White Velvet Cake – just the name made me melt. Fluffy vanilla cake, it must be like eating a cloud. Or so I thought. What came out was more like a Sprinkles Vanilla cupcake texture: rich and dense. I’ve seen this cake recipe all over Pinterest, re-pinned on a lot of food blogs, so I thought it had to be worth checking out. Oddly, all the blogs I saw this cake on all used the same picture. I actually made it and these are my pictures. The original credit goes to RockRecipes.com
If you do like a Sprinkles Vanilla Cupcake this would really work perfect as a clone recipe. You can make many variations on frosting and toppings. I went with a Martha Stewart simple vanilla frosting, which would also work great in cookies.The filling I have here is 1/2 cup of frosting mixed with homemade blackberry jam.
For the Cake:
1 1/4 cups sifted all-purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract (if you want pure white use clear vanilla extract)
3 large eggs
1 1/2 cups buttermilk
Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Frost with your choice of frosting.