White Velvet Cake

Total Time Prep: 25 min. Bake: 25 min. + cooling

Yield 16 servings

This gorgeous white velvet cake has a soft, tender crumb. So what's the secret ingredient? Egg whites instead of whole eggs.

Ingredients

CAKE:
1/2 cup butter, softened
1-1/2 cups sugar
4 large egg white, room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
3 tablespoons 2% milk
1 teaspoon vanilla extract
6-1/2 cups confectioners' sugar

Directions

Preheat oven to 350. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add egg whites, one at a time, then vanilla extract; beat until fluffy, 1-2 minutes.
In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the buttermilk, beating on low speed; repeat with the remaining flour mixture and buttermilk, until incorporated.
Transfer batter to 2 greased 8-in. round cake pans. Bake 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to completely cool.
In a large bowl, beat together cream cheese and butter until soft and fluffy, 3-4 minutes. Beat in milk and vanilla extract. Gradually add powdered sugar until smooth.
Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake.

Nutrition Facts

1 piece: 526 calories, 20g fat (12g saturated fat), 54mg cholesterol, 451mg sodium, 85g carbohydrate (69g sugars, 0 fiber), 4g protein.

Consider this the sister to traditional red velvet cake, just without the red food coloring and cocoa powder. It's still made light and tangy with buttermilk and has a texture that's soft, fluffy and, yes, velvety! Layer and top with a luscious cream cheese frosting. —Molly Allen, Hood River, Oregon

Recipe Creator