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
Scale
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.
