If you’re looking for a cake that’s as beautiful as it is delicious, look no further than this Moist White Velvet Cake. With its tender, fluffy texture and rich, creamy frosting, this cake is perfect for birthdays, weddings, or any special occasion. Whether you’re a beginner or an experienced baker, this easy-to-follow recipe ensures a show-stopping dessert every time. Here’s how to make this soft, velvety treat!
Ingredients:
For the Cake:
2 ½ cups cake flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup buttermilk (room temperature)
½ cup unsalted butter (softened)
½ cup vegetable oil
5 large egg whites (room temperature)
2 tsp vanilla extract
½ tsp almond extract (optional, for a subtle almond flavor)
For the Frosting:
1 cup unsalted butter (softened)
4 cups powdered sugar (sifted)
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Directions:
Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients: Sift together 2 ½ cups cake flour, 2 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat ½ cup softened butter and 1 ½ cups granulated sugar until light and fluffy (about 3-4 minutes).
Add Wet Ingredients: Add ½ cup vegetable oil, 5 large egg whites, 2 tsp vanilla extract, and ½ tsp almond extract (optional). Beat until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup buttermilk, starting and ending with the flour mixture. Mix until just combined.
Bake: Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting: Beat 1 cup softened butter until smooth. Gradually add 4 cups powdered sugar, one cup at a time, beating well. Add ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt. Beat until fluffy.
Assemble: Place one cake layer on a serving plate, spread frosting on top, and add the second layer. Frost the top and sides evenly. Decorate with sprinkles, berries, or desired toppings.
Serving Tips:
Serve at Room Temperature: For the best flavor and texture, allow the cake to come to room temperature before serving. This ensures that the frosting is soft and the cake remains moist.
Slice with a Warm Knife: For clean slices, warm your knife under hot water and wipe it dry before cutting into the cake. This will help prevent the frosting from sticking to the knife and ensure neat slices.
Pairing Suggestions: This light and fluffy cake pairs beautifully with fresh fruit (like berries or citrus slices), a cup of tea, or a glass of champagne. The subtle almond flavor in the cake also makes it a great companion for a variety of flavors such as raspberry, lemon, or chocolate.
Storage Tips:
Short-Term Storage: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. This will help maintain its moisture and prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.
Long-Term Storage: For longer storage, wrap the cake tightly in plastic wrap and then place it in an airtight container. You can store it in the refrigerator for up to 5-7 days. Keep in mind that the cake may firm up slightly when chilled, but it will return to its soft, tender texture once it’s brought back to room temperature.
Freezing the Cake: If you need to store the cake for an extended period, you can freeze it. Wrap individual cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. To thaw, simply remove it from the freezer and let it sit at room temperature for several hours before serving.
Frosting Storage: If you have leftover frosting, it can be stored in an airtight container in the refrigerator for up to a week. When ready to use, bring the frosting to room temperature and give it a quick re-whip to restore its creamy texture.
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FAQs:
Can I use whole eggs instead of egg whites in this recipe?
While the recipe specifically calls for egg whites to keep the cake light and fluffy, you can substitute whole eggs. However, the texture may be slightly denser, and the cake won’t be as pure white in color. If you’re looking for a richer flavor, whole eggs can be a great option, but for the signature delicate crumb, it’s best to stick with egg whites.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. When ready to assemble, let the cakes come to room temperature before frosting. You can also freeze the layers for longer storage, up to 3 months.
How can I adjust the sweetness of the frosting?
If you prefer less sweetness, you can reduce the amount of powdered sugar in the frosting. Start with 3 cups instead of 4 and gradually add more if needed. Alternatively, you can increase the amount of heavy cream for a lighter, less sweet frosting. Just be sure to adjust the consistency as you go to maintain a smooth, spreadable texture.
Can I use a different type of flour?
For the best results, it’s recommended to use cake flour, which gives the cake its tender and light texture. However, if you don’t have cake flour on hand, you can substitute it with all-purpose flour by replacing 2 tablespoons of each cup of flour with cornstarch. Sift the mixture well to mimic the lighter texture of cake flour. Keep in mind, the cake may be slightly denser using all-purpose flour.
Conclusion:
This Moist White Velvet Cake recipe guarantees a soft, fluffy, and delicious cake that’s perfect for any celebration. With its rich frosting and delicate crumb, it’s sure to be a crowd-pleaser. Whether you’re a beginner or a seasoned baker, this recipe is straightforward and yields stunning results every time.
📖 Recipe:
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Moist White Velvet Cake
- Total Time: 55-60 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Moist White Velvet Cake features a delicate crumb and a fluffy texture, topped with a rich, creamy frosting. Perfect for birthdays, weddings, and special occasions, this light and airy cake will be a crowd favorite. Made with simple ingredients like cake flour, egg whites, and buttermilk, it’s easy to bake and decorate. Whether you’re a beginner or seasoned baker, this recipe ensures delicious results every time!
Ingredients
For the Cake:
2 ½ cups cake flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup buttermilk (room temperature)
½ cup unsalted butter (softened)
½ cup vegetable oil
5 large egg whites (room temperature)
2 tsp vanilla extract
½ tsp almond extract (optional, for a subtle almond flavor)
For the Frosting:
1 cup unsalted butter (softened)
4 cups powdered sugar (sifted)
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, sift the cake flour, baking powder, baking soda, and salt. In a separate bowl, cream together softened butter and sugar until fluffy. Add the oil, egg whites, vanilla, and almond extract, mixing well. Gradually add the dry ingredients alternating with buttermilk, mixing until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack.
- Make the Frosting: Beat the softened butter until smooth. Gradually add sifted powdered sugar, then add the heavy cream, vanilla, and a pinch of salt, continuing to beat until light and fluffy.
- Assemble the Cake: Place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate as desired.
Notes
Room Temperature Ingredients: For the best texture, ensure that your butter, egg whites, and buttermilk are at room temperature before mixing.
Frosting Consistency: If the frosting is too thick, add more cream; if too thin, add more powdered sugar.
Customization: Add fresh berries, sprinkles, or edible flowers for decoration.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Cake, Celebration Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: Approximately 350 kcal per slice
