White Velvet Butter Cake Food

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

EASY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
• Pour into cake pan(s) and bake according to package directions.

WHITE VELVET CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
• To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

RED VELVET CAKE RECIPE

Steps:

• Preheat your oven to 335°F and prepare three 6" x 2" pans or two 8" x 2" cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
• Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
• Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
• Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
• Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
• Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
• Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
• If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they're still warm seals in all of the moisture, making them safe to freeze.
• Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
• Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
• Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
• Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
• If you are not going to use the frosting immediately, cover it and place it in the refrigerator.
• Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
• Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
• Place the second layer of cake on top and repeat the filling and layering process.
• Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
• Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
• Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
• Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
• This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn't dry out.

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

CAKEBOSS WHITE VELVET WEDDING CAKE

Steps:

• In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well with paddle attachment.
• Add cake mix, sugar, cake flour, and salt.
• Mix with paddle attachment at medium speed for approximately 2 minutes, or until most lumps are worked out. It is not necessary to work out all the lumps.
• Pour into prepared pans and bake at 325 until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it. For two 8" or 9" rounds this is around 40 minutes, but every oven is different. Your cake is getting close to done when you can smell it. If it looks close I like to give the rack a little shake. If the center jiggles at all, it's not ready. If it doesn't jiggle, go ahead and test with the toothpick.
• Cool for 7-10 minutes in pan, then turn out onto cooling rack. If you experience problems with sticking, you may wish to line your baking pans with parchment paper.

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.

WHITE VELVET CAKE WITH CHEESECAKE FILLING AND SILKY MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
• Sprinkle in flours, baking soda and salt; beat for 1 minute.
• Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
• *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
• In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
• Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
• Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
• Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
• Use to fill cakes, to layer in parfaits or to eat by the spoonful.
• Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
• When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
• Add the confectioner's sugar and vanilla to the marshmallow-butter mix and beat to combine.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• Makes about 5 ½ cups

WHITE VELVET BUTTER CAKE RECIPE

Steps:

• Whisk together egg whites, 1/4 cup milk and vanilla. In electric mixing bowl, sift together dry ingredients then mix on low speed with paddle attachment for 30 seconds to blend. Add remaining milk and butter. Mix on low speed until ingredients are moistened then increase to medium speed and beat for 1 1/2 minutes to aerate. Scrape down sides and add egg mixture in 3 batches beating for about 20 seconds between each addition and scraping between each addition. Pour batter into prepared cake pans until they are filled and about 1/2 to 3/4 cup of the way up and bake in 300-350 degrees for about 25-25 minutes or until a cake tester inserted into center of cake comes out clean. Cool cakes in pans on wire racks for about 10 minutes then release them and allow them to cool on wire racks completely. Wrap tightly with plastic wrap and store at room temperature for 2 days, 5 days refrigerated, or 2 months frozen.

VELVETY SOFT WHITE CAKE

Steps:

• Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
• Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.
• Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
• Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
• In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.
• Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
• Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
• Cool at least 20 minutes in the pan and then turn out onto a cooling rack.
• Trim the brown edges off the cake, split each cake into two layers
• Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

ROSE'S DOWNY YELLOW BUTTER CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour the sides of an 8 by 3-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.
• In a medium bowl, whisk together the egg yolks, 1/2 cup (4.3 oz / 121 g) of the milk, and the vanilla.
• Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds. Add the remaining 1/4 cup (2.1 oz / 60 g) of milk and mix on low speed until moistened, about 15 seconds. Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
• Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes. You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.
• Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.

CARAMEL WHITE VELVET BUTTER CAKE RECIPE - (4.7/5)

Steps:

• In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake tins, which you have parchment lined and greased. smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total. Caramel Icing: Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar is no longer grainy, don't let it boil. Remove from heat and add vanilla, stirring constantly. Allow to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar. You have to work fast, this will set up rather quickly. Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue. once all the layers are set, pour the remaining icing over the top using a ladle. use the bottom of the ladle to coax the icing over the sides to cover completely. sprinkle pecans on top

WHITE VELVET BUTTER CAKE

Steps:

• Combine whites with 4 oz of the milk and the vanilla. Reserve. In mixer combine dry ingredients and butter and the remaining milk. Mix on low to moisten, then medium for 1 1/2 minutes. Scrape bowl. Add egg gradually in 3 stages, beating 20 seconds in between. Scrape, scrape, scrape. Pan about 1/2 full. Bake at 325 degrees for about 25-30 minutes.

BUTTERMILK WHITE VELVET CAKE

Steps:

• 1. Mix flour ,baking powder and salt
• 2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
• 3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
• 4. Separate bowl .... beat egg whites until stiff peaks form
• 5. Place whipped egg into batter and gently fold in .. Fold well.
• 6. Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
• 7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
• 8. Allow to cool before removing. Ice with favorite icing.