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White velvet cake
White velvet cake
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulgent white velvet cake with creamy white chocolate buttercream, marshmallow, and snowflake toppings steals the spotlight.
Ingredients:
  • 8 eggs, at room temperature, separated
  • Pinch of salt
  • 220g (1 cup) caster sugar
  • 250ml (1 cup) canola oil
  • 160ml (2/3 cup) water
  • 20.00 ml vanilla bean paste
  • 300g (2 cups) plain flour
  • 4.00 gm baking powder
  • 2.50 gm cream of tartar
  • 500g butter, chopped, at room temperature
  • 750g icing sugar mixture
  • 41.20 gm milk
  • 300g white chocolate, melted, cooled
  • 250g Dr. Oetker Ready-rolled Icing White
  • 150g (1 cup) royal icing mixture
  • 35ml cold water
  • 10 large white marshmallows
  • Edible silver colour mist spray, to decorate
  • Edible silver glitter, to decorate
Instructions:
  • Preheat your oven to 170C (150C fan forced) and line the bases of two 20cm round cake pans with baking paper.
  • In a large bowl, combine egg yolks, salt, and 1/3 cup sugar using a balloon whisk. Add oil, water, and vanilla, then sift in flour and baking powder. Gently fold mixture with a large metal spoon until combined.
  • Start by using electric beaters to whip the egg whites and cream of tartar until soft peaks form. Slowly add the remaining sugar, one tablespoon at a time, mixing well after each addition until the sugar dissolves. Next, mix one-third of the egg white mixture into the flour mixture to lighten it, then carefully fold in the rest of the meringue.
  • Divide mixture evenly among the pans and smooth the tops. Bake for 45 minutes or until cakes spring back when lightly touched. After baking, place wire racks on the counter with glasses or cans under each corner for air circulation. Let the cakes cool in the pans for 5 minutes until they sink slightly. Then, invert the cakes onto racks for 10 minutes before carefully loosening the edges with a palette knife. Remove the glasses or cans and allow the cakes to cool completely on the racks.
  • In a large bowl, beat butter with electric beaters until pale. Gradually mix in icing sugar and milk in alternating batches, making sure to beat well after each addition. Finally, add chocolate and beat until fully combined.
  • Slice each cake horizontally to create two even layers. Begin by placing one cake base on a plate and generously spread 1 cup of buttercream on top. Repeat this process for two more layers, ensuring each is coated with 1 cup of buttercream. Place the final layer on top and cover the entire cake with 1-1 1⁄2 cups of buttercream, making sure to frost the top and sides evenly. Chill the cake in the fridge for 1 hour while storing any remaining buttercream in a cool place outside the fridge.
  • Roll out the ready-rolled icing and cut out snowflakes using snowflake cutters. Allow them to set until firm.
  • Spread the remaining buttercream over the cake for a second layer. Chill in the fridge for 30 minutes to firm up. Then, use electric beaters to mix the royal icing and water until smooth. Spread the icing over the cake, letting it slowly drizzle down the sides. Allow the icing to set for 1 hour. Lightly spray marshmallows with silver spray, sprinkle with glitter, and use them to top the cake along with the snowflakes.

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