If you’ve ever dreamed of a cake that is soft, tender, and melts in your mouth with every bite, then you are in for a treat with this Moist White Velvet Cake Recipe. This cake isn’t just any white cake—it’s an irresistible celebration of velvety texture and delicate sweetness, perfect for birthdays, weddings, or any special moments you want to make unforgettable. The combination of buttermilk, sour cream, and egg whites creates a wonderfully moist crumb while the subtle vanilla enhances its luxurious flavor. Get ready to fall in love with your new favorite dessert!
Ingredients You’ll Need
The beauty of this Moist White Velvet Cake Recipe lies in its simplicity. Each ingredient plays an essential role in creating that perfect texture and flavor, making it clear why these staples never go out of style.
- 2½ cups cake flour, sifted: Provides a fine, tender crumb that’s not too dense or heavy.
- 1½ cups granulated sugar: Adds just the right amount of sweetness without overpowering the delicate cake flavor.
- 1 tablespoon baking powder: Gives the cake a gentle lift and lightness.
- ½ teaspoon baking soda: Works with buttermilk to help the cake rise perfectly and stay soft.
- ½ teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1 cup unsalted butter (room temperature): Adds rich creaminess and keeps the cake moist.
- 1 cup buttermilk (room temperature): Tenderizes the crumb and adds a slight tang for depth.
- 4 large egg whites (room temperature): Ensures a light, airy texture without heaviness from yolks.
- 1 tablespoon pure vanilla extract: Brings in warm, comforting aroma and flavor.
- ½ cup sour cream (room temperature): Boosts moisture and adds subtle richness to the batter.
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 flour two 8-inch round cake pans or line them with parchment paper to guarantee easy cake removal. Getting this step right ensures your cake layers come out perfectly shaped and ready for frosting later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, baking soda, and salt. These dry ingredients form the foundation for your cake, and whisking them well ensures even distribution so every bite tastes consistent and fluffy.
Step 3: Add Butter and Half of the Buttermilk
Add the softened unsalted butter and half the buttermilk to the dry mixture. Beat on medium speed until the batter transforms into a smooth and fluffy mixture, usually about 1 to 2 minutes. This step is key for incorporating air that helps the cake become light and airy.
Step 4: Whisk Wet Ingredients Separately
In another bowl, whisk the egg whites, remaining buttermilk, pure vanilla extract, and sour cream together until well combined. This blend introduces moisture and flavor while keeping the batter light thanks to the egg whites.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the wet ingredients into the flour mixture using a low-speed beat. Mixing at this pace prevents overworking the batter, which can make the cake tough. Combine until completely smooth and no streaks remain, but avoid overmixing.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This baking time ensures a moist crumb without drying out the cake.
Step 7: Cool and Frost
Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks. Cooling completely before frosting is essential to prevent melting and keeps your icing looking flawless. Choose a white or cream cheese frosting to complement the delicate flavors.
How to Serve Moist White Velvet Cake Recipe
Garnishes
To elevate your presentation, decorate your cake with fresh berries like raspberries or strawberries, which add a pop of color and a bright contrast to the creamy frosting. Edible flowers or a dusting of powdered sugar also create a stunning look perfect for celebrations.
Side Dishes
This cake pairs beautifully with a scoop of homemade vanilla bean ice cream or a bowl of mixed berry compote. These sides add temperature and texture contrasts that make your dessert experience even more satisfying.
Creative Ways to Present
If you’re feeling fancy, try layering this cake with lemon curd or berry jam between the layers for an exciting flavor burst. You can also turn it into cupcakes or mini cakes for easy sharing at parties. A drizzle of white chocolate ganache makes the presentation extra special.
Make Ahead and Storage
Storing Leftovers
Your Moist White Velvet Cake Recipe leftovers can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. Keep it covered well to maintain its soft texture and moisture.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to three months. Thaw in the refrigerator overnight before frosting and serving for the best taste and texture.
Reheating
Reheat slices gently by warming in the microwave for 10-15 seconds or enjoy them chilled. This cake is delicious either way, but a light warm-up brings back some of the fresh-baked softness.
FAQs
Can I use whole eggs instead of egg whites?
Whole eggs will add richness but may make the cake denser and less white. This recipe specifically uses egg whites for a light, airy texture and pure white color.
Is there a substitute for sour cream?
Yes! Plain Greek yogurt is an excellent substitute that keeps the cake moist and tender without altering the flavor significantly.
Can I make this cake dairy-free?
For a dairy-free twist, substitute butter with a plant-based alternative and use almond or oat milk mixed with a teaspoon of vinegar to mimic buttermilk.
What frosting pairs best with this cake?
Cream cheese frosting or a classic Swiss meringue buttercream complements the cake beautifully, enhancing its delicate flavor without overshadowing it.
How do I ensure my cake stays moist?
Using room temperature ingredients, avoiding overmixing, and properly storing the cake are key. The sour cream and buttermilk also help maintain that perfect moistness.
Final Thoughts
This Moist White Velvet Cake Recipe is truly one that you’ll want to keep coming back to. It’s approachable, delightful, and absolutely perfect for when you want to impress family and friends with a homemade treat that tastes like it came from a fancy bakery. Give it a try—you might just have found your new go-to celebration cake!
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 soft, fluffy, and tender cake made with buttermilk and sour cream that adds a delightful richness and moisture. Perfect for celebrations or special occasions, this classic American dessert offers a beautifully delicate crumb and pairs wonderfully with cream cheese or white frosting, as well as various fruit fillings like raspberry or lemon for added flavor.
Ingredients
Dry Ingredients
- 2½ cups cake flour, sifted
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup buttermilk, room temperature (divided)
- 4 large egg whites, room temperature
- 1 tablespoon pure vanilla extract
- ½ cup sour cream, room temperature
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream butter and partial buttermilk: Add the 1 cup of unsalted butter and half of the buttermilk (½ cup) to the dry ingredients. Beat on medium speed until the mixture becomes smooth and fluffy, about 1 to 2 minutes.
- Mix wet ingredients: In a separate bowl, whisk together the egg whites, remaining ½ cup buttermilk, vanilla extract, and sour cream until fully combined.
- Combine mixtures: Gradually add the wet mixture to the flour-butter mixture, beating on low speed until the batter is fully incorporated and smooth.
- Divide and bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula and place in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
- Frost: Once cooled, frost with your favorite white or cream cheese frosting and serve.
Notes
- Use room temperature ingredients for better mixing and cake texture.
- Sour cream can be substituted with plain Greek yogurt if preferred.
- This cake pairs beautifully with raspberry, strawberry, or lemon fillings to enhance the flavor.
- Ensure not to overmix after adding wet ingredients to keep the cake tender.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
