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White Velvet Cake


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

Description

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


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


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