White Velvet Cake Recipe

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

Cream Butter & Sugar: In a separate large bowl, beat butter, oil, and sugar until light and fluffy.

Add Wet Ingredients: Mix in the egg whites one at a time, followed by vanilla and almond extracts.

Alternate Mixing: Gradually add the dry ingredients, alternating with milk and buttermilk. Start and end with the dry ingredients.

Bake: Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

Beat Butter: In a large bowl, beat butter until creamy.

Add Sugar & Liquid: Gradually mix in powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.

Assemble the Cake:

Layer & Frost: Place one cake layer on a serving plate, spread frosting evenly, then top with the second layer.

Decorate: Frost the entire cake and decorate as desired.

Serve & Enjoy!

Serving and Storage Tips: