Description
This classic white velvet celebration cake is soft, fluffy, and tender, layered with a cloud-like vanilla buttercream. It’s the perfect centerpiece for birthdays, anniversaries, or any occasion that calls for something timeless and elegant.
Ingredients
Scale
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 1/4 cups whole milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- For the Cloud-Like Vanilla Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Combine milk, sour cream, and vanilla (and almond extract, if using) in a small bowl.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry.
- Divide batter evenly among prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat butter until smooth.
- Slowly add powdered sugar.
- Add cream, vanilla, and salt. Whip until frosting is light and fluffy.
- Assemble cooled cake layers with buttercream.
- Frost the outside of the cake and decorate as desired.
Notes
- For a fruity twist, add raspberry or lemon curd filling between layers.
- Fold in rainbow sprinkles for a white velvet funfetti cake.
- Replace vanilla with champagne extract or rosewater for a sophisticated flavor.
- Store assembled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Let refrigerated cake come to room temperature before serving.
- Gently heat slices in the microwave for 5–8 seconds if desired.
- Cake layers can be baked a day in advance and stored tightly wrapped at room temperature.
- Assemble the whole cake a day ahead and keep it in the fridge.
- Freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw at room temperature before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 450-550
- Sugar: Estimated 50-60g
- Sodium: Estimated 200-300mg
- Fat: Estimated 25-35g
- Saturated Fat: Estimated 15-20g
- Unsaturated Fat: Estimated 10-15g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 60-70g
- Fiber: Estimated 1-2g
- Protein: Estimated 4-6g
- Cholesterol: Estimated 70-90mg