White Velvet Cake with Ermine Frosting

This is a classic, sophisticated cake with a tender, fine-crumbed “white velvet” texture and a silky, less-sweet cooked flour frosting (ermine frosting). The result is elegant, balanced, and incredibly delicious.

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Ingredients & Prep

For the White Velvet Cake:

• 1 ¾ cups (210g) cake flour (spooned & leveled)

• 1 ½ cups + 2 tbsp (330g) granulated sugar

• 1 tsp salt

• 1 tbsp baking powder

• ½ tsp baking soda

• 2 large egg whites, at room temperature

• 1 ¼ cups (300ml) buttermilk, at room temperature, divided

• ½ cup (120ml) vegetable oil, divided

• 1 ½ tsp pure vanilla extract

• 12 tbsp (1 ½ sticks / 170g) unsalted butter, softened

For the Ermine Frosting:

• 1 ¾ cups (350g) granulated sugar

• 2 tbsp (16g) all-purpose flour

• 1 cup (240ml) whole milk

• 3 sticks (340g) unsalted butter, room temperature

• 1 ½ tsp pure vanilla extract

• ½ tsp almond extract (optional, enhances flavor)

• ¼ tsp salt

Special Equipment:

• Two 8-inch or 9-inch round cake pans

• Parchment paper

• Electric mixer

• Medium saucepan for frosting

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Step-by-Step Instructions

Part 1: Make the Cake

1. Preheat & Prepare:

   • Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line bottoms with parchment paper, then grease again. Lightly flour the sides.

2. Combine Dry Ingredients:

   • In a medium bowl, sift together cake flour, sugar, salt, baking powder, and baking soda. Whisk well to combine.

3. Mix Wet Ingredients Separately:

   • In another bowl or large measuring cup, whisk together: 2 egg whites, ¾ cup of the buttermilk, ¼ cup of the oil, and vanilla extract. Set aside.

4. Cream Butter & Dry Mix:

   • In a large mixing bowl, beat the softened butter with the dry ingredient mixture on low speed until it resembles moist sand (about 2 minutes).

5. Combine Wet & Dry:

   • With mixer on low, gradually pour in the reserved wet ingredient mixture. Increase speed to medium and beat for 90 seconds until light and fluffy.

6. Finish with Remaining Liquids:

   • In a steady stream, add the remaining ½ cup buttermilk and ¼ cup oil while mixing on low. Mix just until fully combined (batter will be thin).

7. Bake:

   • Divide batter evenly between prepared pans. Bake for 25–30 minutes (8-inch pans may need 30–35 min) until a toothpick inserted in the center comes out clean.

   • Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Part 2: Make the Ermine Frosting (Cooked Flour Frosting)

1. Cook the Base:

   • In a medium saucepan, whisk together sugar and flour. Gradually whisk in milk until smooth.

   • Cook over medium heat, whisking constantly, until mixture thickens to a pudding-like consistency (about 7–10 minutes). It should coat the back of a spoon.

   • Immediately pour into a shallow dish, press plastic wrap directly on the surface, and cool completely to room temperature (can refrigerate to speed up).

2. Whip the Butter:

   • In a large bowl, beat the room-temperature butter on medium-high speed until pale, fluffy, and creamy (about 5 minutes).

3. Combine:

   • With mixer on low, gradually add the cooled milk-flour mixture to the butter, one spoonful at a time, waiting until each is incorporated.

   • Once all added, increase speed to high and beat for 5–7 minutes until frosting is very light, fluffy, and resembles whipped cream.

   • Beat in vanilla extract, almond extract (if using), and salt until just combined.

Part 3: Assemble & Decorate

1. Level & Split (Optional): If cakes have domed tops, trim them flat with a serrated knife. You can also split each layer horizontally for a 4-layer cake.

2. Frost: Place one cake layer on a serving plate. Spread with a generous layer of frosting. Top with second layer. Apply a thin crumb coat over entire cake. Chill for 20 minutes.

3. Final Coat: Frost the cake with the remaining ermine frosting. Decorate simply—this frosting pipes beautifully for borders or rosettes.

4. Chill & Serve: For cleanest slices, refrigerate cake for 1 hour before serving. Bring to room temperature for 15–20 minutes before eating for the best texture and flavor.

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🌟 Baker’s Notes & Tips

• Cake Flour is Key: It gives the fine, tender crumb. In a pinch, substitute with 1 ½ cups + 2 tbsp all-purpose flour plus ¼ cup cornstarch, sifted together.

• Room Temperature Matters: Cold ingredients can cause the batter to separate. Ensure buttermilk, egg whites, and butter are truly at room temp.

• Don’t Overmix: Once the last of the buttermilk and oil are added, mix only until combined. Overmixing can make cake tough.

• Ermine Frosting Secrets:

  • The cooked base must be completely cool before adding to butter, or it will melt the butter and turn soupy.

  • If frosting looks curdled while mixing, keep beating—it will come together as it aerates.

• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

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📜 About This Cake

White Velvet Cake is the elegant cousin of Red Velvet—tender, buttery, and subtly vanilla-flavored without cocoa. Paired with the vintage ermine frosting (also called boiled milk or cooked flour frosting), it’s less sugary than American buttercream, with a luxurious, melt-in-your-mouth texture reminiscent of whipped cream.

Perfect for weddings, birthdays, or any occasion where you want a stunning, classic cake that’s as delicious as it is beautiful.

Enjoy every velvety, silky-sweet bite! 🎂✨