Dessertscountryliving5.0
Two-Tiered White Velvet Cake with White Chocolate Buttercream Frosting
Whether you're celebrating a birthday, holiday, or just a Wednesday, this stunning centerpiece dessert is sure to wow the room.
👥 24 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 1h👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●microwave
- ●knife
- ●spatula
📝 Preparation Steps
1
Make cake: Preheat oven to 325°F. Line 4 (8-inch) round cake pans and 3 (6-inch) round cake pans with parchment paper. Lightly grease pans and parchment.
2
Beat butter, sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined. Increase mixer speed to medium, and beat until light and fluffy, 4 to ⏱️ 6 minutes, scraping the sides as needed. Beat in egg whites, 1 at a time, beating until incorporated after each addition. Beat in vanilla. Stir together buttermilk and oil in a separate bowl.
large egg whites, at room temperature12
3
Transfer butter mixture to a very large mixing bowl. Gently fold flour and buttermilk mixture into butter mixture, in thirds, beginning and ending with the flour mixture. Transfer batter to prepared pans (about 1 1/3 cups in each 6-inch and 2 1/2 cups in each 8-inch pan).
4
Bake, in 2 batches, until a toothpick inserted in center comes out clean, 25 to ⏱️ 30 minutes for 6-inch cakes and 30 to ⏱️ 35 minutes for 8-inch cakes. Cool in pans on wire racks ⏱️ 10 minutes; remove cakes to wire racks and cool completely.
5
Make buttercream frosting and assemble: Meanwhile, melt white chocolate in a double boiler or on 50% power in microwave, stirring every ⏱️ 60 seconds, until smooth. Cool to room temperature, about ⏱️ 30 minutes.
6
Beat butter with an electric mixer on medium speed until creamy, 1 to ⏱️ 2 minutes. Reduce speed to low and gradually beat in confectioners’ sugar until incorporated. Beat in vanilla and salt. Increase speed to medium-high, and beat until fluffy, scraping the sides as needed, 1 to ⏱️ 2 minutes. Reduce speed to low and slowly beat in chocolate. Increase speed to medium and beat until smooth, about ⏱️ 1 minute.
7
Place 1 8-inch cake layer on a plate. Top with 3/4 cup buttercream, spreading to the edge. Repeat two more times with cake and buttercream. Top with fourth cake layer. Spread 2 cups buttercream on top and sides of cake, smoothing frosting. Place 1 small cake layer on a plate. Top with 1/2 cup buttercream. Repeat once with cake and buttercream. Top with third cake layer. Trim top 1/2 inch of cake using a serrated knife to flatten, if necessary. Spread 1 1/2 cups buttercream on top and sides of cake, smoothing buttercream. Chill ⏱️ 30 minutes.
8
Divide remaining buttercream among 2 bowls. Tint 1 bowl with pink food coloring to desired color, stirring until fully combined. Remove about 1 tablespoon white frosting to a small bowl, and tint remaining second bowl with green food coloring to desired color, stirring until fully combined. Leave remaining buttercream white.
9
Place larger cake on serving plate or cake stand. Spread a small amount of buttercream in center, and top with small cake. Use a palette knife or small offset spatula, smear pink and white frosting on cake to resemble flower petals. Place a few sugar pearls in the center of some of the flowers. Smear a few small green leaves throughout.
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