If you’re searching for a dreamy, melt-in-your-mouth dessert, look no further than this Moist White Velvet Cake Recipe. This cake boasts a delicate crumb that is rich yet light, with a subtle hint of almond and vanilla that elevates the classic white cake to something truly irresistible. Perfect for celebrations or simply treating yourself, this recipe blends simple ingredients to create an extraordinary cake that’s sure to impress anyone lucky enough to have a slice.

Moist White Velvet Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Moist White Velvet Cake Recipe plays a crucial role in achieving the perfect balance of flavor, moisture, and texture. From the powdery softness of cake flour to the richness of butter and the gentle acidity of buttermilk, every component contributes to this cake’s signature velvety crumb.

2 ½ cups cake flour: The foundation for a tender and fine crumb that feels light on the palate.
2 ½ tsp baking powder: Helps the cake rise beautifully, giving it a soft lift without coarse holes.
½ tsp baking soda: Works with buttermilk to create a gentle rise and tender texture.
½ tsp salt: Balances sweetness and enhances the overall flavor.
1 ½ cups granulated sugar: Sweetness that caramelizes slightly for a subtle depth.
1 cup buttermilk (room temperature): Adds moisture and a slight tang, keeping the cake perfectly tender.
½ cup unsalted butter (softened): Brings richness and a velvety mouthfeel.
½ cup vegetable oil: Keeps the cake incredibly moist without heaviness.
5 large egg whites (room temperature): Lightens the batter, resulting in an airy yet sturdy structure.
2 tsp vanilla extract: Classic flavor that elevates the cake’s sweetness.
½ tsp almond extract (optional): Adds a subtle, nutty layer of complexity that pairs beautifully with vanilla.
1 cup unsalted butter (softened, for frosting): The base of a creamy, rich frosting that complements the cake.
4 cups powdered sugar (sifted): Provides silky sweetness for the frosting’s smooth texture.
¼ cup heavy cream: Lightens and softens the frosting for easy spreading.
1 tsp vanilla extract: Ensures the frosting is flavorful and harmonious with the cake.
Pinch of salt: Balances the sweetness in the frosting for a perfectly sweet finish.

How to Make Moist White Velvet Cake Recipe

Step 1: Prepare the Cake Batter

Start off by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them—this ensures your cake will release easily after baking. Sifting together the cake flour, baking powder, baking soda, and salt ensures even distribution of these dry ingredients, which is vital for an even rise and texture. In a separate bowl, cream together the softened butter and granulated sugar until fluffy and light, which helps incorporate air and makes the cake soft. Next, add the vegetable oil, egg whites, vanilla, and optional almond extract, mixing until everything is well combined. Finally, add the dry ingredients alternately with the buttermilk in batches, mixing just until combined to keep your cake tender without overworking the batter.

Step 2: Bake the Cake

Divide the batter evenly between your prepared pans, smoothing the tops gently for even baking. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This step is key to ensuring your cake is fully cooked but remains moist inside. After removing from the oven, allow the cakes to cool in the pans for 10 minutes before gently transferring them to a wire rack to cool completely, which prevents sogginess and preserves that delicate crumb.

Step 3: Make the Frosting

While the cakes cool, prepare your frosting by beating the softened butter until it’s smooth and creamy. Gradually beat in the sifted powdered sugar for a silky texture, then add heavy cream, vanilla extract, and a pinch of salt—each ingredient adds richness, flavor depth, and helps achieve the perfect spreadable consistency. Continue beating until the frosting is light, fluffy, and irresistible.

Step 4: Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the top and sides evenly with the remaining frosting. This cake lends itself beautifully to all sorts of decoration—try fresh berries, edible flowers, or even white chocolate shavings to complement that velvety texture and alluring flavor.

How to Serve Moist White Velvet Cake Recipe

Garnishes

A little garnish can transform this cake into a showstopper. Fresh berries like raspberries or strawberries add a burst of color and tartness that contrasts the sweet, creamy frosting. Alternatively, a dusting of finely grated white chocolate or toasted almond slivers gives a lovely texture and visual appeal without overpowering the delicate flavors.

Side Dishes

Moist White Velvet Cake pairs beautifully with light sides like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For an elegant touch, serve with a simple compote made from citrus fruits or cherries to introduce a refreshing acidity that balances the richness nicely.

Creative Ways to Present

Turn this classic cake into a centerpiece by slicing it into individual petite cakes or cupcakes, wrapped in delicate parchment or decorated with edible gold leaf for special occasions. You might also layer it in a trifle dish with fresh fruit and whipped cream for a fun twist everyone will love. Presentation is a great way to highlight the tender crumb and luscious frosting of this Moist White Velvet Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap and store it in an airtight container in the refrigerator. This keeps the cake moist for up to 4 days, allowing you to enjoy that luxurious texture and flavor even after the big day is over.

Freezing

This Moist White Velvet Cake Recipe freezes wonderfully. For best results, freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw them overnight in the fridge before frosting. Frosted cakes can also be frozen, but be sure to wrap them well to protect the frosting’s texture.

Reheating

If you prefer your cake slightly warmed, gently heat slices in the microwave for about 10-15 seconds. This softens the crumb and intensifies the flavors, making it feel freshly baked all over again without drying it out.

FAQs

Can I use whole eggs instead of just egg whites?

While whole eggs can be used, this recipe relies on egg whites to keep the cake light and tender. Using whole eggs may result in a denser texture and alter the delicate crumb that makes this cake so special.

Why is buttermilk important in this recipe?

Buttermilk adds a subtle tang and acidity that reacts with baking soda, helping the cake rise perfectly and stay moist. It also tenderizes the gluten in the flour for that soft, velvety texture you’re striving for.

Can I substitute the almond extract?

Yes! Almond extract is optional and can be skipped or replaced with extra vanilla extract if you prefer a purely vanilla flavor. The almond just adds a subtle nutty note that enhances depth of flavor.

How do I know when the cake is done baking?

Use the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, the cake is perfectly baked. Avoid overbaking to maintain moisture.

What is the best way to get a smooth frosting finish?

Use an offset spatula for spreading the frosting, and warm your spatula slightly by running it under hot water and drying it off before smoothing. This helps achieve clean, soft edges and a professional-looking finish.

Final Thoughts

This Moist White Velvet Cake Recipe is truly a joy to make and enjoy. Its tender crumb, subtle flavors, and luscious frosting come together in a way that feels special yet approachable—perfect for every occasion or when you simply want to treat yourself and loved ones. I can’t wait for you to try it and experience for yourself just how magical this cake can be!