White Velvet Butter Cake

  • Serves: Makes two 8 - or 9 x 2-inch cake layers
  • Baking Temp (degrees F): 350
  • Views: 45079
  • Comments: 110

Variation: All-Occasion Downy Yellow Cake

Photo by sugarpie, Premium Member © Sarah Phillips
This cake is adapted from The Cake Bible by Rose Levy Beranbaum by adding my notes and mixing method information. This cake is soft and delicate. The butter and vanilla extract, plus the orange or lemon peel makes it a little on the "off white" side, but contributes so much to flavor! The cake makes a great wedding cake. We have flavored the above photographed White Velvet Cake with lemon peel and filled and frosted it with the Neoclassic French Buttercream, Lemon Variation, but there are so many choices.

"Dear Sarah,
Just wanted to let you know I made this for my husband and he loved it. I lost the recipe and have been trying for weeks to get a "hit". As soon as I saw the recipe I knew it was the one I wanted. I have added CraftyBaking.com (formerly Baking911) to my favorites. I don't want to lose it again.
P.S. I did use 2 whole large eggs instead of 4 egg whites since I didn't really care if it was "white". I also used the buttercream recipe which was excellent."
Anita McManus, via email, Sunday, June 19, 2005

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