Hands down the best White Velvet Cake. This cake is light, super moist and so full of flavor that this will be your ultimate choice when you have a party or when you are craving a good quality cake, no doubt.
Savory and Sweet Food is 4. Woooot Woooot! And we are celebrating with this pretty White Velvet Cake, yes its a cousin of the famous Red Velvet Cake. 😀 The journey I embarked upon 4 years back has reached a milestone with all your love and adulation and I couldn’t have asked for MORE.
Can’t believe how fast time passed by, I feel it was not very long back when I launched the blog with this Rasmalai recipe, with a cold feet, not knowing how this will turn out. I didn’t know if anyone would want to read what I had to share. But you guys have been so supportive, appreciative and inspiring for me every single time. As cheesy as this sounds, thankfully, I was welcomed into the blogging world with open arms. I am so glad that I got into this because it opened a chapter full of new experiences, beautiful milestones, heart touching rewarding moments, and yes also few disappointments, anxiety attacks but mostly beautiful moments.:)
I cherish the emails and messages I get from readers who have tried my recipes. I feel so touched whenever you send a photograph of the dish you made from my blog. I appreciate and thank you guys from the bottom of my heart for each and every like/heart and comment on social media. It really means a lot. That’s the reward we bloggers get for all the hard work we do. So please do show us lots of love this way. 🙂
I have always believed in sharing and for all the overwhelming affection I have received over the years I decided its time to give back MORE with my new Instagram account which is SAVORY AND SWEET FOOD & MORE. I had asked you guys during the survey which I conducted few months back if you would like to see the behind the scenes stories of S&S. And it was a yes yes yesss answer from all of you. I also get messages and emails asking me for tips on photography, food styling, and so on. So in this page I will try to post about photography, how to set the scene for food photography, about the props I get and many other topics, in shaa Allah. (Disclaimer: I am not an expert in photography or styling. But I will share whatever I have learned in these years) Hope you all will like it and enjoy that page because S&S&more is just for you guys, that’s what you all asked for.
So now let the party begin with this White Velvet Cake. Honestly, this 4 years of blogging has been one of the most beautiful experiences of my life and that alone is worthy of celebration. <3
Makes three 8 inch cakes
- 150 g unsalted butter (at room temp)
- 110 g vegetable oil
- 400 g (2 cups) granulated sugar
- 3 large eggs
- 1 cup (237ml) buttermilk
- 1/2 cup (119 ml) yoghurt/sour cream
- 1 tbsp vinegar
- 2 tsp vanilla
- 1 1/4 cups (170g) all purpose flour
- 1 1/4 cup (156g) cake flour (see notes for substitute)
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- Cake flour substitute – 137g all purpose flour plus 19g corn starch mixed well.
- Preheat oven to 180 C. Grease and flour three 8’ cake trays.
- Beat butter, oil and sugar on medium high speed for 2 minutes.
- Add in eggs one at a time and beat well till it gets incorporated.
- Add in buttermilk, yoghurt, vinegar and vanilla. Combine.
- Sift the flours, baking soda and salt. Add this to the mix and beat on low for 1 minute.
- Pour the cake batter into three cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 10 minutes and turn into a wire rack. Let it cool completely.
- Frost the cake with buttercream of your choice. I used white chocolate buttercream frosting.
Recipe from Cake Paper Party.