White Velvet Cake
- 2 cups + 2 tablespoons all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup any type of vegetable oil, including non-virgin olive oil or avocado
- 2 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 cup hot water
- 2 teaspoons distilled white vinegar
- Cream Cheese Frosting
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F. Butter and flour 3, 9-inch cake pans and fit a round sheet of parchment on bottom to make removal from pans flawless.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add sugar and whisk until completely smooth.
- Add buttermilk and vanilla.
- Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
- Add hot water and vinegar and mix until combined.
- Divide batter evenly into pans and place in oven. Bake until center of cakes bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 30 minutes.
- Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel or parchment paper. Do not remove parchment paper from cakes yet. Turn baked cake upside down onto plastic food film.
- Once cakes have cooled, using a serrated knife, trim away brown top surface of cake layers. Remove parchment paper from one cake layer and place on a serving platter.
- Spread cake layer with one fourth of cream cheese frosting and cover with another cake layer. Remove parchment.
- Cover with 1/4 of cream cheese frosting and cover with remaining cake layer. Remove parchment.
- Frost sides and top of cake. Decorate surface cake with residual frosting using a piping bag fitted with a small plain pastry tube.