10 ounces of buttermilk, room temperature or slightly warm

5 ounces of room temperature egg whites

13 ounces of granulated sugar

1 teaspoon of salt

1 tablespoon of baking powder

4 ounces of vegetable oil

6 ounces of unsalted, softened butter

2 teaspoons of vanilla

½ teaspoon of baking soda

For the Frosting:

3 ounces of flour

14 ounces of granulated sugar

16 ounces of whole milk

16 ounces of room temperature unsalted butter

2 teaspoons of vanilla extract

¼ teaspoon of salt

Instructions:

Begin by preheating your oven to 335°F and preparing two 9-inch round cake pans with grease and flour.

In a large bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda.

Add the egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until the batter is smooth.

Evenly distribute the batter between the two pans.

Bake for about 35 minutes, or until a toothpick comes out clean from the center.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a saucepan, whisk together the sugar and flour.

Gradually add milk, whisking constantly to avoid lumps.

Cook over medium heat until it thickens to a pudding-like consistency, then cool to room temperature.

Beat the softened butter until creamy.

Finish by frosting your cooled cake and get ready to enjoy the divine taste of your White Velvet Cake! It’s a baking adventure that promises to add a touch of magic to your culinary creations.