Step 1: Beat the wet ingredients
Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until soft and fluffy, three to four minutes. Add the egg whites, one at a time, then pour in the vanilla extract. Beat the mixture until it’s fluffy, one to two minutes.
Step 2: Add the dry ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Add half the flour mixture and half the buttermilk to the wet ingredients, beating on low speed until combined.
Repeat with the remaining flour mixture and buttermilk, beating until just incorporated.
Step 3: Bake the cakes
Divide the batter evenly between two greased 8-inch round cake pans.
Bake the cakes until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Allow the cakes to cool completely to room temperature.
Editor’s Tip: To effectively grease the cake pans, rub butter on the insides of the pans, then dust the insides with flour, tilting the pans so the flour covers all the butter. Turn the pans over a sink and tap them to shake off any excess flour. Place a round piece of parchment in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment and a pair of scissors.
Step 4: Make the frosting
In a large bowl, use a hand mixer or stand mixer to beat together the cream cheese and butter until soft and fluffy, three to four minutes. Beat in the milk and vanilla extract. Gradually beat in the confectioners’ sugar until smooth.
Step 5: Assemble and frost the cake
Place one room-temperature cake layer on a cake stand or cake plate. Spread the cream cheese frosting on the top of the cake layer. Place the second cake layer on top, lining it up with the bottom layer as evenly as possible. Frost the exterior of the cake using an offset spatula or piping bag.
Editor’s Tip: Need a refresh on the technique? Check out our guide on how to frost a cake the easy way with helpful images, tips and tricks.
Recipe Variations
Use your favorite frosting: Our white velvet cake recipe includes a cream cheese frosting recipe, but you can finish the cake however you prefer. To stick with the white-as-snow theme, use a simple vanilla buttercream or one of Europe’s favorites: German buttercream, Swiss meringue frosting, French buttercream or Italian meringue buttercream. For a lighter option, simply ice the cake in homemade whipped cream.
Add a flavorful filling: White velvet cake’s flavor relies on good-quality vanilla and the tang from buttermilk and cream cheese. A great way to create more flavor without changing the recipe is through a flavorful filling. While assembling the cake, add your favorite jam, fresh fruit, or a lemon or passion fruit curd as a middle layer. Just be sure to line a ring of frosting on the perimeter of the cake layer to keep the filling from oozing out.
How to Store White Velvet Cake
To properly store velvet white cake leftovers, place a piece of storage wrap on any exposed sides of the cake that have been cut to prevent the cake from drying out. Cake domes are excellent for storing cakes, and if you find yourself making cakes fairly often, we highly recommend investing in one. Otherwise, wrap the cake in storage wrap or place slices in an airtight container. This cake can be kept in the fridge for up to four days.
Can you freeze white velvet cake?
Yes, you can freeze white velvet cake. To freeze cake without ruining it, place the frosted cake in the freezer until the frosting hardens, 30 to 60 minutes. Then wrap the cake in storage wrap. Or, wrap individual slices in storage wrap and place them in an airtight container. A frosted cake can be kept in the freezer for up to two months. Thaw the cake overnight in the fridge.
To freeze cake layers, allow them to cool to room temperature, then wrap the cakes separately in a few layers of storage wrap. They can last in the freezer for up to two months. Thaw them overnight in the fridge or at room temperature for one hour.
White Velvet Cake Tips
What’s the difference between red velvet cake and white velvet cake?
One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are all thanks to buttermilk. (Same with blue velvet cake!) White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.
Can I bake the cakes in other cake pan sizes?
Absolutely! Instead of two 8-inch cake pans, bake the cake batter in a 13×9-inch pan or three 6-inch round pans.
