Ohhh yes 🤍🍰 — the White Velvet Cake is like red velvet’s lighter, elegant cousin: soft, tender, and perfectly paired with a cream cheese or vanilla buttercream frosting. Perfect for weddings, birthdays, or any occasion where you want a showstopper cake without the red dye.
White Velvet Cake
Makes: 2 (8- or 9-inch) layers
Prep: 20 minutes
Bake: 25–30 minutes
Ingredients
Cake
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2½ cups all-purpose flour
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1 tbsp cornstarch (for extra tenderness)
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2½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1½ cups granulated sugar
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4 large egg whites, room temp
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1 tsp vanilla extract
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1 tsp almond extract (optional, gives extra flavor)
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1 cup buttermilk, room temp
Frosting (Cream Cheese or Vanilla Buttercream)
Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3–4 cups powdered sugar
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1 tsp vanilla extract
Vanilla Buttercream (optional):
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1 cup unsalted butter, softened
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4 cups powdered sugar
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1–2 tbsp milk or cream
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1 tsp vanilla extract
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease and line cake pans with parchment.
2. Mix dry
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Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
3. Cream butter & sugar
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Beat butter and sugar until light and fluffy.
4. Add egg whites & extracts
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Beat in egg whites one at a time.
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Add vanilla and almond extract.
5. Alternate dry & buttermilk
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Add dry ingredients and buttermilk alternately to batter, beginning and ending with dry ingredients.
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Mix until just combined.
6. Bake
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Divide batter evenly between pans.
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Bake 25–30 minutes, until toothpick comes out clean.
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Cool in pans 10 minutes, then transfer to a wire rack.
7. Frost
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Spread cream cheese or vanilla buttercream between layers and around the cake.
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Decorate as desired (optional: fresh berries, edible flowers, or toasted coconut).
Tips for Perfect White Velvet
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Use egg whites only for a light, tender crumb
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Room-temperature ingredients = smoother batter
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Cornstarch in flour gives a softer, finer texture
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Don’t overmix — will toughen the cake
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Brush layers lightly with simple syrup for extra moisture
Variations
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Mini cakes or cupcakes: Bake 18–20 minutes
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Layer with fruit: Fresh raspberries or strawberries add color
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Wedding-style: Smooth fondant over the buttercream
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Chocolate swirl: Add ¼ cup cocoa for a marble effect
If you want, I can also give you a luxury bakery-style version with ultra-moist layers and cream cheese frosting that holds perfectly — it looks stunning and tastes divine