White Velvet Butter Cake 2-9” layer cakes
(sorry this is in weights, I'll figure out the conversions soon!)
(sorry this is in weights, I'll figure out the conversions soon!)
1 cup milk
½ vanilla bean, split down the middle (or 3 teaspoons of vanilla extract)
6 oz butter, softened
10 oz sugar
5 egg whites
1 tsp vanilla
11 oz flour
2 tsp baking powder
¼ tsp salt
Berry filling
White Chocolate Fudge frosting
1. In a small pan, add milk and vanilla bean. Scald milk over medium heat, but do not boil. Set aside and let vanilla steep in warm milk 10 minutes. Scrape interior of bean into milk, then discard the outer pod.
2. Using the paddle attachment of an electric mixer, cream butter until light. Add sugar and continue to cream until light and fluffy. Add egg whites one at a time to the creamed mixture, blending until completely incorporated after each addition. Scrape down sides of bowl before adding next white. Add vanilla to mixture with the last egg white.
3. In a mixing bowl, whisk together flour, baking powder, and salt.
4. Add ¼ of the flour to the creamed mixture, mixing just to combine. Scrape down sides and blend into batter. Add ⅓ of the milk, mixing just until the liquid is incorporated into the batter. Continue adding alternate portions of flour and milk, mixing just to incorporate and scraping the sides of the bowl often.
5. Divide the batter evenly (by weight – approximately 20 oz) into two prepared 9” layer pans. Bake at 375˚F for 20 – 25 minutes, until the tops are golden and a cake tester comes out clean.
6. Cool cakes 10 minutes in pans set on a wire rack. Turn out layers to cool completely.
7. To assemble cake, spread berry filling evenly on one layer, avoiding the outer ½” of the cake. Set second layer on top, then frost top and sides of cake with white chocolate fudge frosting.
Berry Filling
3 oz mixed berries (frozen works best)
2 tsp berry, currant, or other fruit liqueur
1 tsp sugar
1. Combine berries, liqueur, and sugar. Mix thoroughly and allow to sit 15 – 20 minutes or until completely thawed if frozen.
2. Mash berries lightly with the back of a fork, breaking up large chunks. Spread berries and juice evenly over cake.
White Chocolate Fudge Frosting
2 oz water
1 oz shortening
2 oz white chocolate, melted
⅛ tsp salt
1 lb powdered sugar
¾ tsp vanilla
1. Bring water, shortening, and salt to a boil. Stir until shortening is completely melted.
2. Transfer water mixture
e to the bowl of a mixer. Using the paddle attachment, completely mix in the powdered sugar. (This frosting does not get fluffy – it will be thick.) Add melted chocolate and vanilla, stirring to mix thoroughly through the frosting.
3. While still warm but not hot, pour the frosting over the top of the cake. Spread evenly over the top and around the sides. (If the frosting is too cool, it will be difficult to spread. If necessary, gently warm the bowl of frosting over a pan of hot water until it is fluid enough to pour.) Allow the frosting to set up completely before cutting the cake.
½ vanilla bean, split down the middle (or 3 teaspoons of vanilla extract)
6 oz butter, softened
10 oz sugar
5 egg whites
1 tsp vanilla
11 oz flour
2 tsp baking powder
¼ tsp salt
Berry filling
White Chocolate Fudge frosting
1. In a small pan, add milk and vanilla bean. Scald milk over medium heat, but do not boil. Set aside and let vanilla steep in warm milk 10 minutes. Scrape interior of bean into milk, then discard the outer pod.
2. Using the paddle attachment of an electric mixer, cream butter until light. Add sugar and continue to cream until light and fluffy. Add egg whites one at a time to the creamed mixture, blending until completely incorporated after each addition. Scrape down sides of bowl before adding next white. Add vanilla to mixture with the last egg white.
3. In a mixing bowl, whisk together flour, baking powder, and salt.
4. Add ¼ of the flour to the creamed mixture, mixing just to combine. Scrape down sides and blend into batter. Add ⅓ of the milk, mixing just until the liquid is incorporated into the batter. Continue adding alternate portions of flour and milk, mixing just to incorporate and scraping the sides of the bowl often.
5. Divide the batter evenly (by weight – approximately 20 oz) into two prepared 9” layer pans. Bake at 375˚F for 20 – 25 minutes, until the tops are golden and a cake tester comes out clean.
6. Cool cakes 10 minutes in pans set on a wire rack. Turn out layers to cool completely.
7. To assemble cake, spread berry filling evenly on one layer, avoiding the outer ½” of the cake. Set second layer on top, then frost top and sides of cake with white chocolate fudge frosting.
Berry Filling
3 oz mixed berries (frozen works best)
2 tsp berry, currant, or other fruit liqueur
1 tsp sugar
1. Combine berries, liqueur, and sugar. Mix thoroughly and allow to sit 15 – 20 minutes or until completely thawed if frozen.
2. Mash berries lightly with the back of a fork, breaking up large chunks. Spread berries and juice evenly over cake.
White Chocolate Fudge Frosting
2 oz water
1 oz shortening
2 oz white chocolate, melted
⅛ tsp salt
1 lb powdered sugar
¾ tsp vanilla
1. Bring water, shortening, and salt to a boil. Stir until shortening is completely melted.
2. Transfer water mixture
e to the bowl of a mixer. Using the paddle attachment, completely mix in the powdered sugar. (This frosting does not get fluffy – it will be thick.) Add melted chocolate and vanilla, stirring to mix thoroughly through the frosting.
3. While still warm but not hot, pour the frosting over the top of the cake. Spread evenly over the top and around the sides. (If the frosting is too cool, it will be difficult to spread. If necessary, gently warm the bowl of frosting over a pan of hot water until it is fluid enough to pour.) Allow the frosting to set up completely before cutting the cake.
(this is not my picture, but this is what it should look like)
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