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White Velvet Layer Cake

Updated on December 3, 2011

White Velvet Cake

Perfect Little Classic!

 I think we can all agree by now that I have a serious obsession with classic Southern layer cakes. I'm not talking about the fussy things that have been tricked out with a lot of fancy decorations requiring lots of specialized tools. I mean the ones that stand a foot or two high, involve a minimum of three layers (and preferably four or six), and are simply slathered with acres of some fabulous homemade frosting. They're the kind that your Granny made - and they both look AND taste like they're homemade. Nothing is better.

This particular little beauty is a fabulous white cake with a to-die-for texture. It's called a 'velvet' because it shares the slighty dense, moist and rich texture that the Red Velvet Cake does. This one lacks the cocoa and screaming red color of the Red Velvet, but otherwise is very similar. I like it best with Cream Cheese Frosting, but a simple vanilla buttercream would be perfectly fab as well.

This one works as cupcakes too - simply adjust the baking time down a notch. Be careful not to over bake - just until a skewer comes clean. You'll add this one to your favorites quickly!


1 1/2 cups butter, softened

1 1/2 cups sugar

2 large eggs

1 cup buttermilk

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla extract - or ground vanilla if you have it!

Try this one with Cream Cheese Frosting!

How to Make Vanilla Extract


1. Preheat oven to 325 degrees. Grease and flour two 8 inch round cake pans.
2. Sift together the flour and salt. Set aside.
3. In the bowl of a mixer with the whisk attachment, cream together butter and sugar until light and fluffy. Working in batches, alternately add buttermilk and flour/salt mixture, beginning and ending with the flour.
4. Pour batter evenly into prepared cake pans.
5. Bake for about 30 minutes, or until tops are set and a wooden toothpick or skewer inserted into the center of the cakes comes out clean. Allow to cool for ten minutes in cake pans.
6. Turn cakes out onto wire cooling racks, and cool completely before frosting. Use Cream Cheese Frosting.

Nutritional Information
396.5 Calories, 24.2g Total Fat, 14.7g Saturated Fat, 54.1% Calories from Fat, 98.4g Cholesterol, 467.6mg Sodium, 214.5 Calories from Fat, 42.0g Carbohydrate, 0.56g Dietary Fiber, 4.1g Protein

Recipe Notes

Serves: 12.


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    • Stear profile image


      7 years ago from Cuddebackville NY

      Well now that looks like Heaven! Living in the Northeast I don't get cakes like this anymore. I love red velvet but only get that back home in Missouri. I will be baking your cake this afternoon! Thanks for the recipe, hope I do it justice!


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