Description
A delightfully soft and buttery White Velvet Cake, perfect for any celebration or sweet craving.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and almond extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite buttercream or cream cheese frosting as desired.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.