White velvet cake is a soft, delicate cake with a hint of buttermilk and vanilla
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.
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.
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.
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.
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!
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.
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.
Related Recipes
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
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
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.
Melanie says
I followed the recipe exactly and the cake turned out AMAZING! This was my first attempt for Ermine frosting and it was soooooo good! I think the cake was even better after a day in the fridge. Thank you for the wonderful recipe!
W.I says
Hi, I love your recipes. They are amazing
I haven’t done this one yet and I was wondering if I could do half the recipe or if that would affect something on the cake.
Elizabeth Marek says
Yes you can half the recipe by adjusting the serving calculator on the recipe card
Tessa says
Tried it today and loved it. This is a keeper! Was disappointed with someone else's recipe last week. You lifted my spirits. Found you on You tube yesterday.
Jill says
I was wondering when you changed the flour from 12oz to 14 oz and if anything else changed in the recipe when the flour was increased? I have made the cake twice now and the first time was so moist and delicious but the second time was tasty and fluffy but not moist. I tasted the batter before baking and it tasted powdery to me whereas the first time didn't. I weigh everything and all ingredients were at room temp both times. Was thinking the amount of flour might have been difference? The ermine frosting is the best ever!!
Elizabeth Marek says
I increased the flour for stability because it collapses for some people.
Rose says
I made this with confetti for my daughter's birthday in April. It was amazing! I'd like to try it for my mother-in-law next weekend, and I have this idea that I can maybe add strawberry reduction to it to make a strawberry version of the cake. Do you think that would work? We really loved the ermine frosting, so I if it's too risky, I might make the strawberry cake recipe but use ermine instead of buttercream. Is this a good idea? Thank you!
Elizabeth Marek says
I don't know if you can, maybe a little 🙂
Ashley says
Hi! Your recipe looks amazing! The one thing I noticed is that the YouTube Recipe calls for equal amounts of flour and sugar both 340g. However this recipe has flour at 397g, what is the correct weight? 🙂
Elizabeth Marek says
I have increased the flour a little for added stability since some people have issues with the middle sinking 🙂
Dana Van Clieaf says
Hi it’s me again with another question about the recipe: in the printable version the vanilla is mixed with the egg whites and buttermilk and in the video it is mixed with the oil and milk; does it matter which way I do it as I’ve already put the vanilla with the egg whites?
Thank you!
Elizabeth Marek says
Do as the recipe says, I no longer mix egg whites for the 2 minute stage because it over-mixes them
Mary says
If I made this recipe in 3 6"x2" pans and torted them all creating 6 1" layers, can I stack that cake without support? Or would I need to essentially create two cakes from it, each with 3 1" layers and then use supports?
Elizabeth Marek says
You don't need any supports. I did the same thing for my rainbow cake 🙂
Dana Van Clieaf says
Hi Liz, I have a printed version of this recipe from the website and it only calls for 12 oz of cake flour; which is correct 12 oz or 14 oz? Thank you!
Elizabeth Marek says
I added more flour to the recipe for stability
Arlette says
Hi Liz, thanks for your reply. I did end up making it on the day of the birthday. It went smoothly enough that I didnt need extra big mistake time...lol
I ended up having just enough frosting for six layers and the outside. I didnt have the nice rosette tip you did, but it was passable. I was concerned that our weather had got warm and more humid, so I whisked the frosting in our cooler first floor laundry room. :0 I don't think the frosting was a smooth as yours looked, maybe I should have whisked longer? Also, I was wondering if the frosting roux could be thickened in a microwave oven? I have glass pots and they tend to burn easily. I often thicken pudding in the micro to avoid burning...lol
Here is a link to my cake photo if you'd like to see the result. There's also photos of your chocolate butter cake I made two weeks ago. It's shaped like a block of cheese which is the celebrant's fav thing. Both cakes were greatly enjoyed. Thank you!!!
God bless Arlette, who is getting fatter by the minute...lol I love eating the cake too much!
Elizabeth Marek says
Great job! Be sure to join my FB group Cake Newbs or Sugar Geeks to share your cake photos. I'd love to see them. I have never thickened anything in the microwave but if you are comfortable doing that, then I say go for it!
Bermarie says
Hi Liz,
I love all of your recipes and videos. As a newbie, I'm finding the information soooo helpful. The flavor of this cake is perfect and I know I must be doing something wrong. I've made it twice now and both times it's just a tad bit crumbly and dry. All of my ingredients are room temperature and measured by weight. I did wanna ask though-do you weigh the flour before you sift or sifted then weighed? That may be the culprit for me. Hope you can help!
Elizabeth Marek says
It won't matter if it is sifted or not sifted. Weight always weighs the same no matter what. I don't sift my ingredients at all, you might be under-mixing so make sure you're mixing enough. Mix for 2 1/2 minutes and make sure you're not adding the liquids too fast which can cause the batter to split.
Zelda Guster says
Why did you use ounces in your recipe instead of using cups? I think this would help a great deal for those who are just starting to bake. Everyone does not have a. Food scale
Elizabeth Marek says
A Food scale can be purchased just as easily as measuring cups and are readily available at grocery stores. Baking is a science that requires accuracy. Many recipes fail, bakers get frustrated and expensive ingredients get thrown in the trash because of how inaccurate cups are. Especially for measuring flour. You can learn more about using a kitchen scale for baking here https://sugargeekshow.com/digital-kitchen-scale/
Mary M says
This is by far my favorite cake! 😍 I am wondering how many batches of this recipe I need to fill bigger pans. Does it make sense that the batter needed for three 6” pans = two 8” pans, therefore three 8” pans = two 10” pans and so on? Getting more into wedding cakes and need to know about 10-12-14-16 inch pans. 🙂 I did the math following my logic above (which could be WAY off 😜) using a comment of yours I found that you used about 14oz of batter per 6x2 inch pan. But I wanted to check my outcome with how many batches you would use. Wow, long winded, sorry! But you’re amazing and I’ve learned SO much from you! So thank you!!!
Elizabeth Marek says
Roughly you increase the batter by 1 cup for every 1" of cake pan. So 6" round cake pans have 2 cups of batter, 8" have 4 cups, 10" have 6 cups etc. This is for round pans.
Jo Taggart it says
Do we use the butter in the cake. it is crossed off in the ingredients but still included in the instructions.
Elizabeth Marek says
hmm I'm not sure what you mean, yes you use the butter listed in the recipe.
Symmone Pinkney says
Loved it! The buttermilk is definitely the star! The flavor is delicious with a subtle tang. Very light and fluffy.