White Velvet Cake Recipe

When you’re looking for a cake that’s light, soft, and perfect for any special occasion, this White Velvet Cake delivers. Its delicate texture, paired with rich cream cheese frosting, makes every bite a luxurious experience.

Here’s how you can make this stunning dessert right in your own kitchen!

What You’ll Need

For the Cake:

• 2 cups + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (your choice: avocado, sunflower, or olive)
• 2 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• ½ cup hot water
• 2 teaspoons distilled white vinegar

For the Frosting:

(Details provided in the frosting section below)

Step-by-Step Instructions

Prepare Your Cake Batter

1. Get the oven ready: Preheat it to 325°F. Grease and flour three 9-inch round cake pans, and don’t forget to line the bottoms with parchment paper. It’ll make removing the cakes so much easier later on.
2. In a medium bowl, sift together your dry ingredients: flour, baking powder, baking soda, and salt. This step ensures a smooth, lump-free batter.
3. In a separate large bowl, whisk the oil and eggs until they’re fully combined and slightly pale in color. Add the sugar and continue mixing until it’s smooth and creamy.
4. Now, it’s time to mix in the buttermilk and vanilla extract. You’ll notice the batter starting to come together beautifully.
5. Slowly fold the dry ingredients into the wet mixture. Be gentle—overmixing can make your cake dense instead of that fluffy velvet texture we’re aiming for!
6. Stir in the hot water and vinegar. This might seem like an odd step, but it helps the cake stay moist and gives it that lovely velvet finish.

Baking Time!

1. Divide the batter evenly between your prepared pans. Don’t worry about being too precise—just eyeball it.
2. Bake for around 30 minutes, but keep an eye on it from the 25-minute mark. The cakes are ready when a light press in the center springs back, or a toothpick comes out clean.
3. Once baked, let the cakes cool in the pans for 5-10 minutes. Then, flip them out onto a surface lined with plastic wrap, a kitchen towel, or parchment paper. Keep the parchment on for now to lock in the moisture as they cool.

Frosting Your Cake

Making the Cream Cheese Frosting

While your cakes cool, it’s time to make the cream cheese frosting. For this, you’ll need:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2-3 cups powdered sugar, sifted (depending on your desired sweetness)
• 1 teaspoon vanilla extract

Method:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy. This takes about 2-3 minutes.
2. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is thick and spreadable. Taste as you go to adjust sweetness.

Assembling Your Cake

1. Once your cake layers have completely cooled, trim off the browned tops for an even surface. You can use a serrated knife for this.
2. Place your first cake layer on a serving plate and spread a generous layer of frosting on top.
3. Stack the next layer, remove the parchment, and frost again. Repeat with the final layer.
4. Use the remaining frosting to cover the sides and top of the cake. You can keep the look rustic or smooth it out with a cake scraper.
5. Decorate as you like! Whether it’s piped details, fresh flowers, or a sprinkling of sugar, this cake is a blank canvas for creativity.

Pro Tips for Success

• Room temperature ingredients make all the difference. Softened butter and cream cheese blend more easily into the frosting, and room temp eggs help the cake rise properly.
• Hot water and vinegar are your secret weapons here. They help create that velvety texture and keep the cake from drying out.

How to Store

This White Velvet Cake can be stored in an airtight container in the fridge for up to 5 days. If you’re planning ahead, you can also freeze the cake layers for up to 2 months. Wrap them tightly and thaw in the fridge before frosting.

Frequently Asked Questions

Can I use a different type of oil?
Yes, feel free to experiment with oils like olive, avocado, or even coconut oil for a different flavor profile. Just avoid using virgin oils with strong flavors.

Can I add food coloring to make it more colorful?
Absolutely! For a fun twist, you can add food coloring to the batter for a pastel or vibrant touch. But it won’t be white velvet anymore, that’s the thing you should keep in mind.

White Velvet Cake Recipe

A soft and tender White Velvet Cake topped with a creamy and tangy cream cheese frosting. Perfect for any celebration or special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 450 kcal

Ingredients

  

• 2 cups + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (any type, including non-virgin olive oil or avocado oil)
• 2 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• ½ cup hot water
• 2 teaspoons distilled white vinegar
• 1 batch Cream Cheese Frosting (see below for ingredients)

Instructions

 

Cake Preparation

• Preheat the oven to 325°F. Grease and flour three 9-inch cake pans, then line the bottoms with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• Using a mixer or whisk, blend the oil and eggs until well combined. Add the sugar and continue mixing until smooth.
• Mix in the buttermilk and vanilla extract.
• Gradually add the sifted dry ingredients to the wet mixture and stir until just combined; avoid overmixing.
• Pour in the hot water and vinegar, stirring until fully incorporated.
• Evenly distribute the batter among the prepared pans and bake for approximately 30 minutes or until a finger pressed lightly into the center springs back.
• Let cakes cool in their pans for about 5-10 minutes before turning them upside down onto plastic wrap, a kitchen towel, or parchment paper. Leave the parchment paper on for now.
• Once completely cooled, use a serrated knife to trim off any browned tops of the cake layers. Remove parchment paper from one layer and place it on your serving platter.
• Spread one-fourth of the cream cheese frosting over this first layer before adding another layer of cake on top (removing its parchment paper as well).
• Repeat with another fourth of frosting and place on the final cake layer after removing its parchment paper.
• Use remaining frosting to cover the sides and top of your assembled cake. Decorate as desired using a piping bag fitted with a small round tip.

Notes

• For a moist and tender cake, ensure all ingredients are at room temperature before mixing.
• Use a good quality vanilla extract for the best flavor.

Keyword White Velvet Cake, Cream Cheese Frosting, Vanilla Cake, White Cake Recipe, Velvet Cake Recipe