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White Velvet Cake

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This White Velvet Cake is an ultra-soft, moist, and elegant white cake made with cream cheese, buttermilk, and egg whites for a silky crumb. Filled with whipped cream and frosted with vanilla buttercream, it’s perfect for celebrations or anytime you want a special homemade dessert.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour three 8-inch cake pans and line with parchment.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, oil, and vanilla extract.
  4. Beat butter and cream cheese until smooth. Gradually add sugar and mix for 2–3 minutes.
  5. Add egg whites one at a time on low speed, mixing after each addition.
  6. Alternate adding dry ingredients and buttermilk mixture, starting and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly among prepared pans and bake for 28–30 minutes, or until a toothpick comes out clean. Cool in pans 5–10 minutes, then turn out to cool completely.
  8. Whipped Cream Filling: Chill bowl and beaters. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Do not overmix.
  9. Buttercream: Beat butter until smooth. Add vanilla, then half the powdered sugar and most of the milk. Add remaining sugar and milk. Beat 3–4 minutes, then mix on low to reduce air bubbles.
  10. Assembly: Place first cake layer on plate, pipe buttercream dam around edge, fill with whipped cream. Repeat with second layer. Top with final layer and apply crumb coat. Chill, then frost and decorate as desired.

Notes

  • Add fruit compote with the whipped cream for a fruity twist.
  • Use almond extract instead of vanilla in whipped cream for nutty flavor.
  • Stabilized whipped cream is ideal for warm environments.
  • Swap buttercream for cream cheese frosting for a richer finish.
  • Refrigerate assembled cake due to whipped cream filling.

Nutrition

Find it online: https://savorymomskitchen.com/white-velvet-cake/