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.
PERFECT!!!! My Family and I loved it. Hats off to you, and thanks for sharing. This is exactly what I wanted in a White batter cake. Thank you, thank you, thank you!!!!!! 🙂
Awesome. Glad you enjoyed it.
I'm a professional baker and have been looking for the perfect white cake recipe for a while. This cake is delicious! It even passed my husband's flavor/texture challenge, and he doesn't like vanilla. The only change I made was instead of 3 Tbl. vanilla I used 1tbl. Clear vanilla and 2 vanilla beans. I was skeptical about using whole eggs. It did have a very slight yellow look but no where near a yellow cake, maybe an off white. This is the perfect white cake!
So glad you enjoyed it. I played around quite a bit, experimenting with that recipe but it turned out very well indeed.
I made this cake for a customer last week. I was really scared about the outcome but after reading the comments I decided to go with it. Apart from the fact that it is so easy to make, It turned out very moist and delicious although it wasn't white. I'll probably try using egg whites instead of the whole egg next time.
I made this cake this evening and it turned out very moist and was easy to make. It didn't matter that it wasn't perfectly white in color....like some other reviewers, next time I will try using just egg whites instead of the yolks...but whether it's yellow or white its still a delicious cake!! I frosted with chocolate buttercream frosting and it was perfect for it. Thanks for sharing!
Could this be used as a wedding cake with support in the layers.
Possibly, if the stand is self-supporting and if using fondant, as thin as possible. It is a very light textured cake.
Really excited to make both white and lemon cakes for graduation party. Our elevation is roughly 3200 here in MT and wonder whether I should adjust the baking powder and soda and possibly the liquid accordingly Thanks for the help.
I live by the ocean, I have no experience in high altitude baking I'm afraid.
Pls can I get d recipe in grams.... Really want to try Dis sumptuous cake. Plssss
Sorry, I don't have that information. You can use an online convertor for the measurements.
What kind of sugar do you use? Cause it says sift the sugar, do you use icing sugar in the cake?
No plain white sugar. Sift the sugar and the four together to combine them well.
This is my absolute favourite cake recipe, and one of the few TRUE white velvet recipes out there. I just add a little bit of almond extract and it is to die for. It's a slightly heavier cake with a rich texture, and stays incredibly moist. I pair this with a maraschino cherry frosting and its gone by the next day! Thank you for posting this recipe!
In your white velvet cake can butter be used for vegetable shortening? Thanks. Looks yummy!
The texture is pretty dependent on the shortening but you can give it a try.
Where can you buy clear vanilla in St. John's, NL?
I used to buy it at Stockwoods but Bulk Barn or a cake decorating store may have it.
How can i reduce sugar ..what s the minimum sugar i can reduce..do i have to take out abit liquid like oil or buttermilk or egg?
I don't recommend changes. You will run the intended texture of this cake.
How much almond and vanilla did you add instead of all vanilla?
I followed the recipe exactly and was delicious!
My baker retired and would not give her recipe to me so this is my second recipe for white velvet.
There is something still different flavor wise but texture is it!
I am thinking she combined vanilla and almond?
Be careful with almond flavouring. It is potent. Start with a half teaspoon and half the vanilla and see what you think.
Will it be okay to double the recipe to make a 12 in round cake?
I've never tried that. Did you?
Outstanding! I've tried countless recipes searching for a go-to white cake with a tender, moist, light crumb and this recipe is the only one that has delivered. As promised in the description, the crumb is exceptionally light, moist and tender....it melts in your mouth. I made 2 7-inch layers and 3 cupcakes. The layers were nice and thick and baked evenly without doming. The only deviation I made to the recipe ingredients was to reduce the vanilla to 2 tablespoons (3 TBSP seemed excessive)and add 1 tsp almond extract. I used vanilla bean paste instead of extract. The flavor was excellent. I didn't read the recipe through before starting to mix the batter so ended up creaming the sugar with the oil and shortening instead of adding it with the dry ingredients. Because the cake turned out so perfectly I think I'd do this again. The cake layers took 38 minutes to bake because the batter was deeper than it would have been in 9-inch pans. The cupcakes were done in 18 minutes.
Glad it was such a success!
Hi Barry. I'm making a stacked wedding cake and wondered if this recipe stacks well? Also, would this cake pair well with your red velvet version with alternating layers? The bride wanted a red velvet and white cake combo. Any advice would be great!
I'm sure it would pair well but this is not a cake to ne stacked without internal dowel supports. It is far too light textured to bear any amount of weight.