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White Velvet Cake Recipe

White Velvet Cake

Wholesome Cove
This White Velvet Cake features an impossibly soft, velvety texture with a delicate crumb that melts in your mouth. The combination of buttermilk and reverse creaming method creates a tender, moist cake with a subtle tang that balances the sweetness perfectly. With its pure white color and elegant flavor, this cake is perfect for weddings, birthdays, and any celebration that calls for something special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Three 8-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls Medium and large sizes
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling racks
  • Parchment paper
  • Offset spatula For frosting
  • Toothpick or cake tester
  • Sifter or fine-mesh strainer

Ingredients
  

For the Cake

  • 2 ¾ cups all-purpose flour 330g
  • ¼ cup cornstarch 28g
  • 2 cups granulated sugar 400g
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter 227g, softened to room temperature
  • ½ cup vegetable oil 120ml
  • 1 ½ cups buttermilk 360ml, room temperature
  • 6 large egg whites room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting

  • 16 oz cream cheese 454g, softened to room temperature
  • 1 cup unsalted butter 227g, softened to room temperature
  • 6 cups powdered sugar 720g, sifted
  • 2 teaspoons vanilla extract
  • salt Pinch

Instructions
 

  • Preheat oven to 325°F (163°C). Grease three 8-inch round cake pans, line with parchment paper circles, and grease the parchment.
  • In stand mixer bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt for 30 seconds. Switch to paddle attachment.
  • Add softened butter to dry ingredients on low speed, mixing for 2-3 minutes until mixture resembles coarse sand.
  • In a separate bowl, whisk egg whites until frothy, then add buttermilk, oil, vanilla extract, almond extract, and vinegar until combined.
  • Pour half the wet mixture into butter-flour mixture on low speed for 30 seconds. Scrape bowl, add remaining wet ingredients, then beat on medium speed for exactly 2 minutes.
  • Divide batter evenly between three prepared pans (about 720g per pan). Tap pans gently on counter to release air bubbles.
  • Bake for 30-35 minutes at 325°F until tops spring back when pressed and toothpick comes out clean. Check at 28 minutes.
  • Cool cakes in pans for 10 minutes, then run knife around edges, invert onto cooling racks, remove parchment, and cool completely (1-2 hours).
  • Beat cream cheese on medium speed for 2 minutes until smooth. Add butter and beat 2-3 minutes until fluffy.
  • Add powdered sugar one cup at a time on low speed. Add vanilla and salt, then beat on medium-high for 3-4 minutes until light and fluffy.
  • Place first cake layer on serving plate, spread 1 cup frosting on top. Add second layer, frost, then add final layer. Apply thin crumb coat and refrigerate 15-20 minutes.
  • Apply final layer of frosting using offset spatula for smooth finish. Decorate as desired with frosting swirls, berries, or sprinkles.

Notes

  • All ingredients must be at room temperature (60-90 minutes out of refrigerator) for proper emulsification and texture.
  • The cornstarch is essential for the velvety texture. Do not omit or substitute with more flour.
  • Reverse creaming method (adding butter to dry ingredients) creates a tighter, more tender crumb and prevents excessive doming.
  • Bake at 325°F, not 350°F, to prevent edges from browning while center cooks through.
  • For cake flour substitute: Use 3 cups (360g) cake flour and omit the cornstarch.
  • Frosting variation: Substitute cream cheese frosting with Swiss meringue buttercream, American buttercream, or whipped cream.
  • Storage: Refrigerate frosted cake covered for 4-5 days. Bring to room temperature 30-60 minutes before serving.
  • Freezing: Wrap unfrosted layers tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight in refrigerator before frosting.
  • Color variations: Add 1 oz gel food coloring to create pink, blue, purple, or green velvet cakes.
  • Level cake layers with serrated knife before frosting for professional-looking results and easier stacking.

Nutrition

Serving: 1sliceCalories: 685kcalCarbohydrates: 86gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 385mgPotassium: 150mgFiber: 1gSugar: 68gVitamin A: 18IUCalcium: 10mgIron: 8mg
Keyword celebration cake, layered cake, velvet-cake, white cake, white velvet cake
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