Fluffy Moist Wedding White Velvet Cake. Very Light and Not Too Sweet!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and versatile.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone cheese

Mascarpone can provide a similar texture at a lower cost.

Preheat the oven to 140°C (fan oven).

Grease three 14 cm diameter pans and add parchment paper to the bottom.

Sift all the dry ingredients and mix well, then set aside.

Combine milk and vinegar to create buttermilk and let it stand for 5 minutes.

Add oil and vanilla extract to the buttermilk and stir until evenly mixed.

In a mixing bowl, add cream cheese and butter, mixing at medium speed until smooth.

Gradually add sugar and continue mixing at medium speed for 2-3 minutes.

Reduce speed and add egg whites one at a time, mixing until smooth after each addition.

Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture, mixing just until well combined.

Divide the batter between the three prepared pans and bake for 28-30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 5 minutes, then turn them over to cool completely on a cooling rack.

Prepare the buttercream by cutting butter into small cubes and softening at room temperature.

In a large mixing bowl, beat egg whites until frothy, then add salt and sugar, beating until soft peaks form.

In a medium saucepan, mix water and 300 grams of sugar, cooking over medium heat until dissolved and boiling, then simmer for 3 minutes.

Slowly pour the hot syrup into the egg whites while continuing to beat until cool to the touch.

Add softened butter one cube at a time, mixing on high speed until smooth, which may take about 5-15 minutes depending on the mixer.

Switch to a paddle attachment and beat again on medium low speed for 3-5 minutes to remove air bubbles.

Assemble the cake by placing the first layer on a cake board and piping buttercream on top, spreading evenly.

Repeat for the second layer, then place the last layer on top, filling in gaps with buttercream.

Apply a crumb coat to the top and sides of the cake and chill for 15 minutes in the freezer or longer in the fridge.

For the final coat, spread a thick layer of buttercream all over and smooth the sides with a metal scraper.

Refrigerate the cake for 20-30 minutes to let the buttercream set firm before smoothing any uneven surfaces with a hot spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens