If you’re searching for a show-stopping dessert with a dreamy crumb and delicate vanilla flavor, you’ll absolutely fall in love with this Moist White Velvet Cake. Imagine soft layers that are cloud-like yet rich, with a faintly tangy depth and a classic sweetness that’s never cloying. Whether it’s for a wedding, birthday, or any special occasion, this stunning creation is guaranteed to charm everyone at the table and become your most-requested cake recipe.
Ingredients You’ll Need
Every ingredient in this recipe matters, and it’s their delicious harmony that makes Moist White Velvet Cake so irresistible. With just a few staple items, you’ll create a perfectly tender, bright, and moist cake that’s truly worthy of a celebration.
- Whole Milk: Use room temperature milk so it blends easily; provides a creamy base for your homemade buttermilk.
- White Vinegar or Lemon Juice: Just a tablespoon transforms the milk into “buttermilk,” giving the cake that signature velvet crumb.
- Unsalted Butter: Softened butter beats into the sugar for a luscious, fluffy foundation with a rich flavor.
- Granulated Sugar: Sweetens the batter and helps aerate the butter for a light, tender texture.
- Egg Whites: Room temperature egg whites are the secret to a perfectly light and elegant white cake without any yellow tint.
- Vanilla Extract: Adds that unmistakable bakery-style aroma and depth of flavor.
- Cake Flour: Sifted cake flour ensures your Moist White Velvet Cake stays soft and delicate—never dense or dry.
- Baking Powder: Gives your layers a gorgeous, airy lift.
- Baking Soda: Works in tandem with acidic “buttermilk” to tenderize and lighten the crumb even more.
- Salt: Essential for balancing sweetness and brightening all the other flavors.
- Sour Cream: Room temperature sour cream is the magic touch for extra moisture and tang, guaranteeing every bite is velvety and satisfying.
How to Make Moist White Velvet Cake
Step 1: Prep the Pans and Preheat the Oven
Begin by setting your oven to 350°F and giving two 8-inch round cake pans a generous greasing and dusting of flour. This step is the backbone of effortless cake removal—it keeps your delicate layers looking flawless from the start.
Step 2: Make the “Buttermilk”
In a small bowl, stir together your whole milk and white vinegar (or lemon juice). Let this mixture rest for 5 to 10 minutes. It might seem simple, but this homemade buttermilk transforms the batter, ensuring your Moist White Velvet Cake comes out extra tender with that signature velvet crumb.
Step 3: Cream the Butter and Sugar
Grab your mixer and cream the softened butter and sugar until the mixture is pale and fluffy—about 3 minutes. Don’t rush this step! Proper creaming is essential for a light, airy structure that’s never heavy or stodgy.
Step 4: Add Egg Whites and Vanilla
With the mixer running on medium-low, add your egg whites one at a time, giving each a good mix before adding the next. Stir in the vanilla extract. This method keeps the cake pristine white and gently infuses it with mellow vanilla notes.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Sifting or whisking fluffs up the flour, preventing accidental clumps and ensuring your Moist White Velvet Cake bakes up with an even, beautiful crumb.
Step 6: Alternate Wet and Dry Ingredients
Now comes the magic: alternately add the flour mixture and buttermilk to the creamed butter, starting and finishing with flour. Mix gently, just until blended after each addition—this goes a long way in keeping your cake feather-light and super moist.
Step 7: Add Sour Cream
Stir in the room temperature sour cream until just combined. It brings an extra dose of moisture and a gentle tang, sending the cake’s texture straight to velvet perfection.
Step 8: Bake the Cake
Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 28 to 32 minutes, or until a toothpick poked in the center comes out clean. The cakes should spring back ever so slightly when gently pressed.
Step 9: Cool and Frost
Let the cakes cool in their pans for about 10 minutes, then gently turn them out onto wire racks to cool completely. Once cool, frost with your favorite white chocolate or cream cheese frosting—or both!—for an irresistible finish.
How to Serve Moist White Velvet Cake
Garnishes
The beauty of this cake is how easy it is to dress up or down. A simple snowy layer of cream cheese frosting is always a winner, but you can add white chocolate shavings, delicate edible flowers, or even a tumble of fresh raspberries or strawberries between the layers for an extra pop of color and tartness.
Side Dishes
If you want to transform a slice of Moist White Velvet Cake into a plated dessert, try serving it with a scoop of vanilla bean ice cream or a spoonful of tangy fruit compote. Lightly sweetened whipped cream never goes amiss, either—it’s nostalgia and elegance all in one bite.
Creative Ways to Present
Feeling fancy? Slice each layer in half horizontally to yield a towering four-layer cake and alternate raspberry preserves with the frosting. Or, for a tea party twist, cut the cake into petite squares or rounds and stack with frosting and fruit between each layer. The possibilities are endless, so let your imagination (and sweet tooth) lead the way!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay delectably moist and tender in the fridge for up to 4 days. Bring slices to room temperature before serving for the best texture and flavor.
Freezing
This Moist White Velvet Cake is freezer-friendly! Let the layers cool fully, then wrap them snugly in plastic wrap and foil. They’ll keep well in the freezer for up to 2 months. Thaw at room temperature—with the wrapping still on—to trap all that lovely moisture.
Reheating
If you like your cake slightly warm, pop a slice into the microwave for just 10 seconds. This softens the crumb and brings back that freshly-baked aroma. Avoid overheating to keep the frosting intact and the texture perfect.
FAQs
Can I make this Moist White Velvet Cake gluten-free?
Absolutely! Swap in a reputable gluten-free cake flour blend—look for one that measures cup-for-cup. The texture might be slightly different, but the results will still be deliciously moist and light.
What’s the best frosting for Moist White Velvet Cake?
Both classic cream cheese frosting and silky white chocolate buttercream are fantastic choices. For a touch of fruit, try layering with raspberry or lemon curd for an elevated twist.
Why do I need to use cake flour instead of all-purpose flour?
Cake flour is milled extra fine and has a lower protein content than all-purpose, which is what gives Moist White Velvet Cake its soft, tender crumb. All-purpose flour will make the cake a bit heavier and less delicate.
Can I bake this batter as cupcakes?
You sure can! Simply divide the batter among cupcake liners (about 2/3 full) and bake for 18–22 minutes or until they spring back gently when pressed. They’ll be just as fluffy and moist in mini form.
How should I store a frosted Moist White Velvet Cake?
If frosted with buttercream or cream cheese, cover the cake and refrigerate—this helps the frosting stay fresh and food-safe. Let the cake sit out for about 30 minutes before serving so the texture is perfect.
Final Thoughts
The joy of baking and sharing a Moist White Velvet Cake is something every home baker should experience at least once. It’s pure comfort, pure elegance, and pure flavor all in one slice. Gather your ingredients soon and discover just how easy (and delicious!) this beloved cake can be in your own kitchen.
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Moist White Velvet Cake Recipe
- Total Time: 50 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the luxurious softness of this Moist White Velvet Cake. A delicate vanilla-flavored cake that’s perfect for any celebration, this recipe promises a tender crumb and rich flavor. Layered with your favorite frosting, it’s a delightful dessert that will impress your guests.
Ingredients
Cake:
- 1 cup whole milk (room temperature)
- 1 tablespoon white vinegar or lemon juice
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large egg whites (room temperature)
- 2 teaspoons vanilla extract
- 2 1/2 cups cake flour (sifted)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream (room temperature)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease and flour two 8-inch round cake pans. Create buttermilk by combining milk with vinegar or lemon juice.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add egg whites one at a time, then mix in vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Combine Ingredients: Alternately add dry ingredients and buttermilk to the creamed butter mixture, ending with the dry. Stir in sour cream.
- Bake and Cool: Divide batter between pans, bake for 28–32 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost: Frost with your favorite white chocolate or cream cheese frosting.
Notes
- Cake flour provides a soft, velvety texture.
- Avoid overmixing for a light, tender crumb.
- Enhance with raspberry preserves or fresh berries between layers for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
