White Velvet Cake

Adapted from wickedgoodkitchen.com

2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
2 cups (400 grams) granulated sugar

3/4 cup unsalted butter, at room temperature

1/4 cup oil, (avocado or vegetable oil)

1 cup (240 ml) buttermilk, at room temperature
3/4 cup (180 grams) egg whites (about 6), at room temperature

1 teaspoons (10 ml) pure almond extract

2 teaspoon (5 ml) pure vanilla extract

 

For the Frosting

Strawberry-Raspberry Mascarpone Buttercream, also from Wicked Good Kitchen (currently isn't working) or use an ermine frosting

Preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles.

Using a stand mixer fitted with paddle attachment, mix self-rising flour and sugar on low speed until well combined. Add butter (1-2 T at a time) and oil and mix on slow speed until thoroughly combined about 2 minutes. Mixture will be very thick.

In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 1 minute. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1-2 minutes.

Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire racks for 10 minutes. Remove from pan and cool completely.  Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.

To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream.

To make a Rose Cake with “Rose Swirls”

Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a thick crumb coat and use an open tip like the Wilton 1M for the roses.

I am attempting to make a smaller cake using 2 6-inch pans...

1 1/4 cups (140 grams) sifted White Lily® Self-Rising Flour
1 cups (200 grams) granulated sugar

6 T unsalted butter, at room temperature

1 oz oil, (avocado or vegetable oil)

1/2 cup (120 ml) buttermilk, at room temperature
90 grams egg whites (about 3), at room temperature

1 teaspoons (10 ml) pure almond extract

1 teaspoon (5 ml) pure vanilla extract

Chocolate frosting

• 230 grams (1 cup or 2 sticks) butter, softened
• 150 grams (1 cup) dark chocolate
• 625 grams (5 cups) icing sugar or powdered sugar, sifted
• 60 ml (1/4 cup) full fat or whole milk

Chocolate ganache

• 150 grams (1 cup) dark or semi-sweet chocolate, pieces
• 180 ml (3/4 cup) thickened or heavy cream
• Chocolate malt balls, to decorate