Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients
Getting a truly white, velvety crumb depends on using the right ingredients in the right amounts, so let’s break down everything you need for both the cake and the frosting.
For the White Velvet Cake
You will need 2 1/2 cups (280g) of sifted cake flour, 1 1/2 cups (300g) of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. For the wet ingredients, gather 1/2 cup (113g) of unsalted butter softened to room temperature, 1/2 cup (120ml) of vegetable oil, 6 large egg whites at room temperature, 1 cup (240ml) of buttermilk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. The combination of butter and oil keeps this cake incredibly moist, while the egg whites alone, with no yolks, are what give it that bright white color inside.
For the Cream Cheese Frosting
For the frosting, you will need 1 cup (226g) of unsalted butter softened to room temperature, 16 ounces (450g) of full fat cream cheese also at room temperature, 5 cups (600g) of powdered sugar sifted, and 1 1/2 teaspoons of vanilla extract. A small pinch of salt helps balance the sweetness and keeps the frosting from tasting flat.
Step by Step Recipe Method
Baking a truly velvety white cake comes down to a few key techniques, so take your time reading through each step before you begin mixing.
Preparing Your Pans and Oven
Preheat your oven to 350°F (177°C) so it has plenty of time to reach the right temperature. Grease two 8-inch round cake pans generously with butter or non-stick spray, then line the bottoms with parchment paper circles and lightly dust the sides with flour. This extra step ensures your delicate white cake releases cleanly from the pans without tearing once it is baked and cooled.
Whisking the Dry Ingredients
In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt until fully combined. Sifting the flour beforehand and whisking it well here removes any lumps and helps distribute the leavening evenly throughout the batter, which is one of the small details that makes the difference between an average white cake and a truly velvety one.
Creaming the Butter and Oil
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and vegetable oil together on medium speed for about 2 minutes until smooth and creamy. Gradually add the dry ingredient mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until each addition is combined, since overmixing at this stage can make the cake tough instead of tender.
Whipping the Egg Whites
In a separate clean, grease free bowl, beat the egg whites with a hand mixer or whisk attachment until soft peaks form, which usually takes about 2 to 3 minutes. Gently fold the whipped egg whites into the cake batter in two additions, using a spatula and folding from the bottom up rather than stirring, so you do not knock out all the air you just worked to create.
Baking the Cake Layers
Divide the batter evenly between your two prepared pans and smooth the tops with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely, since frosting warm cake layers will cause the frosting to slide right off.
Making the Cream Cheese Frosting
While the cakes cool, beat the softened butter and cream cheese together in a large bowl until smooth and completely lump free, which takes about 2 minutes on medium speed. Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud in your kitchen. Once all the sugar is incorporated, add the vanilla extract and salt, then beat on medium high speed for another minute until the frosting is light and fluffy.
Assembling and Frosting the Cake
Place one cooled cake layer on your serving plate or cake stand and spread a generous, even layer of frosting across the top using an offset spatula. Place the second layer on top, pressing down gently so it sits level, then cover the entire cake with the remaining frosting, smoothing the sides and top for a clean, bakery style finish. For an extra decorative touch, pipe a simple border around the top edge or dust the cake lightly with a few edible pearls.
Variations in the Recipe
Once you have mastered this classic recipe, it is easy to adapt it to fit different flavors, occasions, and dietary needs.
Turning It Into Funfetti Cake
For a fun, celebratory twist, fold 1/2 cup of rainbow sprinkles into the finished batter right before pouring it into the pans. Be sure to use the jimmies style sprinkles rather than the nonpareil dot style, since the round dots tend to bleed their color into the batter and can turn your beautiful white cake a muddy shade.
Adding a Berry Filling
For extra flavor and a pop of color between the layers, spread a thin layer of raspberry or strawberry jam over the frosting before adding the second cake layer. Be sure to pipe a small ring of frosting around the edge of the bottom layer first to act as a dam, which keeps the jam from oozing out the sides once the cake is assembled.
Making It Almond Forward
If you love a stronger almond flavor, increase the almond extract to a full teaspoon while keeping the vanilla the same. This variation pairs beautifully with a simple almond buttercream instead of cream cheese frosting, and works wonderfully for wedding or anniversary cakes.
Turning the Recipe Into Cupcakes
This same batter works perfectly as cupcakes if you need individual servings for a party. Divide the batter among lined cupcake pans, filling each liner about two thirds full, and bake at 350°F (177°C) for 18 to 20 minutes, then top each cooled cupcake with a generous swirl of the cream cheese frosting.
Mistakes to Avoid
A few small missteps can easily turn a soft, velvety white cake into a dense or yellow tinted one, so keep these common mistakes in mind as you bake.
Using Whole Eggs Instead of Egg Whites
Using whole eggs instead of just the whites is one of the most common mistakes when trying to achieve that classic white velvet color and texture. Egg yolks add a yellow tint and extra fat that changes both the color and crumb structure of the cake, so always separate your eggs carefully and use only the whites for this recipe.
Overmixing the Batter
Once the dry and wet ingredients come together, resist the urge to keep beating the batter for a long time. Overmixing develops too much gluten, which leads to a dense, tough cake instead of the light, tender crumb you are aiming for, so mix just until each addition is combined and stop there.
Not Measuring Flour Correctly
Scooping flour directly from the bag with your measuring cup packs in far too much flour and can leave your cake dry and dense. Always spoon the flour lightly into your measuring cup and level it off with the back of a knife, or better yet, weigh it using a kitchen scale for the most accurate results.
Frosting a Warm Cake
Frosting the cake layers before they have cooled completely is a mistake that almost always leads to a melted, sliding mess. Always let your cake layers cool fully on a wire rack, and if you are short on time, pop them in the fridge for 20 to 30 minutes to speed up the cooling process safely.
Conclusion
This white velvet cake is proof that you do not need bright food coloring or cocoa powder to create a truly special, celebration worthy dessert. It is soft, moist, beautifully tender, and pairs perfectly with a rich cream cheese frosting that no one can resist. Once you bake this cake for your family or friends, I have a feeling it will become your new go to recipe for every birthday and special occasion ahead.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap once fully cooled and store them at room temperature, or refrigerate them if your kitchen tends to be warm. The frosting can also be made a day ahead and stored in an airtight container in the fridge, just let it come to room temperature and give it a quick beat before using.
Why is my white cake turning out yellow instead of white?
A yellow tinted cake is usually caused by using whole eggs instead of just egg whites, or by using a butter with a naturally deep yellow color. Stick to egg whites only, and if you want an especially bright white crumb, you can use a light colored butter or a small amount of clear vanilla extract instead of regular vanilla.
Can I use all-purpose flour instead of cake flour?
Cake flour gives this recipe its especially soft, fine crumb, but if you only have all-purpose flour, you can make a substitute at home. For every cup of cake flour needed, use 1 cup of all-purpose flour minus 2 tablespoons, then add back 2 tablespoons of cornstarch and sift the mixture together well before using.
Can I freeze this white velvet cake?
Yes, this cake freezes very well. Wrap the unfrosted cake layers tightly in plastic wrap and then in foil, and they will keep well in the freezer for up to three months. Thaw them overnight in the refrigerator before frosting and serving for the best texture and flavor.