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Ultra-White Velvet Layer Cake — Recipe (uses Natural White Food Color — Water-Soluble Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural White Food Color - Water Soluble
Author:
Dolce Flav
Servings
16
Prep Time
25 minutes
Cook Time
30 minutes
Make a light, tender white-velvet cake by combining cake flour, sugar, and baking soda, then mixing wet ingredients including oil, buttermilk and whipped egg whites for airiness. Bake two 8″ layers until a toothpick comes out clean, cool completely, then level and stack with silky American buttercream. Whiten the buttercream by adding Natural White Food Color — Water-Soluble Extract a few drops at a time and rewhipping until you reach a bright, uniform white. Chill briefly to set, then finish and photograph slices to showcase the pure white crumb and frosting.
Ingredients
For the cake
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2 1/2 cups (312 g) cake flour, sifted
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1 1/2 cups (300 g) granulated sugar
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1 tsp baking soda
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1/2 tsp fine sea salt
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1 cup (240 ml) vegetable oil (or light olive oil)
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1 cup (240 ml) whole milk, room temperature
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1/2 cup (120 ml) buttermilk, room temperature
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3 large egg whites, room temperature
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2 tsp pure vanilla extract (use clear vanilla if you want the whitest crumb)
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1 tsp white vinegar or 1 tsp lemon juice
For the ultra-white buttercream (American-style, silky + stable)
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1 1/2 cups (340 g) unsalted butter, room temperature (use high-fat butter)
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6 cups (720 g) powdered sugar, sifted
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2–4 tbsp (30–60 ml) heavy cream or milk
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2 tsp pure vanilla extract (clear vanilla optional)
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4–8 drops Natural White Food Color — Water-Soluble Extract (start with 4 drops; add more if needed)
Directions
Preheat & prep pans. Preheat oven to 350°F (175°C). Grease and line two 8″ round cake pans; dust with flour and tap out excess.
Dry mix. In a bowl, whisk cake flour, sugar, baking soda, and salt until evenly combined.
Wet mix. In a separate large bowl, whisk vegetable oil, milk, buttermilk, egg whites, vanilla, and vinegar until uniform.
Combine. Slowly add dry mix to wet mix and stir until just combined. Do not overmix. The batter should be smooth and slightly pourable.
Bake. Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. (Times vary by oven.)
Cool. Let layers cool in pans 10 minutes, then invert onto a rack to cool completely before frosting.
Make buttercream. Beat room-temperature butter 2–3 minutes until pale and airy. Gradually add sifted powdered sugar, alternating with heavy cream, beating until smooth and spreadable (about 4–6 minutes on medium speed). Add vanilla.
Whiten buttercream. Add Natural White Food Color — Water-Soluble Extract 4 drops at a time, beating well after each addition until the frosting is an even bright white. Adjust consistency with a teaspoon of cream or powdered sugar as needed. (Natural white extract is concentrated; small increments avoid over-whitening or thinning.)
Assemble. Level layers if necessary. Spread a generous layer of buttercream between layers, stack, crumb coat, chill 15 minutes, then finish with a final smooth coat or decorative piping.
Serve & store. Serve at room temperature. Store leftover cake refrigerated (up to 3–4 days) in an airtight cake container; bring to room temp before serving.
Recipe Note
10 FAQs
Q: What is Natural White Food Color — Water-Soluble Extract?
A: It's a concentrated, water-soluble natural whitening extract designed to brighten frostings and fillings without changing flavor.
Q: How many drops should I use to whiten buttercream?
A: Start with 4 drops for one batch (as written) and increase 1–2 drops at a time until you reach the shade you want. Mix thoroughly between additions.
Q: Can I use this white extract in cake batter?
A: It's designed primarily for frostings and fillings; small amounts in batter can help, but results vary—for whitest crumb focus on egg whites and clear vanilla.
Q: Can I substitute shortening for butter in buttercream?
A: Yes—shortening can yield a whiter buttercream because it lacks butter's yellow hue, but it changes flavor and mouthfeel. Mixing butter + shortening is a compromise.
Q: How do I prevent buttercream from yellowing?
A: Use high-fat unsalted butter that’s pale, avoid extra egg yolks in fillings, use clear vanilla, and add the white extract gradually. Chill briefly to set the buttercream.
Q: Is the Natural White Food Color natural/clean-label?
A: Many manufacturers market this as a natural extract; check the product label for ingredients and any allergen info.
Q: Will the white extract affect frosting flavor?
A: When used in recommended small amounts it should be flavor-neutral and mainly affect color.
Q: How should I store the leftover product and cake?
A: Store the extract per the manufacturer (usually cool, dry). Store leftover cake covered in the fridge for up to 3–4 days; bring to room temp before serving.
Q: Can I use the same technique for cookies and macarons?
A: Yes—water-soluble white extracts are often used in frostings, glazes, and macaron fillings. Use sparingly to avoid changing batter consistency.
Q. Cake Decorating Tips Using Natural White Food Dye
A: Cake decorating with Natural White Food Dye allows you to achieve a clean, elegant finish while keeping your creations free from artificial additives; use it to brighten buttercream, create smooth white fondant, lighten pastel tones, or balance colors in multi-layer cakes for a natural, polished look.