White Velvet Cake Recipe
If you’ve ever longed for a show-stopping dessert that’s as dreamy to look at as it is to eat, this White Velvet Cake Recipe is pure magic. Each slice is impossibly tender and delicate, thanks to a blend of simple but carefully balanced ingredients. With its snowy buttercream finish and soft, velvety crumb, this cake is the sort of treat that makes birthdays, holidays, or cozy afternoons at home feel absolutely special. Whether you’re a confident baker or just starting out, this recipe offers both simplicity and unmistakable elegance—just wait, your friends and family will beg you for the recipe!
Ingredients You’ll Need
The beauty of the White Velvet Cake Recipe lies in its simplicity—just a handful of kitchen staples come together to create something truly extraordinary. Each component adds its own signature note, ensuring a cake with an unforgettable taste, plush texture, and brilliant white color.
- Cake flour: Gives the cake its fine, tender crumb—substitute with all-purpose flour plus cornstarch if needed for a similar effect.
- Granulated sugar: Sweetens the batter and helps create that smooth, melt-in-your-mouth texture.
- Baking powder: Ensures a tall, fluffy rise for classic, cloudlike layers.
- Baking soda: Teams up with the buttermilk for ultra-soft cake layers.
- Salt: Balances flavor and prevents the cake from tasting flat.
- Unsalted butter: Delivers rich flavor and a luxurious mouthfeel—make sure it’s perfectly softened.
- Buttermilk: The secret ingredient for a delicate crumb and subtle tang.
- Egg whites: Keep the cake pure white in color and ultra-soft without richness from yolks.
- Vanilla extract: Adds a sweet, floral note that elevates every bite.
- Almond extract (optional): Just a splash creates a subtle, sophisticated aroma.
- Powdered sugar: For the buttercream, it brings structure and classic sweetness.
- Heavy cream or milk: Ensures the frosting is fluffy, creamy, and easy to spread.
- Pinch of salt: Balances the sweetness in your buttercream, making it truly delicious.
How to Make White Velvet Cake Recipe
Step 1: Prepare the Cake Pans
Start by preheating your oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This guarantees your cake layers release flawlessly, so you’ll have those perfect, smooth-edged circles to stack later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, setting the foundation for a uniform crumb throughout your White Velvet Cake Recipe.
Step 3: Add the Butter
Drop in your softened butter and mix—either with a stand mixer or a handheld mixer—until the mixture looks like fine, soft crumbs. This “reverse creaming” method coats the flour granules with fat first, resulting in an extra-tender cake texture.
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg whites, vanilla extract, and (if using) almond extract together until smooth and frothy. Bringing all wet ingredients to room temperature prevents any curdling and helps everything blend perfectly later on.
Step 5: Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry, mixing on medium speed. Scrape down the sides as needed, and beat until the batter is smooth and fluffy—usually just 2 to 3 minutes. This is where the magic of the White Velvet Cake Recipe happens: you’ll see the batter transform into a silky, pillowy base.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Resist the urge to frost too soon; patience here means perfect layers later.
Step 7: Prepare the White Buttercream
While the cakes cool, beat softened butter for several minutes, until pale and creamy. Gradually add powdered sugar, then the vanilla extract, a pinch of salt, and heavy cream. Keep beating until you get a fluffy, luxurious frosting—it should be thick but easy to spread, with a gentle shine.
Step 8: Assemble and Frost
Once the cakes are fully cooled, spread a layer of buttercream over the first cake, then stack the second on top. Frost the top and sides generously, smoothing with a spatula. Feel free to add any decorations you love; a simple swirl or a sprinkle of sugar pearls transforms this White Velvet Cake Recipe into a truly breathtaking centerpiece.
How to Serve White Velvet Cake Recipe
Garnishes
Nothing complements the elegance of this cake like a scattering of fresh berries, a few edible flowers, or delicate white chocolate curls. Sometimes, just a light dusting of powdered sugar gives it a snowy, dreamy finish. For holidays, you can add silver dragees or sparkling sugar for that extra twinkle on your White Velvet Cake Recipe!
Side Dishes
Because the cake is so soft and rich, pair it with light accompaniments: think fresh berries, a bright fruit salad, or a tangy raspberry coulis. A glass of cold milk, fragrant Earl Grey tea, or even a flute of sparkling wine makes every bite feel extra celebratory.
Creative Ways to Present
Turn slices into mini layer cakes or cut the cooled cake with a cookie cutter to create adorable shapes. For gatherings, consider serving the cake in a trifle bowl—alternating layers of cake and buttercream with fresh berries tucked in. However you serve it, the White Velvet Cake Recipe always looks and tastes spectacular!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap, or store in an airtight container. It stays fresh at room temperature for up to 2 days, but will last even longer—up to a week—in the fridge. The flavor actually deepens after a day, making second helpings just as irresistible!
Freezing
The White Velvet Cake Recipe is wonderfully freezer-friendly. Wrap unfrosted cake layers in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving for maximum moisture and flavor.
Reheating
If you like your cake a little warm, just microwave individual slices for 10–15 seconds. The buttercream softens luxuriously, and the cake tastes like it just came out of the oven—an absolute dream!
FAQs
Can I use whole eggs instead of egg whites?
For the signature look and tenderness of the White Velvet Cake Recipe, egg whites are best. Whole eggs will give the cake a yellow tint and a slightly denser texture—but if you don’t mind color, it will still taste delicious!
What if I don’t have cake flour?
No problem—simply use all-purpose flour and replace 2 tablespoons per cup with cornstarch. Sift them together for best results; you’ll achieve a similar light, soft crumb for your cake.
How can I make the cake extra white?
Stick with clear vanilla extract (rather than traditional brown) and make sure to use only egg whites, not yolks. Even your butter can affect the color, so use the palest you can find!
What’s the difference between White Velvet and Red Velvet Cake?
White Velvet Cake Recipe leaves out the cocoa powder and red food coloring, making it a pure vanilla delight. It shares the plush texture and tangy buttermilk base with red velvet but delivers a more delicate flavor and stunning snowy appearance.
Can I make this cake in advance?
Absolutely! The cake layers (and even the frosted cake) keep well for several days. You can even freeze layers ahead, then thaw and frost the day you plan to serve for the freshest, most hassle-free dessert.
Final Thoughts
There’s something truly special about baking and sharing a cake like the White Velvet Cake Recipe—every step feels like a labor of love, and the reward is a cake that dazzles on any occasion. Give it a try, share a slice, and get ready for plenty of “wow, can I have this recipe?” moments at your table!
