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
Scale
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.
