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.
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.
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.
A very popular White Velvet 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.
Lillieth
Monday 22nd of May 2023
I loved your recipes, Very easy to follow instructions. And the flavor of each cakes is amazingly tasty. 2 of my favorite recipes are Lemon velvet with the red velvet these 2 is my favorite go to I put them together very tasty combinations.
Kelley
Wednesday 11th of December 2019
I bake every day and have never been 100% happy with any vanilla cake I have made. I’m always trying new recipes and this one is AMAZING! I baked it in two 8” pans and filled it with a fresh strawberry filling and frosted it with dark chocolate frosting and I may say.....THIS WAS THE BEST CAKE I HAVE MADE SO FAR! (And I have been baking for over 30 years!) Thank you so much for the recipe! I will be trying more from you very soon!
Amy
Tuesday 23rd of April 2019
I absolutely love this recipe! Always get rave reviews when I make it. I have a friend requesting an almond cake. Have you ever used almond extract or an Amoretto extract instead of vanilla?
Regina
Tuesday 19th of March 2019
Thank. You. This is the recipe I have been looking for! I have been guilty of baking dense, flour-y tasting cakes, that are too dry, mainly because I have been cutting down the sugar in the recipes. I started researching WHY my cakes were not turning out and found that I needed to use cake flour and make sure my wet/dry ratios were in balance. After googling suggestions for days, I stumbled on this recipe and once I reviewed the ratios and ingredient list, I could see this was going to be a winner. So I gave it a test run tonight. SURE ENOUGH - it is light as air, moist, velvety and NOT TOO SWEET! I am uber-excited to use this recipe for my daughter's birthday cake next month. Will take a pic and let you know how it turns out!
Sarah ONeil
Thursday 12th of July 2018
My cake is in the oven as I am writing. The ingredients were an exciting combination and the batter was yummy! I typically bake and design a cake every week. My question is: Could you please describe the consistency of the extracts, oil and shortening? I whisked it with my Kitchen Aide for 5 minutes, tried a hand mixed with whisk, and by hand! My mixture resembled half and half. The house is 75 degrees no humidity. I ended up hand stirring the milk and dry ingredients...instead of folding? Please help this Caker!
Barry C. Parsons
Sunday 15th of July 2018
So how was the cake in the end?