White Velvet Cake II

White Velvet Cake II

56
MARBALET 46

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

Ingredients

1 h 30 m {{adjustedServings}} servings 422 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.)
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Reviews

56
  1. 65 Ratings

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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 ...