Moist White Velvet Cake With Vanilla Buttercream Recipe
If you’ve been on the lookout for that perfect celebration dessert that feels both elegant and comforting, then you have to try this Moist White Velvet Cake With Vanilla Buttercream. It’s a stunningly soft cake with a fine crumb that practically melts in your mouth, paired with the richest, creamiest vanilla buttercream you can imagine. Every bite is a little slice of heaven, brightened by the pure vanilla flavor and the delicate balance of sweetness, making it a true showstopper whether for birthdays, special occasions, or an indulgent treat any day of the week.
Ingredients You’ll Need
These ingredients are simple staples, each playing a vital role that comes together to create the perfect texture and flavor. From the tender crumb of the cake to the luscious smoothness of the buttercream, every component counts.
- All-purpose flour (2.75 cups): The foundation for the cake’s light, tender structure.
- Granulated sugar (2.5 cups): Sweetness that balances and supports the vanilla notes.
- Unsalted butter (1 cup, softened): Adds richness and moisture to the cake; use softened butter for easy creaming.
- Whole milk (1 cup, room temperature): Keeps the batter smooth and moist without weighing it down.
- Large egg whites (6): Essential for that fluffy, airy texture and a pure white crumb.
- Baking powder (1 tablespoon): Helps the cake rise beautifully and maintain a light feel.
- Salt (0.5 teaspoon): Enhances all the flavors without being detectable.
- Vanilla extract (1 tablespoon): Brings the butterfly kiss of classic flavor to the cake.
- Unsalted butter for buttercream (1 cup, softened): Creates the creamy, fluffy base for frosting.
- Powdered sugar (4 cups): Sweetens and thickens the vanilla buttercream perfectly.
- Heavy cream (0.25 cup): Adds the silky smooth texture to the frosting.
- Vanilla extract for buttercream (1 tablespoon): Boosts that luscious vanilla taste in the frosting.
- Pinch of salt for buttercream (optional): Balances the sweetness for a deeper flavor profile.
How to Make Moist White Velvet Cake With Vanilla Buttercream
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C). Preparing your pans properly is key to an easy cake release — grease and lightly flour two 9-inch round pans and line the bottoms with parchment paper for a perfect, fuss-free finish.
Step 2: Cream Butter and Sugar
Using a stand or hand mixer on medium speed, cream together the softened butter and granulated sugar until the mixture turns light and fluffy—this usually takes about 5 minutes. This step is where air is incorporated, which creates the lift and tenderness in the cake.
Step 3: Add Egg Whites and Vanilla
Gradually add in the egg whites and vanilla extract, blending well after each addition. The egg whites keep the cake light and white, while the vanilla brings that irresistible fragrance and flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting makes sure there are no lumps and evenly distributes the leavening for a smooth, even rise.
Step 5: Combine Dry and Wet Ingredients
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix each addition just until combined to maintain the cake’s delicate texture without overworking the batter.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans and bake for approximately 30 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, it’s ready! Resist the urge to overbake for maximum moistness.
Step 7: Cool the Cakes
Let the cakes sit in the pans for 10 minutes after baking to firm up a bit. Then, carefully flip them onto a cooling rack and allow them to cool completely before frosting.
Step 8: Make the Vanilla Buttercream
Cream the softened butter on medium speed until soft and creamy. Then add powdered sugar, heavy cream, vanilla extract, and a pinch of salt, beating on medium-high until fluffy and smooth, about 3 to 4 minutes. Adjust the consistency with a bit more cream or sugar if needed.
Step 9: Assemble and Frost the Cake
Place one cake layer on your serving plate and spread a generous layer of vanilla buttercream over it. Top with the second layer, then frost the entire cake with the remaining buttercream. Use a spatula to smooth it out and add any decorations if you like.
How to Serve Moist White Velvet Cake With Vanilla Buttercream
Garnishes
This cake shines beautifully on its own but garnishing with edible flowers, white chocolate shavings, or delicate sprinkles adds an extra touch of charm and elegance, perfect for those special moments.
Side Dishes
Pair this luscious cake with fresh berries or a light fruit compote to balance its sweetness. A cup of aromatic coffee or a refreshing glass of milk completes the experience splendidly.
Creative Ways to Present
For a fun twist, slice the cake into mini layers in jars or serve as elegant cupcakes topped with the vanilla buttercream. You can even turn it into a layered trifle with complementary layers of fruit and whipped cream for an impressive dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days.
Freezing
This cake freezes beautifully. Wrap individual layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
When serving refrigerated cake, let it sit at room temperature for 15-20 minutes to bring back its softness. Avoid microwaving, as it may affect the buttercream texture.
FAQs
Can I use whole eggs instead of just egg whites?
Using only egg whites helps keep the cake white and light. Whole eggs can add color and density, which might affect the characteristic texture and appearance of a white velvet cake.
Is it possible to substitute the butter with oil?
Butter provides flavor and structure that oil can’t quite replicate in this cake, so it’s best to stick with butter for authentic taste and texture.
Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend suited for baking. You may need to adjust liquids slightly, but the cake should still turn out wonderfully moist.
How do I get my buttercream extra smooth and fluffy?
Make sure your butter is softened but not melted, and beat it long enough before adding powdered sugar. Adding heavy cream gradually while beating helps achieve that perfect fluffy consistency.
Can I add food coloring to make this a red or pink velvet cake?
Absolutely! Adding a few drops of red or pink gel food coloring will turn this into a classic red velvet or pink velvet variation while maintaining that moist texture.
Final Thoughts
There’s something truly special about sharing a Moist White Velvet Cake With Vanilla Buttercream that feels both timeless and indulgent. It’s the kind of recipe you’ll find yourself returning to again and again, perfect for celebrations or whenever you need a little sweet joy. Give it a try—you might just have a new favorite for life!
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Moist White Velvet Cake With Vanilla Buttercream Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist White Velvet Cake with Vanilla Buttercream is a delightful dessert featuring tender layers of white cake paired with rich, creamy vanilla buttercream frosting. Perfect for celebrations or a special treat, this cake promises a soft crumb and balanced sweetness with a classic vanilla flavor.
Ingredients
Cake
- 2.75 cups all-purpose flour
- 2.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk, at room temperature
- 6 large egg whites
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer on medium speed to cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Add eggs and vanilla: Gradually add the egg whites and vanilla extract to the creamed butter mixture, mixing until fully incorporated and smooth.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove lumps.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently and only until combined after each addition to keep the batter light.
- Divide and bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the vanilla buttercream: In a large bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is fluffy and well combined, about 3-4 minutes. Adjust consistency by adding more cream or powdered sugar if needed.
- Assemble the cake: Once the cakes have fully cooled, place one layer on a serving plate. Spread a generous layer of vanilla buttercream on top, then place the second layer over it.
- Frost the cake: Use the remaining vanilla buttercream to frost the top and sides of the cake, smoothing it out with a spatula. Optionally, decorate with sprinkles or edible flowers for an elegant touch.
Notes
- Make sure all ingredients, especially butter and milk, are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the cake moist and tender.
- Use fresh baking powder for optimal rise.
- For extra moistness, you can brush cake layers with a simple syrup before frosting.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 410
- Sugar: 37g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: white velvet cake, vanilla buttercream, moist cake, homemade cake, birthday cake, celebration cake, classic cake recipe
