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.
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.
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.
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.
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)
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.
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.
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).
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.
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:
- Let the cake cool in the pan for 15-20minutes.
- 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.
- 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.
- Gently take the sheet pan off the 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
As an Amazon Associate I earn from qualifying purchases.
- 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
- 1 Cup Salted Butter
- 4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Heavy Cream can also use Milk or water
- 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, salt and sugar. Set this aside.
- 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.
- 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).
- 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.
- 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.
- Reduce speed to medium-low, and continue to beat, gradually addingthe powdered sugar 1 cup at a time.
- 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.