How to Make a White Velvet Cake
This gorgeous white velvet cake has a soft, tender crumb. The secret ingredient: egg whites instead of whole eggs.
This white velvet cake has the same luscious texture and tangy flavor as a red velvet cake, minus the red food coloring and cocoa. While many vanilla cakes are yellow-tinted, this recipe uses egg whites and buttermilk for a bright white crumb. Not to mention, every bite is light but moist and as soft as velvet!
What is White Velvet Cake?
White velvet cake is a bright white cake with an incredibly soft, light texture. It remains fluffy yet wonderfully moist. It pairs perfectly with cream cheese frosting or can be filled with lemon curd or jam and dressed up with buttercream frosting.
White Velvet vs. Red Velvet
One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are thanks to buttermilk. White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.
White Velvet Cake Recipe
This recipe makes a double-layer 8-inch round cake, serving 10 to 12.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1-1/2 cups granulated sugar
- 4 egg whites, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups cake flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups buttermilk, room temperature
Frosting:
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup unsalted butter, softened
- 6-1/2 cups powdered sugar
- 3 tablespoons milk
