Perfect No-Fail White Velvet Cake
This White Velvet Cake features a dreamy fork-tender texture with a light bakery-worthy buttery flavor with hints of vanilla and almond and lots of white chocolate cream cheese frosting!This 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!
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)
Makes: 8inch round
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.
Notes
6-Inch Cake Variation: to turn this cake into a 2-layer 6-inch white velvet cake, simply cut the recipe in half. Be precise when doing this. I recommend using a kitchen scale and cutting in half the metric measurements for best results. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Make sure to also reduce the frosting recipe using the same method.
Cupcakes Variation: 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 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.
Nutrition facts are calculated on 1 serving (1 slice) of cake, this recipe yields 1 2-layer 8-inch cake.
Nutrition
Calories: 921kcalCarbohydrates: 109gProtein: 9gFat: 51gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 108mgSodium: 227mgPotassium: 238mgFiber: 1gSugar: 79gVitamin A: 1265IUVitamin C: 1mgCalcium: 164mgIron: 2mg
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