If you’re searching for the ultimate crowd-pleaser, look no further than this Moist White Velvet Cake Recipe. It’s a beautifully soft, tender, and elegantly simple cake that boasts an irresistible crumb and just the right amount of sweetness. Whether you’re celebrating a special occasion or simply craving a soulful slice of comfort, this cake’s delicate vanilla and almond-infused flavor profile will win your heart immediately. Trust me, once you try this Moist White Velvet Cake Recipe, it’ll become one of your go-to favorites for every celebration.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Moist White Velvet Cake Recipe. The list is straightforward and focuses on quality basics that beautifully harmonize to deliver moistness, a silky crumb, and that iconic velvet texture.
- 2 ½ cups cake flour: Provides a tender, delicate crumb that’s softer than all-purpose flour.
- 1 ½ cups granulated sugar: Adds sweetness while helping with structure and moisture retention.
- 1 tablespoon baking powder: Gives the cake its perfect lift and fluffiness.
- ½ teaspoon salt: Enhances all the flavors without being noticeable.
- 1 cup whole milk (room temperature): Adds moisture and richness, ensuring the cake isn’t dry.
- ½ cup sour cream (room temperature): Brings tangy moisture and tenderizes the crumb for that melt-in-your-mouth feel.
- ¾ cup unsalted butter (softened): Creates richness and contributes to the velvety texture.
- 5 large egg whites (room temperature): Lightens the batter and adds structure without heaviness.
- 1 tablespoon vanilla extract: Infuses a warm and inviting aroma and flavor.
- 1 teaspoon almond extract (optional): A subtle, nutty undertone that takes this cake to the next level.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure even baking. Taking these small preparation steps makes your baking experience seamless and guarantees the perfect cake release.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together your cake flour, sugar, baking powder, and salt. Sifting not only removes lumps but aerates the flour, providing a lighter texture to your cake. Next, add the softened butter and mix on low speed until the mixture resembles fine crumbs. This step coats the flour particles with fat, creating that coveted tender crumb we’re after.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, sour cream, egg whites, vanilla extract, and almond extract, if you choose to use it. Make sure all these ingredients are at room temperature as this helps everything blend smoothly and creates a beautiful, fluffy batter.
Step 4: Blend Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry while mixing on medium speed. Stir gently until your batter becomes smooth and fluffy — about 1 to 2 minutes. Be careful not to overmix here; you want a light batter, but overworking it can make your cake dense.
Step 5: Bake to Perfection
Divide the batter evenly between the two prepared cake pans. Pop them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Patience here pays off for a flawless final texture.
How to Serve Moist White Velvet Cake Recipe
Garnishes
Once your cake layers are cooled, the sky’s the limit with garnishes. A classic whipped vanilla buttercream or cream cheese frosting pairs perfectly, adding creaminess and a touch of tang. For a little extra flair, try sprinkling edible silver pearls or fresh white chocolate shavings on top. They elevate the presentation without overshadowing the cake’s delicate flavor.
Side Dishes
This Moist White Velvet Cake Recipe shines on its own, but if you want to round out your dessert spread, fresh berries like raspberries or strawberries offer a beautiful contrast with their natural tartness. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream also complements the cake’s soft texture beautifully.
Creative Ways to Present
Thinking beyond traditional slices? Try stacking your layers with a generous frosting between each and decorating the edges with toasted coconut flakes for some textural interest. Or turn this cake into elegant mini cupcakes using the same batter, perfect for parties or intimate gatherings. Presentation is not just about looks—it invites everyone to savor the joy of this Moist White Velvet Cake Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store your un-frosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 4 days. If the cake is frosted, keep it refrigerated and covered to prevent it from drying out.
Freezing
This cake freezes wonderfully! Wrap each layer separately with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge. Freezing helps preserve the moistness and flavor so you can enjoy this recipe anytime.
Reheating
When serving leftover cake, let refrigerated slices come to room temperature for about 30 minutes; this brings back the tender crumb and richness. Avoid microwaving as it can dry the cake out or make frosting melt unevenly. If you want a slightly warm slice, heat it gently at low oven temperature wrapped loosely in foil.
FAQs
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and color of the cake, making it a bit denser and less bright white. Egg whites help keep the cake light and maintain its signature velvet texture, so for best results, stick to egg whites.
Why is sour cream used in this recipe?
Sour cream adds moisture and a subtle tanginess that balances the sweetness. It also helps tenderize the crumb, giving you that famously moist and tender white velvet cake everyone loves.
Can I substitute buttermilk for the milk and sour cream?
Buttermilk alone won’t provide quite the same richness and tang as the combination of milk and sour cream in this recipe. However, if you don’t have sour cream, buttermilk is a decent substitute—just use slightly less liquid overall to maintain batter consistency.
How do I make the cake gluten-free?
To make this a gluten-free delight, swap the cake flour for a gluten-free flour blend that’s designed for baking. You may need to add a binding agent like xanthan gum if your blend doesn’t include it. Expect a slightly different crumb, but still delicious!
What frosting flavors best complement this cake?
Classic vanilla or cream cheese frosting highlights the cake’s delicate flavors beautifully. For a fun twist, try light lemon or almond-flavored buttercream. These subtle flavor additions marry well with the cake’s velvety texture.
Final Thoughts
This Moist White Velvet Cake Recipe isn’t just a dessert; it’s a celebration of simple ingredients turning into pure magic. Its perfect crumb, delicate flavors, and beautiful appearance make it a must-try for any baker seeking a reliable, show-stopping treat. Go ahead and give it a whirl—you’ll be amazed at how joyous baking and sharing this cake can be!
Print
Moist White Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist White Velvet Cake is a delicate and fluffy dessert perfect for weddings, celebrations, or any special occasion. Made with cake flour, sour cream, and egg whites, it achieves a soft, velvety texture and subtle vanilla flavor. The cake layers can be paired with whipped vanilla buttercream or cream cheese frosting for an indulgent finish.
Ingredients
Dry Ingredients
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk (room temperature)
- ½ cup sour cream (room temperature)
- ¾ cup unsalted butter (softened)
- 5 large egg whites (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt to ensure a light, lump-free mixture.
- Incorporate Butter: Add the softened unsalted butter to the dry ingredients and mix on low speed until the texture resembles fine crumbs signifying proper blending.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and optional almond extract until smooth.
- Make the Batter: Gradually add the wet mixture to the dry ingredients and mix on medium speed for 1–2 minutes until the batter is smooth and fluffy.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- This cake pairs beautifully with whipped vanilla buttercream or cream cheese frosting.
- For extra moisture, lightly brush the cake layers with simple syrup before frosting.
- Be sure all ingredients are at room temperature for the best texture and consistency.
