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White Velvet Cake Recipe: Soft, Bright, and Perfect for Every Occasion

White Velvet Cake

A soft, fine-crumb white cake made with buttermilk, egg whites, butter, and oil. This elegant three-layer cake pairs beautifully with vanilla buttercream, cream cheese frosting, ermine frosting, white chocolate buttercream, or whipped cream and berries.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/2 cups (285 g) Cake flour
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 tablespoon (15 g) Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/4 cup (about 55 g) Neutral vegetable oil
  • 1 cup (240–245 g) Buttermilk, room temperature
  • 6 large egg whites Large egg whites, room temperature
  • 2 teaspoons Vanilla extract
  • 1 teaspoon White vinegar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk or sift together the cake flour, sugar, baking powder, and salt. Add the softened butter and mix until the dry ingredients look fine and sandy.
  3. Add the oil and mix briefly. In a separate bowl, combine the room-temperature buttermilk, egg whites, vanilla extract, and white vinegar.
  4. Add the liquid mixture to the dry ingredients in two or three additions, mixing just until smooth after each addition. Do not overmix.
  5. Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cakes in their pans for about 10 minutes. Turn them onto wire racks and cool completely, at least 1 hour, before filling and frosting.

Notes

For the most even layers, weigh the batter as you divide it among the pans. Store the finished frosted cake covered at room temperature for up to 2 days or refrigerate it for up to 4 days; let chilled slices sit briefly before serving.