Just when you thought velvet cakes couldn’t get any better, here comes the white velvet version to prove you wrong. This cake is so moist, so fluffy, and so delicious, it might just become your new favorite. Perfect for any occasion, or no occasion at all, because who needs a reason for cake?
Why This Recipe Works
- The combination of buttermilk and vinegar ensures a tender crumb that’s moist without being dense.
- Using cake flour instead of all-purpose flour gives the cake its signature light and airy texture.
- A precise balance of sugar and vanilla extract provides just the right amount of sweetness and flavor.
- The addition of egg whites (no yolks!) keeps the cake beautifully white and fluffy.
- Baking at the right temperature ensures a perfect rise without drying out the cake.
Ingredients
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 1 tsp white vinegar
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This ensures your cakes will release easily after baking. Tip: For extra insurance, you can also dust the pans with a little flour after greasing.
Mix Dry Ingredients
In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt until well combined. This step is crucial for evenly distributing the leavening agents and ensuring your cake rises uniformly.
Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, egg whites, vanilla extract, and white vinegar. The vinegar reacts with the baking powder to give the cake an extra lift. Tip: Make sure all your wet ingredients are at room temperature to ensure a smooth batter.
Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter should be smooth and slightly thick.
Bake to Perfection
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking to ensure even cooking.
Tips and Tricks
For the best results, always use room temperature ingredients. This helps them combine more easily and results in a smoother batter. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much flour into your cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to a cup of milk and letting it sit for 5 minutes. For an extra moist cake, brush the layers with simple syrup before frosting. And finally, always let your cakes cool completely before frosting to prevent the frosting from melting.
Recipe Variations
- Add a cup of fresh raspberries or blueberries to the batter for a fruity twist.
- Swap the vanilla extract for almond extract for a nutty flavor.
- Fold in a half cup of shredded coconut for a tropical vibe.
- Use lemon zest and juice instead of vanilla for a citrusy version.
- Top with cream cheese frosting instead of buttercream for a tangy contrast.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but the texture won’t be as light. If you must substitute, use 2 cups minus 2 tablespoons of all-purpose flour for every 2 cups of cake flour, and add 2 tablespoons of cornstarch.
Why is my cake dense?
This could be due to overmixing the batter, using cold ingredients, or not measuring the flour correctly. Always mix until just combined and use room temperature ingredients.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Just wrap them tightly in plastic wrap once cooled and store at room temperature. Frost the day you plan to serve.
Summary
This moist white velvet cake is a dream come true for anyone who loves light, fluffy, and delicious cakes. With its tender crumb and perfect sweetness, it’s sure to be a hit at any gathering. Follow the tips and tricks for the best results, and don’t be afraid to try the variations to make it your own.