Three Layer White Velvet Cake (With Optional White Frosting)
Ready In: 45 mins
Serves: 12
Yields: 1 three layer cake
Ingredients
CAKE
- 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
FROSTING
- 2 egg whites (left over from using the yolks for the cake)
- 1 1⁄2 cups powdered 10x sugar
- 1 teaspoon vanilla extract
Directions
- 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.
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