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    White Velvet Cake. Developed from an outstanding Red Velvet Cake recipe, this white cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.


    • 1 1/4 cups sifted all purpose flour
    • 1 1/2 cups sifted cake flour
    • 1/2 teaspoon baking soda
    • 1 1/2 tsp baking powder
    • 1 teaspoon salt
    • 1 1/2 cups sugar
    • 2/3 cup vegetable oil
    • 1/3 cup vegetable shortening at room temperature
    • 3 tablespoons good quality vanilla extract if you want pure white use clear vanilla extract
    • 3 large eggs
    • 1 1/2 cups buttermilk


    1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
    2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
    3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
    4. Beat the eggs in one at a time.
    5. Fold in the dry ingredients alternately with the buttermilk.
    6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
    7. .............
    8. Get full recipe click here

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