White Velvet Cake

Introduction

When it comes to cakes that feel both classic and luxurious, the White Velvet Cake stands at the top of the list. Its light, soft crumb and smooth texture make it a beloved dessert for weddings, birthdays, holidays, or any time you want something truly special. Unlike yellow or chocolate cakes, white velvet cake has a delicate flavor that lets you pair it beautifully with buttercream, whipped cream, or fruity fillings. Whether you’re a seasoned baker or just getting into baking, this recipe is approachable, foolproof, and bound to impress everyone at your table.

My recipe story

I first baked a White Velvet Cake for a friend’s wedding reception. They wanted something understated yet elegant—a cake that wasn’t overly sweet but still felt indulgent. I experimented with several variations, but this recipe stole the spotlight. The guests raved about how moist and velvety the cake was, and it has since become one of my signature desserts for special occasions. What I love most is its versatility: it’s stunning as a layered wedding cake but just as delightful as a simple frosted sheet cake at home. Over the years, I’ve refined the recipe to be reliable and consistently delicious, and I’m excited to share it with you.

Ingredient breakdown

The beauty of a White Velvet Cake lies in its simple yet carefully balanced ingredients. Each element plays a role in creating that signature soft, velvety texture.

Butter: Using softened butter gives the cake richness and flavor. It also helps aerate the batter when creamed with sugar, ensuring the cake rises beautifully.

Sugar: Granulated sugar not only sweetens the cake but also tenderizes it by locking in moisture. It works with the butter to create a light, fluffy texture.

Egg whites: Unlike whole eggs, egg whites keep the cake pure white in color and create a lighter crumb. They’re the key to the cake’s delicate texture.

Flour and leavening agents: All-purpose flour provides structure, while baking powder ensures the cake rises evenly without being overly dense.

Milk and vanilla extract: Milk adds moisture and enhances tenderness. Vanilla extract brings a fragrant, sweet aroma that makes the cake irresistible.

Equipment you’ll need

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 8-inch or 9-inch round cake pans
• Parchment paper for lining pans
• Wire cooling rack

Step-by-step directions

1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. This step ensures that the cake releases easily after baking, preserving its delicate structure.
2. Cream the butter and sugar: In a large bowl, beat the softened butter with sugar until light and fluffy. This step incorporates air into the batter, giving the cake a tender crumb and helping it rise evenly in the oven.
3. Add the egg whites: Mix in the room-temperature egg whites one at a time. This gradual addition keeps the batter stable and creates a smooth, even texture without overmixing.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Sifting once can help remove clumps and ensure a uniform batter when combined with the wet mixture.
5. Incorporate wet and dry: Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry. Mix just until combined to avoid overworking the gluten, which can make the cake tough.
6. Add vanilla extract: Stir in the vanilla extract for a subtle sweetness and fragrant aroma that enhances the flavor of the cake without overpowering it.
7. Bake the cakes: Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Resist the urge to open the oven early to prevent sinking.
8. Cool and frost: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Once fully cooled, frost with your favorite buttercream or whipped cream frosting.

Variations & substitutions

This cake is wonderfully versatile. For a richer flavor, you can substitute part of the butter with cream cheese. If you prefer a dairy-free option, swap whole milk with almond milk or oat milk. You can also fold in finely grated coconut, citrus zest, or almond extract for a unique twist. For a more festive look, bake the cake in a bundt pan and drizzle it with glaze instead of frosting. Each variation adds its own charm while keeping the cake’s velvety texture intact.

Storage, freezing & make-ahead

You can store White Velvet Cake at room temperature in an airtight container for up to 3 days. If frosted with buttercream, it can last in the refrigerator for up to 5 days. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. To thaw, leave the cake in the refrigerator overnight or at room temperature for a few hours before frosting. This make-ahead option is perfect if you’re preparing for a big celebration and need to spread out the workload.

Serving ideas & pairings

This cake is delicious on its own, but you can elevate it with thoughtful pairings. Try it with fresh berries and whipped cream for a refreshing summer dessert. A drizzle of raspberry or strawberry sauce adds a pop of color and tangy contrast to the sweetness. For a richer pairing, serve slices with a scoop of vanilla ice cream or alongside a hot cup of coffee or tea. It also makes a stunning base for layered wedding cakes with buttercream roses, fondant decorations, or seasonal fruit arrangements.

FAQ

Can I make this cake ahead of time? Yes! You can bake the layers up to two days ahead, wrap them well, and frost them on the day of serving.

Why does my cake turn out dense? Overmixing the batter or using too much flour can make the cake heavy. Measure carefully and mix until just combined.

Can I use whole eggs instead of egg whites? Using whole eggs will change the color and texture, giving you a yellow velvet cake rather than a white one.

What frosting goes best with White Velvet Cake? Classic vanilla buttercream, cream cheese frosting, or whipped cream all pair wonderfully with this cake.

Can I bake this cake in a different pan? Yes! You can use a bundt pan, square pan, or even bake as cupcakes. Adjust baking times accordingly.

Final thoughts

The White Velvet Cake is a timeless dessert that never fails to impress. With its delicate crumb, subtle flavor, and endless customization options, it’s perfect for both everyday indulgence and milestone celebrations. Once you try this recipe, you’ll understand why it has become a beloved classic in so many kitchens. Whether you frost it simply or decorate it elaborately, this cake delivers on taste, texture, and presentation every single time. Bake it once, and it may just become your go-to cake for life’s sweetest moments.

White Velvet Cake

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 10–12 servings
• Diet: Vegetarian

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Description

A soft, moist, and elegant cake with a tender crumb and delicate vanilla flavor. Perfect for weddings, birthdays, or any celebration.

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Ingredients

• 1/2 cup unsalted butter, softened

• 1 1/2 cups granulated sugar
• 4 large egg whites, room temperature

• 2 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

• 1 cup whole milk, room temperature

• 2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a large bowl, beat butter and sugar until light and fluffy.

3. Add egg whites one at a time, mixing well after each addition.
4. In another bowl, whisk flour, baking powder, and salt.

5. Gradually add dry ingredients to the butter mixture, alternating with milk. Begin and end with dry ingredients.

6. Stir in vanilla extract until just combined.
7. Divide batter evenly between prepared pans and smooth tops.

8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

For extra flavor, fill the cake with lemon curd or fruit preserves. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze unfrosted layers for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American