White Velvet Cake Ii Recipe

Name: White Velvet Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups butter, softened; 1 1/2 cups white sugar; 2 eggs; 1 cup buttermilk; 1 teaspoon baking soda; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup butter flavored shortening; 1 (8 ounce) package cream cheese; 4 cups sifted confectioners' sugar; 1 tablespoon milk

Servings: persons

1 1/2 cups butter, softened
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening
1 (8 ounce) package cream cheese
4 cups sifted confectioners' sugar
1 tablespoon milk

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
2
Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
3
Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
4
To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

2663

kcal

Calories

152

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 1 1/2 cups white sugar, 2 eggs, 1 cup buttermilk, and more.

Yes, White Velvet Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Velvet Cake Ii

How did you like this recipe?

Frequently Asked Questions