If you’ve been searching for a dessert that practically melts in your mouth with every bite, look no further than this Moist White Velvet Cake Recipe. It’s the perfect celebration of tender crumb, delicate sweetness, and that whisper-light texture that keeps you coming back for just one more slice. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this cake’s velvety softness paired with subtle hints from buttermilk and sour cream make it truly unforgettable.
Ingredients You’ll Need
This Moist White Velvet Cake Recipe uses simple, pantry-friendly ingredients that work harmoniously to create a cake with incredible taste and texture. Each component plays an essential role, from the richness of butter to the slight tang of sour cream that lifts the flavor beautifully.
- 1 cup unsalted butter, softened: Provides a creamy richness and moist texture.
- 2 cups sugar: Balances sweetness perfectly without overpowering.
- 1 tablespoon vanilla extract: Adds warm, fragrant notes to deepen flavor.
- 2 1/2 cups cake flour: Ensures a tender crumb without heaviness.
- 1 teaspoon baking powder: Helps the cake rise evenly and stay light.
- 1/2 teaspoon baking soda: Works with acidic ingredients for perfect lift.
- 1/2 teaspoon salt: Enhances all flavors and balances sweetness.
- 1 cup buttermilk: Adds moistness and a subtle tang that’s signature to this cake.
- 1/2 cup sour cream: Boosts richness and helps keep the cake tender.
- 5 large egg whites: Provide structure while keeping the texture light and airy.
How to Make Moist White Velvet Cake Recipe
Step 1: Creaming the Butter and Sugar
Start by beating the softened unsalted butter with the sugar until the mixture looks pale and fluffy. This step opens up the structure to trap air, which later helps give your cake that dreamy lift and softness. Don’t rush—take about 3 to 5 minutes for this step.
Step 2: Adding Vanilla and Dry Ingredients
Mix in the vanilla extract to infuse warmth. Then, sift together the cake flour, baking powder, baking soda, and salt, ensuring no lumps disturb the smooth batter. Gradually add these dry ingredients to the butter mixture alternately with buttermilk and sour cream, starting and ending with the dry mix to create an even, consistent batter.
Step 3: Incorporating Egg Whites
Lightly beat the egg whites until they reach soft peaks. Gently fold them into the batter—this makes all the difference for a fluffy, airy texture without deflating your cake. A delicate hand here means a beautifully soft crumb later on.
Step 4: Baking the Cake
Pour your batter into two greased and floured 9-inch round pans. Bake at 350°F (175°C) for about 30 to 35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Patience during cooling ensures your Moist White Velvet Cake Recipe holds its perfect texture.
How to Serve Moist White Velvet Cake Recipe
Garnishes
A simple dusting of powdered sugar or edible white chocolate shavings keeps the focus on that melt-in-your-mouth cake texture. For a festive touch, fresh berries or a light glaze can add color without overwhelming the flavor.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Fresh fruit like strawberries or raspberries also complements the cake’s subtle tang and sweetness beautifully.
Creative Ways to Present
Try layering this cake with whipped cream and fresh fruit between each tier for a stunning and fresh presentation. For gatherings, turn slices into mini cake parfaits by layering pieces with mousse or custard in clear glasses—pure magic on a plate.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Moist White Velvet Cake Recipe tightly with plastic wrap or store it in an airtight container to keep it moist for up to 3 days at room temperature. Keep it out of direct sunlight or heat to maintain its tender crumb.
Freezing
This cake freezes beautifully. Wrap it twice in plastic wrap and aluminum foil before freezing to avoid freezer burn. Frozen cake slices or whole layers can last up to 2 months and thaw overnight in the fridge, ready to enjoy without losing softness.
Reheating
If you want to revive the fresh-baked feel, warm individual slices gently in the microwave for 10-15 seconds or place them briefly in a warm oven at 300°F (150°C). This breathes life back into the cake’s moist texture and enhances its comforting aroma.
FAQs
Can I use whole eggs instead of egg whites?
Using whole eggs will make the cake denser, losing the signature light and airy texture that egg whites provide. It’s best to stick with whites for this Moist White Velvet Cake Recipe.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes. This homemade substitute mimics the acidity, crucial for tenderizing the cake.
Is it okay to use all-purpose flour instead of cake flour?
Cake flour is preferred because it has a lower protein content, making the cake ultra-tender. If you use all-purpose flour, consider replacing 2 tablespoons of each cup with cornstarch for a similar effect.
Can I make this cake gluten-free?
Yes! Using a gluten-free cake flour blend designed for baking works well, though texture might be slightly different. Be sure to follow blend instructions for best results.
How can I prevent my cake from drying out?
The combination of butter, buttermilk, and sour cream in this cake helps keep it moist. Avoid overbaking and store leftovers properly in airtight containers to retain moisture.
Final Thoughts
There is something truly special about mastering the Moist White Velvet Cake Recipe—it feels like a warm hug in dessert form. From the tender crumb to the subtle tangy richness, this cake is bound to become your go-to for celebrations or whenever you want a little slice of heaven. I hope you enjoy baking and savoring it as much as I do!
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Moist White Velvet Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Moist White Velvet Cake is a tender and luscious treat featuring a delicate crumb and subtle vanilla flavor. Perfect for celebrations or a special dessert, this cake combines the richness of butter and sour cream with the lightness of egg whites to create a soft, velvety texture that’s sure to impress.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 5 large egg whites
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a lighter cake texture.
- Add Vanilla and Egg Whites: Add the vanilla extract to the creamed butter and sugar. Then, gradually add the egg whites one at a time, beating well after each addition until fully incorporated. Egg whites help keep the cake light and velvety.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Alternate Adding Dry Ingredients and Liquids: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and sour cream in two parts (dry, liquid, dry, liquid, dry). Begin and end with the dry ingredients. Mix each addition on low speed just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the cakes are lightly golden on top.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting. Cooling completely prevents the frosting from melting and sliding off.
Notes
- For the best results, use room temperature ingredients to ensure smooth mixing and even baking.
- You can substitute sour cream with Greek yogurt for a tangier flavor and slightly healthier option.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months.
- This cake pairs beautifully with cream cheese or vanilla buttercream frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: American
