White Velvet Cake

All the recipes I share are for the KETO way of eating! I’ve also edited a few recipes to be Keto friendly. (If you don’t see the edits, you know what to do :) I started my Keto journey Jan 2, 2017. Loving this new lifestyle and loving the joy of cooking again.

NOT KETO

8 oz (226g) cream cheese, softened (we used one 8 oz package, full fat.)

1 ½ sticks (168g) unsalted butter, softened

2 cups (400g) sugar

6 egg whites room temperature

3 cups (342g) cake flour See notes if substitution is needed.

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 cup (242g) buttermilk (See Notes for substitution)

¼ cup (54g) vegetable oil (We use canola oil)

2 teaspoons (8g) Clear Vanilla Extract (You can use real vanilla extract if you would rather but the cake will not be quite as light in color)

subheading: WHIPPED CREAM FILLING:

1 cup (240g) heavy cream

¼ (29g) cup powdered sugar

1 (4g) teaspoon vanilla extract

subheading: CLASSIC VANILLA BUTTERCREAM:

2 sticks (226g) unsalted butter, softened. slightly softened but cool to the touch and holding it's shape

6 cups (690 grams) powdered sugar You can adjust the sugar amount up or down based on your consistency preferences.

2 tsp. (8g) vanilla extract (use clear imitation vanilla if you like a whiter frosting)

⅓ cup (72g) milk or cream, more if needed

½ teaspoon (3g) salt

Directions at mycakeschool.com

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