Hi Bold Bakers!
Most of you are familiar with a Red Velvet Cake, but do you know it comes in different colors? You can make Blue, Green and even White Velvet. A White Velvet Cake is moist like Red Velvet but it’s flavored with almond and vanilla. It is really delicious and will work any time you need a white cake recipe.
I covered my cake with a Strawberry Buttercream to give a lovely contrast of color, and of course added flavor from the strawberries. To flavor a buttercream with strawberry or any fruit just add a puree straight into your frosting. My Master Recipe for Buttercream Frosting is tried and tested by a lot of you already so make sure to SAVE this recipe for later. If, like me, your buttercream never turned out the same each time then this is the recipe for you. If you follow my tips you will always be successful.
So if you think the Chocolate Butterflies look beautiful but difficult to make, believe me they are not! I hope you agree they take this cake over the top. They are fantastic for cupcakes, Baby Showers, or any event. Just make them ahead of time and once you put them on the cake it’s transformed. All you need to make them is chocolate and my Butterfly Stencil.
To make this White Velvet Cake you need Almond Extract. Luckily, if you cannot buy these you can make them easily at home. The Almond Extract recipe can be found here. Also, Cake Flour is used to make the cake very soft; you can make that at home as well. Find the Cake Flour recipe here.
Lastly, you can even make your own Homemade Buttermilk Substitute so anyone can make this cake no matter where you live!
Although this cake seems like a lot of components, it can be made in advance and you can bring it all together on the day you want to serve it.
Learn how to make this beautiful White Velvet Cake with Strawberry Buttercream Frosting. It's an impressive cake for any occasion!
- 2 ¾ cup (14oz/415g) cake flour*
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups (12oz/355g) sugar
- 1 cup (8oz/240g) flavorless oil (vegetable, coconut)
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 4 egg whites
- 1½ cups (12oz/360g) buttermilk*
- Strawberry Buttercream Frosting
Sift together the flour, baking soda, baking powder, salt and sugar. Set aside.
Grease and line three 6 inch cake tins. You can also use two 8 inch tins.
In a separate jug beat together the egg whites, vegetable oil, buttermilk, almond extract and vanilla extracts.
Stir the wet ingredients into the dry. Do not overmix the batter. As soon as it has no lumps in the batter, pour into the three prepared cake pans.
Bake at 350oF (180oC) for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. (at this point you can save the cakes in the freezer for up to 4 weeks)
Once cold, decorate the cake with the Strawberry Buttercream frosting. To make the strawberry frosting mix together the puree with the buttercream.I find it’s best to decorate day old cake, they are not as crumbly. Follow the tips in the video for easy decorating tips
Before serving, add the chocolate Butterflies to your cake. I like to add them on the top and bring them down the side.
Store the cake in the fridge until you are ready for it. It can be assembled 24 hours in advance and will keep fresh for 3 days.
Watch the Recipe Video!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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