White Velvet Cake Recipe 435

WHITE VELVET CAKE II

A change from the red velvet standard cake recipe.

Provided by MARBALET

Categories Desserts Cakes White Cake Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

White Velvet Cake II image

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.)

Nutrition Facts : Calories 422 calories, Carbohydrate 50.5 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 12.8 g, Sodium 273 mg, Sugar 40.2 g

Ingredients

1 ½ cups butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon salt
½ cup butter flavored shortening
1 (8 ounce) package cream cheese
4 cups sifted confectioners' sugar
1 tablespoon milk

WHITE VELVET CUTOUTS

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 13

White Velvet Cutouts image

Steps:

In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
FROSTING:
3 tablespoons butter, softened
1 tablespoon shortening
1/2 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Food coloring, optional

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)

Provided by Kats Mom

Categories < 60 Mins

Time 45m

Yield 1 three layer cake, 12 serving(s)

Number Of Ingredients 11

Three Layer White Velvet Cake (With Optional White Frosting) image

Steps:

Preheat oven to 350 degrees.
Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
In a large bowl, cream the sugar and butter together.
Mix in egg yolks, then eggs, one at a time, beating well after each.
Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
Blend buttermilk and the flour alternately into the mixture in the large bowl.
Pour batter into the greased cake pans.
Bake for 20-25 minutes.
Let cool before frosting.
OPTIONAL ICING: Beat the egg whites to a stiff froth.
Beat in the powdered 10x sugar and vanilla extract.
Frost between layers.
Refrigerate leftovers.

Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6

Ingredients

1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

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Ratings 544
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Category Dessert

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.

White Velvet Cake Recipe 435

WHITE VELVET CAKE II

A change from the red velvet standard cake recipe.

WHITE VELVET CUTOUTS

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

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