Fluffy White Velvet Cake with Vanilla Buttercream

Recipe Information

Author: Recipes by deesviral
Cuisine: American
Category: Dessert
Preparation Time: 20 Minutes
Baking Time: 30 Minutes
Total Time: 50 Minutes
Yield: 12 Slices

Ingredients

For the White Velvet Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large egg whites
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• ½ cup sour cream

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy, about 3–5 minutes.
4. Add the egg whites one at a time, mixing well after each addition.
5. Mix in the vanilla extract and sour cream until smooth.
6. Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. For the frosting, beat the butter until creamy. Slowly add the powdered sugar, vanilla, and enough heavy cream to create a fluffy, spreadable buttercream.
11. Place one cake layer on a serving plate, spread with frosting, add the second layer, then frost the top and sides. Decorate as desired.

Expert Tips for the Best White Velvet Cake

• Use room-temperature butter, egg whites, buttermilk, and sour cream for a smooth batter.
• Do not overmix after adding the flour to keep the cake light and tender.
• Measure flour correctly by spooning it into the measuring cup and leveling it off.
• Allow the cake to cool completely before frosting.
• Chill the cake for 20 minutes after applying a crumb coat before adding the final layer of frosting.

Variations

• Add almond extract for a bakery-style flavor.
• Fill the layers with raspberry jam or strawberry preserves.
• Decorate with fresh berries for an elegant finish.
• Add white chocolate shavings for extra richness.
• Turn the batter into cupcakes by baking for 18–20 minutes.

Storage

Store the frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cake to sit at room temperature for about 30 minutes before serving. Individual slices can also be frozen for up to 3 months.

Estimated Nutrition (Per Serving)

• Calories: 450
• Protein: 5g
• Carbohydrates: 55g
• Fat: 23g
• Saturated Fat: 14g
• Sugar: 41g
• Sodium: 180mg

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. Bake the cake layers a day ahead, wrap them tightly, and frost the next day.

Can I freeze the cake?

Absolutely. Freeze the unfrosted layers or individual frosted slices for up to 3 months.

Can I use whole eggs instead of egg whites?

Egg whites keep the cake bright white and extra soft. Whole eggs will change both the color and texture.

Can I use homemade buttermilk?

Yes. Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand for 5 minutes before using.

Why is my cake dense?

Overmixing the batter or adding too much flour are the most common reasons. Mix gently and measure ingredients accurately.

Conclusion

Elegant, soft, buttery, and beautifully frosted, this Fluffy White Velvet Cake is a timeless dessert you’ll make again and again. Its tender crumb and creamy vanilla buttercream create the perfect combination for birthdays, holidays, weddings, or any special occasion. Once you serve this homemade classic, it will quickly become one of your family’s favorite cake recipes.