White Velvet Cake

Posted on Oct 18 2012 - 9:13am by Barry C. Parsons

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.

White Velvet Cake

White Velvet 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.

The Velvet Cake Collection

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You’ll find hundreds of other delicious ideas in our Cakes & Pies Category and in our Desserts Category.

 

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.

White Velvet Cake
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White Velvet Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
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.
Course: Dessert
Cuisine: North American
Servings: 12 -16 servings
Author: Barry C. Parsons
Ingredients
  • 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
Instructions
  1. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
  2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
  3. 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
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. 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.
  7. 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.
  8. 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.

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150 Comments on "White Velvet Cake"

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Debby Foodiewife
Guest

You had me at white cake. I love it. Then you had to say “marshmallow”. Sold!

Valérie (France)
Guest

Il est vraiment généreux et gourmand
Bon vendredi, ensoleillé chez moi
Valérie

Julia | JuliasAlbum.com
Guest

Gorgeous cake – saw it on FoodGawker and clicked for the recipe. 🙂

Lori
Guest

I can’t wait to try this! I had been searching for a red velvet cake and had tried countless recipes. Finally I found yours! It has quickly become my most ordered flavor. I am sure I will love the white velvet as well!

Anonymous
Guest

Sounds great..will try! Just making sure…is it really 3 tablespoons of vanilla not 3 teaspoons? Thank you

janis fulks
Guest

the extract amount is 3T?

jeanette Gordon
Guest

I made this cake tonight but I was disappointed that it turned out yellow and not white like the name of the recipe. It seems to me that the recipe should have used only whites of the eggs to achieve the white batter. Was that part missing from the recipe?

Kathy Brown-Lowery
Guest

Hi Jeanette, if you used regular Vanilla and not the clear it would of caused your cake to be yellow.

Vicki
Guest

Am I that green of a baker that I’ve not only never seen clear vanilla I’ve never heard of it either? Granted some leave more color behind than others but I’m positive every one of my Real vanilla not clear liquid.. I would use that one always plz tell me where to get it..;) I feel so dumb now, I learn so much here!

VIcki
Guest

Any idea why my shortening and veg oil not getting at all fluffy? Certainly not fluffy like butter and sugar..Its been in mixer about 10 min already and not fluffy…uuugh.. hope it turns out anyway, don’t know what else yo do but keep making it.

Barry C. Parsons
Guest

I used whole eggs but you could certainly try whites next time.

Debbie
Guest

Can I use this recipe for cupcake

marlene
Guest

Tell me, what is the difference between All purpose Flour and Cake Flour- thanks, Marlene

Barry C. Parsons
Guest

Cake flour is softer and yields a more tender crumbed cake.

Danielle
Guest

Question Barry, do you sift your flour first THEN measure it? Or do you measure, then sift it all together? Or perhaps both? I just want to make sure I’m super clear. Thank you!

Barry C. Parsons
Guest

Hi Danielle. I generally sift before I measure.

Anonymous
Guest

I was so disappointed to see there was no butter in this cake!

Barry C. Parsons
Guest

You can substitute butter for the shortening. It just wont be as white.

Stephanie Rivera
Guest

This cake was one of the best cake recipes I have ran into. It came out so moist and yummy. This recipe is definitely universal and can be tweaked to your liking, but the use of cake flour and all purpose flour genius. Plus this also works as cupcakes another feature I like. I will be using more of your recipes. Really pleased!!!

Stephanie Rivera
Guest

Awesome just awesome! The best that I have tried by far! Thank you for posting this, you can make it your own, but the ingredients and how to mix them made the consistency of the cake amazing. Finally I don’t have cornbread or pound cake! Please keep posting amazing recipes!

Anonymous
Guest

Do I need to make adjustments for high altitude?

Barry C. Parsons
Guest

I would imagine so but I have no experience with high altitude baking. I’m at sea level here.
If you do have success please comment again to let the readers know what your adjustments were.

Echo G.
Guest

I’m going to make this tomorrow, but I wanted to confirm that it’s 3 tablespoons vanilla extract as the recipe states, or is it supposed to be 3 teaspoons.

Barry C. Parsons
Guest

Echo, I like to use a lot, especially of the clear vanilla. I don’t find it as potent. You can add half, taste and adjust to taste if you like.

Echo G.
Guest
I made this cake for my birthday yesterday with just a couple of moderations; I used 1/3 cup unsalted butter for the shortening, and folded in 1/3 cup sprinkles (I wanted a funfetti cake). I also stuck with the 3 tablespoons vanilla (I use Nielson-Massey). Oh man, this is a very delicious and perfectly moist cake. I split the layers so I could have 4 layers, and frosted it a vanilla-rum Italian buttercream, which paired very nicely with the flavor of the cake. I plan on keeping this for future use, and I’m looking forward to trying your other velvet… Read more »
Yvette
Guest

Made this yesterday and it was simply amazing. Im a professional baker and I experiment with new recipes often. Yours are always the best. Thanks…you made my day.

Shari
Guest

Will this work OK in a 9 x 13 pan?

Barry C. Parsons
Guest

Should be fine in a 9×13. Might be a little longer to bake. Use the toothpick test to be sure.

Peggy Champion
Guest

I need a dairy free white cake. Do you think I could use soy milk in place of the buttermilk and just add vinegar or lemon juice to sour?

Barry C. Parsons
Guest

I think that would be fine, Peggy. I’ve never soured soy milk but if it curdles too much, try it unsoured.

Bobbi Towle
Guest

How would this work in a bundt pan? Specifically with the parchment paper?

Barry C. Parsons
Guest

I’ve never attempted it in a Bundt pan but of course parchment would be impossible. If trying it make sure it is greased and floured very well.

Anonymous
Guest

Does this cake recipe freeze and thaw well? Or is it firm enough to stack at room temperature without “drooping”?

Barry C. Parsons
Guest

I can’t say as I never freeze cakes. It is a very light cake but I’ve never stacked it more than 2 layers.

Aggy
Guest

Does a chocolate buttercream frosting work well with this cake?

Tina
Guest

I have frosted it with chocolate buttercream and it is was quiet yummy. I prefer the vanilla, though. It’s also really good with almond flavoring.

diala
Guest

Hello I really loved your recipe and will try it out soon but what is buttermilk? is it that type of liquid yogurt that is sold in bottles?

Rachel
Guest

I don’t bake with shortening (except adding to pie crusts). Does the oil add moistness while butter (which I would use instead of shortening) add richness?

Mrs. Betton
Guest

Can this recipe be doubled for a sheet cake? How long would it take to bake?

Valery Flood
Guest

Hi Barry, why do you use both all purpose and cake flour? What makes the cake moist, shortening?

Tina
Guest
I love this recipe (and the lemon) and use it for all of my cakes. It’s always very moist (and stays moist for several days) and has a great texture. It also stacks really well. Have you tried to make this into a chocolate cake? I tried adding 3/4 cup cocoa, but it didn’t work. The cake was a bit on the dry side and was a lot more fluffy than the original. I’m wondering if melted baking chocolate would work better? Any ideas? I’m on the hunt for a yummy chocolate cake. I really want to make your recipe… Read more »
Jen
Guest

Is the batter supposed to be pretty thin? Mine came out really thin. It’s in the oven now, fingers crossed!

laura
Guest

I was looking at a similar recipe and it asked for 5 eggs,what makes the difference??

Suzette
Guest

Barry what is all purpose flour?

Thea
Guest

Hi! Do you think i can cover this cake with fondant or will it be too light to support it?

Isabelle
Guest

Made this cake for a frie
nds b-day and loved it. I know need to make this in cupcakes. Anyone can tell me how long to bake these and how my cupcakes it will make?

Maria
Guest

Tried this today and it’s delicious!

Sophia
Guest

Tried it and it was amazing, wish I could post the pics

Priscilla
Guest
Thankyou so much for this recipe! One son is growing out of a milk allergy and can have baked milk but not butter yet, and the other is intolerant to flavours and colours, and this cake is the best recipe I’ve found that they both love! I recently made it for my mother-in-law’s 70th birthday and it was devoured by all – not like your usual allergy cake. We iced it with the vanilla frosting from Vegan Cupcakes Take Over the World since the egg white in the frosting is no good for us. One question – I’m in Australia… Read more »
Irene
Guest

Hi Barry,

I want to try this for cupcakes. I see that someone else also was going to do that, but didn’t post anything about the results. Any specific way that you might direct me in tweaking the recipe so they don’t come out too soft? I’m assuming if they are too soft they’ll stick to the liners.

Thanks so much and I just wanted to say it was so pleasant to stumble on a blog from Newfoundland (I’m from the rock myself) while searching from half way around the world for a great recipe.

SJM
Guest

Holy Cow!!! The most amazing white cake I have EVER had. I always considered myself a diehard chocolate cake kind of girl…boy was I missing out. Tried this recipe for a co-worker’s birthday and it was an immediate hit! Just snuck down to the kitchen for a 2nd piece and those vulchers have already eaten it! Have bookmarked the recipe and am seriously considering making another one tonight for home!

Shawnta
Guest

Could you use butter flavored shortening in this recipe?

Katie
Guest

Rushed out to purchase everything, came home whipped it up and when I took it out of the oven it looked pretty sad.
Real dry.

The marshmallow icing never peeked so I just swirled icing best I could. I’m not sure what I did wrong, but was very disappointing.

I know its me, because I’m a newbie, If you can offer advice I’d appreciate. Don’t want to quit, really want to make it again.

Thanks Katie

Judy
Guest

I want to make this soon! Would love the recipe for the Italian rum vanilla buttercream one reader shared. Also is clear vanilla real or artificial? Thanks!

Ale
Guest

hi!! Do you think I can use gluten free flour? Thanks!

Ravin
Guest

If I wanted to add white chocolate,where would be the best place to try to add about 4-6oz of melted and cooled white chocolate. Do you have a recipe for a white chocolate cake that is not super heavy?

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