Light, soft, and beautifully tender, this White Velvet Cake is a classic dessert for birthdays, celebrations, or simply when you’re craving a delicate homemade cake. Its fine crumb and creamy frosting make every bite feel extra special.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup buttermilk, room temperature
- ½ cup whole milk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 5 large egg whites, room temperature
For the Creamy Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–4 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Combine the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter, oil, and sugar until light and fluffy, about 2–3 minutes.
4. Add the Egg Whites
Add the egg whites gradually, mixing well after each addition. Stir in the vanilla and almond extract if using.
5. Add the Milk Mixture
Combine the buttermilk and milk.
Add the dry ingredients to the butter mixture in several additions, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until combined.
Don’t overmix the batter.
6. Bake
Divide the batter evenly between the prepared pans.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting
Beat the softened butter until smooth and creamy. Gradually add the powdered sugar.
Add the vanilla, salt, and enough cream or milk to reach a smooth, spreadable consistency. Beat for another 2–3 minutes until fluffy.
Assemble the Cake
Place one completely cooled cake layer on a serving plate. Spread a layer of frosting over the top.
Add the second cake layer and cover the top and sides with the remaining frosting.
For an elegant finish, decorate with white chocolate curls, coconut flakes, or fresh berries.
Tips for a Perfect White Velvet Cake
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix once the flour has been added.
- Egg whites help keep the cake light and pale.
- Buttermilk contributes to the cake’s tender texture.
- Allow the layers to cool completely before frosting.
- For the whitest cake, use clear vanilla extract and avoid over-browning during baking.
Final Thoughts
This White Velvet Cake is soft, delicate, and wonderfully creamy without being complicated. It’s the kind of homemade dessert that looks elegant enough for a celebration but is easy enough to make whenever you’re in the mood for cake.