Moist White Velvet Cake Recipe

If you have ever dreamed of a cake that’s soft, tender, and truly melts in your mouth, then look no further. This Moist White Velvet Cake Recipe is an absolute showstopper, perfect for celebrations or a special treat anytime. It’s renowned for its perfectly fluffy crumb, delicate vanilla flavor, and that irresistible moist texture that keeps you coming back for another slice. Whether you’re new to baking or a seasoned pro, this recipe combines simple ingredients in just the right way to create a cake that’s pure comfort and elegance all rolled into one.

Ingredients You’ll Need

Although the list might look long, each ingredient is straightforward and plays a crucial role in building the cake’s inviting texture, rich flavor, and that iconic white velvet appearance. Let’s dive into what makes this cake magic happen.

• Cake flour (2 1/2 cups, sifted): Provides a tender crumb thanks to its lower gluten content compared to all-purpose flour.
• Granulated sugar (1 1/2 cups): Sweetens the cake and helps with moisture retention for softness.
• Baking powder (1 tbsp): A leavening agent that ensures your cake rises beautifully and stays light.
• Salt (1/2 tsp): Enhances flavor by balancing sweetness and deepening other tastes.
• Unsalted butter (3/4 cup, softened): Adds richness and contributes to a tender cake texture.
• Egg whites (3, room temperature): Give the cake its pure white color and light, airy structure.
• Whole milk (1 cup, room temperature): Adds moisture and richness for a melt-in-your-mouth quality.
• Sour cream (1/4 cup): Boosts moisture and tang, keeping the cake perfect for days.
• Vegetable oil (1 tbsp): Enhances moistness beyond butter alone and keeps the crumb soft.
• Vanilla extract (1 tbsp): Brings warmth and depth to the delicate white velvet flavor.

How to Make Moist White Velvet Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly dust them with flour or line with parchment paper. This step is essential for easy cake release and maintaining the perfect shape of your layers.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter, which is key for consistent flavor and texture.

Step 3: Add Butter to Dry Ingredients

Mix the softened butter into the dry ingredients using an electric mixer on low speed. The goal here is to achieve a coarse, crumb-like mixture. This helps incorporate fat evenly, which contributes to moistness and tenderness in the finished cake.

Step 4: Mix the Wet Ingredients Separately

Whisk together egg whites, whole milk, sour cream, vegetable oil, and vanilla extract in a different bowl until well combined. Preparing the wet ingredients separately ensures they incorporate smoothly into the dry mix without overmixing.

Step 5: Combine Wet and Dry Mixtures

Gradually pour the wet ingredients into the dry crumb mixture while beating at medium speed. Continue mixing for 1 to 2 minutes until the batter is smooth and fluffy. This step is where the cake begins to develop its signature light texture.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28 to 32 minutes. You’ll know the cake is done when a toothpick inserted in the center comes out clean. Avoid opening the oven door too often during the first 20 minutes to keep the oven temperature stable.

Step 7: Cool and Frost

Let the cake cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Once cool, you can frost the cakes with your favorite frosting, such as a creamy vanilla buttercream or a classic cream cheese frosting.

How to Serve Moist White Velvet Cake Recipe

Garnishes

A simple dusting of powdered sugar can be charming, but I love adding fresh raspberries or edible flowers on top to introduce a pop of color and a hint of tartness that contrasts beautifully with the sweet cake.

Side Dishes

Pair your white velvet cake with lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Fresh fruit compotes, like lemon curd or mixed berries, amplify the cake’s moist texture and elevate the flavor experience.

Creative Ways to Present

For a stunning twist, slice the layers horizontally and fill them with your choice of raspberry jam or lemon curd before frosting. Alternatively, serve mini versions as cupcakes for elegant gatherings, personalized with colorful sprinkles or swirl-patterned frosting for whimsy.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it moist. It stays fresh at room temperature for up to two days or in the refrigerator for about five days. Make sure to bring it to room temperature before serving for best flavor.

Freezing

Moist White Velvet Cake Recipe freezes wonderfully. Wrap the layers separately in plastic wrap and then aluminum foil before freezing. They will keep for up to three months. Thaw in the refrigerator overnight, and frost once fully thawed to maintain freshness.

Reheating

If you prefer warm cake, microwave individual slices for 10–15 seconds on low heat or warm in an oven at 300°F for 5–10 minutes. This brings back that fresh-baked softness and enhances the comforting, moist texture.

FAQs

Can I use whole eggs instead of egg whites in this recipe?

Using whole eggs will add a richer flavor and color but will change the cake’s signature white color and delicate texture. This recipe relies on egg whites to keep it light and porcelain white.

Is sour cream necessary for the moistness?

Sour cream adds acidity and fat which contribute greatly to the cake’s moist crumb and tender texture. If you don’t have sour cream, you can substitute with Greek yogurt for a similar effect.

What if I don’t have cake flour?

You can make a substitute by removing two tablespoons of all-purpose flour per cup and replacing them with two tablespoons of cornstarch. Sift the mixture well for a lighter texture close to cake flour.

Can I make this cake gluten-free?

The recipe is designed with cake flour for softness, but a gluten-free flour blend made for baking can be used. It’s best to choose one with xanthan gum included, and expect slight differences in texture.

How long can I frost the cake after baking?

Make sure the cake layers have completely cooled before frosting, which usually takes about an hour at room temperature. Frosting warm cake causes it to melt and slide off, so patience is key here!

Final Thoughts

There’s just something magical about a cake that’s as beautiful as it is delicious, and this Moist White Velvet Cake Recipe hits the mark every single time. Whether you’re celebrating a milestone or simply indulging your sweet tooth, this recipe is a warm hug on a plate—a true crowd-pleaser that’s destined to become a beloved favorite in your baking repertoire. Give it a try, and prepare to be amazed at how effortlessly it bakes up moist, fluffy, and wonderfully flavorful!

Moist White Velvet Cake Recipe

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4.3 from 45 reviews

• Author: admin
• Total Time: 50 minutes (plus cooling time)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Moist White Velvet Cake is a delicate and fluffy dessert perfect for celebrations and special occasions. Featuring a tender crumb made with egg whites, sour cream, and vanilla, it delivers a pure white color and rich texture. Paired with a creamy vanilla buttercream frosting, this cake offers a classic yet elegant taste, ideal for weddings or any occasion requiring a beautifully soft and moist white cake.

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Ingredients

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For the cake:

• 2 1/2 cups cake flour (sifted)
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter (softened)
• 3 egg whites (room temperature)
• 1 cup whole milk (room temperature)
• 1/4 cup sour cream
• 1 tbsp vegetable oil
• 1 tbsp vanilla extract

For the frosting (optional):

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• pinch of salt

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Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cake releases easily after baking.
2. Mix dry ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt, creating a uniform base for your cake.
3. Add butter to dry mix: Incorporate the softened unsalted butter using an electric mixer on low speed until the mixture takes on a coarse crumb texture, ensuring small bits of butter remain for a tender crumb.
4. Combine wet ingredients: In a separate bowl, whisk together egg whites, room temperature whole milk, sour cream, vegetable oil, and vanilla extract until thoroughly blended.
5. Mix wet and dry ingredients: Slowly pour the wet ingredients into the dry ingredients, then beat on medium speed for 1 to 2 minutes until the batter is smooth, fluffy, and fully combined.
6. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
7. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely before frosting.
8. Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, a pinch of salt, and enough heavy cream or milk to reach your desired frosting consistency. Continue beating for 2 to 3 minutes until fluffy and smooth.
9. Frost the cake: Once the cakes are completely cooled, frost as desired. Optionally, fill with raspberry jam or lemon curd between layers for an added elegant touch.

Notes

• Using only egg whites results in the cake’s pure white color and a soft, airy texture.
• Sour cream enriches the cake and adds moisture, preventing dryness.
• For a fancy twist, consider filling the cake layers with raspberry jam or lemon curd before frosting.
• Ensure all wet ingredients are at room temperature to achieve a smooth batter.
• Do not overmix the batter once combined to maintain the cake’s light texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American