Best 2 Three Layer White Velvet Cake With Optional White Frosting Recipes
Indulge in the exquisite delight of a three-layer white velvet cake, an ethereal confection that promises an unforgettable gustatory experience. This culinary masterpiece features moist and tender layers of white velvet cake, each boasting a delicate crumb and a symphony of flavors that dance upon your palate. The cake is complemented by two frosting options: a classic white frosting that provides a sweet and creamy canvas for the cake's flavors to shine through, and an optional white chocolate frosting that adds a touch of richness and decadence. Whether you prefer the simplicity of the classic frosting or the luxuriousness of the white chocolate frosting, this three-layer white velvet cake is sure to satisfy your sweet cravings and leave you craving for more.
Let's cook with our recipes!
WHITE CAKE RECIPE
I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.
Provided by Shiran
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
- Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
BASIC WHITE LAYER CAKE
Every recipe file should contain a standard delicious cake like this. Topped with your favorite flavor of frosting, it's great for any occasion.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 370 calories, Fat 12g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 292mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- To make sure your cake layers are evenly baked, rotate the pans halfway through the baking time.
- If you don't have a cake tester, you can check if the cake is done by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake layers cool completely before frosting them. This will help prevent the frosting from melting.
- If you're using a homemade white frosting, make sure to beat it until it's smooth and creamy. A grainy frosting will not spread evenly on the cake.
- When frosting the cake, start with a crumb coat. This is a thin layer of frosting that will help to seal in the crumbs and prevent them from showing through the final coat of frosting.
- Once the crumb coat is set, you can apply the final coat of frosting. Use a spatula to smooth the frosting evenly over the cake.
- If you're adding decorations to the cake, such as sprinkles or candy, do so immediately after frosting the cake. This will help to ensure that the decorations stick to the frosting.
Conclusion:
This three-layer white velvet cake is a delicious and elegant dessert that is perfect for any special occasion. With its moist and fluffy layers and creamy white frosting, this cake is sure to be a hit with everyone who tries it.
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