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

Scale

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)

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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.