White Velvet Cake Regular Altitude
A soft, velvety white cake, flavored with vanilla. For altitudes at or below 3,000 ft. (900 meters).
Servings: 10 Servings
Calories: 600kcal
Ingredients
- 3 cups Cake Flour 410 g
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp Freeze-dried Strawberry Powder 7 g
- 1/4 cup Butter room temperature
- 1/2 cup Vegetable Oil
- 2 1/4 cups Sugar 525 g
- 6 lg Egg Whites room temperature
- 1 3/4 cups Buttermilk room temperature
- 2 tsp Vanilla or one scraped vanilla bean
Instructions
- Preheat oven to 350F (175C).
- Prepare 2 9-inch round cake pans by greasing the bottom and sides and coating liberally with flour. If your pans tend to stick, use parchment rounds.
- In a large bowl, whisk together the flour, baking powder and salt (and freeze-dried strawberry powder, if using). Set aside.
- In a mixing bowl, beat the butter, sugar, oil and vanilla until creamed - about 5-8 minutes on medium speed. Scrape down at least twice.
- Beat in egg whites separately until blended - about 30 seconds per white.
- Starting with the flour mixture, mix about 1/3 of the mixture into your creamed butter until blended. Then add 1/2 the buttermilk. Repeat this process until you've blended the flour last. Scrape down the bowl twice during the process.
- Divide the batter between the pans (I use a kitchen scale to weigh it out.) Bake for 30 to 35 minutes, until a finger touch springs back, or a toothpick comes out with minimal crumbs.
- Cool completely before frosting.