Fluffy White Velvet Cake
Prep time: 30 mins | Cook time: 30–35 mins | Servings: 10–12
Ingredients
For the White Velvet Cake Layers:
* 2 ½ cups (315g) cake flour (sifted)
* 1 ½ cups (300g) granulated sugar
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* ½ cup (113g) unsalted butter, softened to room temperature
* ½ cup (120ml) neutral vegetable oil (or canola oil)
* 1 cup (240ml) buttermilk, room temperature
* 4 large egg whites, room temperature
* 2 teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
* 1 cup (226g) unsalted butter, softened
* 4 cups (480g) powdered sugar, sifted
* 2 to 3 tablespoons heavy cream (or milk)
* 2 teaspoons vanilla extract
* A pinch of salt
Instructions
1. Prep the Oven and Pans
* Preheat your oven to 350°F (175°C).
* Grease and flour two 8-inch round cake pans (or line the bottoms with parchment paper circles to ensure they release cleanly).
2. Mix the Dry Ingredients
* In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
3. Add Butter and Wet Ingredients
* Add the softened butter and vegetable oil to the dry mixture. Mix on low speed until the texture resembles coarse, wet sand.
* In a separate measuring cup or bowl, whisk together the buttermilk, egg whites, and vanilla extract.
* Slowly pour the wet ingredients into the flour-butter mixture in batches while mixing on low speed. Once incorporated, beat on medium-high for about 1 minute until smooth and satiny.
4. Bake
* Divide the batter evenly between your prepared cake pans.
* Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
* Allow the cakes to cool in their pans for 10 minutes, then gently invert them onto wire racks to cool completely before frosting.
5. Make the Frosting
* In a large bowl, beat the softened butter on medium speed for about 2 minutes until light and creamy.
* Gradually add the sifted powdered sugar, alternating with small splashes of heavy cream.
* Add the vanilla extract and pinch of salt, then beat on medium-high speed for another 2–3 minutes until the frosting is light, fluffy, and spreadable.
6. Assemble and Decorate
* Place your first cooled cake layer on a serving plate or cake stand. Spread an even layer of buttercream over the top.
* Add the second layer, then use the remaining frosting to cover the top and sides of the cake.
* Slice, serve, and enjoy your melt-in-your-mouth White Velvet Cake!
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