This White Velvet Cake features a dreamy fork-tender texture, a bakery-worthy buttery flavor with hints of vanilla and almond, and a delicious white chocolate cream cheese frosting.
The recipe comes with clear step-by-step instructions to help you confidently bake a white velvet cake at home in just 9 steps and with a few simple pantry ingredients, no matter your skill set!
Perfect No-Fail White Velvet Cake
Originally shared in 2022 and loved by many of my readers, this White Velvet Cake is still one of my favorite cakes!
Why this recipe works
- Pillowy soft texture. One of the best features of this cake is its dreamy texture: light, soft, deliciously fork-tender, and buttery. It just melts in your mouth.
- Light bakery-worthy flavor. White velvet has a light vanilla flavor with a hint of almond that will have your loved ones believe you got the cake from a fancy bakery! Perfectly balanced and classy.
- White chocolate cream cheese frosting. Traditionally, white velvet cake is filled with the same frosting that’s used to frost the entire cake and Ermine frosting would be the classic choice. It’s made with sweetened cooked flour and butter but I went for a white chocolate cream cheese one because it just adds so much more flavor!
- Highly customizable. Pair this cake with your favorite frosting and filling if you’re not feeling the raspberry and white chocolate combo!
- No-fail instructions. This recipe comes with clear step-by-step instructions so you can confidently bake a white velvet cake at home even if you’re a beginner (and I totally did this back when I was one with the same exact 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 because you’ll have to beat it until fluffy, just like a batch of buttercream. You will need enough butter for both the cake batter and frosting.
Sugar. Use white granulated sugar for this recipe. Some of you might find the amount of sugar to be a bit much: it’s not hehe! This cake batter needs all the sugar you see, scientifically speaking, so please do not reduce the amount and trust me, no, it won’t turn out too sweet (I don’t like too sweet either!).
Egg whites. Make sure you’re using fresh room temperature eggs. Be careful when separating the whites as you don’t want any yolks 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. Use clear vanilla extract so you won’t stain the batter with regular vanilla extract which is way too dark for a white velvet.
Almond extract. For flavor. Trust me on the vanilla + almond combo, this is what will give you that nostalgic bakery-worthy flavor that will make putting the fork down impossible hehe!
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. To give the cake a nice lift. Make sure it’s fresh (6 months from production date) for best results.
Salt, for flavor.
White chocolate, for the frosting. Make sure you’re using high-quality white chocolate bars such as Lindt (or your favorite brand) for best flavor. I don’t recommend chocolate chips flavor or texture wise for this recipe.
Cream cheese, for the frosting. Make sure it’s full-fat and at room temperature.
Powdered sugar. For the frosting.
Raspberry jam, optional. Traditionally white velvet is supposed to be an all-white cake and is filled with the same frosting that’s used to frost the entire cake. And, traditionally, that would be an Ermine frosting made with sweetened cooked flour and butter. For this white velvet, I did a raspberry jam filling and a white chocolate cream cheese frosting to make the cake more flavorful and fun.
How to make white velvet cake
Check the recipe card down below for the step-by-step instructions!
STEP ONE: Line the cake pans. Line two 8×2 inch (20×5 cm) 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 (15 cm) white velvet cake by using two 6×3 inch (15×7 cm) 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 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 finally, add 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, beat together the cream cheese, butter, and vanilla extract in a medium bowl until combined and fluffy. Add in the the melted white chocolate and beat until just combined. Finally, beat in powdered sugar and salt until fully 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 raspberry jam (or your desired filling) 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.
How to turn this cake into a smaller 6-inch cake
Yes! I 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!
How to turn this cake into 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.
Make-Ahead And Storing Instructions
Make-Ahead Instructions: 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 longer than just a day, check the freezing instructions below.
Freezing Instructions: Wrap each cake in a double layer of plastic wrap and a layer of aluminum foil and freeze them for up to 2-3 months. Thaw in the refrigerator overnight (do not unwrap) then trim and frost (step 7).
Storing Instructions: Store the baked and frosted cake covered at room temperature for 1-2 days or in the refrigerator (especially if in a hot climate as the frosting may not hold up well) for up to 4 days.
HAPPY BAKING!! I hope you’ll love this Easy 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 dessert 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 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon 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 Frosting
- 16 oz (453 g) cream cheese (room temperature)
- 1/2 cup (125 g) unsalted butter (room temperature)
- 1 teaspoon clear vanilla extract
- 12 oz (340 g) white chocolate bars (chopped)
- 2-3 cups (260-390 g) powdered sugar
- 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 frosting 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, beat together the cream cheese, butter, and vanilla extract in a medium bowl until combined and fluffy. Add in the the melted white chocolate and beat until just combined. Finally, beat in powdered sugar and salt until fully 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 raspberry jam (or your desired filling) 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.
Valerie Williams says
Hello,
This recipe sounds amazing! I look forward to trying it! I am just wondering if the frosting can be made without cream cheese. Thank you!
Bianca Turci says
Hi Valerie,
This specific frosting needs cream cheese to work, but you can absolutely pair the cake with a different frosting if you prefer! If you have a vanilla buttercream recipe you already love, for example, it would be delicious with this cake too.
Madi says
Can you make this with buttermilk instead?
Bianka says
Hi Madi, I haven’t tested this cake with buttermilk so I don’t recommend it!
Shawnda says
Can you use olive or coconut oil instead of vegetable?
Bianka says
Hi Shawnda, maybe coconut oil but I haven’t tested it with coconut oil so I can’t fully recommend it. Don’t use olive oil, the flavor is too strong.
Kerry J Landrieu says
When do you add the milk, oil and extracts? I see where I have to add the egg whites in three installments, but nothing about the other wet ingredients. I’m going to assume that the egg whites were supposed to be included with the milk and then this mixture is added in three installments.
Bianka says
Hi Kerry, that would be step 2. Hope that helps!
Rachel says
Can you make this gluten free with a gluten free flour?
Bianka says
Hi Rachel! This recipe hasn’t been tested with gluten-free flour so unfortunately I cannot recommend the substitution! It’s best if you try to find a white velvet cake that has been developed as gluten-free to begin with to make sure your cake is a success!