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If you are on the hunt for a delightful treat that combines tenderness, subtle sweetness, and a melt-in-your-mouth texture, the Moist White Velvet Cake Recipe will quickly become your go-to. This cake stands out with its cloud-like crumb and perfectly balanced flavors, making it ideal for celebrations or simply treating yourself. With each bite, you’ll enjoy the gentle hints of vanilla and almond wrapped in a luxuriously creamy frosting, creating a dessert experience that’s truly unforgettable.
Ingredients You’ll Need
The ingredients for this Moist White Velvet Cake Recipe are wonderfully straightforward yet vital for achieving its signature lightness and flavor. Each element plays a special role—from the soft cake flour that ensures a tender crumb to the blend of butter and oil that keeps every slice moist and rich.
- Cake flour (2 ½ cups): Provides a delicate texture, making the cake tender and soft.
- Baking powder (2 ½ tsp): Ensures the cake rises beautifully and evenly.
- Baking soda (½ tsp): Works alongside baking powder for optimal leavening.
- Salt (½ tsp): Enhances the overall flavor and balances sweetness.
- Granulated sugar (1 ½ cups): Sweetens the cake and helps create a light crumb when creamed with butter.
- Buttermilk (1 cup, room temperature): Adds moisture and a slight tang, keeping the cake moist and tender.
- Unsalted butter (½ cup, softened + 1 cup for frosting): Brings richness and helps develop a creamy frosting.
- Vegetable oil (½ cup): Locks in moisture, ensuring a soft texture that lasts.
- Egg whites (5 large, room temperature): Lighten the batter without adding heaviness or color.
- Vanilla extract (2 tsp for batter + 1 tsp for frosting): Imparts a warm, inviting aroma and taste.
- Almond extract (½ tsp, optional): Offers a subtle nutty undertone that elevates the cake’s complexity.
- Powdered sugar (4 cups, sifted): Essential for that silky, smooth frosting texture.
- Heavy cream (¼ cup): Adds lightness and spreadability to the frosting.
- Pinch of salt (for frosting): Balances the sweetness and enhances flavor depth.
How to Make Moist White Velvet Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing plus flouring two 9-inch round cake pans. In a bowl, sift together the cake flour, baking powder, baking soda, and salt to remove any lumps and combine the dry ingredients evenly. In a separate large bowl, cream the softened butter and granulated sugar until the mixture turns light and fluffy—this is key to a tender crumb. Next, beat in the vegetable oil, the egg whites one at a time, and the vanilla and almond extracts, making sure everything is well incorporated. Gradually add in the dry ingredients, alternating with the buttermilk, mixing just until everything is combined to avoid overworking the batter.
Step 2: Bake the Cake
Divide your batter evenly between the two prepared pans, smoothing the surface gently. Place the pans in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Allow the cakes to cool in the pans for about 10 minutes before carefully transferring them onto a wire rack to cool completely.
Step 3: Make the Frosting
While the cakes cool, prepare the frosting by beating the softened butter until it’s perfectly smooth and creamy. Gradually add the sifted powdered sugar to avoid any lumps, followed by the heavy cream, vanilla extract, and a pinch of salt. Keep beating until the frosting becomes light, fluffy, and spreadable—this luscious frosting is an essential component of the Moist White Velvet Cake Recipe.
Step 4: Assemble the Cake
With everything cooled, place one cake layer onto your serving plate and spread a generous amount of frosting on top. Carefully add the second cake layer, then frost the top and sides of the entire cake evenly. Feel free to get creative here by decorating with fresh flowers, edible pearls, or a dusting of powdered sugar to make this already stunning cake look even more inviting.
How to Serve Moist White Velvet Cake Recipe
Garnishes
Light garnishes can make a big impression. Fresh berries like raspberries or strawberries add a burst of color and a touch of tartness that complements the sweet, velvety texture of this cake. Alternatively, a sprinkle of toasted almond flakes will enhance the subtle almond flavor already present in the batter, adding an elegant and crunchy contrast.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence. For a refreshing contrast, serve it alongside a simple fruit compote or a bright citrus salad. These sides add balance and freshness, making each forkful even more delightful.
Creative Ways to Present
Presenting your Moist White Velvet Cake Recipe in a beautiful way elevates the experience. Try serving it on a delicate cake stand adorned with a few sprigs of fresh mint or edible flowers. Slice the cake into petite squares for a party platter or create individual cake jars layered with fresh fruit and frosting for a fun twist. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
To keep your Moist White Velvet Cake Recipe fresh, store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature if eaten within 1 to 2 days. After that, refrigeration is better to maintain freshness, but be sure to let the cake come back to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes beautifully! Wrap each cake layer separately in plastic wrap and then foil, or place the whole assembled cake in a freezer-safe container if you don’t mind a slight change in frosting texture. When you’re ready to enjoy, thaw the cake overnight in the refrigerator and bring it to room temperature before slicing and serving.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 10 to 15 seconds. Be careful not to overheat as this can dry out the cake. Warming enhances the moistness and intensifies the buttery flavor, making each bite feel even more indulgent.
FAQs
Can I substitute the buttermilk in this Moist White Velvet Cake Recipe?
Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to curdle before using it in the recipe.
Is it possible to make this cake without almond extract?
Absolutely. The almond extract is optional and provides a subtle nutty note. If you prefer, you can omit it or replace it with an extra half teaspoon of vanilla extract to maintain a lovely vanilla flavor.
What’s the best way to ensure my cake stays moist?
The combination of butter and vegetable oil in this Moist White Velvet Cake Recipe is key to maintaining moisture. Also, be careful not to overbake the cake, and avoid overmixing the batter to keep it tender and soft.
Can I make this cake into cupcakes?
Definitely! Just line a cupcake tin with paper liners and fill each about two-thirds full with batter. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. The frosting recipe works perfectly for cupcake swirls, too.
How long does this cake stay fresh when refrigerated?
When stored properly in an airtight container, the cake will stay fresh in the refrigerator for up to 4 days. For optimal taste, bring it to room temperature before serving or enjoy chilled for a different texture.
Final Thoughts
This Moist White Velvet Cake Recipe is truly one of those timeless desserts that feels special yet is surprisingly easy to make. Every step leads to a cake that’s rich in flavor, tender in texture, and wrapped in a delightful frosting that feels like a soft hug. I can’t wait for you to try it and share the joy it brings with your loved ones. Happy baking!
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Moist White Velvet Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Moist White Velvet Cake is a tender and fluffy dessert featuring a delicate crumb and a smooth, creamy buttercream frosting. Perfect for celebrations or any occasion, it boasts subtle flavors of vanilla and almond extract for an elegant touch.
Ingredients
Cake:
- 2 ½ cups cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a bowl, sift together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the vegetable oil, egg whites, vanilla extract, and optional almond extract, mixing thoroughly after each addition. Alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry ingredients, and mix until just combined to avoid overmixing.
- Bake the Cake: Divide the prepared batter evenly between the two greased cake pans. Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely.
- Make the Frosting: Beat the softened butter in a mixing bowl until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat to incorporate fully. Add the heavy cream, vanilla extract, and a pinch of salt, then beat the mixture until it becomes light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and evenly spread a generous amount of frosting over the top. Carefully position the second cake layer on top and apply frosting to the top and sides, smoothing it out for a clean finish. Decorate as desired and serve.
Notes
- Ensure the egg whites and buttermilk are at room temperature for best mixing and texture.
- Do not overmix the batter to keep the cake tender and moist.
- Allow the cakes to cool completely before frosting to prevent melting.
- The almond extract is optional but adds a lovely subtle flavor.
- You can substitute the buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
