Description
This Moist White Velvet Cake is a beautifully soft and fluffy cake, perfect for celebrations or any special occasion. Made with a blend of cake flour, buttermilk, and egg whites, it delivers a tender crumb with a delicate vanilla flavor. Topped with a creamy vanilla buttercream frosting, this cake is sure to impress with its light texture and classic taste.
Ingredients
Scale
For the cake:
- 2 1/2 cups cake flour (not self-rising)
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
For the frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined.
- Add Butter: Add the softened unsalted butter to the dry ingredients and mix until the texture resembles coarse crumbs, ensuring even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg whites, and vanilla extract until smooth.
- Mix Batter: Slowly add the wet mixture to the dry mixture while mixing on low speed. Then increase to medium speed and beat for 1 to 2 minutes until the batter is smooth and fluffy.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then remove from pans and cool completely on wire racks to room temperature.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, a pinch of salt, and 2 to 3 tablespoons of heavy cream or milk until you reach your desired consistency. Beat the frosting for 3 to 4 minutes until light and fluffy.
- Frost and Decorate: Once the cakes are completely cooled, frost the layers and decorate as desired. Serve and enjoy!
Notes
- For the whitest cake, use clear vanilla extract instead of regular vanilla.
- Beat the egg whites just until foamy, not stiff, to ensure a lighter texture.
- This cake layers and freezes beautifully, making it perfect for preparing in advance.
