Zutaten für Three Layer White Velvet Cake With Optional White Frosting
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large egg yolks
- 4 large eggs
- 1 teaspoon baking soda
- Vanilla Extract
- 1 cup buttermilk
- Sifted Flour
- 4 large egg whites (for frosting)
- 4 cups powdered sugar (for frosting)
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Zubereitung von Three Layer White Velvet Cake With Optional White Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then add 4 large whole eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk, 1 teaspoon baking soda, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (3 cups cake flour and 1 teaspoon salt) to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Optional White Frosting:
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until smooth and glossy.
- Once cakes are completely cool, frost between layers and on top of the cake. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
196g
Fat
51g
Carbs
23g
