Description
This Moist White Velvet Cake is a rich, soft, and fluffy dessert that’s perfect for any occasion. The combination of buttermilk and sour cream gives it a tender crumb, while the egg whites ensure it’s light and airy. With a delicate flavor and smooth texture, this cake is a crowd-pleaser, especially when topped with your favorite frosting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 5 large egg whites
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. - Cream Butter and Sugar:
In a large bowl, beat together the softened butter and sugar until light and fluffy. Add the vanilla extract and mix well. - Combine Dry Ingredients:
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. - Alternate Adding Dry Ingredients and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream. Begin and end with the dry ingredients. Mix until fully combined, but avoid overmixing. - Prepare the Egg Whites:
In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter, being gentle to maintain the airy texture. - Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 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 before transferring them to a wire rack to cool completely.
Notes
Top with your favorite frosting such as buttercream, cream cheese frosting, or whipped cream for an extra indulgent treat!
- Prep Time: 20 minutes
- Cook Time: 30 minutes