Ingredients:
14 oz cake flour.
10 oz buttermilk (room temperature or slightly warm).
5 oz egg whites (room temperature).
13 oz granulated sugar.
1 tsp salt.
1 tbsp. baking powder.
4 oz vegetable oil.
6 oz unsalted butter (softened).
2 tsp vanilla.
½ tsp baking soda.
Frosting:
3 oz flour.
14 oz granulated sugar.
16 oz whole milk.
16 oz unsalted butter (room temperature).
2 tsp vanilla extract.
¼ tsp salt.
Instructions:
Step 1
First, preheat oven to 335°F, then, grease and flour two 9-inch round cake pans.
Step 2
Then, in a large bowl, whisk together cake flour, sugar, salt, baking powder, and baking soda.
Step 3
After that, add egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until smooth.
Step 4
Next, divide batter between pans and bake for about 35 minutes or until a toothpick comes out clean.
Step 5
In this step, cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For Frosting:
Step 1
First, in a saucepan, whisk together sugar and flour.
Step 2
After that, gradually add milk, whisking constantly to avoid lumps.
Step 3
Then, cook over medium heat until it thickens to a pudding-like consistency, then cool.
Step 4
Beat softened butter until creamy, and gradually add the milk mixture, beating well.
Step 5
Next, add vanilla extract and salt, beating until the frosting is fluffy.
Step 6
Frost your cooled cakes and enjoy the delightful taste of your White Velvet Cake!