Looking for a showstopping yet easy-to-follow cake recipe? This Moist White Velvet Cake layered with pillowy Whipped Vanilla Buttercream is the answer. Whether you’re celebrating a birthday, wedding, or just craving something sweet, this recipe guarantees a tender crumb, pure-white layers, and a buttery-smooth frosting that melts in your mouth.
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Why You’ll Love This White Velvet Cake with Whipped Vanilla
- Ultra-moist texture: The combination of milk and vegetable oil keeps each slice delectably soft.
- Pure-white crumb: Egg whites and clear almond extract ensure a pristine white color, perfect for elegant occasions.
- Light & fluffy frosting: Whipped egg-white–based buttercream is lighter than traditional American-style frostings.
Ingredients for White Velvet Cake with Whipped Vanilla
For the White Velvet Cake
- 8 oz (227 g) unsalted butter, room temperature
- 14 oz (397 g) granulated sugar
- 6 large egg whites, room temperature
- 14 oz (397 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 tsp clear almond extract (for pure whiteness)
- 1 tsp vanilla extract
- 10 oz (283 ml) whole milk, room temperature
- 2 oz (57 ml) vegetable oil
For the Whipped Vanilla Buttercream
- 8 oz (227 g) pasteurized egg whites, room temperature
- 32 oz (907 g) powdered sugar
- 32 oz (907 g) unsalted butter, room temperature
- ½ tsp salt
- 1 Tbsp vanilla extract
Equipment Needed
- Two 8″×2″ round cake pans
- Stand mixer with paddle & whisk attachments
- Mixing bowls
- Rubber spatula
- Cake leveler or serrated knife
- Plastic wrap
Step-by-Step Directions
1. Prep & Preheat
- Preheat oven to 335°F (168°C).
- Grease and line two 8″×2″ round pans with parchment or pan release.
2. Combine Wet Ingredients
- In a small bowl, whisk together the milk, vegetable oil, almond extract, and vanilla. Set aside.
3. Mix Dry Ingredients
- In a separate bowl, sift (or whisk) together flour, baking powder, and salt.
4. Cream Butter & Sugar
- In your stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth (~1 minute).
- Gradually add sugar, then increase speed to high and beat for 5 minutes, until pale and fluffy.
5. Incorporate Egg Whites
- Reduce mixer speed. Add egg whites one at a time, mixing each in fully before adding the next.
6. Alternate Dry & Wet
- With mixer on low, add the dry and wet mixtures alternately (start & end with dry), mixing just until combined. Overmixing can deflate the batter.
7. Bake
- Divide batter evenly between pans.
- Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Lock in Moisture
- Let cakes cool in pans for 10 minutes.
- Turn out onto wire racks. While still slightly warm, wrap each layer tightly in plastic wrap and chill briefly in the freezer. This “moisture lock” technique ensures a tender crumb.
9. Level & Frost
- Once fully cooled, level the domes off each layer with a serrated knife or cake leveler.
- Stack and frost with the whipped vanilla buttercream (recipe below).
Whipped Vanilla Buttercream
- Whisk Base: In the mixer’s whisk attachment, beat egg whites and powdered sugar on LOW until smooth and no lumps remain.
- Cream Butter: Increase speed to HIGH. Add butter in chunks, allowing each to incorporate fully before the next.
- Flavor & Finish: Add vanilla and salt, then beat until the frosting is light, fluffy, and pale.
Expert Tips for Perfect Results
- Room‑temperature ingredients blend more evenly—don’t rush them out of the fridge.
- Clear almond extract preserves the cake’s white hue better than traditional almond extract.
- Chilling layers before frosting makes leveling a breeze and prevents crumbs in your buttercream.
- If your frosting feels too soft, chill for 10 minutes, then re-whip briefly before decorating.
Variations & Serving Suggestions
- Fruit filling: Add a thin layer of raspberry or strawberry jam between the cake and frosting for a fruity twist.
- Citrus zest: Fold in 1 tsp lemon or orange zest to the batter for a bright, citrus note.
- Naked cake style: Skip fully covering the cake with frosting; instead, apply a thin “crumb coat” and lightly frost the sides for a rustic look.
Nutritional Info & Yield
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 generous slices
- Calories (per slice): ~650 kcal
try also : Chocolate Overload Explosion Cake and find more in pinterest
Frequently Asked Questions
Q: Can I substitute all-purpose flour with cake flour?
A: Yes—cake flour will yield an even finer crumb. Use 1:1 measurement and reduce baking powder by ¼ tsp.
Q: How do I store the cake?
A: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.