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
Scale
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
