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
Scale
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
