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
Scale
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.
