How to Make a White Velvet Cake

How to Make a White Velvet Cake

This gorgeous white velvet cake has a soft, tender crumb. The secret ingredient: egg whites instead of whole eggs.

This white velvet cake has the same luscious texture and tangy flavor as a red velvet cake, minus the red food coloring and cocoa. While many vanilla cakes are yellow-tinted, this recipe uses egg whites and buttermilk for a bright white crumb. Not to mention, every bite is light but moist and as soft as velvet!

What is White Velvet Cake?
White velvet cake is a bright white cake with an incredibly soft, light texture. It remains fluffy yet wonderfully moist. It pairs perfectly with cream cheese frosting or can be filled with lemon curd or jam and dressed up with buttercream frosting.

White Velvet vs. Red Velvet
One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are thanks to buttermilk. White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.

White Velvet Cake Recipe
This recipe makes a double-layer 8-inch round cake, serving 10 to 12.

Ingredients:
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
4 egg whites, room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups buttermilk, room temperature
Frosting:

1 (8-ounce) package cream cheese, softened
3/4 cup unsalted butter, softened
6-1/2 cups powdered sugar
3 tablespoons milk

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Step 1: Prep the Cake Pans
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour. Tap off any excess. Place a round piece of parchment paper at the base of each pan.

Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides as needed. Mix in the egg whites and continue mixing on low for three minutes.

Step 3: Add the Dry Ingredients
In a small bowl, whisk together the cake flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.

Step 4: Bake the Cakes
Divide the batter evenly between the two cake pans. Bake for 26 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Frosting
In a mixing bowl, cream the butter and cream cheese. Gradually add 2 cups of powdered sugar and the milk. Mix in the remaining powdered sugar until the frosting is smooth.

Step 6: Assemble and Frost the Cake
Place one cooled cake layer on a cake stand. Spread cream cheese frosting on top, then place the second layer on top. Frost the entire cake using an offset spatula or piping bag.

Tips for Making White Velvet Cake
Cream the Butter and Sugar Fully
Creaming the butter and sugar not only incorporates the ingredients but also aerates the mixture, making it pale and fluffy—key to the cake’s texture and white color.

Keep the Bright White Color with Egg Whites
To ensure the cake comes out snow white, use only egg whites. Egg yolks add richness and color, so separating them helps maintain the cake’s white appearance.