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Vintage Cake Recipe

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Explore the art of vintage cake design with timeless tips and creative decorating ideas that add a nostalgic charm

Ingredients

White Velvet Cake Ingredients

14 ounces cake flour: Forms a delicate, tender crumb.

13 ounces granulated sugar: Imparts crystalline sweetness.

1 teaspoon salt: Elevates and balances flavors.

1 tablespoon baking powder & ½ teaspoon baking soda: Create an airy, lofty rise.

5 ounces egg whites, room temperature: Provide essential lightness and structure.

4 ounces vegetable oil: Ensures consistent moisture.

10 ounces buttermilk, room temperature or slightly warm: Adds a subtle tang and enriches the batter.

6 ounces unsalted butter, softened: Merges into a rich, velvety texture.

2 teaspoons vanilla: Infuses a timeless, aromatic finish.

Easy Buttercream Frosting

24 ounces unsalted butter, softened: Forms a luxuriously creamy base.

24 ounces powdered sugar: Establishes a smooth, sweet canvas ideal for piping.

2 teaspoons vanilla extract: Provides warm, inviting fragrance.

½ teaspoon salt: Balances the sweetness delicately.

6 ounces pasteurized egg whites: Contribute a silky, stable structure.

¼ teaspoon salt: Refines the overall flavor profile.

Culinary Harmony

Each ingredient is chosen for its distinct role in enhancing texture, flavor, or structure.

Together, they form a harmonious base for a cake that is both tender and visually captivating, melding classic charm with innovative culinary artistry.

Instructions

  1. Gather all room-temperature ingredients. Precise measurements ensure reliable results. Preheat the oven to 335º F (168º C).

  2. Prepare three 6×2-inch cake pans with your chosen nonstick method. Pour in the batter until each pan is about two-thirds full.

  3. Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Blend for 10 seconds on low to disperse the dry ingredients uniformly.

  4. In a separate container, stir together half a cup of milk and the oil, then set it aside.

  5. Whisk the remaining milk, egg whites, and vanilla until the eggs break up smoothly. This mixture is later introduced in stages.

  6. Add the softened butter to the dry ingredients. Mix on low until the texture resembles coarse sand. Then pour in the milk-oil blend, allowing the batter to hydrate. Increase the speed to medium for about two minutes to develop structure.

  7. Reduce the speed to low. Add the egg white mixture in three additions, waiting about 15 seconds between each pour. Scrape the sides of the bowl to ensure no unmixed pockets remain.

  8. Transfer the batter into the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center emerges clean. Rap each pan firmly once on the countertop to release steam and prevent excessive shrinking.

  9. Cool the cakes in their pans for 10 minutes before flipping them out. Minor shrinkage is normal. Place each layer on a rack and cool thoroughly. Chill or freeze the layers if preferred for easier handling.

    Two golden cake layers resting on a wire rack.

Buttercream Frosting

  1. Place egg whites, powdered sugar, vanilla, and salt into a stand mixer bowl fitted with the whisk attachment.

  2. Whip on high for 5 minutes, allowing the mixture to become glossy and stable.

  3. Lower the mixer speed and slowly incorporate the softened butter in small increments until fully blended.

  4. Increase the speed to high for an additional 5 minutes, ensuring the buttercream transforms into a sweet, airy spread.

  5. Switch to the paddle attachment. Mix on low for 5-15 minutes, creating a silky texture free of air pockets.
    Rows of white buttercream swirls on a tray.White Velvet Cake layers being assembled with buttercream for a Vintage Cake.

Notes
It is vital that each ingredient reaches room temperature. This promotes a cohesive batter and stable frosting. Measuring by weight offers greater accuracy than volume measurements, reducing the risk of a compromised final product. Substitutions can alter the cake’s consistency, so adhere to the recommended ingredients for best outcomes.

Notes

  • all components warm enough to blend seamlessly. Buttermilk, butter, and eggs at room temperature reduce the risk of curdling.
  • Use a reliable scale. Weighing each item, including liquids, helps the recipe maintain its delicate equilibrium.
  • Practice mise en place. Have every element measured and ready to ensure a fluid workflow.
  • Chill each cake layer before frosting to enhance stability. A well-chilled cake is simpler to stack, fill, or drape with fondant.
  • Avoid swapping out specialized ingredients like cake flour unless the recipe explicitly allows. Even a minor change can shift the entire outcome.

Nutrition

Find it online: https://yummycookin.com/vintage-cake/