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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
