Description

Indulge in the decadent goodness of this Moist White Velvet Cake. With a tender crumb and delicate flavor, this cake is perfect for any special occasion.

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 large egg whites (room temperature)
1 tablespoon vanilla extract
1 cup unsalted butter (softened)
Optional: 1/2 teaspoon almond extract for extra flavor

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add softened butter and mix on low until the mixture resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, egg whites, and vanilla (and almond extract if using). Slowly add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
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 cakes cool in pans for 10 minutes before transferring to wire racks to cool completely. Frost with your favorite white chocolate, vanilla, or cream cheese frosting.

Notes

Using cake flour is key for a tender crumb.
Make sure all ingredients are at room temperature for best results.
This cake layers and stacks well for special occasions.