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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

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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. Arlette says

    5 stars
    First time trying this recipe and first time using my new scale...whoopeee!!! it sure makes measuring easier! The cake turned out very well. Thank you!
    My question is can I make the ermine and frost the cake for a birthday tomorrow, keeping it in the fridge over night or will the frosting not seems as fresh? Should I try to do that tomorrow morning? I did three 6" layers and I am going to put sliced strawberries between the layers. Also, if I slice the cake layers into six, will I have enough frosting for inbetween? I was thinking of making a batch of frosting today to put the cake together, and maybe another batch tomorrow for the outside? I wanted to make the rosettes which I imagine uses more frosting? I always run short...lol What do you suggest? Thanks 🙂

    Reply

    • Elizabeth Marek says

      It will taste great tomorrow! It just is not spreadable after 24 hours so you need to frost the cake right away before it sets but it tastes great. I don't know about having enough frosting for 6 layers, that is a lot 🙂 Usually, a cake has 2-3 layers of frosting. You might want to double the ermine frosting recipe but you might have some leftover.

      Reply

  2. Aliyah says

    Hey Liz,
    Just wondering if I could use pasteurized egg whites in this recipe. Thanks 😊

    Reply

    • Elizabeth Marek says

      Yes you can, that is what I use

      Reply

  3. SarahG says

    I am trying to make a rainbow cake but a smaller version since there are only 4 of us due to shelter in place. I am thinking of making a 6 in rainbow cake with 6 layers of color using this recipe at 1 1/2 times the recipe. Would the layers be too thin? Thanks

    Reply

  4. Ivette says

    5 stars
    I love this recipe. I made a 14in round wedding cake with this. It took about 13 hours with frosting and only being able to bake one tier at a time(x9) but it was amazing. Thank you for sharing this.

    Reply

  5. Maggie says

    How much ingredients would I use to make a sheet cake how many of each

    Reply

    • Elizabeth Marek says

      It depends on the size of your sheet cake. For a quarter sheet, you only need one recipe. For a half sheet you will need a triple batch and a very big mixer 🙂

      Reply

  6. Bubborina says

    Hi,
    Can I substitute 3 whole eggs for the egg whites?

    Reply

    • Elizabeth Marek says

      Yes you can, it just won't be white 🙂

      Reply

  7. Nitya says

    Hi! I am making a birthday cake that is supposed to be red velvet. I wanted to spice it up and make it a rainbow layer red velvet cake. I am worried that the colors won’t be as vibrant because of the cocoa powder in traditional red velvet. Does the cocoa powder make it tase any different than this white velvet cake? What would you suggest doing?

    Reply

  8. Brian says

    How would I use your recipe for 3 layer with 8 inch round pans?

    Reply

    • Elizabeth Marek says

      Make one and a half batches to have enough batter for three cake pans

      Reply

  9. Mary Eileen says

    5 stars
    Hello Liz! I have already made this recipe for a friend's baby shower and everyone loved it! I especially love the dome part because it is so creamy, and my son had a similar reaction to your daughter when he ate it. I would like to use this recipe to make cookies and cream cake for Father's day. Can i just simply add chopped oreos to the batter? How much oreos can i add to the batter and to the ermine frosting? Thank you and i really appreciate your videos.

    Reply

    • Elizabeth Marek says

      Yes, you definitely can add Oreos. I would put them in the blender to break them up and make them pretty fine or they might sink. I don't know how much exactly, maybe 1/4 or so after it's been crushed.

      Reply

  10. Melinda Mendoza says

    Can this recipe be tripled to make a Full sheet cake?

    Reply

    • Elizabeth Marek says

      Absolutely 🙂

      Reply

  11. Bubborina says

    Hi,
    If I were to use whole eggs, would 5 oz egg whites equal to approx 3 large eggs?

    Reply

    • Elizabeth Marek says

      Yep! you are correct 😀

      Reply

  12. Radevi says

    Hi can we substitute margarine for oil
    Thank s

    Reply

    • Elizabeth Marek says

      I think that would be ok

      Reply

  13. Shannon says

    Hi, how many eggs are in 5 oz? I’m not used to this type of egg measurement 🙂
    I’m planning on making this cake over the weekend!

    Reply

    • Elizabeth Marek says

      I suggest using a scale for this cake and not to convert or it could possibly sink. The flour requires very exact measuring. To answer your question, 5 egg whites = 5 oz

      Reply

  14. Melinda Mendoza says

    Could I add a cup of wine to this cake.

    Reply

    • Elizabeth Marek says

      I think that would throw the liquids off but you could try removing some of the milk and replacing it with the wine

      Reply

  15. Sarah says

    If using 6” pans, will this recipe fill 3 pans?
    Also, how would I adjust the cooking time & temperature?

    Reply

    • Elizabeth Marek says

      Yes it will fill three pans with a little leftover so bake yourself a few cupcake snacks 😀 Baking time varies but I would start with 30 minutes and see how done they are. Add time as needed until the center is set

      Reply
4.87 from 734 votes (577 ratings without comment)

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