White Velvet Cake
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup buttermilk
  • Parchment paper
  1. Sift together flour and baking soda; set aside. Cream sugar, vegetable oil, eggs and vanilla until light and fluffy. Gradually add flour mixture, a third at a time, alternating with the buttermilk, until fully incorporated. Turn the batter onto a 12-by-18-inch baking sheet (jellyroll pan) that is lined with parchment paper, buttered and floured. Bake at 350 degrees for 12 to 15 minutes or until the cake springs back when touched lightly. Set aside on a rack to cool.
This recipe comes from Tim Towner, owner of Dessert Works.