There is nothing quite like a slice of comfort and celebration rolled into one than this Moist White Velvet Cake Recipe. This cake is everything you want it to be: tender, fluffy, and kissed with just the right balance of sweetness and subtle vanilla flavor that feels like a warm hug. Whether you’re baking for a special occasion or simply craving something to brighten your day, this cake’s light texture and delicate crumb will win your heart with every bite. Get ready to fall in love with a white velvet cake that truly lives up to its name!
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients that come together beautifully to create a cake that’s moist and full of flavor. Each component plays a crucial role in ensuring the perfect texture, taste, and stunning white color that makes this cake stand out.
- Cake flour: Provides a soft, tender crumb that is essential for a velvety texture.
- Granulated sugar: Sweetens the cake without weighing it down.
- Baking powder: Gives your cake the lift it needs to be light and airy.
- Salt: Enhances the flavors and balances the sweetness.
- Whole milk (room temperature): Adds moisture and richness for a silky batter.
- Sour cream (room temperature): Contributes to the moistness and tender crumb with a subtle tang.
- Unsalted butter (softened): Brings richness and helps create a luscious texture.
- Large egg whites (room temperature): Lighten the cake and give it structure without heaviness.
- Vanilla extract: Imparts a warm, inviting aroma and flavor.
- Almond extract (optional): Adds a delicate nutty note that complements the vanilla beautifully.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes come out perfectly every time without sticking. This simple prep step makes a huge difference in the final presentation and ease of removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Sifting helps to remove any lumps and aerates the mixture, contributing to the light texture we’re aiming for. Once combined, this dry blend sets the stage for a flawless batter.
Step 3: Cut in the Butter
Add the softened unsalted butter to the dry ingredients. Using a mixer on low speed, blend until the mixture resembles coarse crumbs. This step is key for incorporating the fat evenly and creating that tender crumb structure the cake is known for.
Step 4: Mix Wet Ingredients Separately
In another bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and optional almond extract. Ensuring these ingredients are well combined and at room temperature helps them blend smoothly into the flour mixture without shocking the batter or causing curdling.
Step 5: Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry mixture while mixing on low speed. Once combined, increase the mixer speed to medium and continue mixing for 1 to 2 minutes until the batter is smooth and fluffy. This step is crucial for developing the right consistency and ensuring your cake layers bake up light and moist.
Step 6: Bake Your Cake
Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
How to Serve Moist White Velvet Cake Recipe
Garnishes
While this cake stands perfectly delicious on its own, garnishing with fluffy whipped buttercream or a silky white chocolate frosting takes it to dreamy heights. Fresh berries or edible flowers add a pop of color and freshness that brighten every slice.
Side Dishes
Pair your white velvet cake with a scoop of vanilla ice cream or a drizzle of fruit coulis for an indulgent experience. A light cup of tea or a glass of sparkling wine also complements the delicate flavors without overpowering the cake.
Creative Ways to Present
Think beyond traditional layers! Try making smaller cupcakes, a layered trifle, or even cake pops using this Moist White Velvet Cake Recipe. Decorating with pastel sprinkles or gold leaf can add a festive touch for special celebrations.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Keeping it covered tightly ensures it stays moist and soft, preserving the delicate crumb you worked so hard to achieve.
Freezing
This cake freezes wonderfully! Wrap cooled cake layers tightly in plastic wrap and then foil before placing them in the freezer. Frozen, they maintain their moisture and texture for up to two months, making this recipe perfect for planning ahead or emergencies.
Reheating
If refrigerated or frozen, gently warm slices in the microwave for 10 to 15 seconds to revive that fresh-baked softness. Avoid overheating to keep the cake moist and tender.
FAQs
Can I use whole eggs instead of egg whites in this recipe?
Egg whites are preferred in this Moist White Velvet Cake Recipe because they contribute to a lighter, fluffier texture and keep the cake’s color bright and white. Using whole eggs may result in a denser cake with a slightly different hue.
Is sour cream necessary, or can I substitute it?
Sour cream adds moisture and a slight tang that brightens the flavor and tenderizes the crumb. You can substitute it with plain Greek yogurt or buttermilk to achieve a similar effect, though the texture may vary slightly.
How do I ensure my cake comes out white and not yellowish?
Using egg whites instead of whole eggs and all-white ingredients like cake flour helps maintain a pure white color. Also, avoiding browning in the oven by monitoring baking time prevents any darkening of the crust.
Can this cake be made into a sheet cake instead of rounds?
Absolutely! Simply bake the batter in a greased and parchment-lined 9×13-inch pan, checking for doneness around 25 to 30 minutes. Adjust baking time as needed based on your oven.
What frosting pairs best with Moist White Velvet Cake Recipe?
Classic buttercream works beautifully, as does whipped cream cheese frosting for a touch of tang. For an elegant finish, white chocolate ganache can add a glossy, luxurious texture that complements the cake’s softness.
Final Thoughts
There’s something truly special about mastering a classic that becomes an instant favorite. This Moist White Velvet Cake Recipe is exactly that: simple yet impressive, perfect for celebrating life’s little moments or just treating yourself to a bit of sweetness. Trust me, once you make it, you’ll find yourself coming back to this recipe again and again, sharing slices of joy with your loved ones.
Print
Moist White Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist White Velvet Cake is a classic American dessert featuring soft, fluffy layers of white cake with a delicate vanilla flavor. Perfectly tender and beautifully baked, it’s ideal for birthdays, celebrations, or any special occasion. The cake is enhanced with both vanilla and optional almond extracts for a subtle depth of flavor and pairs wonderfully with whipped buttercream or white chocolate frosting.
Ingredients
Dry Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup unsalted butter, softened
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes later.
- Mix dry ingredients: In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt to achieve a smooth, lump-free dry mixture.
- Add butter: Add the softened unsalted butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs, incorporating the butter evenly without overmixing.
- Combine wet ingredients: In a separate bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and almond extract if using, ensuring all are well-blended.
- Mix wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients while mixing on low speed to prevent flour from flying. Once incorporated, increase the mixer speed to medium and beat for 1 to 2 minutes until the batter is smooth, fluffy, and well combined.
- Divide and smooth batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean, indicating doneness.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes to firm up, then carefully turn them out onto wire racks to cool completely before frosting.
- Frost as desired: Once completely cool, frost the cakes with whipped buttercream, white chocolate frosting, or your favorite frosting to complete this delicious dessert.
Notes
- This cake pairs beautifully with whipped buttercream or white chocolate frosting for a rich finish.
- Ensure all ingredients are at room temperature before starting to achieve the best texture and rise.
- Using cake flour is essential for a tender crumb; do not substitute with all-purpose flour.
- For a subtle almond flavor, the almond extract is optional but recommended.
- Make sure to properly grease and line the cake pans to prevent sticking.
