Description
A soft, tender, and elegant white velvet cake with a delicate crumb and subtle vanilla flavor. Perfect for weddings, birthdays, or any special celebration.
Ingredients
Scale
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 4 large egg whites (room temperature)
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a large bowl, sift together cake flour, sugar, baking powder, and salt.
- Add softened butter and buttermilk to the dry ingredients and beat on low speed until just combined, then increase speed to medium and beat for 2 minutes.
- In a separate bowl, whisk egg whites, vanilla extract, and almond extract (if using) until foamy. Gently fold into the batter until fully incorporated.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely. Frost with your favorite buttercream or cream cheese frosting.
Notes
- For a pure white cake, use clear vanilla extract and avoid over-browning during baking.
- Ensure egg whites are at room temperature for maximum volume.
- This cake pairs beautifully with white chocolate buttercream or fresh berries.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
Keywords: white velvet cake, wedding cake, elegant cake recipe, white cake, vanilla cake