White Velvet Cake

This cake is moist and spongy and stacks perfectly to make a beautiful 8" cake.

Makes 16 servings

Ingredients:

• ½ cup butter, softened

• 1½ cups sugar

• 4 egg whites

• 1½ teaspoons clear vanilla

• 2¼ cups flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1½ cups buttermilk

Directions:

1. Preheat the oven to 350°F.  

2. Using a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add the vanilla, followed by the egg whites one at a time, beating until the mixture is fluffy, approximately 2-4 minutes. NOTE: If the mixture lacks fluffiness and airiness, the cake will turn out dense, so feel free to mix longer if necessary.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt.

4. Add ½ of the flour mixture to the creamed mixture and mix on low speed. Then, add ½ of the buttermilk. Repeat this process until the entire flour mixture and buttermilk are incorporated and the batter is smooth.

5. Transfer the batter to 2 greased 8-inch round cake pans. Bake for about 24-26 minutes, or until a toothpick inserted into the center comes out clean.  Allow cakes to cool completely before applying frosting.

I use my $300 Frosting to frost the outside of this cake. For the filling, I mix 1½ cups heavy cream with a 3.4 oz. box of vanilla instant pudding mix (or pick any flavor) until it's thick and creamy.