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.
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 ¼ cups sifted all purpose flour
- 1 ½ cups sifted cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- ⅔ cup vegetable oil
- ⅓ 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 ½ 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.
You had me at white cake. I love it. Then you had to say "marshmallow". Sold!
Il est vraiment généreux et gourmand
Bon vendredi, ensoleillé chez moi
Valérie
Gorgeous cake - saw it on FoodGawker and clicked for the recipe. 🙂
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!
Sounds great..will try! Just making sure...is it really 3 tablespoons of vanilla not 3 teaspoons? Thank you
the extract amount is 3T?
Just put mine in the oven. I think it should have been teaspoons but I stuck to the recipe! It is for my granddaughter's birthday. I'll let you know how it turns out!
Here is my thoughts. I used pure vanilla and it was too much. Had I used clear vanilla,which is an extract three tablespoons would not have been too much. It is still very tasty and I hope the kids enjoy it.
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?
Hi Jeanette, if you used regular Vanilla and not the clear it would of caused your cake to be yellow.
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!
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.
Turn your mixer as high as it goes and let it do it's thing. Walk away. Set that and measure out your dry ingredients, grease those pans, have a drink... For me it took a little while.
Step 3 &5 are confusing. When do I add the buttermilk to the wet ingredients? Is it before or after the eggs?
It does say alternately with the dry ingredients. Use the rule of always beginning and ending with the dry ingredients.
You can find it in most grocery stores. I know Walmart sells it in McCormick and Watkins brands.
I used whole eggs but you could certainly try whites next time.
Can I use this recipe for cupcake
Of course!
How long to bake them for when used for cupcakes?
Let the toothpick test be your guide.
This is a wonderful recipe! I made cupcakes instead of a cake and the recipe made about 24 cupcakes. Everyone loved the wonderful vanilla flavor! Thank you for sharing. This is my new go to recipe for vanilla/white cake.
Tell me, what is the difference between All purpose Flour and Cake Flour- thanks, Marlene
Cake flour is softer and yields a more tender crumbed cake.
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!
Hi Danielle. I generally sift before I measure.
I was so disappointed to see there was no butter in this cake!
You can substitute butter for the shortening. It just wont be as white.
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!!!
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!