The Moist White Velvet Cake Recipe is an absolute showstopper for anyone who loves a tender, fluffy cake with a delicate crumb and a subtle vanilla touch. This cake is wonderfully moist thanks to a perfect balance of buttermilk, egg whites, and a mix of butter and oil, ensuring every bite melts in your mouth. Whether you’re celebrating a special occasion or simply craving a classic, elegant dessert, this recipe delivers a beautiful white cake that is as pleasing to the eyes as it is to the taste buds. Ready to bake a cake that will become your new favorite? Let’s dive right in!
Ingredients You’ll Need
Each ingredient in this Moist White Velvet Cake Recipe plays a special role, from the soft richness of butter to the lightness imparted by the egg whites. The simplicity of these ingredients is what makes this cake so delightfully reliable and flavorful every single time.
- Cake flour: Provides a fine, tender crumb that is essential for a delicate white velvet cake.
- Granulated sugar: Sweetens the cake evenly and contributes to its moist texture.
- Baking powder: Acts as a leavening agent to help the cake rise beautifully.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and depth to the cake’s flavor.
- Vegetable oil: Keeps the cake moist and tender beyond baking.
- Buttermilk: Offers a slight tang and reacts with baking powder for a light texture.
- Egg whites: Provide structure and a pure white color without heaviness.
- Vanilla extract: Delivers the sweet, aromatic undertone that pulls the whole recipe together.
- Powdered sugar (for frosting): Creates a silky smooth frosting with a perfect sweetness.
- Heavy cream or milk: Adjusts the frosting’s consistency for easier spreading and fluffiness.
- Pinch of salt (for frosting): Balances the sweetness in the frosting for a more complex flavor.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F, a steady temperature that ensures even baking. Grease and flour two 8-inch round cake pans generously, then line the bottoms with parchment paper so your cakes release perfectly after baking. These steps might seem simple, but they’re crucial in giving your cake a flawless start and finish.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, and salt. This mix forms the backbone of your cake’s structure and sweetness. Adding softened butter to this dry mixture and blending it until it resembles coarse crumbs helps distribute fat evenly, contributing to the cake’s melt-in-your-mouth texture.
Step 3: Mix Wet Ingredients
In a separate bowl, gently combine the buttermilk, vegetable oil, egg whites, and vanilla extract. Using room temperature ingredients here is key for better emulsification and smooth batter. Slowly pour this wet mixture into the dry ingredients while mixing on low speed to keep everything light and airy.
Step 4: Achieve the Perfect Batter
Once combined, increase your mixer speed to medium and beat the batter for 1 to 2 minutes until it’s smooth and fluffy. This step helps incorporate air, setting the stage for a spongy texture and a gorgeous rise during baking.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. This step seals the deal on the cake’s moist interior and tender crumb.
Step 6: Cool and Frost
Let the cakes cool in their pans for 10 minutes before removing and transferring to wire racks to cool completely. For the frosting, beat softened butter until creamy, then gradually add powdered sugar, vanilla, salt, and enough cream to achieve a light and fluffy texture. Spread this luscious frosting generously between and over the cooled cake layers, transforming your creation into a stunning centerpiece.
How to Serve Moist White Velvet Cake Recipe
Garnishes
A simple cake like this shines beautifully with thoughtful garnishes. Consider fresh berries or edible flowers for a pop of color that contrasts with the cake’s pristine white frosting. A light dusting of finely grated white chocolate over the top can also add a lovely touch of elegance.
Side Dishes
This cake pairs wonderfully with fresh fruit compotes or a dollop of whipped cream on the side, enhancing its light and delicate nature. If you want something a bit richer, a small scoop of vanilla bean ice cream is a dreamy match, especially on warmer days.
Creative Ways to Present
Take your Moist White Velvet Cake Recipe up a notch by creating a layered trifle dessert using smashed cake pieces, frosting, and fresh fruit in a clear glass bowl. For celebrations, try stamping a design with powdered sugar or cocoa powder over a doily stencil on top of the frosting for a charming homemade touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep it fresh. For longer storage, refrigerate the cake well wrapped to prevent it from drying out. Let the cake return to room temperature before serving to enjoy the best flavor and texture.
Freezing
The Moist White Velvet Cake Recipe freezes beautifully, whether frosted or unfrosted. Wrap the cake tightly in plastic wrap and then in aluminum foil to protect against freezer burn. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving for perfect results.
Reheating
While generally served at room temperature, if you prefer your cake slightly warmed, gently microwave a slice for 10 to 15 seconds. This brief warming enhances the cake’s moisture and flavors without drying it out, making each bite irresistibly tender.
FAQs
Can I use regular flour instead of cake flour in this recipe?
While you can substitute all-purpose flour, cake flour is preferred for this Moist White Velvet Cake Recipe because it produces a finer, softer crumb. To mimic cake flour, you can remove two tablespoons of all-purpose flour per cup and replace it with cornstarch.
Why are egg whites used instead of whole eggs?
Using only egg whites helps keep the cake’s color bright white and the texture light. Yolks can add a yellow tint and slightly denser texture, which isn’t ideal when making a classic white velvet cake.
What’s the difference between white velvet cake and red velvet cake?
White velvet cake focuses on a pure white crumb with vanilla flavors, whereas red velvet typically includes cocoa powder, buttermilk, and a reddish tint, often achieved with food coloring. The two share a similar tender texture but offer quite different flavor profiles.
Can I make this cake dairy-free?
You can adapt this Moist White Velvet Cake Recipe by substituting buttermilk with a dairy-free alternative mixed with a small amount of vinegar and replacing butter with a non-dairy margarine. Keep in mind that slight texture and flavor differences may occur.
How do I ensure my cake stays moist?
The combination of buttermilk and oil in this recipe is key to moisture. Also, avoid overbaking by checking with a toothpick near the end of baking time and removing the cake as soon as it comes out clean. Proper storage also helps maintain moisture after baking.
Final Thoughts
I can’t recommend this Moist White Velvet Cake Recipe enough if you’re seeking a reliable cake that feels special but is straightforward to make. Its tender crumb, gorgeous white color, and luscious frosting come together in a way that feels both classic and inviting. Once you try it, I bet it’ll become a go-to for your celebrations and cozy dessert cravings alike—happy baking!
Print
Moist White Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist White Velvet Cake is a beautifully soft and fluffy cake, perfect for celebrations or any special occasion. Made with a blend of cake flour, buttermilk, and egg whites, it delivers a tender crumb with a delicate vanilla flavor. Topped with a creamy vanilla buttercream frosting, this cake is sure to impress with its light texture and classic taste.
Ingredients
For the cake:
- 2 1/2 cups cake flour (not self-rising)
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
For the frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined.
- Add Butter: Add the softened unsalted butter to the dry ingredients and mix until the texture resembles coarse crumbs, ensuring even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg whites, and vanilla extract until smooth.
- Mix Batter: Slowly add the wet mixture to the dry mixture while mixing on low speed. Then increase to medium speed and beat for 1 to 2 minutes until the batter is smooth and fluffy.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then remove from pans and cool completely on wire racks to room temperature.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, a pinch of salt, and 2 to 3 tablespoons of heavy cream or milk until you reach your desired consistency. Beat the frosting for 3 to 4 minutes until light and fluffy.
- Frost and Decorate: Once the cakes are completely cooled, frost the layers and decorate as desired. Serve and enjoy!
Notes
- For the whitest cake, use clear vanilla extract instead of regular vanilla.
- Beat the egg whites just until foamy, not stiff, to ensure a lighter texture.
- This cake layers and freezes beautifully, making it perfect for preparing in advance.
