Recipe Variations
Use your favorite frosting: Our white velvet cake recipe includes a cream cheese frosting recipe, but you can finish the cake however you prefer. To stick with the white-as-snow theme, use a simple vanilla buttercream or one of Europe’s favorites: German buttercream, Swiss meringue frosting, French buttercream or Italian meringue buttercream. For a lighter option, simply ice the cake in homemade whipped cream.
Add a flavorful filling: White velvet cake’s flavor relies on good-quality vanilla and the tang from buttermilk and cream cheese. A great way to create more flavor without changing the recipe is through a flavorful filling. While assembling the cake, add your favorite jam, fresh fruit, or a lemon or passion fruit curd as a middle layer. Just be sure to line a ring of frosting on the perimeter of the cake layer to keep the filling from oozing out.
How to Store White Velvet Cake
To properly store velvet white cake leftovers, place a piece of storage wrap on any exposed sides of the cake that have been cut to prevent the cake from drying out. Cake domes are excellent for storing cakes, and if you find yourself making cakes fairly often, we highly recommend investing in one. Otherwise, wrap the cake in storage wrap or place slices in an airtight container. This cake can be kept in the fridge for up to four days.
Can you freeze white velvet cake?
Yes, you can freeze white velvet cake. To freeze cake without ruining it, place the frosted cake in the freezer until the frosting hardens, 30 to 60 minutes. Then wrap the cake in storage wrap. Or, wrap individual slices in storage wrap and place them in an airtight container. A frosted cake can be kept in the freezer for up to two months. Thaw the cake overnight in the fridge.
To freeze cake layers, allow them to cool to room temperature, then wrap the cakes separately in a few layers of storage wrap. They can last in the freezer for up to two months. Thaw them overnight in the fridge or at room temperature for one hour.
White Velvet Cake Tips
What’s the difference between red velvet cake and white velvet cake?
One of the key ingredients in a red velvet cake is buttermilk. Yes, a red velvet cake relies on red food coloring and a touch of cocoa powder for its pretty color, but the flavor and texture are all thanks to buttermilk. (Same with blue velvet cake!) White velvet cake skips the food coloring and cocoa powder but still uses buttermilk, resulting in the same soft texture.
Can I bake the cakes in other cake pan sizes?
Absolutely! Instead of two 8-inch cake pans, bake the cake batter in a 13×9-inch pan or three 6-inch round pans.
Ingredients
CAKE:
1/2 cup butter, softened
1-1/2 cups sugar
4 large egg white, room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
3 tablespoons 2% milk
1 teaspoon vanilla extract
6-1/2 cups confectioners’ sugar
Directions
1
Preheat oven to 350. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add egg whites, one at a time, then vanilla extract; beat until fluffy, 1-2 minutes.
2
In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the buttermilk, beating on low speed; repeat with the remaining flour mixture and buttermilk, until incorporated.
3
Transfer batter to 2 greased 8-in. round cake pans. Bake 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to completely cool.
4
In a large bowl, beat together cream cheese and butter until soft and fluffy, 3-4 minutes. Beat in milk and vanilla extract. Gradually add powdered sugar until smooth.
5
Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake.
Nutrition Facts
1 piece: 526 calories, 20g fat (12g saturated fat), 54mg cholesterol, 451mg sodium, 85g carbohydrate (69g sugars, 0 fiber), 4g protein.
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