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
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)
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
