White Velvet Cake – developed from an outstanding Red Velvet Cake recipe, this white cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.
Many people search for the perfect white cake and this White Velvet Cake is a cousin to our incredibly popular Red Velvet Cake recipe. As a reader recently pointed out, many people are sensitive to artificial colors and a great buttermilk cake without the added dye is not only a great idea but a completely delicious one too. I’ve been wanting to develop a great white cake recipe anyway.
I always think a bakery bought birthday cake when I think of white cake, probably with colorful candy sprinkles on top. Any kid, young or old would love to have this one as their next birthday cake.
This turned out to be an outstandingly moist white cake recipe and was perfectly paired with sweet fluffy marshmallow frosting, which is really a cooked meringue frosting that my kids absolutely love. As with many of my baking experiments, I brought this one to the office, where I was the Pied Piper of gateau; people literally followed me down the hall to our break room as I carried it in. I think this one now holds the office record for devouring speed. It disappeared in mere minutes.
I’ve frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.
Click the photo below for our other velvet cake recipes, Red Velvet, Orange Velvet and Lemon Velvet.
Like this White Velvet Cake recipe?
- 1 1/4 cups sifted all purpose flour
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract if you want pure white use clear vanilla extract
- 3 large eggs
- 1 1/2 cups buttermilk
Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.