White Velvet

I am always on the look-out for new flavors to use in my cake-baking hobby.  Believe it or not, there is only so much chocolate that I can handle in a months time.  Recently, I read about a white velvet cake on another bakery’s page, and it absolutely fascinated me with images of soft and feathery cake; prompting me to make one for myself.
(Was that a run-on sentence?  Sorry, I do have a tendency to ramble sometime!)
When I bake a cake from scratch, I often end up with a heavy and dry cake.  Not this one.  After playing with two or three recipes that I found on the web, I combined ingredients for my own version of White Velvet cake and I promise, it lives up to its name!
I used the recipe when making miniature cupcakes for an event I catered last weekend.


Earl Gray and Peach iced White Velvet cupcakes ….. 2-tiered stand from HomeGoods
 White Velvet Cake
4 ounces egg whites
1 cup milk
2 1/2 teaspoons Vanilla (I used Neilson-Massey vanilla)
3 cups cake flour (I used Downs)
1 1/2 cups sugar
1 Tbsp. + 1 tsp. baking powder (I used Clabber Girl)
1/4 tsp. salt
12 Tbsp. unsalted butter (softened)
In a mixing bowl, sift together the flour, baking powder, salt and sugar.  In a separate small bowl, combine the egg whites, 1/4 cup of the milk and the vanilla, and blend for just a minute to mix the ingredients.

In your large mixing bowl of dry ingredients, add the butter and the remain 3/4 cup of milk and mix on a lower speed until well moistened.  Increase to medium speed and beat for a minute.  Be sure to scrape down your sides.  Gradually add the egg mixture in multiple batches, beating after each addition to combine well in the batter.

You should have about 4 cups of batter, maybe just a touch more.

When mixed, pour batter into prepared pans (or cupcake wraps) and bake on 350 until the center is set (abt. 25 minutes for a cake).



I wanted a unique icing to set off this cupcake, so I found this great Earl Gray icing.  It was a buttercream, so I turned it into a cream cheese recipe and topped my cupcakes.
To make the icing, all you need is 12 ounces softened cream cheese, 12 ounces softened butter, 1 Tablespoon Vanilla extract, 6 cups confectioners sugar, and 2 Earl Gray tea bags.
Cut open your tea bag, and pour the loose tea into a container and crush into a powder.  I used a mortar and pestle to accomplish this.  Sift the tea in with the confectioners sugar.
Beat the butter, cream cheese and vanilla with a mixer until smooth and combined well.  Beat in the sugar/tea mixture a little at a time, mixing well after each addition.  When it is all in, beat another couple of minutes on medium speed.  It shouldn’t be an issue, but if the mixture is too thick for spreading or mixing well, add just a splash of milk to moisten.


Smooth the icing on whichever way you have chosen to prepare the White Velvet cake mix.  Just a couple of minutes in the refrigerator firms up the icing enough to swirl using an icing bag and tip (I used a Kaiser 11 mm tip).
Making miniature cupcakes was a wonderful way to use this recipe as it is a memorable bite to take.
{FYI…. This icing is really good on chocolate cupcakes as well!!}
See I just can’t get the chocolate off of my mind!
I am taking part in Foodie Friday this week.  Stop over at Design’s By Gollum for more tasty treats!

5 thoughts on “White Velvet

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