Vintage cake with vanilla buttercream
How to make a beautiful vintage inspired buttercream cake with fresh flowers! This cake is perfect for Mother's day, small weddings, bridal showers, baby showers, birthdays and more!
Servings 8 cups
Calories 1488kcal
Equipment
- 1M wilton piping tip
- #18 wilton piping tip
- 104 wilton piping tip
- #4 wilton piping tip
- #16 wilton piping tip
- 1 Tall bench scraper
- 1 Turntable
- 1 8" cakeboard or plate
- 1 6" cake cardboard
- 6 Piping Bags
- 1 Offset Spatula
Ingredients
White Velvet Cake Ingredients
- 14 ounces cake flour
- 13 ounces granulated sugar
- 1 teaspoons salt
- 1 Tablespoons baking powder
- ½ teaspoons baking soda
- 5 ounces egg whites room temperature
- 4 ounces vegetable oil
- 10 ounces buttermilk room temperature or slightly warm
- 6 ounces butter unsalted and softened
- 2 teaspoons vanilla
Easy Buttercream Frosting
- 24 ounces unsalted butter softened
- 24 ounces powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 6 ounces pastuerized egg whites
- ¼ teaspoon salt
Instructions
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
- Prepare three 6"x2" cake pans with cake goop or preferred pan spray. Fill your pans about ⅔ of the way full of batter.
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with paddle attachment. Mix for 10 seconds to combine.
- Combine ½ cup of the milk and the oil together and set aside.
- Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.
Buttercream Frosting
- Place your egg whites, powdered sugar, vanilla and salt into the bowl of your stand mixer with the whisk attachment.
- Mix on high for 5 minutes
- Reduce the speed to low and slowly add in your softened butter in small pieces until it's all added in.
- Mix on high for 5 minutes or until your buttercream no longer tastes of butter and tastes sweet
- Switch to the paddle attachment and mix on low for 5-15 minutes until your buttercream is very soft and doesn't have any bubbles.
Notes
IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting.
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail.
Nutrition
Serving: 1serving | Calories: 1488kcal | Carbohydrates: 170g | Protein: 10g | Fat: 88g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 232mg | Sodium: 794mg | Potassium: 309mg | Fiber: 1g | Sugar: 131g | Vitamin A: 2716IU | Calcium: 142mg | Iron: 1mg