White Velvet Cake

This White Velvet Cake is a beautifully tender, soft, and delicately flavored cake made with cream cheese, buttermilk, and egg whites for an exceptionally velvety crumb. It is moist, light, and elegant—perfect for celebrations or any day you want an indulgent slice of homemade cake.

Why You’ll Love This Recipe

This recipe delivers all the qualities you want in a perfect white cake: a soft, velvety texture, a light crumb, and a clean, delicate vanilla flavor. The cream cheese incorporated into the batter creates richness without making the cake heavy, while the buttermilk adds tenderness and moisture. Egg whites keep the color pale and the texture fluffy. Paired with a fresh whipped cream filling and classic vanilla buttercream, this cake is luxurious yet wonderfully simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the White Velvet Cake

8 oz cream cheese, softened
168 g unsalted butter, softened
400 g sugar
6 egg whites, room temperature
342 g cake flour
8 g baking powder
3 g baking soda
3 g salt
242 g buttermilk
54 g vegetable oil
8 g clear vanilla extract

Whipped Cream Filling

240 g heavy cream
29 g powdered sugar
4 g vanilla extract

Classic Vanilla Buttercream

226 g unsalted butter, slightly softened
690 g powdered sugar
8 g vanilla extract
72 g milk or cream (more if needed)
3 g salt

Directions

1. Preheat the oven to 325°F (163°C). Grease and flour three 8-inch cake pans and line each with a circle of parchment.
2. Separate the eggs, reserving only the 6 egg whites. Set aside.
3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds.
4. In a separate bowl, combine the buttermilk, vegetable oil, and vanilla extract.
5. In a mixing bowl, beat the butter and cream cheese at medium speed until completely smooth.
6. Gradually add the sugar and mix for 2–3 minutes.
7. Add egg whites one at a time on low speed, mixing after each addition.
8. With the mixer on low, alternate adding the dry ingredients and the buttermilk mixture, beginning and ending with the dry mixture.
9. Mix just until combined. Divide the batter evenly between the three pans.
10. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Let the cakes cool in their pans on a rack for 5–10 minutes, then turn out to cool completely.

Whipped Cream Filling

1. Chill a mixing bowl and beaters in the freezer for 10 minutes.
2. Add heavy cream, powdered sugar, and vanilla to the chilled bowl.
3. Start on low speed, increasing to medium-high. Beat until stiff peaks form. Do not overmix.

Classic Vanilla Buttercream

1. Beat the butter until smooth, then blend in the vanilla.
2. Add half the powdered sugar and most of the milk. Mix until incorporated.
3. Add the remaining sugar and milk and mix 3–4 minutes.
4. Reduce speed and mix on very low for 1–2 minutes to remove air pockets. Adjust with more milk or sugar until you reach the desired consistency.

Assembly

1. Place the first cake layer on a serving plate. Pipe a buttercream dam around the edge.
2. Fill the center with whipped cream. Add the second layer and repeat.
3. Place the final layer on top and fill in any gaps with buttercream.
4. Apply a thin crumb coat and chill for 15–20 minutes.
5. Frost the cake with the final layer of buttercream and decorate as desired.

Servings and timing

This recipe yields three 8-inch layers, serving approximately 12–14 people.
Prep time: about 30–35 minutes
Bake time: 28–30 minutes
Cooling and assembly: 45–60 minutes
Total time: around 2 hours

Variations

• Add a thin layer of fruit compote along with the whipped cream for a fruity version.
• Flavor the whipped cream with almond extract instead of vanilla for a subtle nutty note.
• Use stabilized whipped cream if serving outdoors or in warm conditions.
• Swap the buttercream for cream cheese frosting for a richer finish.

Storage/Reheating

Because of the whipped cream filling, refrigerate the cake. Store in an airtight container for up to 3 days.
Before serving, let it sit at room temperature for about 2 hours to soften for best flavor and texture.
The cake layers (unfilled) can be wrapped and frozen for up to 2 months. Thaw while still wrapped to prevent condensation.

FAQs

How do I keep the cake layers moist?

The combination of buttermilk, cream cheese, and oil naturally keeps the cake moist, but avoiding overbaking is also key.

Can I make the cake layers ahead of time?

Yes, bake and cool the layers, wrap tightly, and store at room temperature for 24 hours or freeze for up to 2 months.

Can I use all-purpose flour instead of cake flour?

Yes. For each cup, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons cornstarch, then whisk well.

Can I use boxed egg whites?

Use fresh egg whites for best texture, as boxed varieties may whip differently and affect the crumb.

Can I replace the whipped cream filling?

Yes, buttercream, custard, or fruit fillings also pair beautifully with this cake.

Does this cake stack well for tiered cakes?

Yes, the crumb is tender but stable enough when properly chilled and supported with dowels if tiers are added.

Can I color the batter?

Yes, though keep in mind that adding color may slightly alter the pure white appearance.

Can I use regular vanilla extract instead of clear vanilla?

Yes, but the cake color may appear slightly more off-white.

Why did my cake turn dense?

Overmixing or inaccurately measured flour can cause density. Mix only until combined and measure ingredients carefully.

How do I get perfectly level cake layers?

Use baking strips on the pans and check that your oven temperature is accurate.

Conclusion

This White Velvet Cake delivers a soft, luxurious texture with a delicate vanilla flavor and a beautifully pale crumb. With its whipped cream filling and classic buttercream finish, it is elegant enough for special occasions yet simple enough to prepare at home. Whether you serve it for a celebration or simply to enjoy a slice of something delightful, this recipe is sure to become a favorite.

Print