White Velvet Cake II Recipe - Allrecipes.com
White Velvet Cake II Recipe
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White Velvet Cake II

Recipe by  

"A change from the red velvet standard cake recipe."

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch pans Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.)
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2004

I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied violets I had made previously. He loved it, and asked me out on a date. We now are married, and have two children. Just kidding. He really did like the cake, though.

Most Helpful Critical Review
Mar 10, 2007

The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck.


65 Ratings

Nov 05, 2003

WHOA, this cake was moist and VERY rich! It didn't come out at all the way I expected but no problem, it was TASTY! It isn't white, looks more like a yellow cake and not at all like the cake mix cakes. Maybe because of using baking soda instead of baking powder? Anyway, I frosted with Hershey's Perfectly Chocolate cocoa frosting. VERY tasty! Not sure why but it needed an additional ten minutes to bake...no problem, though.

Jan 04, 2003

This recipe was really quick and easy to make- I loved that aspect of it! The texture is smooth and the taste is buttery. I served it at a small dinner party, and everyone really enjoyed it. Be aware that it's VERY rich, though! So whether you'll like it or not depends on personal preference. :)

Dec 30, 2007

This recipe is absolutely phenomenal! I made it as cupcakes and baked them for about 20mins which was perfect. I reduced the butter by 1/2c, although they were still a little greasy. One bit of advice is too sift the flour and too make sure the ingredients are blended very well. For the frosting I used my own vanilla bean butter cream which went perfectly.

Nov 05, 2003

This has become an all-time favorite for my family and friends. Royalties due to the creator. Very, very moist and very rich. Even when I goof it up, it is still a scrumptious delight! Note: I scale back to 3c of sugar for the icing.

Jan 23, 2009

TAMMERSANN called it: "A Sweet Cornbread." And, waaaaaaay too greasy - in fact, Hurt Your Tummy greasy! Won't do this one again.

Jan 04, 2003

After I started making this cake I thought I had left something out. But when I put the icing on and tasted it, it was really good. I'm glad I tried it out!


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  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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