Name: Moist White Velvet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk (room temperature); 1/2 cup sour cream (room temperature); 3 large egg whites (room temperature); 1 tablespoon vanilla extract; 1 cup unsalted butter (softened); Optional: 1/2 teaspoon almond extract for extra flavor

If you’ve ever wished for a show-stopping dessert that’s as dreamy as a cloud yet rich and decadent, this Moist White Velvet Cake Recipe is your answer. With its feather-light crumb, velvety-soft texture, and a delicate flavor that hints at both vanilla and decadence, this cake will wow guests at any special celebration or add just the right touch of luxury to your weekend baking. The secret to its signature tenderness is all in the technique and ingredient choice, making this Moist White Velvet Cake Recipe one you’ll crave again and again.

Moist White Velvet Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need any fancy tricks to make this cake unbelievable—just simple ingredients that each bring something essential to the table. From the subtle lift from baking powder to the creamy tang of sour cream, every component plays its part in creating the Moist White Velvet Cake Recipe’s signature crumb and flavor.

Cake Flour: The key to tender, light layers; cake flour has less protein than all-purpose, resulting in a finer crumb.
Granulated Sugar: For just the right amount of sweetness and a slightly crisp edge when baked.
Baking Powder: Gives your cake that gentle, even rise and fluffiness every bite deserves.
Salt: Just a hint, but it brings out all those delicate flavors so nothing tastes flat.
Whole Milk (room temperature): Adds moisture and richness—always bring to room temp so your batter blends perfectly.
Sour Cream (room temperature): A secret for ultra-moistness and just a touch of tang that balances the sweetness.
Egg Whites (room temperature): Keeps the crumb pure white and impossibly soft. Save the yolks for another treat!
Vanilla Extract: For that irresistible floral warmth that defines all classic white cakes.
Unsalted Butter (softened): Dreams are built on butter! Softened, it creates richness and that fine-textured bite.
Optional: Almond Extract: For an elegant, nutty perfume—just half a teaspoon transforms the whole cake.

How to Make Moist White Velvet Cake Recipe

Step 1: Preheat and Prepare the Pans

Begin by setting your oven to 350°F so it’s ready when you are. Generously grease and flour two 8-inch round cake pans. This keeps your Moist White Velvet Cake Recipe from sticking and ensures every slice comes out beautifully intact—nobody wants to lose cake to the pan, after all!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. Take your softened butter and add it straight in—then mix on low until the mixture looks like fine, soft crumbs. This yellow “sand” texture is your guarantee of a perfectly tender cake.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the room temperature milk, sour cream, egg whites, and vanilla extract (plus almond extract if you’d like a little extra magic). Whisk until smooth and creamy. This combination not only flavors the batter but keeps the cake incredibly moist.

Step 4: Blend the Batters

Slowly pour the wet mixture into the dry ingredients with the mixer on low speed. The secret to the Moist White Velvet Cake Recipe is mixing just until everything’s incorporated—don’t overbeat! Overmixing can make your cake tough rather than tender.

Step 5: Bake to Perfection

Evenly divide your velvety batter between the pans, smoothing out the tops with a spatula for even layers. Bake for 30 to 35 minutes, or until a toothpick in the center comes out clean. Your kitchen will smell absolutely heavenly as it bakes!

Step 6: Cool and Frost

Once out of the oven, let the cakes rest in their pans for 10 minutes to lock in moisture, then carefully invert onto wire racks to cool completely. Now, get creative with your frosting: rich white chocolate, dreamy vanilla, or lush cream cheese all pair perfectly with the subtle flavor of this cake.

How to Serve Moist White Velvet Cake Recipe

Garnishes

There’s no limit to how you can dress up your Moist White Velvet Cake Recipe. Adorn it with white chocolate shavings, a dusting of powdered sugar, or delicate edible flowers for a show-stopping finish. Fresh berries, like raspberries or blueberries, add a gorgeous pop of color and a lovely tart contrast to the sweet, velvety crumb.

Side Dishes

This cake shines bright on its own but pairs beautifully with sides like vanilla ice cream or a mixed-berry compote. For a festive touch, serve with a glass of sparkling wine or a hot mug of herbal tea—the airy, creamy cake complements almost any beverage.

Creative Ways to Present

For a special event, slice the cake into layers and alternate with different frostings or fruit preserves. You can even cut them into mini cake rounds for stunning single-serve desserts. Or, try assembling a trifle by layering cubes of the cake with whipped cream and berries—it’s a refreshing and fun way to enjoy the Moist White Velvet Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover cake stays tender for days if stored right. Wrap slices tightly in plastic wrap or seal in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, consider refrigerating to get a few more days out of your treats without losing moisture.

Freezing

For longer storage, this cake freezes brilliantly. Wrap unfrosted cake layers individually in plastic wrap, followed by foil. Tuck them into freezer bags and freeze for up to three months. Thaw at room temperature when you’re ready for a slice of bliss.

Reheating

If you want that fresh-baked warmth, a quick 10-second zap in the microwave brings each slice back to life, making it soft and irresistible as if it just came out of the oven. Be gentle—you only need a little heat to revive its moisture and texture.

FAQs

Can I substitute all-purpose flour for cake flour?

Cake flour is crucial for that melt-in-your-mouth crumb, but if you’re in a pinch, you can substitute it by removing two tablespoons of flour per cup and replacing them with cornstarch. Sift them together for best results!

Why are only egg whites used in this recipe?

Using just egg whites keeps the cake exceptionally white and gives it its signature light, fluffy texture. Yolks would add richness but would tint the cake yellow, which isn’t the look we’re going for in a Moist White Velvet Cake Recipe.

How do I avoid overmixing the batter?

As soon as the wet and dry ingredients come together and there are no large streaks of flour, stop mixing. Overbeating the batter can lead to a denser cake, so go easy for that blissfully tender crumb.

What’s the best frosting for Moist White Velvet Cake Recipe?

Classic vanilla or cream cheese frostings are divine, but if you’re feeling fancy, try a whipped white chocolate ganache. The pure taste of this cake is wonderfully versatile, pairing with countless frostings and fillings.

Can I make this recipe as cupcakes?

Yes, just evenly divide the batter into lined cupcake tins and bake at 350°F for about 20–22 minutes. Keep an eye out; cupcakes cook a bit faster but offer the same lovely texture and flavor in handheld form!

Final Thoughts

If you’re searching for a dessert that looks elegant, tastes heavenly, and feels like a warm hug in every bite, you can’t go wrong with this Moist White Velvet Cake Recipe. Make it for birthdays, anniversaries, or just a regular Tuesday—you deserve a slice of pure joy. Go ahead, bake it, share it, and watch it become your new beloved classic!