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.
Like this White Velvet Cake recipe?
You'll find hundreds of other delicious ideas in our Cakes & Pies Category and in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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.
Could you use butter flavored shortening in this recipe?
Don't see why not. I just don't use artificial flavoured anything in my cooking. A matter of personal preference.
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
Oh dear. Many many people have had great success with this recipe. If the marshmallow didn't peak, the bowl may have had a streak of grease or oil in it. Make sure everything is squeaky clean when making any type of meringue. As for the cake it definitely is NOT supposed to be dry. I'd get an oven thermometer to check the accuracy of your oven. It may be off significantly if this cake was overbaked.
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!
That would be nice. Hopefully they will give us an answer.
hi!! Do you think I can use gluten free flour? Thanks!
Almost impossible to answer that question, there are too may types and blends of those types of flours to hazard a guess. You'll have to take the plunge and see, I'm afraid.
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?
Adding melted chocolate to this cake would affect the texture a lot. I've never tried it but I would be skeptical.
I planned on baking this cake tonight because it looks amazing but I didn't realize it needs both baking soda and baking powder. I only have baking soda. Do you think I could just use a little more baking soda to make up for the no baking powder?
Absolutely not, I'm afraid. Those two leavening agents work very differently. Using only baking soda will cause a very fast rise and then a sudden fall in any cake. You definitely need baking powder for this recipe.
Got cut off! I am almost positive I used this recipe for my daughter's birthday cupcakes last year, but now I am not sure after reading comments. Have you tried yet?
Thanks!
Courtney
I haven't but I remember commenting that the texture might be too soft for cupcakes but someone tried them and said they were great as cupcakes.
I'm not a fan of white chocolate (don't get mad at me) but this look interesting 😀
It's not a white chocolate cake though. It's an exceptional white cake.
hi, have you ever tried using this recipe for one 9" pan? 2 pans makes 2 thin layers and I'd like to make this recipe twice and have 2 thicker layers. I need 2, 2" or more, high layers.
Thanks
I don't think it would all fit in a single 9 inch pan. You would need 3 inch high pans for that purpose, they are generally pro baking pans like Wilton makes. Are you making a wedding cake?
Hi Barry,
Can't wait to try this WHITE VELVET cake. Question can it be made in a tube pan?
Thanks
I don't see why not, just use the toothpick test to make sure it's fully baked.
Can I use Vanilla bean instead of the extract?
Yes, I's beat in the seeds at the beginning.
Also can I use a Mousse filling between cakes
Sounds delicious to me.
Hi !
Does eggs and buttermilk have to be at room tempeture ?
Thanks
Not necessarily.
I see my answer----Sorry! I like to bake with Nielsen-Massey extract also
I would like to make this for my husband's 50th birthday party but I need to make a 10" layer cake...can you please tell me how to make enough batter...I don't want to assume that I just double it. Also how long would I bake it? Would the temperature remain the same? I plan to ice it with buttercream frosting and a raspberry filling between the layers ( will cut the cakes into 4 layers...is it to soft to stand up to that?)
My 10 inch cake pans are quite deep so I can get a full recipe in each one. Let the toothpick test be your guide but it should take at least 10 minutes longer to bake I would think.
Yes, I made a double layer, but cut each round in half...My pans are 2.5-3 in. deep. You can feed about 16-20 . Awesome recipe! Good Luck!