oz (454 g) unsalted butter room temperature

2 tsp vanilla extract

1/4 tsp salt

Method

Butter or cake spray two 8"x2" (or three 6") cake pans, place parchment paper on each bottom

 Heat oven to 350º F/177º C.

Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with paddle attachment. Mix to combine.

 Combine the 1/2 the milk, egg whites and vanilla together, whisk together

Combine 1/2 cup of the milk and the oil together, quick whisk

Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand. Add in your milk/oil mixture and let mix until incorporated for 3 minutes

Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 

Scrape down the sides to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly 

Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. 

For the frosting whisk together your flour and sugar in a medium sauce pan over medium heat. Cook for about 2 minutes to toast the flour. 

Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool thoroughly

Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture Incorporating in slowly,  Enjoy

Cake picture shown is only 2 6" layers

Video will follow at a later date