White Velvet Sheet Cake

Where do I start with this White Velvet Sheet Cake? It is super light and fluffy, just like a piece of cloud in your mouth. This White Velvet Sheet Cake is frosted with creamy and smooth cream cheese icing.

About This Recipe

• This fluffy White Velvet Sheet Cake has two parts: the sheet cake and the creamy Icing.
• I made this recipe in a 9X13 pan, but you can make two 8-inch cakes with the same amount of cake batter.
• The ingredients are essential, and there is no fancy thing going on here; however, I would like to discuss some ingredients.
• The main reason this cake is white as snow is the use of egg whites and no egg yolk. Yolk is the reason the regular cakes are yellow. This recipe calls for four to five egg whites, and you can save the yolks for a different project, such as Lemon Curd.

• The other ingredient which plays a significant role in keeping this White Velvet Sheet Cake as white as possible is Clear Vanilla Extract.
• The other ingredient that I want to discuss is Buttermilk. Buttermilk is an acid, and when in contact with leaveners, such as Baking Powder and Soda, it creates fluffiness and extra moisture in the cake texture. It also adds a tangy flavour to the cake.
• If you do not have Buttermilk handy, no worries, as you can make it in your kitchen.

How To Make Homemade Buttermilk

All you need is one cup of Milk minus one tablespoon and add one tablespoon of either White Vinegar or Lemon Juice. Blend the mixture well and let it sit for 10 minutes, and Vola, your Buttermilk is ready!

• The rest of the ingredients are as follows: All-purpose Flour, Baking Powder and Soda, Butter, Oil, Sugar, and salt.

The White Icing

• The icing ingredients are picked to make the whitest Icing possible.
• Ingredients include Cream cheese, Heavy whipping cream, Powdered Sugar, and Vanilla extract.
• Ensure the cream cheese is at room temperature, but the heavy cream should be cold.
• Mix all the ingredients and use a whisk attachment to whisk them all until the Icing is thick and spreadable.
• Decorate the Icing with your favourite sprinkles. I used these.

How To Make The White Velvet Sheet Cake

• Start by creaming the soft butter and sugar until the mixture is pale, fluffy, and creamy.
• Add in the egg whites and vanilla extract and mix well.
• Next, add the oil and blend everything together.
• Sift and add all dry ingredients to the butter mixture, alternating with room-temperature Buttermilk. Do this in three passes, and start and finish with dry ingredients.
• Prepare the pan with oil and then lightly flour it. Spread the batter in the pan and smooth it out with a spatula.
• Bake the cake for 25-30 minutes or until an insert comes out clean.
• Leave the cake in the pan for 10 minutes, then flip it on the cooling rack to cool down completely.
• Prepare the Icing and spread it on the cool cake. Finish it off with your favourite sprinkles.

Variations;

• Pour the batter into two 8-inch round cake pans. This will give you a perfect 8-inch birthday cake. Bake them for 25 to 30 minutes.
• With the same batter, you can make 12 to 16 white velvet cupcakes. Bake the cupcakes for 17-20 minutes. They are ready when an insert comes out clean.

See more related posts here;

Berry Crumble Bars,

Pumpkin Cheesecake Bars,

Apple Crisp Caramel Bars

Storing: Store this sheet cake in an airtight container for 4-5 days

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe