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White Velvet Cake II

White Velvet Cake II

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
MARBALET

MARBALET

A change from the red velvet standard cake recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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

TRILLIAN42
48

TRILLIAN42

8/12/2004

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 violets I had made previously. He loved it, and asked me out on a date. We now are married, and have two children. Just kidding. He really did like the cake, though.

HappyHousewife
30

HappyHousewife

11/5/2003

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 mix cakes. Maybe because of using baking soda instead of baking powder? Anyway, I frosted with Hershey's Perfectly Chocolate cocoa frosting. VERY tasty! Not sure why but it needed an additional ten minutes to bake...no problem, though.

ARISUN
28

ARISUN

1/4/2003

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 aware that it's VERY rich, though! So whether you'll like it or not depends on personal preference. :)

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