White Velvet Cake With Whipped Milk Chocolate Ganache

Learn to make This Single layer White Velvet Cake with Milk Chocolate Ganache from scratch. Best suited for simple celebrations, or birthdays, wedding anniversaries.

White Velvet Cake With Milk Chocolate Ganache Is

• A Super Moist, Tender crumb, white cake.
• A single layer cake recipe.
• The whipped milk chocolate ganache is just so right with this velvet cake
• Perfect and the best cake recipe for Birthdays, Parties, Anniversaries
• Can be made Completely ahead.
• And totally made from scratch from very basic pantry ingredients
• Feed a crowd friendly recipe.
• No hassles of torting and filling and frosting. its a one layer cake with one frosting layer on top and you are good to serve these

First

What is White Velvet Cake ? -

White Velvet cake is a perfect white cake, flavoured with vanilla. The Cake gets its name from the very famous Red Velvet Cake. Lets do some Cake Talk

Flavour: The white velvet gets its flavour from buttermilk and vinegar. just like how we use in red velvet cake. So the taste is more like a vanilla cake with a dash of that sour and tangy note.

The Crumb - The crumb of this white velvet cake is moist, tender, crumb.

The Perfect White Colour - White colour of the cake comes from not using yolks, and using butter thats is slightly less yellowish.A colourless oil. Clear vanilla extract.

WHITE VELVET CAKE FROM SCRATCH - HOW TO MAKE

This White Velvet Cake is completely made from scratch, the cake and the frosting

This recipe, is an off shoot of the red velvet cake recipe. baked in a rectangle pan, called as a tray bake pan in the UK or the Sheet pan in the US

Frosted with whipped milk chocolate ganache. Takes this simple cake to a level higher.

Having said that, this perfect white cake goes with any frosting flavour be it, The best fudge frosting or the truffle frosting or white chocolate cream cheese frosting. So feel absolutely free to pair it with any frosting of your choice.

To make this recipe I suggest, starting with the custard base of the buttercream

So what ingredients do we need for White Velvet Cake ?

The White Velvet buttermilk cake recipe is based on the classic red velvet cake minus the cocoa and the red colour.

• All purpose flour or Cake flour : a velvet cake recipe generally uses cake flour, but all purpose flour is definitely fine. You will sift and then measure.
• Butter : Butter. Unsalted butter slightly cold temperature. (Read the notes)Butter gives structure and flavour to the cake.
• Sugar - Just plain white finely granulated sugar.
• Oil - adds Moistness to the crumb. Use canola or a clear vegetable oil or refined oil. The idea being colourless and odourless. you don't want any colour.
• Egg whites : we use egg whites here, so room temperature egg whites. Egg whites are used to give air, body and fluffiness to the cake.
• Vanilla - A clear vanilla extract will do or a natural vanilla extract is fine as well. If you use natural extract then your cake colour will be a little brown.
• Buttermilk - when combined with vinegar, creates an acidic reaction which, in turn produces a velvet crumb
• Vinegar - clear synthetic vinegar. gives the sour tang flavour, and an important ingredient to get the velvet crumb.
• Baking soda - when added to vinegar, fizzes up and this when folded in to the cake batter gives in that tender crumb.
• Baking powder - for leavening.

what size pans can you use for this recipe ?

you can use a 9x9x2 inch square cake pan(Like I have in this recipe)

Or 9 inch round pan or a quarter sheet pan

So to make a entire sheet cake quadruple the recipe

CAKE BATTER & BAKING THE CAKE

This recipe makes one single layer square cake in a 9 inch pan. And there is a light difference in the way we mix the batter for the cake.

We use something called as Reverse creaming method. Which means the butter and sugar are not creamed but a slightly cold temperature butter is cut into the flour mix resulting in a coarse dry flour.

This method slows down on gluten formation because the wet ingredients are added

In simple terms, it produces a very tender and moist delicate crumb

So start with lining and greasing the pan. - use a parchment paper to line and either butter or nonstick spray to grease the pan

First whisk the flour, sugar, baking powder, salt in bowl.

In another bowl whisk oil buttermilk and egg whites.

To the whisked flour mix, add the butter. Dry whisk and the flour should look coarse. This is called the Reverse Creaming Method.

Now add the wet ingredients and whisk using an electric beater.

Now for the important part - in a small cup add the vinergar and baking soda. let it fizz up.

Immediately add it to the batter and fold once using spatula.

This final addition of vinegar with baking soda, is what gives the cake it velvet-y texture and crumb.

Now bake in a preheated oven until done. on the center rack for about 30 to 35 mins. Until it is done and the skewer inserted in the center comes out clean

Let it cool completely before frosting

Next; Lets make the frosting

Whipped Milk Chocolate Ganache Frosting

This is a very humble, simple frosting, and one of the most versatile recipe for frosting. similar like the frosting of The Moist Chocolate Cake. It is a truffle, but here we use milk chocolate.

you may or may not use the whipped version. its just an optional step. for a more fluffy frosting.

it is a simple 2 ingredient frosting

full fat cream

Milk chocolate - use a good quality chocolate, that has cocoa about 25% or more.

Callebaut Chocolate

Ghirardelli

Any other ingredient increases flavour and the shine. Something like corn syrup and butter. Now If you are looking for something more chocolatey, you can also use this fudge frosting recipe as well.

Making the Milk Chocolate Ganache

• you will boil the cream and pour over chopped chocolate and let it just be. Do not mix. leave it for 5 to 10 mins. and then mix. It will look like melted chocolate.
• You will then let it set on the kitchen counter until it is spreadable consistency

To make whipped milk chocolate ganache.

Once the ganache is set, use a hand whisk or an electric hand held whisk. beat well and incorporate air into the frosting.

You can use this whipped ganache to pipe rosettes or any simple decorations.

STEP BY STEP ON HOW TO MAKE THE CAKE AND FROSTING

MAKE AHEAD TIPS FOR A PARTY OR ANY OCCASION

1. Bake the cake, Let it cool completely. Wrap them in cling film. and freeze them. Until the day before. Alternatively you can refrigerate as well in that case you can directly
2. Thaw the cake in the refrigerator. Transfer to the cake serving platter.
3. The frosting can be made, and stored in the refrigerator.
4. Ganache frosting hardens while chilled. Take it out and microwave for 10 to 15 secs. Take it, mix it. Work with a spatula or an icing spatula until you get the right consistency.
5. Now the cake and the milk chocolate ganache is ready for assembling and serving.

ASSEMBLING AND DECORATING THE CAKE

• All you need to do is. Let the cake completely cool.
• Transfer to a cake serving platter. Frost the cake with the truffle/ganache frosting. using an angled spatula I love to just top them up with some chocolate chips. Or may be some simple rosettes.
• Put it in the refrigerator. (or may be use any cake decorating techniques). I love simple techniques
• Pull the Cake out, cut them into bars. (use a knife dipped in warm water for clean cuts).
• Serve them on dessert plates with forks.

STORAGE & SHELF LIFE

Keep the cake in the refrigerator in a covered box or container.

This cake stays well refrigerated for atleast a week

And in Room temperature (around 24 deg C/ 75 deg F). It stays well for 4 days(tried and tested).

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And Reach me on shri@bakewithsweetspot.com. Or hit a comment for any doubts or queries

📖 Recipe