White Velvet Cake with Whipped Cream Frosting

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White Velvet Cake with Whipped Cream Frosting

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour (sifted)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter (softened)
  • ½ cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 5 large egg whites (room temperature)
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional, for flavor boost)

For the Cream Filling & Frosting:

  • 2 cups heavy whipping cream (very cold)
  • 1 cup cream cheese (softened)
  • ¾ cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or two 9-inch round pans if you want layers).
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
  4. Add the egg whites one at a time, beating well after each addition.
  5. Stir in vanilla (and almond extract, if using).
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour, mixing until just combined.
  7. Pour batter into prepared pan and bake for 30–35 minutes (round pans: 25–30 minutes), or until a toothpick inserted comes out clean.
  8. Let cake cool completely before frosting.

2. Make the Frosting

  1. Beat cream cheese until smooth.
  2. Add powdered sugar, vanilla, and a pinch of salt. Beat until creamy.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold whipped cream into the cream cheese mixture until fluffy and smooth.

3. Assemble

  • Spread a thick layer of frosting over the cooled cake.
  • For extra creaminess, slice the cake in half horizontally and spread some frosting in the middle as a filling, then frost the top generously.
  • Chill in the fridge for at least 1 hour before serving for the best texture.

Tips & Variations

  • Add fresh strawberries or raspberries between layers for a fruity twist.
  • Sprinkle shredded coconut on top for a snow-like effect.
  • For a hint of chocolate, drizzle melted white chocolate over the frosting.
  • This cake also works beautifully as cupcakes (bake 18–20 minutes).

Conclusion

This White Velvet Cake is soft, tender, and moist, with a luxurious whipped cream frosting that makes it light yet indulgent. It’s perfect for birthdays, holidays, or whenever you’re craving something sweet and dreamy.

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