Do not be fooled by the demure appearances of this cake. She may not have the tawdry interior of her sister Red but White is full of flavor no small measure of verve. One bite of this cake and you will wonder how such innocent appearances can put forth something so dynamic.
I have always been a fan of Red Velvet Cake, but I think my favorite characteristics are its pervasive buttermilk flavor and the light, tender texture. I figured, why mess with a mere tablespoon or two of cocoa (I have strong feelings that a Red Velvet cake is NOT to be a chocolate cake) and loads of food coloring when this cake could be perfectly lovely on its own.
A few years ago I was on a quest for my ideal Red Velvet Cake and baked and threw away batch after batch of cake gone wrong. But I finally reached what I felt was just right. This White Velvet Cake is the daughter of all that experimentation and is in my mind perfect.
- Buttermilk, sour cream and vinegar join forces to create a cake that is a powerhouse of flavor and has a light and tender crumb.
- A good dose of baking soda in this cake counters the acidic ingredients (which weaken cake structure) and provides needed lift.
- Butter and oil together make for a cake that is moist, finely textured, light and long lasting.
- All-purpose and cake flour help create a light and finely textured crumb.
As if this cake were not enough, I have filled it with the most luscious cheesecake filling. Now I have seen many a Red Velvet Cake filled with cheesecake but it usually requires long baking times in a springform pan and lengthy chilling periods. In the end you only end up with one layer of filling. This cheesecake has the exact ingredients of a baked cheesecake but is made in a double boiler on the stovetop in 10 minutes! A quick chill in the freezer and you can fill as many layers of cake as you choose with this thick, delicious cheesecake. Yum!
To top it all off I created a silky buttercream out of marshmallows for those of you who cannot get marshmallow crème to make Simple Silky Buttercream. This is a beautiful buttercream that is stable and pipes with ease and firms up perfectly when chilled.
All together this cake is something like the nectar of the gods. I mean truly incredible. Trust me, you want to make this cake! Give it a go and tell me what you think.
- 12 tablespoons (6 ounces, or 170 grams) unsalted butter, softened
- ½ cup (4 ounces, 113 grams) vegetable oil
- 14 ounces (397 grams) granulated sugar-2 cups
- 3 large eggs
- 1 cup (237 milliliters) buttermilk
- ½ cup (119 milliliters) sour cream
- 1 tablespoon (15 milliliters) vinegar
- 1 tablespoon (15 milliliters) vanilla
- 6 ounces (170 grams) all-purpose flour-1 ¼ cups
- 5 ½ ounces (156 grams) cake flour- 1 ¼ cups* (see end of recipe for substitute)
- 1 ½ teaspoons (7 ½ milliliters) baking soda
- ¾ teaspoon (3 ¾ milliliters) salt
- 5 ounces (142 grams) granulated sugar-3/4 cup
- 2 tablespoons (30 milliliters) all-purpose flour
- Pinch of salt
- 3 large eggs
- 2 (8 ounce, or 227 gram) packages cream cheese, softened
- ½ tablespoon (7 ½ milliliters) vanilla extract
- 2 tablespoons (30 milliliters) sour cream
- 7 ounces (198 grams) large marshmallows
- 5 ounces (142 grams) corn syrup
- 3 ounces (85 grams) granulated sugar
- 1 teaspoon (5 milliliters) water
- 2 cups (16 ounces or 454 grams) unsalted butter, softened
- ¼ cup (60 milliliters) cold pasteurized egg whites
- 1 cup confectioner’s sugar (4 ounces or 114 grams) or to taste up to 3 cups
- 1 tablespoons (15 milliliters) vanilla extract
- ½ tablespoon (7 ½ milliliters) vanilla bean paste or more vanilla extract
- Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
- Beat butter, oil and sugar on medium-high speed for 2 minutes. Add eggs one at a time and beat until incorporated. Add buttermilk, sour cream, vinegar and vanilla and mix to blend.
- Sprinkle in flours, baking soda and salt; beat for 1 minute.
- Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice.
- *Cake flour substitute: Use 137 grams all-purpose plain flour and 19 grams cornstarch or potato starch in place of cake flour.
- In a small bowl combine sugar, flour and salt and stir to blend. Whisk in eggs.
- Place softened cream cheese in a medium bowl and whisk in 1/3 of the egg mixture. Add remaining egg mixture in two batches whisking after each addition. Whisk in vanilla and sour cream.
- Pour the cheesecake mixture into the top of a double boiler and place over simmering water. Whisk constantly over medium-low heat until the mixture is very thick. About 10 minutes. Scrape the corners and edges frequently. When it is the consistency of peanut butter remove from the heat.
- Pour the cheesecake mixture into an 8-inch cake pan and cover the surface directly with plastic wrap or wax paper. Place in the freezer to cool for 30 minutes or until chilled.
- Use to fill cakes, to layer in parfaits or to eat by the spoonful.
- Place marshmallows, corn syrup, sugar and water in a microwave safe bowl and heat on high for about 1 ½ to 2 minutes until the marshmallows are melted and the sugar is dissolved; stir after one minute and then at 20 second intervals. Scrape into a mixer bowl and place in freezer for about 20 minutes or until cool to the touch.
- When cool, add the butter to the mixer bowl and beat on medium-high for 2 minutes. Reduce the speed to medium-low and pour in the cold egg whites; beat on medium-high for 1 minute.
- Add the confectioner’s sugar and vanilla to the marshmallow-butter mix and beat to combine.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
- Makes about 5 ½ cups