White Velvet Cake

White Velvet Cake is a luxurious and elegant dessert that stands out for its tender, velvety crumb and exquisite flavor. This cake is celebrated for its pure, snowy white color, achieved by using only the clearest vanilla extracts and egg whites, omitting the yolks to ensure the batter remains as white as possible. The texture is what truly sets this cake apart: it’s incredibly soft and moist, almost melting in your mouth, a result of the meticulous method and ingredients used in its preparation.

The batter for White Velvet Cake often starts with the creaming of unsalted butter and sugar, to which the egg whites are gradually added. The use of egg whites not only contributes to the cake’s white color but also lends a lightness to the texture. Cake flour is typically preferred over all-purpose flour for its lower protein content, which ensures a finer, softer crumb. To enhance the velvet-like texture, buttermilk is incorporated into the batter, adding a subtle tang that complements the sweet, vanilla-infused cake.

Leavening agents like baking powder (and sometimes baking soda, depending on the recipe) are used judiciously to give the cake a gentle rise, ensuring it remains dense enough to be considered velvety, yet light enough to not be heavy. The inclusion of a pinch of salt balances the sweetness and brings out the vanilla’s complex flavors.

After the batter is prepared, it’s poured into cake pans and baked until a toothpick inserted into the center comes out clean, indicating it’s perfectly cooked. The cakes are then cooled before being frosted, usually with a rich, smooth buttercream or cream cheese frosting. The frosting is often kept white or tinted with pastel colors to maintain the cake’s elegant appearance. For a truly opulent touch, the cake may be adorned with edible pearls, fresh flowers, or intricate piped decorations.

White Velvet Cake is a favorite for special occasions, particularly weddings, anniversaries, and other celebrations where its stunning visual appeal and delightful taste can truly shine. Its light, airy texture and sophisticated flavor profile make it a cherished choice for those seeking a cake that’s as beautiful to look at as it is to eat.


14 ounces of cake flour

10 ounces of buttermilk, room temperature or slightly warm

5 ounces of room temperature egg whites

13 ounces of granulated sugar

1 teaspoon of salt

1 tablespoon of baking powder

4 ounces of vegetable oil

6 ounces of unsalted, softened butter

2 teaspoons of vanilla

½ teaspoon of baking soda

For the Frosting:

3 ounces of flour

14 ounces of granulated sugar

16 ounces of whole milk

16 ounces of room temperature unsalted butter

2 teaspoons of vanilla extract

¼ teaspoon of salt


Begin by preheating your oven to 335°F and preparing two 9-inch round cake pans with grease and flour.

In a large bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda.

Add the egg whites, vegetable oil, buttermilk, softened butter, and vanilla. Mix until the batter is smooth.

Evenly distribute the batter between the two pans.

Bake for about 35 minutes, or until a toothpick comes out clean from the center.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a saucepan, whisk together the sugar and flour.

Gradually add milk, whisking constantly to avoid lumps.

Cook over medium heat until it thickens to a pudding-like consistency, then cool to room temperature.

Beat the softened butter until creamy.

Gradually incorporate the milk mixture, beating well.

Add vanilla extract and salt, beating until the frosting is fluffy.

Finish by frosting your cooled cake and get ready to enjoy the divine taste of your White Velvet Cake! It’s a baking adventure that promises to add a touch of magic to your culinary creations.

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