Three Layer White Velvet Cake with Optional White Frosting
Indulge in the delicate charm of this Three Layer White Velvet Cake, a show-stopping dessert perfect for celebrations or special gatherings. This recipe combines the tender crumb of a classic velvet cake with the pure elegance of a snowy white hue, achieved by using fluffy egg whites and buttermilk for a soft, melt-in-your-mouth texture. Each layer is perfectly balanced with a subtle hint of vanilla, while a touch of white vinegar adds an extra lift for a light yet moist finish. For added decadence, top it with a dreamy optional cream cheese frosting that’s rich, velvety, and effortlessly smooth. This stunning three-layered treat is not only a feast for the eyes but also a flavor-packed masterpiece that’s easy to make yet sophisticated enough to impress. Perfect for birthdays, weddings, or holiday tables, this cake is sure to become your new go-to for timeless elegance.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 6 items Large egg whites
- 2 teaspoons Vanilla extract
- 1.5 cups Buttermilk
- 1 teaspoon White vinegar
- 1 tablespoon Milk
- 4 cups Powdered sugar
- 8 ounces Cream cheese, softened (for optional frosting)
- 1 cup Unsalted butter, softened (for optional frosting)
- 2 teaspoons Vanilla extract (for optional frosting)
Instructions
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg whites to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
In a small cup, combine the white vinegar and milk. Stir this into the batter to enhance the cake's light texture.
Divide the batter equally between the three prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the optional frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Add the second cake layer, spread more frosting, and then add the third cake layer. Frost the top and sides of the cake evenly.
Decorate as desired and serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
9716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.7 g | 620% | |
| Saturated Fat | 301.2 g | 1506% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1325 mg | 442% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 1290.5 g | 469% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1000.5 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 769 mg | 59% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
