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.
Do I need to make adjustments for high altitude?
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.
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.
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.
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 cake creations.
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.
Will this work OK in a 9 x 13 pan?
Should be fine in a 9x13. Might be a little longer to bake. Use the toothpick test to be sure.
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?
I think that would be fine, Peggy. I've never soured soy milk but if it curdles too much, try it unsoured.
How would this work in a bundt pan? Specifically with the parchment paper?
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.
Does this cake recipe freeze and thaw well? Or is it firm enough to stack at room temperature without "drooping"?
I stacked 3 layers (but did ganache them and cover with sugarpaste).
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.
I have tiered your cakes numerous times as wedding cakes and birthday cakes and have never had a problem doing so. The cakes are simply the best. I have baked for many years and tried numerous recipes and this your recipes and my only go to.
If I could add the pictures of your cakes that I have made and decorated I would. 😊
Ah, shucks! Thanks!
Does a chocolate buttercream frosting work well with this cake?
I've never tried it but I sure bet it would. Hmmm....now you've got me wanting to try that!
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.
They all sound good to me!