diabetic White Velvet Cake  recipe

White Velvet Cake 

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 1/3 cup buttermilk
• 4 large egg whites, room temperature

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another small bowl, combine the milk,butter milk, vanilla extract, and almond extract (if using).
4. In a large mixing bowl, beat the sugar, butter, and oil together until light and fluffy.
5. Add the egg whites to the butter mixture, one at a time, beating well after each addition.
6. Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
3. Add the heavy cream, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy.
4. If the frosting is too thick, add a bit more heavy cream, one tablespoon at a time, until you reach the desired consistency.
5. Once the cakes have cooled, spread a layer of frosting between each cake layer. Frost the top and sides of the cake with the remaining frosting.