White velvet cake has the same luscious texture and tangy flavor as red velvet cake, minus the red food coloring and cocoa. While many vanilla cakes are yellow-tinted, this white velvet cake recipe uses egg whites and buttermilk for a bright white crumb. Not to mention, every bite is light but also moist and as soft as velvet!
What is white velvet cake?
White velvet cake is a bright white cake that has an incredibly soft, light texture while remaining fluffy and wonderfully moist. Our white velvet cake recipe pairs perfectly with cream cheese frosting, or it can be filled with lemon curd or jam and dressed up with buttercream frosting.
Ingredients for White Velvet Cake
Butter: Soften the butter so it creams effortlessly with the sugar. The first step of many baking recipes is to cream the butter and sugar. It’s especially important for both the texture and the white color of this cake. As the sugar mixes with the butter and air is added, the mixture becomes pale and fluffy.
Sugar: Be sure you’re using white granulated sugar. Brown sugar, cane sugar and coconut sugar are not to be used here; their brown hue will discolor the velvet white cake.
Egg whites: While many cakes can be made with whole eggs, this white velvet cake recipe is a bit different. Egg yolks add richness to a mixture, as well as color. To be sure your cake comes out snow white, crack and separate your eggs. Use the egg whites for your cake batter and save the yolks for another project.