Serve at room temperature for the best texture.
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze unfrosted cake layers for up to 3 months; thaw before frosting and serving.
Variations:
Lemon Flavor: Add 1 tablespoon of lemon zest for a citrusy twist.
Berry Filling: Spread raspberry or strawberry jam between the layers.
Chocolate Version: Substitute 1/2 cup of flour with cocoa powder for a chocolate velvet cake.
FAQ:
Q: Can I use cake flour instead of all-purpose flour?A: Yes, substitute with the same amount of cake flour for an even softer texture.
Q: How do I make this into cupcakes?A: Divide batter into cupcake liners and bake at 350°F for 18-20 minutes.
Q: Can I make this cake without buttermilk?A: Yes, substitute buttermilk with an equal amount of milk mixed with 1 teaspoon of vinegar.
Enjoy your soft, velvety White Velvet Cake!
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