If you’re on the hunt for the perfect cake that’s delightfully tender and swoon-worthy in every bite, this Moist White Velvet Cake Recipe is exactly what your dessert dreams are made of. With its delicate crumb and subtle vanilla-almond notes, this cake embodies a classic elegance that’s perfect for celebrations or just because you deserve a slice of heaven today. It’s amazingly soft, moist, and the kind of recipe that makes you want to bake again and again.
Ingredients You’ll Need
The beauty of this cake lies in its simplicity. Each ingredient plays an essential role in crafting a soft texture, a tender crumb, and that gorgeous white color that makes it stand out. Let’s walk through what you’ll need:
- 2 ½ cups cake flour, sifted: Provides a light and fine structure essential for a soft, delicate crumb.
- 1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering its subtle flavors.
- 1 tablespoon baking powder: Ensures your cake rises nicely, making it fluffy and airy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ¾ cup unsalted butter, softened and cubed: Adds richness and moisture for that melt-in-your-mouth softness.
- ¾ cup whole milk, room temperature: Keeps the batter smooth and moist for the perfect crumb.
- ½ cup sour cream, room temperature: Adds tanginess that makes the texture unbelievably tender and moist.
- 5 large egg whites, room temperature: Lightens the batter and contributes to the fluffy texture without extra fat.
- 2 teaspoons vanilla extract: Brings a warm, comforting aroma and flavor that every bite craves.
- ½ teaspoon almond extract (optional): A subtle twist that enhances the “white velvet” experience with elegance.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F so it’s nice and hot when your batter is ready. Grease and flour two 8-inch round cake pans, or save yourself some clean-up time by lining them with parchment paper. This prep ensures your cakes come out easily and look flawless.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt. This step ensures even distribution of rising agents and sweeteners so every bite is perfectly consistent.
Step 3: Cut in the Butter
Add the softened butter cubes into the dry mix and blend on low speed until the mixture takes on a fine, crumbly texture. This helps incorporate fat throughout the batter, which is crucial for that tender crumb we love in this Moist White Velvet Cake Recipe.
Step 4: Whisk Wet Ingredients Separately
In another bowl, combine the whole milk, sour cream, egg whites, vanilla extract, and almond extract if you’re using it. Mixing these at room temperature gives the batter incredible lift and moisture, so don’t skip this temperature tip.
Step 5: Mix Wet into Dry Ingredients
With your mixer on low, gradually pour the wet mixture into the dry ingredients. Once combined, increase the speed to medium and beat for about 1 minute. This step brings everything together into a smooth, fluffy batter that’s begging to be baked.
Step 6: Bake to Perfection
Divide the batter evenly between your two prepared pans and smooth the tops with a spatula. Bake them for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Cooling for 10 minutes in the pans before transferring to wire racks ensures your layers hold their shape beautifully.
How to Serve Moist White Velvet Cake Recipe
Garnishes
A simple dusting of powdered sugar can highlight this cake’s delicate white beauty, but cream cheese frosting or whipped white chocolate ganache make decadent companions. Fresh berries or edible flowers add a pop of color and freshness that brighten each slice.
Side Dishes
Pair your slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A cup of freshly brewed coffee or a lightly brewed green tea complements the cake’s soft sweetness perfectly.
Creative Ways to Present
For special occasions, layer this cake with alternating fillings like raspberry jam or lemon curd. Or create a naked cake look by smoothing frosting just on the sides, showing off the cake layers for a rustic yet elegant presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay moist and fresh for 2 to 3 days, making it perfect for savoring over a few days or surprising someone with a sweet treat.
Freezing
You can freeze unfrosted or frosted cakes by wrapping them carefully in plastic wrap and then in foil. Properly stored, the cake can last up to 2 months in the freezer. Thaw overnight in the fridge, and you’ll have your beautiful Moist White Velvet Cake Recipe ready to enjoy whenever you want.
Reheating
To revive a slice that’s been refrigerated, gently warm it in the microwave for about 10 to 15 seconds. This quick tip wakes up the cake’s moist texture and brings out those fresh-baked flavors like it’s straight from the oven.
FAQs
Can I use whole eggs instead of egg whites?
While whole eggs add richness, this recipe relies on egg whites to keep the cake light and tender. Using whole eggs might make the cake denser and affect the signature soft crumb of this Moist White Velvet Cake Recipe.
What frosting pairs best with this cake?
Cream cheese frosting is a classic favorite, offering tangy contrast to the sweet cake. Vanilla buttercream or whipped white chocolate ganache are luxurious alternatives that elevate the cake beautifully.
Why do you use sour cream in the batter?
Sour cream adds moisture and a slight tang that balances the sweetness. It also helps tenderize the crumb, ensuring your cake stays soft and luscious for days.
Can I make this cake gluten-free?
This recipe depends on cake flour for its texture, but you can experiment with gluten-free cake flour blends. Just note that slight adjustments might be needed to maintain the moistness and lightness of the cake.
How long can I store the cake before frosting it?
You can keep the cooled cake layers wrapped tightly at room temperature for up to 2 days before frosting. If you need to wait longer, freezing the layers is your best bet to preserve freshness.
Final Thoughts
This Moist White Velvet Cake Recipe is a true crowd-pleaser that’s just as delightful to bake as it is to eat. Its tender crumb, subtle flavors, and stunning white layers make it a recipe you’ll return to time and time again. Dive in, bake a batch, and share a slice with someone special—you’ll create sweet memories that linger long after the last bite.
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 classic American dessert featuring a soft and fluffy texture with a delicate vanilla and optional almond flavor. Perfect for weddings or any special occasion, it pairs beautifully with cream cheese frosting or vanilla buttercream.
Ingredients
Dry Ingredients
- 2 ½ cups cake flour, sifted
- 1 ¾ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened and cut into cubes
- ¾ cup whole milk, room temperature
- ½ cup sour cream, room temperature
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pans. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt to combine evenly.
- Incorporate Butter. Add the softened butter cubes to the dry mixture and mix on low speed until the mixture resembles fine crumbs, which helps create a tender texture.
- Combine Wet Ingredients. In a separate bowl, combine the milk, sour cream, egg whites, vanilla extract, and almond extract if using, ensuring all ingredients are at room temperature for better mixing.
- Mix Batter. With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix just until combined to avoid overworking the batter. Then increase the speed to medium and beat for about 1 minute until the batter turns smooth and fluffy.
- Divide Batter and Bake. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes. Let the cakes cool in their pans for 10 minutes to set. Then, turn them out onto wire racks and cool completely before frosting to prevent melting or sliding of the frosting.
Notes
- This cake pairs beautifully with cream cheese frosting, vanilla buttercream, or whipped white chocolate ganache.
- For a wedding-style flavor, the almond extract adds a delicate and elegant touch.
- Use cake strips around the pans to ensure flat, even layers when baked.
