White Velvet Cake

Here’s a classic White Velvet Cake—soft, tender, and snowy white, with a smooth crumb that feels extra special 🎂

White velvet cake is known for its delicate texture and pure white color. It’s lighter than pound cake, softer than white cake, and perfect for celebrations where a clean, elegant look matters.

🧺 Ingredients

For the Cake

2½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups sugar
5 large egg whites, room temperature
1 cup whole milk, room temperature
1 teaspoon clear vanilla extract
¼ teaspoon almond extract (optional)

For the Frosting (Classic Choice)

1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon clear vanilla extract

🍰 Instructions

1. Prep

Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans.

2. Mix Dry Ingredients

Whisk cake flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

Beat butter and sugar until light and fluffy (3–4 minutes).

4. Add Egg Whites

Add egg whites gradually, beating well after each addition.

5. Combine

Add dry ingredients alternately with milk, beginning and ending with dry.
Mix just until smooth.
Stir in vanilla and almond extract.

6. Bake

Divide batter evenly between pans.
Bake 25–30 minutes, until a toothpick comes out clean.

7. Cool & Frost

Cool 10 minutes, then turn out onto racks to cool completely.
Frost with vanilla buttercream or whipped frosting.

✨ Tips for a True “Velvet” Texture

Use cake flour, not all-purpose
Don’t overmix after adding flour
Clear vanilla keeps the cake white

🎉 Variations

Lemon Velvet: add lemon zest and a splash of juice
Berry Velvet: layer with fresh berries
Cupcakes: bake 18–22 minutes

If you’d like, I can:

Pair this with a traditional ermine (boiled milk) frosting
Convert it to a sheet cake
Help decorate it for a wedding or birthday