If you have a craving for a cake that’s tender, fluffy, and irresistibly soft, you’re going to adore this Moist White Velvet Cake Recipe. It’s a classic dessert that never goes out of style, boasting delicate layers enriched with creamy vanilla and a subtle touch of almond. Whether it’s for a celebration or just because, this cake delivers a perfect balance of light sweetness and melt-in-your-mouth texture that will keep everyone asking for seconds. Trust me, once you try this Moist White Velvet Cake Recipe, it will become your go-to whenever you want to impress with something both elegant and downright delicious.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this cake’s luxurious texture and flavor. Each element plays a vital role: from the soft cake flour that gives it a fine crumb to the egg whites that lift the batter to airy perfection, every detail counts.
- 2 1/2 cups cake flour: A fine, soft flour that creates the light, tender crumb distinctive in white velvet cake.
- 1 1/2 cups granulated sugar: Sweetens the cake while helping to keep it moist.
- 1 tablespoon baking powder: The leavening agent that ensures your cake layers rise beautifully and stay fluffy.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering the delicate sweetness.
- 1 cup whole milk (room temperature): Adds moisture and richness that balances the dry ingredients perfectly.
- 1/2 cup sour cream (room temperature): Gives the cake a tangy depth and extra tenderness.
- 3/4 cup unsalted butter (softened): Provides moisture and richness; make sure it’s softened for easier mixing.
- 5 large egg whites (room temperature): Lighten the batter and add structure without heaviness.
- 2 teaspoons vanilla extract: Brings that warm, comforting aroma and flavor essential to this cake.
- 1/2 teaspoon almond extract (optional): A subtle hint of almond that elevates the flavor for a slightly nutty twist.
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). This ensures it’s at the perfect temperature once your batter is ready. Grease and flour two 8-inch round cake pans, and don’t forget to line the bottoms with parchment paper to make removing the cakes a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Sifting is an easy way to avoid lumps and lightens the mixture, setting the stage for a fluffy batter.
Step 3: Incorporate the Butter
Add the softened unsalted butter to the dry ingredients and mix on low speed until the mixture looks like coarse crumbs. This step is a bit like making a crumble topping; it helps distribute fat evenly for the perfect texture.
Step 4: Combine Wet Ingredients Separately
In another bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and optional almond extract. Mixing these wet ingredients first ensures they’re well blended before joining the dry mix.
Step 5: Blend Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Once combined, increase to medium and beat for 1 to 2 minutes until the batter is smooth and fluffy. This creates that coveted airy texture.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven too soon to keep the cake from sinking.
Step 7: Cool and Frost
Let the cakes cool in their pans for 10 minutes to set the structure, then turn them out onto wire racks to cool completely. Once cooled, frost as you desire—this is where you can get creative!
How to Serve Moist White Velvet Cake Recipe
Garnishes
To make your Moist White Velvet Cake Recipe truly shine, simple garnishes like fresh berries or edible flowers can add a pop of color and freshness. A light dusting of powdered sugar or delicate chocolate curls also complements the cake without stealing the spotlight.
Side Dishes
Pair this cake with fresh whipped cream or a scoop of vanilla ice cream for a classic treat. A cup of tea or a rich coffee also makes an impeccable companion, rounding out the experience with warmth and comfort.
Creative Ways to Present
Try layering the cake with flavored fruit preserves between the layers for an unexpected twist, or drizzle a tangy lemon glaze over the top. For celebrations, personalize it with decorative piping or themed cake toppers that elevate this already elegant dessert to show-stopping status.
Make Ahead and Storage
Storing Leftovers
Your leftover Moist White Velvet Cake Recipe will stay moist and delicious for up to three days if wrapped tightly in plastic wrap and stored in an airtight container at room temperature. Refrigerating it may dry it out, so it’s best to keep it cozy and sealed.
Freezing
You can freeze baked and cooled cake layers wrapped securely in plastic wrap and aluminum foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator before bringing to room temperature for best texture.
Reheating
If you prefer your cake slightly warm, let it come to room temperature then microwave individual slices for 10 to 15 seconds. This gently warms without drying out the cake, making each bite feel freshly baked.
FAQs
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and color slightly, making the cake denser and less white. Sticking to egg whites keeps the crumb light and the cake’s signature pale hue.
Is sour cream necessary for this cake?
Sour cream adds moisture and a subtle tang that makes the cake exceptionally tender. You can substitute with Greek yogurt if needed, but the result might be slightly different in flavor and richness.
Can I make this cake gluten-free?
This recipe relies on cake flour for its fine texture, so using a gluten-free cake flour blend designed for baking is your best bet to maintain that soft, moist quality.
What frosting pairs best with the Moist White Velvet Cake Recipe?
Classic buttercream or white chocolate frosting complements the delicate flavor perfectly, but cream cheese frosting can add a tangy richness that’s also delightful.
How long does it take to bake this cake?
The cake bakes in about 30 to 35 minutes. Keep an eye on it starting at 30 minutes by checking with a toothpick to ensure it doesn’t overbake.
Final Thoughts
This Moist White Velvet Cake Recipe is truly a gem for anyone who loves a soft, flavorful cake that feels special but isn’t complicated to make. With simple ingredients and straightforward steps, it’s accessible yet impressive, perfect for birthdays, gatherings, or anytime you want to bake something comforting and elegant. Give it a try—you might just find a new favorite to cherish and share!
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, tender, and flavorful dessert perfect for celebrations or any occasion. Featuring a delicate crumb made with cake flour, sour cream, and egg whites, it offers a light texture and rich vanilla flavor, enhanced with optional almond extract for a subtle nutty note. Paired beautifully with whipped buttercream or white chocolate frosting, this elegant cake will delight your taste buds and guests alike.
Ingredients
Dry Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 3/4 cup unsalted butter (softened)
- 5 large egg whites (room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt to evenly distribute all dry components and remove lumps.
- Incorporate Butter: Add the softened unsalted butter to the dry mixture and mix on low speed until the texture resembles coarse crumbs, ensuring the butter is well dispersed without overmixing.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and almond extract if using, to create a smooth, homogenous liquid mixture.
- Mix Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry mixture while mixing on low speed to prevent flour from flying out. Then increase to medium speed and continue mixing for 1 to 2 minutes until the batter is smooth and fluffy, indicating proper aeration.
- Divide and Bake: Evenly divide the batter between the two prepared pans. Use a spatula to smooth the tops for even baking. Place in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, confirming the cake is fully cooked.
- Cool the Cakes: Remove from oven and let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting or serving.
- Frost and Serve: Once cooled, frost the cakes with your favorite frosting, such as whipped buttercream or white chocolate frosting, as desired. Slice and serve to enjoy this moist, tender white velvet cake.
Notes
- This cake pairs beautifully with whipped buttercream or white chocolate frosting.
- For best results, ensure all ingredients are at room temperature before starting.
- Do not overmix the batter after adding wet ingredients to maintain a light, fluffy texture.
- Line pans with parchment to prevent sticking and promote even baking.
- Use large egg whites at room temperature to achieve the best structure and moisture.
