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White Velvet Cake w/Strawberry Buttercream and Chocolate Butterflies - The most perfect cake for any celebration

White Velvet Cake with Strawberry Buttercream Frosting

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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.

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4.58 from 26 votes
White Velvet Cake w/Strawberry Buttercream and Chocolate Butterflies - The most perfect cake for any celebration
White Velvet Cake w/Strawberry Buttercream Frosting and Chocolate Butterflies
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 12 servings
Author: Gemma Stafford
Ingredients
  • 2 ¾ cup (14oz/415g) cake flour*
  • ½ teaspoon baking soda
  • tsp baking powder
  • 1 teaspoon salt
  • cups (12oz/355g) sugar
  • 1 cup (8oz/240g) flavorless oil (vegetable, coconut)
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • cups (12oz/360g) buttermilk*
  • Strawberry Buttercream Frosting
Instructions
  1. Sift together the flour, baking soda, baking powder, salt and sugar. Set aside.
  2. Grease and line three 6 inch cake tins. You can also use two 8 inch tins.
  3. In a separate jug beat together the egg whites, vegetable oil, buttermilk, almond extract and vanilla extracts.
  4. 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.
  5. 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)
  6. 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
  7. Before serving, add the chocolate Butterflies to your cake. I like to add them on the top and bring them down the side.
  8. 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.
Recipe Notes

The butterflies are best kept in the fridge until ready to serve.

Cake Flour: You can make your own flour easily. Here's the recipe

Buttermilk: You can make your own buttermilk easily. Here's the recipe

 

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Meet Gemma

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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152 Comments

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  1. Kathy Butts on August 5, 2019 at 6:49 am

    I might have missed it but where do the butterflies come from?

  2. Romana on April 29, 2019 at 3:22 pm

    Hello Gemma,
    I enjoy your recipes very much, but would like to ask you a quick question. How much can I reduce the sugar in this recipe without affecting the other ingredients? If I go to 150 – 200g do I have to make any other adjustments? If so what would be the proper ratio? Thank you so much!

    • Gemma Stafford on April 30, 2019 at 8:23 am

      Great question, Romana!

      So what you can do is do 150g sugar and then do the rest in apple sauce. This will bulk up the recipe and it won’t affect the end result too much.

      Hope this helps,
      Gemma.

  3. Farzana Kader on April 29, 2019 at 12:57 pm

    Hi. Can i omit or substitute the almond extract. My family prefers plain vanilla.

    • Gemma Stafford on April 29, 2019 at 1:21 pm

      Hi,

      Yes feel free just to leave it out completely. That is totally fine :).

      Best,
      Gemma.

  4. Neelu on April 28, 2019 at 8:07 pm

    Hi Jemma, I see you often bake your cakes sitting on a baking tray….. Any specific reason? Also how is it better than just placing the tins on the wire rack? Really want to know…

    • Gemma Stafford on April 30, 2019 at 8:18 am

      Neelu,

      I honest to god didn’t realize I was doing that. I always do it when Im baking off two or more cakes at a time so I can pull them easily out of the oven. That is the only reason. You can put them on the wracks.

      Every oven is different and you know your oven best but for me i bake in the middle to the top. I don’t bake on the bottom of my oven as it is very hot.

      Hope this helps,
      Gemma.

  5. Trudy Adjrah on March 22, 2019 at 4:42 am

    Hi Gemma! I’m one of your viewers from England. Your recipies have given me ‘legend’ status at work! Lol! And I always recommend this cake recipe. However I now need to make it using gluten free flour ( a combination of rice, potato, tapioca, maize and buckwheat) and wondered if you have an tips for using this type of flour for this cake.

    • Gemma Stafford on March 22, 2019 at 6:53 am

      Hi Trudy,
      Haha! sounds like you have made a rod for your own back, as my mum would say!
      Is this a proprietary brand of GF flour, such as Doves Farm or such? These will often have xanthan gum added to give that spring that you get from a wheat flour bake. You need very little of this, and it is worth having in your larder if you are going to bake GF often.
      I have not tested this in this type of cake, but I think it should give a reasonable result. I think giving the egg white mix a good beating too will help with the structure of the cake, but now I am guessing! Try it though, I think it will not be a fail, and your ‘Best Baker’ crown will stay in place!
      I hope this is of help,
      Gemma 🙂

  6. Mrs Fahim ur Rahman on February 27, 2019 at 7:50 pm

    Hi Gamma!
    I tried your FROZEN YOGHURT recipe,that was so amazing n delicious.
    I need bread secret tip, n I need bread loaf tins of 4.5 to 5 inches height ,
    You are really a super baker,

    • Gemma Stafford on February 28, 2019 at 4:32 am

      Hi there,
      well done you, thank you for telling us about your frozen yogurt.
      All of my tips are already here on the website. for a newbie baker you can start with my no knead recipes. (https://www.biggerbolderbaking.com/category/recipes/breads-doughs/). top tip: sponge the yeast! This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this will help you to get baking!
      Gemma 🙂

  7. Samia Farhana on February 13, 2019 at 3:36 pm

    Hi Gemma! Always love your recipes. I am just wondering if this white velvet cake can be used as a base for lemon meringue cake instead of a plain vanilla cake? Will that taste good with lemon card snd the meringue frosting?

    • Gemma Stafford on February 14, 2019 at 5:41 am

      Hi Samia,
      Yes! certainly, that will work really well for you. Mix gently for a really soft crumb. don’t forget to let us see the results too!
      Gemma 🙂

  8. Scarlett Griffin on January 24, 2019 at 4:05 pm

    Hi! How many cups of batter does this make? I need 23 for a wedding cake.

    • Gemma Stafford on January 24, 2019 at 9:28 pm

      Ffor that i would make at least 3-4 times the recipe in 2 batches at a time.

  9. Kim Blauvelt on January 19, 2019 at 7:49 am

    I can not seem to find how much strawberry puree to add to the buttercream. How to make the puree?

    • Gemma Stafford on January 20, 2019 at 2:48 am

      Hi Kim,
      Yes, I see that, sorry, I think the link to the recipe disappeared.
      This is a flavor option in the Crazy Buttercream Frosting post. Here it is for you:
      1½ cups (340g/12oz) butter, at room temperature
      5⅔ cups (680g/1lb 8oz) confectioners’ sugar, sifted*
      2 teaspoon vanilla extract
      2-3 tablespoons milk or cream
      pinch of salt
      Add Ins:
      Strawberry Frosting:
      1/2 cup (2 1/2oz/75g) fresh or frozen strawberries, pureed and strained.
      If the puree is thin you may need a little cornstarch, sieved in with the powdered sugar, to stabilize it. 1/2 teaspoon should do it nicely.
      I hope this helps,
      Gemma 🙂

  10. Carlene on November 22, 2018 at 3:44 pm

    Hi, I made this in 6″ pans and they came out great!
    How do i measure the ingredients to make it in a 9×13 pan?

    • Gemma Stafford on November 23, 2018 at 4:49 am

      Hi Carlene,
      I am thinking you made 3×6 inch cakes, about 1 1/2 inches deep.
      I have a simple minded way of doing the math. 6×6 = 36 x 3 = 108 sq inches.
      9×13 = 117 sq inches.
      This tells me that the batter will work very well in your 9x13inch pan. There is very little difference in the batter, it may be a little deeper.
      I hope this is of help, and that you are not a mathematician! lol, I certainly am not,
      Gemma 🙂

  11. Djhuney on November 14, 2018 at 8:47 pm

    Help! I baked in 3 -6” pans and was wonderfull!
    Then I doubled the recipe to bake two 10” -3” high. Cake came out firm, almost bread texture? I’m afraid to bake my 14”. Should I bake a 1” layer at a time or did I over mix?

    • Gemma Stafford on November 15, 2018 at 1:52 am

      Hi there,
      The last part of this question was most revealing! I think that you think that you over mixed!
      Sometimes when we adjust a recipe we do not get the balance just right. You may have needed a bit more moisture in the batter, perhaps a touch more buttermilk would have kept the texture right for you. I think I would add a little more buttermilk, it will not cause a problem.
      The size of the egg matters too, I use a large egg. It would not reveal an issue in the smaller cake, but the deficit would show as the batter gets bigger.
      I hope this helps you to think this through, I do think it may be the moisture thing, and a little extra buttermilk would sort it out,
      Gemma 🙂

      • Djhuney on November 15, 2018 at 6:29 am

        Thank you for your quick response! Love you page by the way! I’ll add more buttermilk and let you know. I’ve been using egg whites from a carton. They say 3/4 cup equals 4 egg whites.

        • Gemma Stafford on November 16, 2018 at 7:44 pm

          Honestly it’s little adjustments in a recipe that can throw it off. ‘Bread like’ though sounds to me like maybe it might be over mixed.

          It is not an incredibly dense cake so I’m surprised by that.
          Gemma.

          • Djhuney on November 19, 2018 at 5:27 am

            Thank you again for your help! The cake was a hit! I think I’ve found my new best recipe, now to try it with my carved cakes. I’ve sent a pic as promised. Happy Holidays!

            • Gemma Stafford on November 21, 2018 at 2:01 am

              Hi there,
              that is great, and thank you for submitting your photo. I hope you and your family have a very happy Thanksgiving,
              Gemma 🙂



  12. Priya on September 11, 2018 at 3:56 pm

    Hi
    Can I use pasteurised white eggs. If I can use it what quantity can I use

    • Gemma Stafford on September 11, 2018 at 8:40 pm

      Yes you can. Each white weights 40grams so you will need to multiply and weight them 🙂

      Gemma.

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