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Ultra-White Velvet Layer Cake — Recipe (uses Natural White Food Color — Water-Soluble Extract)

Ultra-White Velvet Layer Cake — Recipe (uses Natural White Food Color — Water-Soluble Extract)

Dolce Flav

Servings

16

Prep Time

25 minutes

Cook Time

30 minutes

Category

Natural White Food Color - Water Soluble

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

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    • 2 1/2 cups (312 g) cake flour, sifted

    • 1 1/2 cups (300 g) granulated sugar

    • 1 tsp baking soda

    • 1/2 tsp fine sea salt

    • 1 cup (240 ml) vegetable oil (or light olive oil)

    • 1 cup (240 ml) whole milk, room temperature

    • 1/2 cup (120 ml) buttermilk, room temperature

    • 3 large egg whites, room temperature

    • 2 tsp pure vanilla extract (use clear vanilla if you want the whitest crumb)

    • 1 tsp white vinegar or 1 tsp lemon juice

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    • 1 1/2 cups (340 g) unsalted butter, room temperature (use high-fat butter)

    • 6 cups (720 g) powdered sugar, sifted

    • 2–4 tbsp (30–60 ml) heavy cream or milk

    • 2 tsp pure vanilla extract (clear vanilla optional)

    • 4–8 drops Natural White Food Color — Water-Soluble Extract (start with 4 drops; add more if needed)

    Directions

    1. 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.

    2. Dry mix. In a bowl, whisk cake flour, sugar, baking soda, and salt until evenly combined.

    3. Wet mix. In a separate large bowl, whisk vegetable oil, milk, buttermilk, egg whites, vanilla, and vinegar until uniform.

    4. Combine. Slowly add dry mix to wet mix and stir until just combined. Do not overmix. The batter should be smooth and slightly pourable.

    5. 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.)

    6. Cool. Let layers cool in pans 10 minutes, then invert onto a rack to cool completely before frosting.

    7. 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.

    8. 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.)

    9. 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.

    10. 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.