… …

White Velvet Cake with Vanilla Buttercream

The flavor of this white velvet cake with vanilla buttercream is excellent. Today, I made a sheet cake with this recipe; however, it is perfect for cupcakes, and layered cakes.

Top this scrumptious cake with a creamy vanilla buttercream frosting. However, this cake is a perfect foundation for so many frosting options. A velvet cake gets its flavor and velvety texture from buttermilk. This creates a moist and tender cake

White Cake with Versatility

As I noted, this cake recipe can be baked as cupcakes, a layered cake, a 9 X 13 cake pan, or a sheet pan. When I am feeding a crowd and just want easy, I go for the sheet pan.

White Velvet Cake with Vanilla Buttercream
White Velvet Cake with Vanilla Buttercream

If I am making a birthday cake, then it is the cake pan or a layered cake. When we want snack food and finger food for a brunch party, then I make cupcakes.

This cake can be frosted with so many different types and filled with fruit, fruit compotes, creamy ganache, or a lemon curd. The white cake is a lovely foundation for so many options.

Slicing the Sheet Pan White Cake
Slicing the Sheet Pan White Cake

What is the Difference Between a Sheet Cake and Regular Cake?

The difference between the sheet cake and regular cake is the size of the baking container. The sheet cake is made on a half sheet pan which is shallow and generally 18 X 13 inches. The cake pan is a bit smaller with higher sides and is 9 X 13 inches. Another cake option is the layered cake that uses two 8-9 inch round pans.

Both the sheet cake and regular cake are one layer. Whereas the layered cake has two layers or more.

Slicing the Sheet Pan White Cake
Slicing the Sheet Pan White Cake

How much Batter is Needed for the Sheet Cake and Regular Cake and Layer Cake?

The average cake mix will make approximately 4 to 5 cups of batter depending on the ounces it has. Today, this recipe makes about 5 cups of batter.

This recipe makes enough for the sheet cake and the end result will be a cake that is approximately 2 inches high. If using the cake pan, the cake will be approximately 2-3 inches high. This is also enough batter to make two 8-9 inch round cake pans that can be stacked on top of one another with frosting between the layers.

Easy Brunch Dessert Cakes
Easy Brunch Dessert Cakes

Sheet Cakes are an Easy Dessert

I just love sheet cakes. They have all the tastiness of a fancy layer cake without all the effort. They are simply baked in a larger rectangle pan and frosted. If I wanted to layer this sheet pan cake, it could still be done.

There have been many presentations using rectangle pieces of cake layered with fruit compotes and custards between the layers.

Today though, I am all about easy. I used my homemade buttercream frosting recipe and just frosted it. Delicious

White Velvet Cake with Vanilla Buttercream Ingredients

  • All-purpose Flour
  • Cake Flour (purchased is best, you can make your own)
  • Baking Soda
  • Baking Powder
  • Granulated Sugar
  • Vegetable Oil
  • Vegetable Shortening at Room Temperature
  • Vanilla Extract (can use clear for a whiter batter)
  • Eggs
  • Buttermilk

Cakes like room temperature ingredients. If your dairy products (eggs, milk, butter) are cold, they will not emulsify correctly in the cake batter, which will affect the texture of your baked cake.

Mixing Homemade Frosting
Mixing Homemade Frosting

Vanilla Buttercream Frosting

My mom has been making this vanilla buttercream frosting for years. It is her go-to recipe for frosting. After traying a few icing recipes, myself now, I see why mom has chosen this one. This is the one I used on this sheet cake. Delicious combination.

Make Your Own Cake Flour

Two Ingredients for Making Cake Flour

Yes, there are just two ingredients needed to make this fine-textured, light flour. However, if you can purchase cake flour, that is really the best option.

Close up of White Velvet Cake with Vanilla Buttercream
Close up of White Velvet Cake with Vanilla Buttercream

How to Make White Velvet Cake

This is an easy recipe to master.

In a mixing bowl, beat together the vegetable oil, shortening and vanilla. Beat until light, fluffy, and creamy.

Add the eggs one at a time. Make sure to scrape down the sides and bottom of your bowl to ensure your batter is uniformly mixed

Prepare the dry ingredients by sifting them together to make sure that any lumps are dealt with and the ingredients are mixed. There is nothing worse than taking a bite of cake and having a larger piece of baking soda in your mouth. Yes, this has happened to me before. So, now I like to sift the ingredients together or at least use a whisk to make sure that things are well incorporated.

By hand, fold in the dry ingredients alternately with the buttermilk. As soon as the batter comes together and there are no lumps, pour into your baking container(s).

Adding the Batter to the Sheet Pan
Adding the Batter to the Sheet Pan

Preparing the Baking Container

Prepare your baking container. Today, I used the half sheet pan. I sprayed with a light amount of oil. If baking in two 9-inch round cake pans, then I would butter and flour them. Cut 2 circles of parchment paper and line the bottoms. This will assure that your cakes come out after baking.

Do not overbake the cake. While this recipe indicates the baking temperature and time, it is always best to also test the cake.

How do you Test the Cake to See if it is Done?

To test, press down lightly on top of the cake, if it springs back, it is ready. Another method to use is insert a toothpick into the center of the cake. When pulled out, it should have just a few cake crumbs on it, nothing gooey.

Serving on Dessert Plates
Serving on Dessert Plates

How Do you Get the Cake Out of a Sheet Pan?

Often, I frost the cake and serve the cake right from the pan. However, there are those times, when I want to be a bit fancy with decorations and serving. For easy release here is what I do:

  1. Let the cake cool in the pan for 15-20minutes.
  2. Carefully run a knife around the edge of the pan. This will help ensure that the edges of the cake are not stuck to the pan. 
  3. Place a wire rack over the cake in the pan; gently holding the rack on the cake invert both the wire rack and the sheet pan over.
  4. Gently take the sheet pan off the cake.
Vanilla Buttercream Frosting on White Cake
Vanilla Buttercream Frosting on White Cake

Delicious White Velvet Cake with Vanilla Buttercream Frosting

This cake is moist and fluffy. It is a quick and easy dessert to make and can be made ahead of time.

This white cake has just the perfect amount of moist and tender crumb that is ideal for any occasion.  

Make Ahead Dessert

This cake will last 2-3 days in the refrigerator. It can be frozen unfrosted for 2 months. Just thaw, frost, and serve.

White Velvet Cake with Vanilla Buttercream
Pin Recipe
Print Recipe
Save Recipe

White Velvet Cake with Vanilla Buttercream

The flavor of this white velvet cake with vanilla buttercream is excellent. Today, I made a sheet cake with this recipe; however, it is perfect for cupcakes, and layered cakes.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: bakery recipe, brunch, Entertaining, Holiday recipe, summer party
Servings: 24 Servings
Calories: 353kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 1/4 Cups All-purpose flour Sifted
  • 1 1/2 Cups Cake flour Sifted
  • 1/2 Teaspoon Baking Soda
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Cups Granulated Sugar
  • 2/3 Cup Vegetable Oil
  • 1/3 Cup Vegetable Shortening at Room Temperature
  • 3 Tablespoons Vanilla Extract Can use clear for a whiter batter
  • 3 Large Eggs
  • 1 1/2 Cups Buttermilk

Buttercream Frosting

  • 1 Cup Salted Butter
  • 4 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons Heavy Cream can also use Milk or water

Instructions

  • Preheat the oven at 325 degrees Fahrenheit. Prepare your baking container. Today, I used the half sheet pan. I sprayed with a light amount of oil. If baking in two 9-inch round cake pans, then I would butter and flour them. Cut 2 circles of parchment paper and line the bottoms. This will assure that your cakes come out after baking.
  • Sift together the flours, baking soda, baking powder, and sugar. Set this aside.
    1 1/4 Cups All-purpose flour, 1 1/2 Cups Cake flour, 1/2 Teaspoon Baking Soda, 1 1/2 Teaspoons Baking Powder, 1 1/2 Cups Granulated Sugar
    Sifting Dry Ingredients for Cake
  • In a mixing bowl, beat together the vegetable oil, shortening and vanilla. Beat until light, fluffy, and creamy.
    2/3 Cup Vegetable Oil, 1/3 Cup Vegetable Shortening, 3 Tablespoons Vanilla Extract
  • Add the eggs one at a time.
    3 Large Eggs
  • By hand, fold in the dry ingredients alternately with the buttermilk.
    1 1/2 Cups Buttermilk
    Mixing by Hand Adding the Buttermilk
  • As soon as the batter comes together and there are no lumps, pour into your baking container(s).
    Mixing by Hand Adding the Dry Ingredients
  • Bake for 30-35 minutes or until the cake springs back or until a wooden toothpick inserted in the center comes out clean.
  • Cool the cake before frosting.
    Slicing the Sheet Pan White Cake

Buttercream Frosting

  • Use a hand-held or stand mixer to make the frosting. Make sure that the butter is room temperature. This will help it whip up nice and smooth. Beat butter with a mixer on medium speed until whipped. Approximately 1-2 minutes.
    1 Cup Salted Butter
    Mixing Homemade Frosting
  • Reduce speed to medium-low, and continue to beat, gradually addingthe powdered sugar 1 cup at a time.
    4 Cups Powdered Sugar
  • Once all the powdered sugar has been incorporated, add the vanilla. Add the cream 1 tablespoon at a time until the desired consistency is reached. Raise the speed to medium-high; beat until pale and fluffy, about 3 minutes more.
    1 Teaspoon Vanilla Extract, 3 Tablespoons Heavy Cream

Your Own Private Notes

Notes

There is a Short Video for This Recipe

How much Batter is Needed for the Sheet Cake and Regular Cake and Layer Cake?

The average cake mix will make approximately 4 to 5 cups of batter depending on the ounces it has. Today, this recipe makes about 5 cups of batter.
This recipe makes enough for the sheet cake and the end result will be a cake that is approximately 2 inches high. If using the cake pan, the cake will be approximately 2-3 inches high. This is also enough batter to make two 8-9 inch round cake pans that can be stacked on top of one another with frosting between the layers.

White Cake Recipe for Cupcakes, Layered Cake, Cake Pan, and Sheet Pan

As I noted, this cake recipe can be baked as cupcakes, a layered cake, a 9 X 13 cake pan, or a sheet pan. When I am feeding a crowd and just want easy, I go for the sheet pan.
If I am making a birthday cake, then it is the cake pan or a layered cake. When we want snack food and finger food for a brunch party, then I make cupcakes.
This cake can be frosted with so many different types and filled with fruit, fruit compotes, creamy ganache, or a lemon curd. The white cake is a lovely foundation for so many options.

Nutrition

Calories: 353kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 143mg | Potassium: 51mg | Fiber: 1g | Sugar: 33g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

4.67 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Packing a Cooler Tips and Tricks Asian-Inspired Pork Steak Stir-Fry A Great Pork Chop Marinade