HIGH ALTITUDE WHITE VELVET CAKE

Velvety, soft and fluffy white cake, flavored with real vanilla bean, frosted with silky vanilla buttercream.

INGREDIENTS 

Cake

• 1 cup (226g) unsalted butter, softened to room temperature
• 2 cups (432g) granulated sugar
• 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste)
• 6 (210g) egg whites, room temperature
• 3 ¼ cups (390g) cake flour, spooned and leveled, then sifted
• 3 ½ tsp baking powder
• 1 tsp coarse Kosher salt (if using table salt, use half the amount)
• 2 ½ cups (672ml) whole buttermilk, room temperature

Buttercream

• 2 cups (452g) unsalted butter, softened to room temperature
• 4 cups (560g) powdered sugar
• 1 tbsp (9g) meringue powder (optional)
• ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
• 2 tsp vanilla bean paste or vanilla extract
• 2-4 tbsp (33-66g) milk or cream, if needed

INSTRUCTIONS 

Cake

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed (#6 on a Kitchen Aid stand mixer) for 10 minutes, scraping the bowl occasionally.

Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.

In a separate bowl, sift together the flour, baking powder and salt.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.

Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.

Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.

With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.

Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Remove the cooled cakes from the pans. Fill, stack and frost the cake with the buttercream.