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Updated on April 29, 2026 by · This post may contain affiliate links · 742 Comments

White Velvet Buttermilk Cake

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White velvet cake is a soft, delicate cake with a hint of buttermilk and vanilla

slice of white velvet cake with ermine frosting on a plate with a silver fork

White velvet cake is red velvet cake's pretty little sister. Red velvet cake has been around for ages and probably one of the most popular cake flavors of all time. But not everyone want's to eat red food coloring or maybe they have special dietary requirements that don't allow them to eat red food dye. Whatever the reason, options are always good.

A lot of people wonder if you can just leave out the red food color and get white velvet and the answer is yes, kinda. You also need to leave out the cocoa powder. All the things that make red velvet cake delicious can be left in.

sidenote... the more I spell the word "velvet" the weirder it looks... velvet. velvet VELVET. Starts to look wrong.

But anyway...

What is white velvet cake?

White velvet cake is basically red velvet without the red. It's a buttermilk cake base that results in a VERY soft, fluffy and moist cake. If you leave out all the color and the cocoa powder you have yourself a nice white velvet cake. Neat huh. The buttermilk gives this southern inspired cake it's rich and velvety texture.

Traditional red velvet cake has a little bit of cocoa powder in it. Some will tell you that red velvet is actually chocolate cake (wrong) or that it's just white cake with red food color added (so wrong). The cocoa powder does add a little bit of flavor to the cake but not enough to call it chocolate so when you leave it out, it doesn't affect the flavor that much.

This same light, fluffy batter technique is what inspired my baked donut recipe - if you love this cake you will love those too.

red velvet cake

What's so great about white velvet?

So one of the BEST things about this recipe, in my opinion, is the texture. The crumb is soooo soft and well... velvety! I love how it looks when you cut it. Soft and pillowy. It's like magic!

What Is Buttermilk?

Buttermilk is basically fermented milk that has gone sour. I know it sounds weird but it actually tastes amazing in baked goods. The tanginess in buttermilk adds a great flavor and the acidity in buttermilk actually breaks down gluten so baked goods are more tender than if you used regular milk. 

I mean, there's a reason recipes like "buttermilk pancakes" and "buttermilk" biscuits always seem better than just... pancakes. Ya know?

Don't have any buttermilk? You can make it! Add 1 Tablespoon of white vinegar to 1 cup of regular milk, stir and let it sit for about 10 minutes. You'll see the milk begin to thicken and curdle. Voila. Homemade buttermilk. 

white velvet cake with ermine frosting

How does white velvet cake taste like?

White velvet cake tastes so amazing BECAUSE of the buttermilk! It just adds a little tang and zip that for some reason your tastebuds just love.

The crumb is super fine like my white cake recipe or my vanilla cake recipe and is definitely a great cake for flavor to just bake up for a special occasion.

What frosting goes with white velvet cake?

The traditional frosting that goes with velvet cake is ermine frosting. Ermine frosting is made by cooking sugar with a bit of flour and then whipping it into softened butter. 

Ermine frosting is super creamy, not too sweet and tastes amazing with white velvet cake. In my opinion it tastes very similar to a swiss-meringue buttercream but without the eggs so it's a nice alternative if you have an egg allergy. 

white velvet cake with ermine frosting

How do you make blue velvet cake?

To make blue velvet cake, simply add in 1 oz of electric blue food color (for a light blue cake) or royal blue food color (for darker blue) to the base white velvet recipe.

For a more natural blue, add 1-2 teaspoon of natural cocoa powder ( not dutched. I like Hershey's special dark) The cocoa powder will tone down the bright blue just a little so it's not so VIVID and make a nice natural blue. Or if you want a really bright blue you can leave the cocoa powder out.

Blue velvet is a great cake for gender reveals, birthday cakes or just because blue velvet is awesome.

blue-velvet-cake

Can you can make velvet cake with different colors?

Yes! If you want a different color of velvet cake then simply replace the food color with any other color you like. You can do a white velvet rainbow, ombre or go with neon. The color possibilities are endless!

velvet cake

I made this lovely green velvet cake for st patricks day! I added in the cocoa powder for a more natural shade of green and used 1 oz of leaf green americolor food color gel.

green velvet cake

What about black velvet cake?

Ok so TECHNICALLY I have another recipe called black velvet cake that does not use this velvet cake base. Why? Because it's really a chocolate cake. It doesn't have any buttermilk in it, vinegar or food coloring! So why even bother calling it black velvet?

Well it's got a nice velvet-y texture. In the future I may experiment further with a true black velvet recipe working from the base velvet recipe but upping the cocoa powder. Too many cake ideas, so little time.

Try my vanilla cupcakes that have the same velvet texture as this white velvet cake, thanks to the reverse creaming method.

Rainbow Cake
Green Velvet Cake
Pink Velvet Cake
Black Velvet Cake
Red Velvet Cake

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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

white velvet cake recipe

White velvet buttermilk cake recipe

White velvet cake gets it's flavor and velvety texture from buttermilk. A moist, tender cake that is great for any special occasion. This recipe makes two 8" round cakes about 2" tall. Serves 24
Bake at 335F for 30-35 minutes until a toothpick comes out cleanly. 
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 208kcal
Author: Liz Marek

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Paddle Attachment

Ingredients

White Velvet Cake Ingredients

  • 14 oz cake flour
  • 13 oz granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 5 oz egg whites room temperature
  • 4 oz vegetable oil
  • 10 oz buttermilk room temperature or slightly warm
  • 6 oz butter unsalted and softened
  • 2 teaspoon vanilla

Ermine Frosting Ingredients

  • 14 oz granulated sugar
  • 3 oz flour
  • 16 oz whole milk
  • 16 oz unsalted butter room temperature
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt
US Customary - Metric

Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
    Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about ¾ of the way full of batter. 
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine. 
  • Combine ½ cup of the milk and the oil together and set aside. 
  • Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside. 
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse. 
  • Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. 
    IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
  • Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting. 

Ermine Frosting Instructions

  • Whisk together your flour and sugar in a medium sauce pan over medium heat. Cook for about 2 minutes to toast the flour. 
  • Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool. 
  • Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream. 
  • Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake. 

Video

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 21g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 60mg | Sugar: 15g | Vitamin A: 335IU | Calcium: 31mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!
 

More Recipe

About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

Reader Interactions

Comments

  1. Angie says

    5 stars
    Can i use this recipe to make cookies n cream cake? And if
    So how much crushed oreos can i add to the batter?

    Reply

    • The Sugar Geek Show says

      I havent tested this recipe using crushed cookies

      Reply

  2. Courtney J. says

    5 stars
    I followed the recipe exactly and it was delicious! However it was so soft and crumbly that I was unable to frost it as they fell apart. Wondering how to adjust either my bake temp or time? Or refrigerate before frosting? I baked at 350 for 33 minutes. Cake pans were a little too full. Brown on top and some crispy edges. Help! I want to make again this weekend for my gender reveal party!

    Reply

    • The Sugar Geek Show says

      Yes you definitely need to chill the cakes before frosting so they are easier to handle. Check out my how to make your first cake tutorial. If your pans are a little too full then you can divide into three pans. Your layers will be shorter. https://sugargeekshow.com/how-to-make-a-cake/

      Reply

  3. Dana says

    5 stars
    Divine. Absolutely divine! I have been searching for a cake like this forever. My family judges a cake based on how it tastes without frosting, and let me just say, they asked me to skip the frosting because the cake tastes so good! I did not have cake flour on hand so I did a DIY version of cake flour, and I used applesauce instead of oil. Hands down, best cake I’ve ever made. I followed the measurements and weight to an exact.

    Reply

    • The Sugar Geek Show says

      Thanks so much! I'm so glad that the substitutions worked out! I'll have to give that one a try 😀

      Reply

  4. Jennifer says

    5 stars
    This is my new favorite cake! I made this for a co-workers birthday and it received rave reviews from everyone. The cake is so velvety soft, moist, and the flavor is wonderful. I was impressed at how the batter made use of every square inch of the cake pans, 2 8x2 ( for a moment, I was a little worried it would overflow, but it didn't) It made nice tall layers. I'm putting this on repeat!

    Reply

  5. Doug Schwind says

    5 stars
    Probably the best cake I've ever made. I didn't even have a proper scale. Nothing seemed to be going right, but at the end, it was amazing. I've never received so many compliments. I'm no Baker, but I do love to bake. Thanks for the great recipes.
    Nailed It!

    Reply

  6. Hanako Narushima says

    Hello 🙂 I am going to make a rainbow cake and love to try this. When can I put the gel colors? I’m afraid to mix the colors at the end may be I mixed it too much and will end up dry.

    Reply

    • The Sugar Geek Show says

      Just mix them in at the end as directed.

      Reply

  7. Tracie says

    Hello! I am really excited to try this recipe and wonder if I can use coconut oil as a substitution for the vegetable oil? Thank you so much!

    Reply

    • The Sugar Geek Show says

      I haven't tried that but I dont see why it wouldnt work 🙂

      Reply

  8. Sara says

    I probably should have asked this before baking ?- but does this cake hold up well to carving? I wanted to do a surprise inside Christmas tree cake for my sons bday and although the cakes are beautiful just out of the oven, I’m wondering if such a light texture might not be good for what I’m trying to accomplish. Totally something I should have thought of! This recipe is similar to what I make typically save for the cake flour (I use AP), which makes sense then that this one is less dense than mine! He wanted a “velvet” cake so I chose this one! I’m sure it’s going to be absolutely delicious-just trying to decide if I should simply stack instead of trying to carve anything. Don’t want to waste the cake!

    Reply

    • The Sugar Geek Show says

      Carving a hole out of the center shouldn't adversely affect the cake. Just keep them well-chilled and they will hold up 🙂

      Reply

  9. Rhonda says

    This cake is delicious!
    Does it need to be refrigerated because of the ermine frosting?

    Reply

    • The Sugar Geek Show says

      The cake can be left at room temperature for up to 6 hours

      Reply

  10. Mona says

    5 stars
    This was easily the BEST white cake I've ever made in all my years of baking and trying new recipes for white cake. It baked perfectly (I used a 9x13 pan- baked at 325 for 45 mins). I don't know why I was so hesitant to try it all these months. I weighed my ingredients using cups so I know the measurements next time I need to whip it up. It literally took no time. It's super fluffy and moist even after chilling in the fridge for a day (wrapped). It doesn't turn super hard like an all butter white cake. I added sprinkles to the batter to make it funfetti and it was so white and pretty with all the little flecks of color. Thank you Liz for this amazing recipe!

    Reply

    • The Sugar Geek Show says

      Yay thank you so much mona! It's my favorite vanilla cake too!

      Reply

  11. Donna says

    Stupid question maybe....Can you use this recipe for a wedding cake? A 6”, 8”, and 10” layered stacked cake? I’ll have a center dowl with heavy duty straws for stability, using a shortening/powdered sugar icing recipe. Any advice?

    Reply

    • The Sugar Geek Show says

      Yes you can use any of the scratch-made cakes as wedding cakes. Cake tiers are supported by dowels, not by eachother.

      Reply

  12. Lisa Frisby says

    Hi there!

    This didn't come out good at all, however, I think I'm missing something in the recipe. As per the recipe, I combined half of the oil and the buttermilk and set that aside. But I didn't see in the directions, where to add the other half of the oil. I only discovered when I was cleaning up that I had oil left over. Can you point me in the right direction here? Although it didn't come out good, I want to try it again. Also, I weighed everything except for the ingredients that were "tsp" or "Tbsp", is that right? Thanks so much! I'm excited to try it again.

    Reply

    • The Sugar Geek Show says

      The recipe says to combine half the milk and the oil, not half the oil. That milk/oil mixture is used in the 2 minute mixing. The rest of the milk/eggs are added in at the end.

      Reply

      • Lisa Frisby says

        OHHHHH!!!! Thank you! I'm trying this again!

  13. Brenda says

    5 stars
    This is the best white velvet cake I’ve ever made. Thank you for the updated recipe. For my first attempt, I made 3 x 6 inch cakes. I added1/3 cups of sprinkles for a confetti cake. Next time I halved the recipe and made 3 x 4 inch cakes which I’m going to make a mini champagne cake for my friends birthday. Those cakes are in the freezer waiting for their turn. I used cake flour which is available here in Australia and that is the secret to the success plus the reverse creaming method I believe. It’s great to have a moist light white cake that is so versatile. Thank you.

    Reply

    • The Sugar Geek Show says

      Thats awesome Brenda! I'm so glad you guys have cake flour, it makes a huge difference

      Reply

  14. Ankita says

    Hi
    I am going to try this recipe tomorrow and I was wondering if you remember how much batter by weight shall i put in the 6 inch cake pans? I tried to see your weighing scale in the video but i cant make out the numbers. I want the layers to be same size so i usually prefer weighing it. I am using Fat Daddios 6 inch x 2 inch pans.

    Thanks!!

    Reply

    • The Sugar Geek Show says

      I believe it is 15oz for 6" pans

      Reply

  15. JD says

    I’m sure it doesn’t matter that much, but I was a little confused. Your video doesn’t match your recipe instructions. In the recipe you combine half a cup of the milk and the oil together. But in the video you mix half a cup of the milk with the egg whites and the vanilla.

    Reply

    • The Sugar Geek Show says

      You can mix either way but I updated the recipe to reflect easier mixing instructions after feedback about not getting the mixing correct.

      Reply
4.87 from 734 votes (577 ratings without comment)

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