White Velvet Cake
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Our from-scratch White Velvet Cake is such a cinch to bake up, everyone will think it came from the best bakery in town. Take all the credit though, and tell them you made it yourself!
What You'll Need:
- 1 (6-ounce) package white chocolate baking bars, broken up
- 2 tablespoons milk
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup sour cream
What To Do:
- Preheat oven to 350 degrees F. Coat two (8-inch) round baking pans with cooking spray, then line bottoms with waxed paper.
- In a medium saucepan, combine baking bars and milk over low heat, stirring constantly until chocolate is melted and mixture is smooth; set aside.
- In a medium bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, beat butter and sugar until light and fluffy. Blend in melted baking bars and vanilla extract. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour into prepared pans.
- Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes, then remove from pans and remove waxed paper. Cool completely.
- Frost with a buttercream frosting or one of your favorite flavors -- whatever you like!
- If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!
- Ever wondered what makes velvet cake "velvet"? Check out the answer on our blog!
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