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Updated on March 30, 2026 by · This post may contain affiliate links · 732 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'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.

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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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. Sara says

    what is the frosting on the cake?

    Reply

  2. Janey says

    Could you please let me know the measurement for AP flour instead of the cake flour? Will it work with AP flour?

    Reply

    • The Sugar Geek Show says

      This recipe uses cake flour, not AP flour and they are not interchangeable. If you try to make a substitution you can end up with a cake that's more of a cornbread texture

      Reply

      • Valerie says

        I used All purpose flour and it didn’t cook through. I’m on minute 40 now in the oven and it’s still very liquid. Wouldn’t advise using regular AP flour! I didn’t know they weren’t interchangeable.

      • Val says

        I used so flour and ended with a cornbread texture, still doesn't taste bad

      • The Sugar Geek Show says

        yea, the cake flour is super important to the texture of the cake

  3. Mel Kel says

    Hi! I noticed the description mentions a tang from buttermilk & a touch of vinegar. I don't notice vinegar in the recipe ingredients. I feel like I read it 100x, but I don't see it listed. Did I misunderstand? Is vinegar supposed to be an ingredient? ---cake looks delish btw!

    Reply

    • The Sugar Geek Show says

      Sorry this was from a previous edit that used vinegar, I have updated it 🙂

      Reply

      • The Sugar Geek Show says

        All measurements are always by weight for accuracy. If you use cups then the recipe has the potential to not turn out and then you waste expensive ingredients.

  4. Joanne Berry says

    Hi
    I have noticed that the recipe has changed recently. Will this new version be robust enough to be carved in the shape of a house and decorated with fondant.

    I am looking forward to making this for my best friends birthday cake.

    Thanks
    Jo

    Reply

    • The Sugar Geek Show says

      Yes it has been updated to be more like my other cake recipes that use the reverse creaming method. I wouldn't use this cake to carve since it is extremely tender. You could use the white cake recipe for carving though and replace the milk with buttermilk and add in 1/2 tsp baking soda to get a similar cake recipe.

      Reply

  5. Jasmine says

    Can I make this cake ahead of time and freeze it? If so...for how long?

    Reply

    • The Sugar Geek Show says

      Totally! Freezing seals in moisture for cakes. Just wrap in plastic wrap, freeze and when you're ready to use them defrost on the countertop while still wrapped. If you stack while still slightly cold, that's best.

      Reply

  6. Geraldine says

    Hi. Just wondering if this cake is robust enough to stand up to a fondant icing and decorations or is it too fluffy and likely to collapse?

    Thanks.

    Reply

    • The Sugar Geek Show says

      The only cake that isn't strong enough for fondant is an un-doctored box mix

      Reply

  7. Afsaneh says

    Hi! In your description of the cake, you say to use egg white if you want to make blue velvet but the whole egg for other colours. I want to make pink velvet. Can I use the whole egg? If so, how many? I need 24 cupcakes

    Reply

    • The Sugar Geek Show says

      Yes you can use the whole egg but your pink will turn more to a peach color. 2 egg whites equals 1 whole egg (roughly)

      Reply

    • Pam says

      Can this be tripled and evenly divided in the pan sizes I need?

      Reply

      • The Sugar Geek Show says

        Yes it can 🙂 Thats how I do it!

  8. Anna says

    Hi! I'm planning to use this recipe for my daughter's birthday. Can it be made the night before? Do you suggest leaving it at room temp or refrigerating if so? Thanks so much!

    Reply

    • The Sugar Geek Show says

      Yes it can be made the night before, I usually makes cakes at least a day in advance. I refrigerate mine so they are easier to handle

      Reply

  9. Mandy says

    Hi do you use the same recipe above for the blue velvet cake but just add blue food colouring and cocoa powder ?

    Reply

    • The Sugar Geek Show says

      Yes I do

      Reply

  10. Judith says

    Hello, I use olive oil for much of my cooking. Will this work in this velvet cake recipe?

    Reply

    • The Sugar Geek Show says

      You can but just keep in mind that olive oil has a flavor that will affect the cake. Grapeseed oil is a great option because it doesn't have a flavor.

      Reply

  11. Judith says

    Hello, I'm also interested in knowing if this velvet cake recipe will work for cupcakes.

    Reply

    • The Sugar Geek Show says

      Yes it will

      Reply

  12. Mary Melvin says

    If this recipe calls for 2- 8"round pans then why does the picture show a three-layer cake?

    Reply

    • The Sugar Geek Show says

      Because I made a cake using three layers 🙂

      Reply

    • AdenikeBlooms says

      Lovely. Eager to try it out

      Reply

      • Rebecca says

        Hi 🙂 if one would like to yield a 3-layer cake, how would you adjust the recipe please?

      • The Sugar Geek Show says

        It depends on the size of the layers

  13. Pamela says

    Have you had a chance to try this or any of your "velvet" cakes as cupcakes? I need a good white cupcake and immediately thought of this recipe. When I wrote before you mentioned you were going to try cupcakes. Have you tried any yet?

    Reply

  14. Sally Dunne says

    Hello, just checking that the oil & buttermilk measurement their weight and not fluid ounces?

    Reply

    • The Sugar Geek Show says

      Yes it's all by weight

      Reply

  15. Ann Cuevas says

    5 stars
    Hi Liz! I'm a huge fan of you, your family & your work! Which one of your buttercreams would you suggest for this recipe? Thanks girlfriend! XOXO

    Reply

      • Mollie McCune says

        4 stars
        My mother made red velvet cake for my birthday every year when I was growing up! The white sounds divine! But she made an ermine frosting. I never see that anymore. Rich without being too sweet.

        What’s your take?

      • The Sugar Geek Show says

        I've heard about ermine frosting but never made it, definitely on my to-do list <3

4.87 from 730 votes (577 ratings without comment)

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