Grandma’s White Velvet Cake with Cream Cheese Frosting
Grandma’s White Velvet Cake is easy and delicious. Don’t tell Grandma, but we made a couple of tweeks to her original recipe, like adding in 1/3 cup of Vanilla Yogurt to get an extra moist crumb cake. Our favourite part about this recipe is reading her old recipe cards. She has things like, “beat for 2 minutes, or 300 strokes by hand.” 300 strokes are definitely making this cake with LOVE!
The cake comes together with pantry staples and is topped with the most delicious and not too sweet Cream Cheese Butter Cream Icing.
I love 9 x 13 cakes single-layer cakes, especially when I’m baking with kids. Keeping things simple generally means success. And they are just fun for kids to decorate! For Christmas, I took half of the icing and died it green to make a tree shape, then let the kids decorate with candies.
Preheat oven to 350. Whisk flour, sugar, baking powder and salt together in a medium bowl and set aside.
Add butter and both sugars to the bowl of a stand mixer or large bowl to use a handheld mixer. Add in dry ingredients and stir to combine.
Add in 3/4 cup milk and beat on medium speed for two minutes.
Add egg whites, yogurt, both extracts, and remaining milk, and beat another one minute.
Pour into a parchment-lined 9 x 13-inch pan. Bake at 350 degrees for 45 minutes or until the toothpick inserted comes out clean. Do not overbake.
Allow to cool and Top with Cream Cheese Icing
In the bowl of a stand mixer, or in a large bowl with a handheld mixer, cream together the cream cheese and butter. Once combined and soft, add in the icing sugar, 1/2 a cup at a time. Add in the vanilla extract and pinch of salt if desired. Continue to whip the frosting until it is light and fluffy.