Fluffy & Simple White Velvet Cake – No Stress, Just Sweetness

Here’s a vivid,rich recipe and step by step procedure for a White Velvet Cake, a soft, and creamy smooth cake that’s often described as the delicate cousin of red velvet. This version brings a luxurious crumb and dreamy texture, paired beautifully with vanilla or cream cheese frosting.

 White Velvet Cake Recipe

Yield:

Two 8-inch round cake layers (can be doubled or halved)

Ingredients

For the Cake:

• 2 ½ cups (285g) cake flour (sifted for a tender crumb)

• 1 ½ cups (300g) granulated sugar

• 1 cup (227g) unsalted butter, softened (room temperature!)

• 4 large egg whites (room temperature)

• 1 cup (240ml) buttermilk (room temperature)

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, but magical)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine salt

For the Frosting (Vanilla Cream Cheese or Swiss Meringue Buttercream):

Option 1: Cream Cheese Frosting

• 8 oz (227g) cream cheese, cold

• ½ cup (113g) unsalted butter, softened

• 3–3 ½ cups (360g–420g) powdered sugar, sifted

• 2 tsp vanilla extract

• Pinch of salt

Option 2: Swiss Meringue Buttercream (for a silkier, professional finish)

• 4 egg whites

• 1 cup (200g) granulated sugar

• 1 ½ cups (340g) unsalted butter, softened

• 1 tbsp vanilla extract

• Pinch of salt

Instructions

Step 1: Prep

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment circles.

2. Bring all ingredients to room temperature. This helps them blend seamlessly, creating an even crumb.

 Step 2: Mix the Cake Batter

1. Cream the butter and sugar
   In a large mixing bowl, beat the softened butter with granulated sugar on medium-high for about 3–5 minutes, until light and fluffy. The mixture should look pale and airy.

2. Add the egg whites, one at a time, beating well after each addition. This is where the cake gets its pale color and fine texture.

3. Mix in the extracts – the vanilla and optional almond extract. The almond adds an ethereal, bakery-style aroma that elevates the flavor.

4. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.

5. Alternate adding dry ingredients and buttermilk
   Add ⅓ of the dry mixture, then half the buttermilk. Repeat, ending with the dry ingredients. Mix until just combined – do not overmix, or the cake will lose its tenderness.

 Step 3: Bake

1. Divide the batter evenly into your prepared pans.

2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch.

3. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 4: Frosting (Choose Your Adventure)

Cream Cheese Frosting

1. Beat cream cheese until smooth.

2. Add butter and beat until fluffy.

3. Slowly add powdered sugar and beat until smooth and creamy.

4. Mix in vanilla and a pinch of salt.

Swiss Meringue Buttercream

1. Combine egg whites and sugar in a bowl over simmering water (double boiler). Whisk constantly until the sugar dissolves and mixture is 160°F.

2. Whip the warm mixture with a mixer on high until glossy, stiff peaks form (about 10 minutes).

3. Add softened butter a tablespoon at a time, mixing until fully incorporated.

4. Add vanilla and salt, whip until silky and spreadable.

 Step 5: Assemble

1. Trim cake layers if domed. Place one layer on a cake board or stand.

2. Spread a generous layer of frosting on the first cake.

3. Add the second cake layer and frost the top and sides generously.

4. Smooth the frosting or use swirling patterns for a rustic, creamy look.

5. Optional: Decorate with white chocolate shavings, fresh berries, or edible flowers for a dreamy aesthetic.

 Serving & Storage

• Serve at room temperature for the softest bite.

• Store leftovers in the fridge (covered) for up to 5 days. Bring to room temp before eating.

 Tips for Success

• Use cake flour, not all-purpose. It makes a big difference in texture.

• Don’t skip room temperature ingredients – cold eggs or butter will cause curdling