I have finally perfected my White Velvet cake recipe. It started as a recipe I found on cakecentral.com - the first bake sunk in the middle and made a hard crust on the outside, but the flavor was so outstanding that I had to fix it! So, finally, here is the recipe:
White Velvet Cake:
1 box Classic White Cake mix (I like Betty Crocker or Duncan Hines)
1 cup of all purpose flour
1/2 cup sugar
1 cup sour cream
2 1oz. boxes of white chocolate pudding mix
2 tbsp. oil
1/2 cup White Chocolate Mocha coffee creamer (International Delight brand)
3/4 cup water
4 egg whites
1 tsp clear vanilla (you can use pure vanilla, but it won't be a stark white cake)
Instructions:
Sift together dry ingredients. Mix in wet ingredients until combined, continue to beat on low speed for 2 minutes. Bake at 325 degrees until toothpick comes out clean - approximately 30 minutes.
White Chocolate Buttercream:
1 cup butter
1 cup Crisco vegetable shortening
2 lbs powdered sugar
1/2 tsp salt
1 tbsp meringue powder
1 tsp clear vanilla flavor
1/2 tsp clear almond extract
1/2 tsp clear butter flavor
2-4 tbsp whipping cream
2-4 tbsp White Chocolate Mocha coffee creamer (International Delight brand)
Instructions:
Cream together butter, shortening and all liquids until smooth and fluffy (start with the minimum of creamer and whipping cream, add more along the way to achieve the consistency you desire). Add in sifted powdered sugar and continue beating until it all comes together. Do not over beat, or you will incorporate too much air.
There are still a few things I would like to change about the buttercream fondant. As it is right now, it is delicious and great once rolled out, but requires a little to much microwave action to get it pliable. I will post the recipe once I feel it is 'perfect'.
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| Close up of Buttercream beading |
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