Moist White Velvet Cake Recipe
If you’re craving a stunning centerpiece dessert with a swoon-worthy crumb, look no further than this Moist White Velvet Cake. Every slice is tender, pillowy, and radiantly white, thanks to the perfect blend of cake flour, egg whites, and a cloudlike mix of milk and sour cream. This is the kind of cake I make when only elegant, melt-in-your-mouth perfection will do – and trust me, once you try a bite, it’ll become your new favorite, too!
Ingredients You’ll Need
You only need a handful of kitchen staples to create the unmistakable magic of Moist White Velvet Cake. Each ingredient plays a crucial part, whether it’s building that signature soft texture or infusing heavenly vanilla flavor.
- Cake flour: The secret to that fluffy, fine crumb; cake flour keeps the layers feather-light.
- Granulated sugar: Sweetens the cake and adds to its soft, moist finish.
- Baking powder: Gives the cake just the right rise for layers that aren’t too dense or overly airy.
- Salt: Balances the sweetness and sharpens the flavors beautifully.
- Whole milk (room temperature): Adds moisture and richness; room temp helps everything blend smoothly.
- Sour cream (room temperature): The not-so-secret ingredient for unbeatable moisture and velvety texture.
- Unsalted butter (softened): Infuses the batter with lovely flavor and helps create a melt-in-the-mouth crumb.
- Large egg whites (room temperature): The key to a bright white color and an airy tenderness.
- Vanilla extract: Lends gorgeous aromatic depth that makes every bite sing.
- Almond extract (optional): Just a hint can elevate the cake’s flavor if you’re after a more cupcake-shop vibe.
How to Make Moist White Velvet Cake
Step 1: Prep Your Pans
Start by heating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line their bottoms with parchment paper. This extra touch ensures your cakes turn out effortlessly without sticking – no heartbreaking cake breakage when you flip them out!
Step 2: Sift and Combine Dry Ingredients
In a large mixing bowl, sift together your cake flour, sugar, baking powder, and salt. Sifting isn’t just fussy – it aerates everything and guarantees the Moist White Velvet Cake will be feather-light and even in texture.
Step 3: Incorporate the Butter
Add your softened unsalted butter directly to the dry ingredients, then mix on low speed. The goal is to make the mixture look like soft, sandy crumbs – this method, known as the “reverse creaming method,” gives the cake its signature fine crumb.
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk together the whole milk, sour cream, egg whites, vanilla extract, and a splash of almond extract if you’re using it. Combining everything thoroughly here sets you up for a perfectly cohesive batter.
Step 5: Bring It All Together
Now, slowly pour the wet mixture into the dry-butter base while mixing on low speed. Once combined, increase to medium speed and watch as the batter transforms into something glossy, smooth, and a little fluffy. This step builds structure and aerates the cake – don’t skimp on that 1–2 minutes of mixing!
Step 6: Divide and Bake
Pour the batter evenly between your prepared pans, and use a spatula to smooth their tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing, and the cakes will look softly golden when done.
Step 7: Cool and Release
Let the cakes rest in their pans for ten minutes – this helps them settle and pull away from the sides just a touch. Then turn them out onto wire racks to cool completely before frosting. Patience here pays off with the most delicate, intact layers.
How to Serve Moist White Velvet Cake
Garnishes
You can keep the decoration simple with a swoosh of homemade buttercream or go for elegant curls of white chocolate and fresh berries. The pure white crumb is the perfect canvas – try a scatter of edible flowers or a dusting of powdered sugar for a showstopper finish.
Side Dishes
Serve slices alongside fresh seasonal fruit like strawberries or raspberries for a lovely contrast. For special occasions, a little scoop of vanilla bean ice cream or a dollop of whipped cream turns Moist White Velvet Cake into a truly decadent dessert plate.
Creative Ways to Present
This cake is gorgeous layered tall with your frosting of choice, but you can also cut out mini rounds for elegant petit fours, build a trifle with berries and whipped cream, or make festive cupcakes for a crowd. The versatility of Moist White Velvet Cake means it’s always the star in any shape or size.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover Moist White Velvet Cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, pop the cake in the fridge for extra freshness.
Freezing
To freeze, wrap unfrosted (or even frosted) layers securely in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before decorating or serving – it’ll taste just as soft and luscious as fresh.
Reheating
If you’d like to enjoy your slice warm, pop it in the microwave for 10-15 seconds. This gently restores a just-baked, tender crumb, making the nostalgia of Moist White Velvet Cake even more irresistible with a mug of coffee.
FAQs
Can I make Moist White Velvet Cake without almond extract?
Absolutely! The vanilla alone is lovely, but if you crave that nostalgic bakery flavor, even a small splash of almond extract is worth it. The choice is yours, and both options are delicious.
What frosting pairs best with this cake?
Classic American buttercream, Swiss meringue, or even cream cheese frosting are all dreamy options. White chocolate ganache is extra indulgent, and a simple whipped cream is gorgeous for a lighter touch.
Can I make Moist White Velvet Cake into cupcakes?
Yes! The batter makes fantastic cupcakes. Fill liners about 2/3 full and bake at 350°F for about 20–22 minutes, or until tops spring back and a toothpick comes out clean.
Why use only egg whites and not whole eggs?
Egg whites keep the crumb extra light and give the cake its pristine white interior. Whole eggs would add a yellow tint and change the texture, but if you’re after a richer cake, you could experiment!
How do I ensure my cake layers stay moist?
Bring all ingredients to room temperature so they blend seamlessly, don’t overbake, and always use sour cream – it’s the moisture hero in this recipe. If you have extra time, brush cake layers with simple syrup for maximum softness.
Final Thoughts
This Moist White Velvet Cake is the kind of recipe friends and family beg you to make again and again. Whether you dress it up for a celebration or enjoy a slice with afternoon tea, it’s pure joy in cake form. Give it a try and discover just how magical a perfectly tender, homemade cake can be!
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Moist White Velvet Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and fluffy decadence of this Moist White Velvet Cake. With a delicate crumb and a hint of almond, this cake is perfect for any celebration or simply as a sweet treat to enjoy.
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 the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together the milk, sour cream, egg whites, vanilla extract, and almond extract if using. Slowly pour the wet ingredients into the dry ingredients while mixing on low, then increase to medium speed and mix for 1–2 minutes until smooth and fluffy.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Frost as desired.
Notes
- This cake pairs beautifully with whipped buttercream or white chocolate frosting.
- For best results, make sure all ingredients are at room temperature before starting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
