If you dream of a cake that’s tender, luminous, and so richly flavored that every bite seems to melt away, this Moist White Velvet Cake will steal your heart. Its delicate crumb, pleasant vanilla aroma, and impressive white layers make it an instant favorite—whether you’re planning a grand celebration or just want something special for dessert tonight. Perfectly moist thanks to buttermilk, sour cream, and whipped egg whites, this showstopper is every bit as elegant and delicious as it looks, with just the right balance of sweetness and texture to bring out the best in every slice.
Ingredients You’ll Need
The magic of this recipe lies in its simple, classic ingredients—each one plays a crucial role in delivering that signature tender crumb, a subtle tang, and a mystical white color. Let’s look at what you’ll need for the best Moist White Velvet Cake.
- Cake flour: Provides the fine, light texture essential for a fluffy, soft cake crumb.
- Granulated sugar: Sweetens the batter and helps create a tender crumb structure.
- Baking powder: Gives your cake a beautiful lift and keeps the texture airy.
- Salt: Balances the flavors and intensifies the sweetness and vanilla notes.
- Unsalted butter (room temperature): Adds richness, moisture, and helps achieve that velvety bite.
- Egg whites (room temperature): Guarantee a stark white color and contribute to the cake’s fluffiness—no yolks here!
- Buttermilk (room temperature): Infuses the cake with tangy flavor and unbeatable moisture.
- Sour cream: Deepens the cake’s tenderness and lends a subtle creamy note.
- Vegetable oil: Ensures the crumb stays moist even after chilling or freezing.
- Vanilla extract: The classic flavor base—use clear extract for the brightest white cake.
- Almond extract (optional): Just a splash brings an extra level of sophistication and aroma.
How to Make Moist White Velvet Cake
Step 1: Prep Your Pans and Oven
Set the scene for baking success by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans, dust them with flour, and line the bottoms with parchment paper. This simple step guarantees that your beautiful cakes release perfectly, maintaining those gorgeous white edges with no sticking or browning.
Step 2: Combine Dry Ingredients
In a large mixing bowl or in your stand mixer using the paddle attachment, whisk together the cake flour, granulated sugar, baking powder, and salt. This helps evenly distribute the leavening agent and salt so every bite of your Moist White Velvet Cake bakes up perfectly tender.
Step 3: Blend in the Butter
Add the room temperature butter to the dry mixture and mix on low. Watch as the ingredients transform into fine, moist crumbs—this “reverse creaming” step is the secret to that melt-in-your-mouth texture, creating a cake that holds structure but feels unbelievably soft.
Step 4: Whisk Wet Ingredients
In a separate bowl, stir together the egg whites, buttermilk, sour cream, oil, vanilla extract, and almond extract (if you’re using it). Be sure everything’s at room temperature so the mixture blends smoothly and your batter stays light and airy.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry/butter mixture in thirds, mixing gently on medium speed just until combined each time. Overmixing can toughen the cake, so a gentle hand helps keep your Moist White Velvet Cake impossibly tender. Don’t forget to scrape down the sides and bottom so every bit is incorporated.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans and smooth the tops. Slide them into the oven for 30–35 minutes, or until the cakes are lightly golden at the edges and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them onto a wire rack to cool completely.
Step 7: Frost and Decorate
Once your cakes are completely cool, frost them generously with your favorite vanilla buttercream or a luxurious white chocolate ganache. Each bite of Frosted Moist White Velvet Cake feels like a celebration all on its own!
How to Serve Moist White Velvet Cake
Garnishes
Dress up your cake with snowy flakes of white chocolate, edible pearls, or a cloud of softly whipped cream. A scattering of fresh berries adds a pop of color—raspberries or blueberries look especially striking against the pale backdrop of your Moist White Velvet Cake.
Side Dishes
Serve each slice alongside a cup of fragrant tea or a sparkling white wine to bring out the vanilla and almond notes. A spoonful of berry compote or a drizzle of citrusy lemon curd can offer a delicious fruity contrast, making your dessert feel extra luxurious.
Creative Ways to Present
For special occasions, consider baking the batter in a bundt or mini-cake molds for individual treats. You can also layer your Moist White Velvet Cake in a trifle with whipped cream and summer fruits, or cut into cubes and serve as elegant petit fours at a tea party. Don’t be afraid to get playful!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to two days. Or, for maximum freshness, keep them in the refrigerator—just bring the cake to room temp before serving for the best texture.
Freezing
To freeze, wrap unfrosted cake layers securely in plastic wrap followed by foil, then pop them in the freezer for up to three months. Thaw layers in the fridge overnight, then frost when ready to serve—your Moist White Velvet Cake will taste as if you just baked it!
Reheating
If your cake has been chilled or frozen, let it reach room temperature before serving. For a just-baked feel, you can warm individual slices in the microwave for 10–15 seconds—just enough to soften the crumb but not melt the frosting.
FAQs
How do I keep my cake bright white instead of yellow?
Use only egg whites and clear vanilla extract for a pure, snowy color. Avoiding egg yolks and opting for cake flour also helps maintain that pristine look in your Moist White Velvet Cake.
Can I make this cake ahead of time for a special event?
Absolutely! The cake layers freeze beautifully—just be sure to wrap them tightly. Assemble and frost the cake the day you plan to serve for the freshest flavor and best appearance.
What frosting pairs best with this cake?
Classic vanilla buttercream is always a winner, but white chocolate ganache or a fluffy whipped cream frosting can elevate the Moist White Velvet Cake to new heights. For a twist, try adding a touch of almond extract to your frosting.
Why do I need to use cake flour instead of all-purpose flour?
Cake flour has a lower protein content, which translates to a finer, softer crumb and a lighter texture—exactly what you want in a Moist White Velvet Cake. All-purpose flour will make the cake slightly denser.
Can I make this recipe as cupcakes?
Yes, this batter works beautifully for cupcakes. Simply divide it into lined muffin tins and bake at the same temperature for 17–20 minutes, or until a toothpick comes out clean. Cupcake Moist White Velvet Cake is a fun treat for parties!
Final Thoughts
Once you try this Moist White Velvet Cake, I promise it will earn a permanent spot in your recipe collection. Its tender crumb, subtle vanilla flavor, and strikingly white layers are simply irresistible—just right for celebrations or whenever you want to make an everyday moment a little more magical. Give it a try, and let your friends and family swoon over each luscious bite!
Print
Moist White Velvet Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the luxurious goodness of this Moist White Velvet Cake that boasts a delicate crumb and a rich, buttery flavor. Perfect for weddings, celebrations, or simply satisfying your sweet tooth cravings.
Ingredients
Dry Ingredients:
- 2 ½ cups cake flour (sifted)
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (room temperature)
- 4 egg whites (room temperature)
- ¾ cup buttermilk (room temperature)
- ¼ cup sour cream
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat and Prep: Preheat the 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 cake flour, sugar, baking powder, and salt. Add butter and mix until fine crumbs form.
- Combine Wet Ingredients: In a separate bowl, mix egg whites, buttermilk, sour cream, oil, vanilla extract, and almond extract.
- Combine Mixtures: Gradually add wet mixture to dry ingredients in three additions, mixing until just combined. Do not overmix.
- Bake: Divide batter between pans, bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Frost: Cool cakes in pans for 10 minutes, then transfer to a wire rack. Frost with desired frosting.
Notes
- To maintain a bright white color, use clear vanilla extract and avoid egg yolks.
- This cake freezes well when tightly wrapped, making it a convenient make-ahead option for special events.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
