There are few desserts as delightfully tender and elegant as a Moist White Velvet Cake. This timeless treat is prized for its soft, lush crumb and pristine, snowy-white layers—a perfect canvas for any celebration. Whether you’re baking for a birthday, anniversary, or just because, this cake always stuns with its melt-in-your-mouth texture and balanced flavor. The secret lies in simple, careful steps and thoughtfully chosen ingredients, yielding a cake that’s sophisticated yet approachable for bakers of all levels.
Ingredients You’ll Need
Every ingredient in this Moist White Velvet Cake plays a vital role, contributing to the structure, flavor, and velvety crumb. These basics come together effortlessly, but each deserves its moment in the spotlight for that classic, cloudlike result.
- Cake Flour: Essential for a fine, tender crumb—don’t substitute for best results!
- Granulated Sugar: Adds sweetness and keeps the cake soft and moist.
- Baking Powder: Lifts the batter, ensuring a lofty, fluffy texture.
- Salt: Just enough to balance the flavors and keep the sweetness in check.
- Unsalted Butter: Adds richness and that signature velvet mouthfeel—make sure it’s softened for easy blending.
- Egg Whites: Key to the pure color and delicate structure of your cake.
- Whole Milk: Infuses moisture and just the right amount of fat for a luxurious bite.
- Vanilla Extract: For classic warmth and aroma, bringing everything together.
- Almond Extract (optional): A hint can elevate the flavor complexity and make your cake extra special.
How to Make Moist White Velvet Cake
Step 1: Prepare Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This simple prep will prevent sticking and help your cake layers release perfectly, so don’t skip it!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your cake flour, sugar, baking powder, and salt until well combined. Even distribution at this stage means every bite of your Moist White Velvet Cake will bake up even and delicious.
Step 3: Cut in the Butter
Add the softened butter to your dry mix and blend on low speed. The mixture should look like coarse breadcrumbs. This step—often called the “reverse creaming method”—is the ticket to a fine, velvety crumb.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the egg whites, whole milk, vanilla, and a touch of almond extract if you’re using it. Combining your liquids first creates an even base and ensures the flavor is blended throughout your batter.
Step 5: Bring It All Together
Gradually pour the wet mixture into the dry ingredients, mixing on medium speed until everything is smooth and fluffy—about two minutes. Watch the batter become luxuriously pale and thick, a sure sign your Moist White Velvet Cake is on the right track.
Step 6: Bake
Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 25-30 minutes, or just until a toothpick comes out clean. Overbaking could dry out that signature moist texture, so keep a watchful eye as the fragrance fills your kitchen.
Step 7: Cool Completely
Let your cakes rest in their pans for 10 minutes (this makes them sturdier for unmolding), then turn them out onto a wire rack to cool completely. Resist the urge to frost until fully cool—warm layers won’t hold your dreamy icing as well!
How to Serve Moist White Velvet Cake
Garnishes
This Moist White Velvet Cake shines with a swirl of buttercream, a cloud of whipped frosting, or even a dusting of powdered sugar. For extra flair, consider edible flowers, fresh berries, or delicate white chocolate shavings sprinkled across the top.
Side Dishes
Pair generous slices with a scoop of vanilla bean ice cream or a bowl of fresh, macerated strawberries. For a more elaborate dessert spread, light fruit salads or tangy lemon curd on the side offer a lovely contrast to the cake’s silky sweetness.
Creative Ways to Present
Transform your Moist White Velvet Cake into showstopping individual trifles layered with whipped cream and preserves, or cut out rounds for whimsical mini cakes at showers or parties. Even a single layer topped with meringue or citrus glaze is a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices or whole layers tightly in plastic wrap, then store at room temperature for up to two days. If your kitchen runs warm or you’ve frosted with perishable icing, refrigerate to preserve maximum freshness and fluffiness.
Freezing
Cooled, unfrosted layers freeze beautifully! Wrap each layer well in foil or plastic wrap and store in an airtight bag or container for up to two months. Thaw at room temperature, still wrapped, before assembling your Moist White Velvet Cake.
Reheating
Cake doesn’t need reheating, but if you love a slightly warm bite, zap a slice in the microwave for just 10–15 seconds. Serve immediately to enjoy that just-baked softness all over again.
FAQs
Can I make Moist White Velvet Cake with all-purpose flour?
All-purpose flour can be used in a pinch, but your cake won’t be quite as light or delicate. For the signature soft crumb of a Moist White Velvet Cake, cake flour makes a real difference.
What’s the purpose of using only egg whites?
Egg whites create a pure white color and a tender texture, keeping the crumb airy and preventing any yellow tint from yolks—one of the secrets to an iconic Moist White Velvet Cake.
Do I have to use almond extract?
Almond extract is totally optional, but a tiny splash can add a beautiful, subtle depth that’s beloved in bakery-style white velvet cakes. If you’re a purist, vanilla alone is more than enough.
Can I bake this recipe as cupcakes?
Absolutely! Just divide the batter among standard cupcake tins and bake for 15-18 minutes, checking for doneness at the 15-minute mark. You’ll get moist, fluffy cupcakes with the same elegant flavor.
What kind of frosting pairs best with Moist White Velvet Cake?
Classic vanilla buttercream, cream cheese frosting, or a simple whipped cream topping all let the tender crumb and delicate flavor take center stage. For celebrations, try fresh fruit and a sprinkle of sparkling sugar.
Final Thoughts
If you crave a cake that’s as beautiful as it is delicious, this Moist White Velvet Cake is sure to become a cherished favorite in your kitchen. Share it with loved ones, experiment with your own touches, and savor each cloudlike bite—it’s the kind of bake that creates memories.
Print
Moist White Velvet Cake Recipe
- Total Time: 1 hour (including cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicate crumb and velvety texture of this Moist White Velvet Cake. A classic recipe that promises a tender, flavorful dessert perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 4 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
- Prepare Wet Ingredients: In a separate bowl, whisk together the egg whites, milk, vanilla extract, and almond extract if using.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until smooth and fluffy, about 2 minutes.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For best results, use cake flour for a tender crumb.
- Pair with your favorite buttercream, cream cheese frosting, or whipped frosting.
- Cakes can be wrapped and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
