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.
Find it online: https://yumfamilyrecipes.com/moist-white-velvet-cake/
