If you have ever craved a dessert that feels like a cloud melting in your mouth, then this Moist White Velvet Cake Recipe is going to become your new obsession. With its delicate crumb, perfect balance of sweet and creamy, and that irresistible velvety texture, this cake is the kind of classic that always leaves you wanting more. Whether you’re celebrating a special occasion or simply treating yourself, this recipe offers an easy, foolproof way to create a truly show-stopping white velvet cake.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a vital role in building the perfect tender crumb and that signature moist texture that makes this cake special.
- 2½ cups cake flour: Sifted for a fine, soft base that ensures a delicate crumb and tender bite.
- 1½ cups granulated sugar: Adds the just-right amount of sweetness to complement every other flavor.
- 1 tablespoon baking powder: The essential leavening agent that lifts the cake to fluffy perfection.
- ½ teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1 cup whole milk: At room temperature, it adds moisture and richness to the batter.
- ½ cup unsalted butter: Softened to blend smoothly, it provides subtle richness without overpowering.
- ½ cup sour cream: Adds a slight tang and extra moisture that keeps the cake wonderfully moist.
- ½ cup egg whites (about 4 large): At room temperature for structure and lightness without heaviness.
- 1 tablespoon vanilla extract: The secret to depth and warmth; using clear vanilla keeps the cake brilliantly white.
- ¼ cup vegetable oil: For added moisture and a tender crumb that stays soft day after day.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F to get it nice and warm, which will help the cakes bake evenly. Grease and flour two 8-inch round cake pans or use parchment paper for an easy release. Make sure your butter, milk, sour cream, and egg whites are all at room temperature to blend beautifully into your batter.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt until evenly mixed. This ensures even rising and a consistent crumb throughout the cake.
Step 3: Cream Butter into Dry Mix
Add the softened butter to your dry ingredients and mix on low speed just until the mixture looks like coarse crumbs. This little step helps to distribute the fat evenly, which results in that signature velvet smooth texture.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk the whole milk, sour cream, egg whites, vanilla extract, and vegetable oil until fully combined. This mixture brings together the moisture and flavors that will make the cake irresistibly tender and flavorful.
Step 5: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ones, beating on medium speed for 2 to 3 minutes until the batter is smooth and fluffy. This careful mixing incorporates air while preventing overmixing, which keeps the cake light but not dense.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to keep the rising consistent.
Step 7: Cool and Prepare for Frosting
Let the cakes cool in their pans for about 10 minutes to settle, then turn them out onto wire racks so they can cool completely before frosting. This step prevents melting or sliding when you add your frosting.
How to Serve Moist White Velvet Cake Recipe
Garnishes
A cake this elegant deserves equally beautiful garnishes. Fresh berries, delicate edible flowers, or a light dusting of powdered sugar elevate the presentation without overwhelming the cake’s subtle flavor.
Side Dishes
To complement the creamy and tender cake, serve it alongside freshly whipped cream, a scoop of vanilla bean ice cream, or a bowl of mixed fresh fruit. These pairings add layers of texture and refresh the palate between bites.
Creative Ways to Present
Try layering this Moist White Velvet Cake Recipe with white chocolate mousse or raspberry filling for a burst of surprise and extra decadence. You can also create mini layer cakes or cupcake versions for parties, making it easier to share this slice of heaven.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days to retain its moisture. If you prefer, refrigeration is fine but may slightly dry out the cake, so bring it back to room temperature before serving.
Freezing
You can freeze individual cake layers before frosting by wrapping them tightly in plastic wrap and then foil. Frozen this way, they will keep for up to 1 month, allowing you to prepare the cake base ahead of time for any occasion.
Reheating
If your cake feels a little chilled or dense from refrigeration, warm slices gently in the microwave for 10 to 15 seconds. This brief heat refreshes the texture and aroma, making every bite as delightful as the first.
FAQs
Can I use whole eggs instead of egg whites in this recipe?
Using whole eggs will change the cake’s color and texture, making it less white and slightly denser, so for the signature white velvet look and lightness, stick with just the egg whites as recommended.
What type of frosting pairs best with Moist White Velvet Cake Recipe?
White chocolate buttercream and cream cheese frosting are both exceptional choices. They complement the cake’s subtle sweetness without overpowering it and add a creamy, tangy finish.
Is it necessary to sift the cake flour?
Sifting aerates the flour and removes lumps, which is crucial for this delicate cake to achieve its tender texture and light crumb, so it’s highly recommended not to skip this step.
Can I make this cake gluten-free?
You can experiment with gluten-free cake flour blends, but results may vary. It’s best to use a trusted gluten-free baking mix designed for cakes to maintain the cake’s signature moistness and crumb.
Why is clear vanilla extract suggested for this cake?
Clear vanilla extract helps keep the cake’s color pure and white. Using traditional dark vanilla extract can tint the batter slightly, which you might want to avoid for a true white velvet appearance.
Final Thoughts
This Moist White Velvet Cake Recipe is truly a keeper, combining simple ingredients in a way that yields a cake both elegant and utterly irresistible. Once you master this recipe, you’ll find yourself reaching for it time and time again whenever you want to impress with a dessert that’s as beautiful as it is delicious. So go ahead—bake this cake, share it with loved ones, and enjoy every tender, sweet bite.
Print
Moist White Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist White Velvet Cake is a tender, fluffy, and beautifully white vanilla layer cake perfect for weddings, celebrations, or any special occasion. Made with a combination of cake flour, sour cream, and egg whites, it delivers a soft texture and subtle richness without the heaviness of traditional butter-heavy cakes. The recipe ensures a moist crumb with a delicate vanilla flavor, ideal for pairing with white chocolate buttercream or cream cheese frosting.
Ingredients
Dry Ingredients
- 2½ cups cake flour, sifted
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk, room temperature
- ½ cup unsalted butter, softened
- ½ cup sour cream, room temperature
- ½ cup egg whites (about 4 large egg whites), room temperature
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
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 prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt until evenly combined.
- Incorporate Butter: Add the softened unsalted butter to the dry mixture. Using a mixer on low speed, blend until the mixture resembles coarse crumbs, ensuring the butter is evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and vegetable oil until the mixture is smooth and homogenous.
- Blend Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients. Beat on medium speed for 2 to 3 minutes until the batter becomes smooth, fluffy, and well combined.
- Fill Cake Pans: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula to ensure even baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in their pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting or serving.
Notes
- For the whitest color, use clear vanilla extract instead of traditional vanilla extract.
- Avoid overbaking to keep the cake moist and tender.
- This cake pairs wonderfully with white chocolate buttercream or cream cheese frosting for a rich finish.
- Prepare cake layers ahead of time and freeze them for up to 1 month, tightly wrapped to maintain freshness.
