White Velvet Cake II

White Velvet Cake II

56
MARBALET 48

"A change from the red velvet standard cake recipe."

Ingredients

1 h 30 m servings 422 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
  2. Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
  3. Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
  4. To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Reviews

56
  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied vi...

Most helpful critical

The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake...

I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied vi...

WHOA, this cake was moist and VERY rich! It didn't come out at all the way I expected but no problem, it was TASTY! It isn't white, looks more like a yellow cake and not at all like the cake m...

This recipe was really quick and easy to make- I loved that aspect of it! The texture is smooth and the taste is buttery. I served it at a small dinner party, and everyone really enjoyed it. Be ...

The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake...

This recipe is absolutely phenomenal! I made it as cupcakes and baked them for about 20mins which was perfect. I reduced the butter by 1/2c, although they were still a little greasy. One bit of...

This has become an all-time favorite for my family and friends. Royalties due to the creator. Very, very moist and very rich. Even when I goof it up, it is still a scrumptious delight! Note: I ...

TAMMERSANN called it: "A Sweet Cornbread." And, waaaaaaay too greasy - in fact, Hurt Your Tummy greasy! Won't do this one again.

After I started making this cake I thought I had left something out. But when I put the icing on and tasted it, it was really good. I'm glad I tried it out!

This was really greasy and heavy. The batter was very thick, almost like cookie dough. It baked fine and looked good, but it was really dense, not light and fluffy. I won't be making this aga...