Make a perfect White Velvet Cake at home in just 10 steps with this no-fail recipe! This cake is fork-tender, smooth, and velvety, frosted with cream cheese buttercream and topped with fresh raspberries. Classy, delicious, and highly customizable, this cake is guaranteed to be a success!
Perfect No-Fail White Velvet Cake
Hey guys. Today I’m sharing with you this White Velvet Cake recipe!
I’m excited to be sharing this recipe with you guys because, just a few years ago, baking a white velvet cake seemed almost impossible for me. It was something that I watched other people make on the internet and that was it.
Today, I bring to you this no-fail white velvet cake, with step-by-step instructions that are clear and easy to follow, no matter your skill-set (yes, REALLY).
With this recipe, you’ll be able to make a perfectly soft, smooth, and velvety white velvet cake to enjoy at home, stress-free!
Why you’ll love this white velvet cake
- Fork-tender, moist and velvety.
- Easy to make.
- Elegant, perfect for special occasions.
- Highly customizable in flavor and decorations (fill it with jam, dulce de leche, curd, or stick to the frosting provided in this recipe!).
Ingredients for white velvet cake
Check the recipe card down below for the full list of ingredients + instructions!
- Butter. This is one of the key ingredients in velvet cake so make sure you’re using high-quality unsalted butter. You also want it to be room temperature as you’ll have to beat it until fluffy, like a batch of buttercream.
- Sugar. Use white granulated sugar for this recipe. This cake is pretty sweet which is why I like pairing it with a cream cheese frosting for some tang. Do not reduce the sugar as the batter needs it.
- Egg whites. Make sure you’re using fresh room temperature eggs. Be careful when separating the whites as you don’t want the yolks to get in there at all. Using egg whites only is what will keep your batter white.
- Milk. Use room temperature whole milk.
- Oil. Sunflower, vegetable or canola oil will all work. I used sunflower.
- Vanilla extract. I recommend using clear vanilla extract so you won’t stain the batter with regular vanilla extract. I love this one by McCormick. Did you know they have a clear one?!
- Almond extract. This is optional but highly, highly recommended. You want your cake to have an interesting flavor, right?! Not just plain vanilla like other vanilla cakes. Another great option is coconut extract, especially during summer.
- Flour. Use all-purpose flour and a kitchen scale or the spooning & leveling method if you don’t own a kitchen scale (though I would recommend buying one if you bake often). Not using one of these two methods to measure your flour may cause your cake to fail as this cake batter isn’t forgiving if you accidentally add too much/little flour so please do it!
- Baking powder. Make sure it’s fresh (6 months from production date) for best results.
- Salt.
- Cream cheese. For the buttercream frosting. This cake is frosted with white chocolate cream cheese frosting which is much more interesting than just regular buttercream frosting when it comes to flavor. The frosting recipe makes enough for filling and decorating but I decided to fill this cake with raspberry jam. Both filling and frosting are up to you. I also recommend this Raspberry Buttercream Frosting for a pretty white & pink cake or this decadent Chocolate Buttercream Frosting.
- White chocolate for the frosting. You can omit this if you plan on using a different frosting.
- Powdered sugar. For the buttercream frosting.
- Toppings. Optional and up to you. I used fresh raspberries but you can leave your cake plain or add some sprinkles, a cake topper, literally anything you like.
How to make white cake
Check the recipe card down below for the step-by-step instructions!
STEP ONE: Line the cake pans. Line two 8″ x 2″ inch round cake pans with parchment paper lining both the sides and bottom of each pan. You can also turn this cake into a 6″ inch white velvet cake by using two 6″ x 3″ inch round cake pans. Preheat the oven while you’re at it.
STEP TWO: Combine the dry ingredients (flour, baking powder and salt) in a medium bowl and set aside, then combine the milk, oil, and extracts in a separate bowl and set aside. You want these two bowls to be ready to go when you need them.
STEP THREE: Beat the butter until nice and soft, using a hand-held mixer or a stand-mixer fitted with a whisk or paddle attachment. Add in the sugar and beat on high-speed until combined and fluffy.
STEP FOUR: Pour in the egg whites in three separate additions beating until combined after each addition.
STEP FIVE: Add a third of the dry ingredients to the batter and mix until just combined, then add a half of the wet ingredients and beat until combined, add another third of the dry and beat, pour in the remaining wet ingredients and finish off by adding the remaining dry ingredients, beating until just combined.
STEP SIX: Bake. Equally divide the batter into your two prepared pans and bake until just golden on top. To test for doneness, poke the center of the cake with a toothpick: if it comes out dry, the cake is ready.
STEP SEVEN: Flash freeze the cakes. Take them out of the oven, allow them to cool down then invert them onto a cooling rack. Once they reach room temperature, wrap them in plastic wrap and chill or freeze both cakes until cold but not frozen. This will make trimming and frosting easier. Meanwhile, make the frosting.
STEP EIGHT: Make the frosting. Microwave the chopped chocolate in 20-second increments until fully melted and smooth, making sure to stir between each increment, then allow it to come down to room temperature.
Meanwhile, combine the cream cheese, butter, and clear vanilla extract into a medium bowl and beat until combined and fluffy. Add in the the white chocolate and beat until just combined. Finally, beat in powdered sugar and salt ìuntil combined and smooth. Keep adding the sugar until the frosting reaches the desired consistency.
STEP NINE: Frost. Use a knife to trim off the brown edges of your cakes, then frost the cake with your prepared buttercream. Simply place one of the cake layers on a cake stand, top the cake with some of the frosting (or jam as pictured or a different frosting, if desired) and smooth it out into an even layer using an off-set spatula or knife. Place the other cake on top and use the remaining frosting to completely cover your cake. Top with your favorite toppings or leave plain.
STEP TEN: Chill for a few hours before serving so the cake has some extra time to set, then slice and serve.
Can I make it into a 6-inch cake?
Yes! I’ve already tested working with half of the cake batter and it worked wonderful so I highly encourage you to try it if you’re in need of a smaller cake!
Simply cut the recipe in half but make sure to be precise when doing this, I recommend using a kitchen scale and cutting in half the metric measurements I offered in the recipe card down below. If you do just that, it’ll turn out perfect!
Bake for 25-30 minutes or until a toothpick inserted in the center of the cake turns out clean. Remember to also cut in half the frosting recipe!
Can I make it into a batch of cupcakes?
To turn this cake into a batch of 12 White Velvet Cupcakes, simply cut the recipe in half. Be precise when doing this. Use a kitchen scale and cutting in half the metric measurements for best results.
Bake for 18-22 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Make sure to also reduce the frosting recipe and use a piping bag or a knife to frost your cupcakes.
Can I make it ahead of time?
Yes! Follow the recipe through step 6, allow the cakes to come down to room temperature, then wrap each cake in a double layer of plastic wrap and refrigerate overnight. When you’re ready to use the cakes, simply take them out of the refrigerator, trim and frost them (step 7).
If you want to store the cake layers for more than just a day, wrap each cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
Can I freeze it?
I would recommend freezing the freshly-baked but unfrosted cake layers as opposed to the finished cake.
Wrap each baked and cooled cake in a double layer of plastic wrap and a layer of aluminium foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
Your Questions Answered
What is the difference between white cake and vanilla cake?
I get this question a lot. The difference is in the batter which obviously affects the final color of the cake.
The main difference (which is what keeps the batter white) is that white cakes only rely on egg whites, while vanilla cakes need whole eggs. The absence of yolks is what keeps white cake batter white.
To make sure your cake batter stays as white as possible, invest in a bottle of clear vanilla extract (I like this one from McCormick).
What is the difference between a velvet cake and a regular cake?
Back in the day, the only red velvet out there was the classic red velvet cake. It was referred to as a velvet cake because of its particularly moist and velvety texture.
To achieve that, they used a mixture of baking soda and vinegar or buttermilk. The mixture would quickly bubble up and result in an extremely smooth, velvety cake.
Nowadays, we don’t really use the magic baking soda and vinegar/buttermilk mixture because we have access to baking powder and we like to do things as easily as possible so the difference is pretty much just in the name lol!
HAPPY BAKING!! I hope you’ll love this white velvet cake recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More recipes you’ll love:
Perfect No-Fail White Velvet Cake
Ingredients
For The White Velvet Cake Batter
- 1 cup (225 g) high-quality unsalted butter (room temperature)
- 2 cups (400 g) white granulated sugar
- 3 egg whites (room temperature)
- 3 and 1/4 cups (395 g) all-purpose flour (room temperature)
- 1 and 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp almond extract
- 1 tsp clear vanilla extract (I recommend using clear so it won't stain the batter and the cake will turn out perfectly white)
- 1 cup + 1 tbsp (285 g) whole milk (room temperature)
- 1/4 cup (57 ml) oil (vegetable, canola or sunflower)
For The White Chocolate Cream Cheese Frosting
- 16 oz (453 g) cream cheese (room temperature)
- 1/2 cup (125 g) unsalted butter (room temperature)
- 1 tsp clear vanilla extract
- 12 oz (340 g) white chocolate bars (chopped, melted until smooth and cooled)
- 2-3 cups (260-390 g) powdered sugar
- 1/4 tsp salt
- 1/2 cup (160 g) raspberry jam or jam of choice (optional, for filling - this ingredient is NOT required if you plan on using the frosting for both filling and decorating the cake)
- Fresh raspberries and mint leaves (optional, for topping)
Instructions
- Line two 8 x 2 inch round cake pans with parchment paper lining both the sides and bottom of each pan. Refer to the notes down below for 6-inch and cupcake instructions. When you're done, preheat the oven to 335F (155C).
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder and salt and set aside. In a separate medium bowl, mix together the milk, oil, and extracts and set aside. You'll add these to the cake batter in a moment.
- Beat the butter. Add the room temperature butter to a large bowl and beat it until nice and soft, using a hand-held mixer or a stand-mixer fitted with a whisk or paddle attachment. Add in the sugar and beat on high-speed until combined and fluffy.
- Pour in the egg whites in three separate additions beating until combined after each addition.
- Add a third of the dry ingredients to the batter and mix until just combined, then add a half of the wet ingredients and beat until combined, add another third of the dry and beat, pour in the remaining wet ingredients and finish off by adding the remaining dry ingredients, beating until just combined. Do not overmix.
- Bake. Equally divide the batter into your two prepared pans and bake for 30-35 minutes or until just golden on top. To test for doneness, poke the center of the cake with a toothpick: if it comes out dry, the cake is ready. Allow both cakes to cool down for 10 minutes, then invert them onto a cooling rack and allow to come down to room temperature. Once they reached room temperature, wrap them in plastic wrap and refrigerate or freeze until cold but not frozen. This will make trimming and frosting easier. Meanwhile, make the frosting.
- Make the frosting. Microwave the chopped chocolate in 20-second increments until fully melted and smooth, making sure to stir between each increment, then allow it to come down to room temperature. Meanwhile, combine the cream cheese, butter, and clear vanilla extract into a medium bowl and beat until combined and fluffy. Add in the the white chocolate and beat until just combined. Finally, beat in powdered sugar and salt ìuntil combined and smooth. Keep adding the sugar until the frosting reaches the desired consistency.
- Frost. Use a knife to trim off the brown edges of your cakes, then frost the cake with your prepared buttercream. Simply place one of the cake layers on a cake stand, top the cake with some of the frosting (or jam as pictured or a different frosting, if desired) and smooth it out into an even layer using an off-set spatula or knife. Place the other cake on top and use the remaining frosting to completely cover your cake. Top with your favorite toppings or leave plain.
- Chill for a few hours before serving so the cake has some extra time to set, then slice and serve.
Notes
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