White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies
User Reviews
4.6
White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies
Description
The "White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies" consists of a moist, pale cake made from cake flour, baking powder, baking soda, salt, sugar, vegetable oil, almond and vanilla extracts, egg whites, and buttermilk. The batter is gently mixed to avoid overworking, then baked in multiple tins to create layers. Once cool, the cake layers are frosted with strawberry-flavored buttercream made by blending strawberry puree into classic buttercream.
The result is a tender, fine-grained cake balanced with fruity, creamy frosting. The almond extract adds subtle nutty notes while the vanilla supports the sweetness. Decoration with chocolate butterflies adds texture and visual interest, complementing the strawberry and vanilla flavors.
This cake works well for celebrations or special desserts and can be made ahead, stored frozen for weeks before frosting. Decorating day-old cake layers helps reduce crumbling during frosting.
Ingredients
- 2 ¾ cup (14oz/415g) cake flour*
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar 12oz/355g
- 1 cup vegetable oil 8 oz/240 g, flavorless, or coconut oil
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 4 egg white
- 1½ cups (12oz/360g) buttermilk*
- buttercream frosting strawberry flavored
Notes
- Chocolate butterflies should be stored in the refrigerator until serving to keep their shape.
- For cake flour, you can create your own blend if unavailable by mixing all-purpose flour with cornstarch as noted in the recipe video.
- Buttermilk can be substituted with a homemade mixture of milk and acid if needed.
- Freezing the unfrosted cake layers for up to 4 weeks is possible for make-ahead convenience.
- Decorate cakes a day after baking to reduce crumbling and achieve cleaner frosting application.
User Reviews
Overall Rating
4.6
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