Why You’ll Love This Recipe
White Velvet Cake is the epitome of elegance in dessert form. Soft, tender, and delicately flavored, this cake is beloved for its velvety crumb and pure vanilla essence. Unlike standard white cakes, the velvet variation includes buttermilk, which keeps the crumb moist while giving a subtle tang that balances sweetness. When paired with a light and fluffy whipped vanilla buttercream, the result is a cake that feels both luxurious and comforting. Perfect for weddings, birthdays, or any celebration, this cake offers a timeless appeal that never fails to impress. It is also versatile, serving as a beautiful canvas for decorations, fruit fillings, or even a simple dusting of powdered sugar. Whether you’re an experienced baker or trying your hand at a special dessert, this recipe is approachable, elegant, and bound to become a centerpiece at your table.
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White Velvet Cake with Whipped Vanilla Buttercream – A Decadent Classic
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, fluffy white velvet cake made with buttermilk for a tender crumb, layered with a rich and airy whipped vanilla buttercream for a classic, elegant dessert.
Ingredients
- 2 1/2 cups cake flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the Whipped Vanilla Buttercream:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 3–4 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix on low speed until mixture resembles coarse crumbs.
- In another bowl, whisk together buttermilk, egg whites, vanilla, and almond extract.
- Gradually add wet mixture into the dry ingredients, mixing until smooth and well combined.
- Divide batter evenly among prepared pans and smooth tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make buttercream, beat softened butter on high until fluffy. Gradually add powdered sugar, mixing well.
- Add vanilla, salt, and heavy cream 1 tbsp at a time until frosting is light and whipped.
- Assemble cooled cakes with buttercream between layers and frost the outside of the cake.
Notes
- Ensure egg whites are at room temperature for maximum volume.
- For a purer white cake, use clear vanilla extract.
- Cakes can be baked a day ahead and wrapped tightly before frosting.
- Buttercream can be whipped longer for an even lighter texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake flour – Provides a fine, tender crumb that distinguishes velvet cakes from regular cakes.
Baking powder – Ensures the layers rise evenly while maintaining a light texture.
Salt – Enhances flavor and balances sweetness.
Butter – Softened butter adds richness and contributes to the velvety texture of the cake.
Granulated sugar – Sweetens the cake while also helping to aerate the butter during creaming.
Egg whites – Create a pure white color and a lighter, fluffier texture.
Buttermilk – Adds moisture and subtle tang while keeping the crumb soft.
Vegetable oil – Keeps the cake moist and tender without overpowering the vanilla flavor.
Vanilla extract – The star flavoring, providing warmth and sweetness throughout.
For the buttercream: butter – Whipped until airy, it creates the base for the frosting’s creamy texture.
Powdered sugar – Sweetens the buttercream while helping it hold its shape.
Heavy cream – Whipped in to lighten the buttercream, giving it a fluffy consistency.
Vanilla extract – Infuses the frosting with a classic, sweet aroma that pairs perfectly with the cake.
Directions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining them with parchment paper for easy removal. In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream softened butter and sugar until light and fluffy. Slowly add egg whites, beating well after each addition to maintain a smooth mixture. Incorporate the vegetable oil and vanilla extract. Gradually add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined, avoiding overmixing to keep the crumb delicate.
Divide the batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with splashes of heavy cream, and continue to whip until light and fluffy. Mix in vanilla extract for flavor. Once cakes are fully cooled, spread a generous layer of buttercream between the layers and over the top and sides. Decorate as desired.
Servings and timing
This recipe yields about 12 servings. Preparation time is 20 minutes, baking takes 30 minutes, and cooling and frosting require an additional 30 minutes, giving a total of around 1 hour 20 minutes.
Storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving. The buttercream may firm up when chilled, so allow refrigerated cake to sit out for 20–30 minutes before enjoying.
Variations and Customizations
Almond essence twist – Replace half of the vanilla extract with almond extract for a subtle nutty flavor.
Fruit filling – Add a layer of fresh berries or fruit preserves between the cake layers.
Coconut version – Mix shredded coconut into the batter or frosting for extra texture.
Lemon infusion – Add lemon zest and a touch of juice for a bright, citrusy variation.
Chocolate drizzle – Finish the frosted cake with a thin drizzle of melted white or dark chocolate.
Naked cake style – Apply a thin layer of buttercream for a rustic, modern presentation.
Whipped cream topping – Replace buttercream with lightly sweetened whipped cream for a lighter option.
Festive sprinkles – Decorate the buttercream with sprinkles for birthdays or holidays.
FAQs
What makes a velvet cake different from a regular white cake?
Velvet cakes use buttermilk and sometimes oil for a softer, more tender crumb.
Can I substitute all-purpose flour for cake flour?
Yes, but the texture will be less delicate; use a mix of flour and cornstarch for best results.
Why do I need only egg whites?
Egg whites keep the cake light in texture and color.
Can I use store-bought frosting?
Yes, but homemade buttercream offers superior flavor and texture.
How do I keep the cake moist?
Avoid overbaking and use buttermilk and oil in the batter for added moisture.
Can I color the cake layers?
Yes, gel food coloring can be added without affecting texture.
Can I make this cake ahead?
Yes, bake layers a day in advance, wrap well, and frost the next day.
Conclusion
White Velvet Cake with Whipped Vanilla Buttercream is a timeless dessert that brings together elegance, flavor, and texture in every bite. Its tender crumb and rich vanilla profile make it a versatile centerpiece for any celebration, while the whipped buttercream adds a light yet indulgent finish. With opportunities for endless customization, this cake adapts beautifully to different occasions and flavor preferences. Whether dressed up for a wedding or kept simple for a family gathering, this cake embodies sophistication and comfort in perfect harmony.
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