Why You’ll Love Moist White Velvet Cake Recipe
This cake brings the perfect balance of tenderness and structure. The use of buttermilk adds a subtle tang and ensures the cake stays moist, while the whipped egg whites give it a delicate, airy texture. Unlike traditional white cakes that can sometimes be dry, this version lives up to its name with rich moisture in every crumb. It’s a crowd-pleaser that pairs beautifully with a variety of frostings and fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Cake flour
-
Granulated sugar
-
Baking powder
-
Salt
-
Unsalted butter (room temperature)
-
Egg whites (room temperature)
-
Buttermilk (room temperature)
-
Vanilla extract
-
Almond extract (optional)
-
Vegetable oil
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
-
In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
-
Add the softened butter and mix until the mixture resembles fine crumbs.
-
In a separate bowl, combine the buttermilk, vanilla extract, almond extract (if using), and vegetable oil.
-
Add the wet ingredients to the dry mixture and mix until well combined.
-
In a clean bowl, whip the egg whites until stiff peaks form.
-
Gently fold the whipped egg whites into the batter in three additions, taking care not to deflate the mixture.
-
Divide the batter evenly between the prepared pans and smooth the tops.
-
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
-
Frost as desired once completely cooled.
Servings and timing
This recipe makes approximately 12 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Variations
-
Citrus Twist: Add lemon or orange zest for a bright, refreshing flavor.
-
Coconut Velvet Cake: Fold in shredded coconut for added texture and tropical notes.
-
Berry-Filled: Add a layer of fresh strawberries or raspberry preserves between cake layers.
-
Chocolate Drizzle: Top with a dark chocolate ganache for contrast in both color and flavor.
-
Mini Cakes: Bake in muffin tins for individual mini cakes – perfect for parties.
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
To freeze, wrap the cake layers tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Reheat slices in the microwave for 10–15 seconds if you prefer a slightly warm cake.
FAQs
How is white velvet cake different from regular white cake?
White velvet cake includes buttermilk and oil, which give it a softer texture and more moisture than traditional white cake, which is often firmer and drier.
Can I use whole eggs instead of just egg whites?
For a true white velvet cake with a pristine white color, use only egg whites. Whole eggs will add a yellow tint to the batter.
What kind of frosting goes best with white velvet cake?
Classic choices include vanilla buttercream, cream cheese frosting, or Swiss meringue buttercream. It also pairs well with fruit compotes or whipped cream.
Can I make this cake in advance?
Yes, you can bake the layers a day ahead. Wrap them well in plastic wrap and store at room temperature or refrigerate until ready to assemble.
Is this cake good for stacking in tiered cakes?
Yes, this cake has enough structure for stacking, making it a great choice for wedding or celebration cakes.
Can I make cupcakes with this batter?
Absolutely. Bake in a standard muffin tin at 350°F for 18–20 minutes or until a toothpick comes out clean.
How do I prevent the cake from drying out?
Use cake flour for tenderness, don’t overmix the batter, and make sure not to overbake. Keeping it well covered also helps retain moisture.
Can I substitute the buttermilk?
You can make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
What’s the purpose of folding in whipped egg whites?
Whipped egg whites add lightness and volume to the batter, resulting in a fluffier cake texture.
Can I color the batter for themed occasions?
Yes, you can add food coloring to the batter, but do so gently after folding in the egg whites to preserve the texture.
Conclusion
Moist White Velvet Cake is an elegant and delicious option for any celebration. Its tender crumb, pure flavor, and versatile base make it a favorite for bakers and dessert lovers alike. Whether you keep it simple or dress it up, this cake is sure to impress.
Moist White Velvet Cake
This Moist White Velvet Cake is an ultra-soft, fluffy, and luxurious white cake made with buttermilk for a velvety texture and delicate crumb. Perfect for weddings, birthdays, or elegant celebrations, this recipe is a showstopper that stays moist for days. A must-try for any home baker looking for a tender, flavorful white cake!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2 8-inch cake layers
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups cake flour (sifted)
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 1 cup buttermilk (room temperature)
- 5 large egg whites (room temperature)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- ½ tsp almond extract (optional, for flavor depth)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour two 8-inch cake pans or line with parchment paper.
- In a large bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add vanilla and almond extract to the creamed mixture.
- Slowly add egg whites, one at a time, mixing well after each addition. Scrape down the sides as needed.
- Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined—do not overmix.
- Divide batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite buttercream, cream cheese frosting, or whipped frosting.
Notes
- For an even whiter cake, use clear vanilla extract and ensure egg whites are free of yolk.
- Do not overbake—this cake is meant to be soft and moist.
- Can be made in advance and wrapped tightly for freezing.
- Great with raspberry filling or white chocolate buttercream.
- Cake flour is essential for the velvety crumb—avoid substituting with all-purpose flour.
