If you’re on the hunt for a cake that’s irresistibly tender, elegantly simple, and perfectly suited for any celebration, this Moist White Velvet Cake Recipe will quickly become your new favorite. The delicate crumb, enhanced by a subtle almond hint and covered in a luscious buttery frosting, makes every bite feel like a little slice of heaven. Whether you’re experienced in the kitchen or just starting out, this recipe delivers a reliably soft, flavorful cake that feels special but is straightforward enough to make anytime you crave something sweet and truly satisfying.
Ingredients You’ll Need
The beauty of this Moist White Velvet Cake Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, from the rich buttermilk that keeps the cake moist to the blend of butter and oil that creates its signature tender crumb. You’ll find that these staples come together to offer a perfect balance of flavor, texture, and color that’s just spot on.
- 2 ½ cups cake flour: Provides a light texture essential for this delicate cake.
- 2 ½ tsp baking powder: Gives a gentle rise to ensure fluffiness.
- ½ tsp baking soda: Works with buttermilk to lift the batter beautifully.
- ½ tsp salt: Balances sweetness and enhances flavor.
- 1 ½ cups granulated sugar: Sweetens without overwhelming the subtle flavors.
- 1 cup buttermilk (room temperature): Adds moisture and tang for a tender crumb.
- ½ cup unsalted butter (softened): Creates richness and depth.
- ½ cup vegetable oil: Keeps the cake moist and helps the texture remain soft.
- 5 large egg whites (room temperature): Adds structure without heaviness.
- 2 tsp vanilla extract: Provides classic warmth and sweetness.
- ½ tsp almond extract (optional): Offers a delicate nutty aroma that elevates the cake.
- 1 cup unsalted butter (softened) for frosting: Base for a creamy and smooth buttercream.
- 4 cups powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- ¼ cup heavy cream: Adds silkiness and helps achieve the right frosting consistency.
- 1 tsp vanilla extract: Enhances the frosting’s flavor.
- Pinch of salt: Balances the frosting’s sweetness flawlessly.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare the Cake Batter
First things first, preheat your oven to 350°F (175°C), and prepare two 9-inch round cake pans by greasing and lightly flouring them. This makes sure your cake releases effortlessly once baked. Sift together your dry ingredients—cake flour, baking powder, baking soda, and salt—in one bowl to ensure they’re evenly mixed and aerated. In a separate bowl, cream your softened butter with the granulated sugar until it becomes fluffy and light, setting the foundation for a tender cake. Add the vegetable oil, egg whites, vanilla, and optional almond extract, mixing thoroughly. Alternate adding the dry ingredients and buttermilk gradually, stirring just until everything is combined. Be careful not to overmix, keeping the batter airy and soft.
Step 2: Bake the Cake
Divide the cake batter evenly between the two pans—it helps the layers bake uniformly. Pop them into your preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes, then gently transfer them to a wire rack. Cooling is key because it prevents the cake from becoming soggy when frosted later.
Step 3: Make the Frosting
While the cake cools, whip up the frosting that makes this Moist White Velvet Cake Recipe truly unforgettable. Beat the softened butter until smooth and creamy. Gradually add sifted powdered sugar for sweetness and body. Add the heavy cream, a teaspoon of vanilla extract, and a pinch of salt, then continue beating until the frosting is light, fluffy, and spreadable. The creamy texture perfectly complements the delicate cake layers.
Step 4: Assemble the Cake
Now comes the fun part! Place one layer on your serving plate and spread an even coat of frosting on top. Then gently place the second cake layer above it and cover the entire cake—the top and sides—with the remaining frosting. You can keep it simple or get creative with decorations like fresh flowers, sprinkles, or edible glitter to really make your Moist White Velvet Cake Recipe shine.
How to Serve Moist White Velvet Cake Recipe
Garnishes
A little goes a long way when garnishing this cake. Fresh mint leaves, edible flowers, or a light dusting of powdered sugar can add a charming touch without overwhelming the cake’s delicate flavor. A handful of fresh berries around the base also contrasts beautifully with the smooth, white frosting for a pop of color and freshness.
Side Dishes
To elevate the experience, consider pairing the cake with a subtle accompaniment. Lightly brewed herbal tea, fresh fruit salads, or a scoop of vanilla bean ice cream harmonize wonderfully with the cake’s sweet, moist profile. These sides keep the focus on the velvet cake while enhancing the overall treat.
Creative Ways to Present
If you want to wow your guests, slice the cake into neat tiers and serve on rustic wooden boards or elegant glass cake stands. You could also make individual mini white velvet cupcakes using the same batter and frosting, perfect for parties or teatime. For a special occasion, drizzle a thin layer of raspberry coulis or white chocolate over each slice for an extra layer of flavor and beauty.
Make Ahead and Storage
Storing Leftovers
Leftover Moist White Velvet Cake Recipe stays delicious when stored properly. Keep it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration can extend freshness, but do allow the cake to come back to room temperature before serving for the best taste and texture.
Freezing
Want to keep this cake longer? You can absolutely freeze it! Wrap each cake layer tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen cake layers can last up to three months. When ready to enjoy, thaw them overnight in the fridge and bring back to room temperature before frosting and assembling.
Reheating
While cakes like this are best served fresh or at room temperature, if you want a warm bite, gently heat a slice in the microwave for about 10-15 seconds. This warms the cake slightly and softens the frosting, giving you that freshly-baked feel all over again.
FAQs
Can I use whole eggs instead of egg whites?
Egg whites keep this cake light and airy, so while you can substitute whole eggs, it may result in a denser texture. For the authentic Moist White Velvet Cake Recipe experience, egg whites are best.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This homemade substitute keeps your cake moist and tender.
Is almond extract necessary?
The almond extract is optional but highly recommended. It adds a subtle nutty flavor that complements the vanilla perfectly. If you don’t have it, the cake will still be delicious with just vanilla extract.
How can I make this recipe dairy-free?
You can replace the butter with a dairy-free alternative and use almond milk mixed with lemon juice instead of buttermilk. For the frosting, a dairy-free butter substitute and coconut cream can work great, though the texture might differ slightly.
How long does the cake stay fresh?
When stored properly at room temperature, the cake stays fresh and moist for about two days. Refrigeration can stretch its life to four or five days, but always cover it well to prevent drying out.
Final Thoughts
This Moist White Velvet Cake Recipe is truly a gem to have in your baking repertoire. It offers just the right balance of softness, flavor, and simplicity that makes both everyday moments and special celebrations feel extraordinary. So go ahead, treat yourself and your loved ones to a slice—you won’t regret diving into this wonderfully moist and flavorful cake. Happy baking!
Print
Moist White Velvet Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist White Velvet Cake is a delicate and tender dessert featuring a soft crumb made with cake flour, egg whites, and a combination of butter and vegetable oil. Enhanced with vanilla and a hint of almond extract, this cake is perfectly layered and finished with a smooth, creamy buttercream frosting. Ideal for celebrations or a special treat, it delivers a classic white cake experience with moist texture and a luscious finish.
Ingredients
Cake
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and a light texture. In a separate large bowl, cream the softened butter and granulated sugar together until fluffy and pale, which creates the base for a tender crumb. Gradually mix in the vegetable oil, egg whites, vanilla extract, and almond extract if using, combining well to incorporate air. Alternately add the dry ingredient mixture and buttermilk into the wet mixture, mixing gently just until the batter is combined to maintain a light texture.
- Bake the Cake: Evenly distribute the batter into the two prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the Frosting: Beat the softened butter with an electric mixer until creamy and smooth. Gradually add the sifted powdered sugar, beating continuously to avoid lumps. Pour in the heavy cream, vanilla extract, and a pinch of salt to enhance flavor and texture. Continue beating until the frosting is light, fluffy, and spreadable, perfect for a smooth finish on the cake.
- Assemble the Cake: Place one cake layer on your serving plate and evenly spread a generous layer of frosting on top. Carefully layer the second cake on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Decorate as desired with sprinkles, nuts, or a simple piped border to elevate the presentation.
Notes
- Make sure all ingredients like butter, egg whites, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- You can substitute almond extract with more vanilla extract if preferred.
- For a richer frosting, adjust the heavy cream quantity accordingly to reach your desired consistency.
- This cake layers and stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
