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.
Originally published October 2012.
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 colours.
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 colourful candy sprinkles on top. Any kid, young or old would love to have this one as their next birthday cake.

White Velvet Cake. Super moist & soft textured.
This turned out to be an outstandingly moist white cake recipe and was perfectly paired with sweet fluffy marshmallow frosting. It is really a cooked meringue frosting that my kids absolutely love.
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.
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.
If you like this recipe be sure to check out our incredibly popular recipe for Yellow Cake too. It gets rave reviews every time. People say it’s the best homemade yellow cake they’ve ever tried. Check out the comments on the recipe post.
Can’t get enough velvet cake?
Be sure to check out our very popular Velvet Cake Collection.
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White Velvet Cake
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.
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
- 1/2 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
- 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.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 298Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 38mgSodium 275mgCarbohydrates 38gFiber 0gSugar 20gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nina Donovan
Wednesday 22nd of February 2023
where do you buy cake flour and what brand is it?
Annie
Sunday 12th of February 2023
I'm at high alt and cakes came out 100% . I have 3 birthdays this week, so I made 3 different cakes. 1st was the white velvet. It came out a little yellow because I only had the dark vanilla. It tasted amazing. I paired it with an espresso Italian butter cream. 2nd - was the orange velvet. Which was so tender and orange. I paired it with a dark chocolate American butter cream. Last I made a cherry raspberry velvet following the pink velvet recipe- just super some raspberry for cherry. Paired that with the marshmallow frosting.
Honestly these are wonderful recipes, can't wait to try them again!
Sharon Zellner
Sunday 14th of August 2022
I make this White Velvet cake sorry i did like it I hate buttermilk so i did not enjoy it at all
i Loved the Marshmallow Frosting Oh My Gosh It remined me of the frosting my Grandmother would use on her ( i called it white fluffy cake ) white cakes with sprinkles that frosting is a winner.
Sadie
Monday 6th of June 2022
Do you have weight measurements for the sifted flours? Measuring by volume can vary significantly.
Michele Benton
Friday 18th of February 2022
I would like to use this white velvet cake recipe in a half sheet cake. Can you help with how I would add the ingredients for one?