White Velvet Cake

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A delicate, ultra-moist cake with a silky vanilla-almond frosting

Why You’ll Love This Recipe

This White Velvet Cake is a sophisticated twist on classic red velvet—tender, buttery, and snow-white, with a hint of tang from buttermilk. Paired with a luxurious cooked flour frosting (a vintage-style buttercream), it’s perfect for weddings, showers, or any elegant celebration.

Ingredients

For the Cake

  • 1¾ cups (210g) cake flour (or all-purpose flour + 2 tbsp cornstarch)
  • 1½ cups + 2 tbsp (325g) granulated sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 2 large egg whites, room temperature
  • 1¼ cups (300ml) buttermilk, room temperature, divided
  • ½ cup (120ml) vegetable oil, divided
  • 1½ tsp vanilla extract
  • 12 tbsp (170g) unsalted butter, softened

For the Frosting

  • 1¾ cups (350g) granulated sugar
  • 2 tbsp (15g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 3 sticks (340g) unsalted butter, room temperature
  • 1½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp salt

(Optional: White food coloring for brighter frosting)

Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
  2. In a bowl, whisk flour, sugar, salt, baking powder, and baking soda.
  3. In another bowl, mix egg whites, ½ cup buttermilk, ¼ cup oil, and vanilla.
  4. Beat butter into dry ingredients until crumbly. Add remaining ¾ cup buttermilk and ¼ cup oil; mix until combined.
  5. Gradually add egg white mixture, beating just until smooth.
  6. Divide batter between pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.

2. Prepare the Frosting

  1. In a saucepan, whisk sugar and flour. Gradually stir in milk.
  2. Cook over medium heat, stirring constantly, until thickened (8–10 minutes). Cool completely.
  3. Beat butter until fluffy. Gradually add the cooled milk mixture, then vanilla, almond extract, and salt. Whip for 5–7 minutes until light and silky.

3. Assemble

  1. Frost cooled cake layers. Chill for 30 minutes before slicing for cleaner edges.

Tips for Success

✔ Room-temperature ingredients ensure even mixing.
✔ Don’t overmix batter—this keeps the cake tender.
✔ For pure white cake, use clear vanilla extract.
✔ Storage: Refrigerate frosted cake for up to 3 days; bring to room temperature before serving.

Serving Suggestions

  • With fresh berries or edible flowers
  • As a wedding or anniversary cake
  • Paired with sparkling wine or tea

Final Thoughts

This White Velvet Cake is a stunning, crowd-pleasing masterpiece—moist with a fine crumb and frosted with a vintage-style buttercream that’s less sweet than American buttercream.

Ideal for special occasions when elegance matters!

Variation: Add 1 tbsp lemon zest to the batter for a citrus note.

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