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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.
Try These Recipes!
Watch The Recipe Video!
White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies
Ingredients
- 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
Instructions
- 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.
Recipe Notes
What a hit for my daughter’s 6th birthday! I only used 1 teaspoon of almond flavoring and whipped my egg whites to peaks and folded them in the batter as a last step. The cake was super moist and delicious! I also, used a homemade cream cheese frosting and colored it for a unicorn design. 8″ pans used and it filled them perfectly!
I’m so disappointed, I made this for my Moms Birthday, and followed the directions closely. It turned out tough, with bread like texture. I’d read the comments and was so careful, not to over mix, but adding the liquid to the dry, I kept pulling flour up from the bottom.
Hi Jemma ~ checking in with you to make sure the cake flour weight is correct. You specify 14 oz. as the correct weight for 2 3/4 cups of flour. Most recipes/bakers get 4 oz. to each cup of cake flour. 4.5 oz. for all-purpose flour. Lightly spooned into a dry cup measure and leveled off. That would translate as 11 oz. equalling 2 3/4 cups flour. Are you sure your flour weight and corresponding cup measure is correct? I’d like to try this cake, but wondering how you get 14 oz. of cake flour for 2 3/4 measured cups.… Read more »
Hey Gemma, I am looking for a moist white cake and this one looks wonderful but I don’t want the almond flavor. Would it taste alright if I omit that one ingredient?
Can I use this recipe in a 9×13 in pan? If so how long would you bake it for? Any other tips? Thanks so much!
-Megan.
Hi Gemma . Can I use melted butter instead of oil ?
Could I use this size recipe for a Texas sheet cake pan?
Hi Gemma!
Made this lovely cake for my brother’s birthday, I used strawberry glazing gel instead of buttercream frosting, due to lack of time????Have also shared a pic.
Thanks for sharing such lovely recipes dear❤
Love
Shamima
Hi Gemma. Instead of stawberry puree can I use cocoa powder . Will It taste good. Or the buttercream frosting in itself with no added flavors will that be a good idea . Thankyoi in advance for all your wonderful recepies
I want to make this cake of 2 layers so how much quantity of ingredients should i use.