This white velvet cake is a perfect white cake with a velvety texture frosted with white chocolate cream cheese frosting. It's like red velvet cake without the cocoa powder and red food coloring! Each bite is soft, moist, and perfectly balanced with the subtle sweetness of white chocolate. Whether you're celebrating a special event or craving a classic white cake with a twist, this recipe is sure to impress.
This white velvet cake is everything you want in a classic white cake recipe. The soft, moist cake layers are delicately sweet with a slight tang, reminiscent of red velvet cake but without cocoa or coloring. The rich white chocolate cream cheese frosting adds sweetness that elevates every bite.
Thanks to its bright white color and fluffy texture, this cake is a stunning choice for any occasion. It's ideal for elegant events like weddings, but also works for birthdays. Its versatility makes it a great cake to customize with different colors or decorations. It's a dessert you'll want to make again and again!
If you prefer a traditional red velvet cake, check out this Oreo red velvet cake and strawberry red velvet cake! For more white chocolate sweets, try white chocolate strawberry cake, white chocolate muffins, and white chocolate chip brownies.
Jump to:
Why You'll Love This Recipe
- Tender white velvet cake- This white velvet cake is soft and tender because the butter is beaten into the dry ingredients, which prevents gluten from over-developing. The sour cream also adds a subtle tang and rich flavor.
- White chocolate cream cheese frosting- Like my gingerbread cake with cream cheese frosting, this frosting adds rich sweetness that complements the delicate flavor of the cake. It's the perfect pairing because it's decadent but not overwhelming.
- Great for any occasion- Whether you're celebrating a wedding, birthday, or just want a showstopping dessert, this white velvet cake is a great choice!
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
White Velvet Cake Ingredients
- Cake flour- This finely milled flour has a lower protein content, which results in less gluten development, creating a softer, more delicate cake.
- Granulated sugar- Helps retain moisture and provides the right level of sweetness. Don't cut back on the amount because it affects the cake's texture.
- Baking powder and baking soda- These leaveners react with heat, liquids, and acids to make the cake rise and become fluffy. Ensure they're fresh, ideally under 6 months old.
- Salt- Enhances the effectiveness of the leavening agents and balances the sweetness. Don't skip it!
- Unsalted butter- Make sure the butter is at room temperature for easy mixing. Leave it out for 1-2 hours before baking, so it's soft enough to indent with gentle pressure.
- Sour cream- This makes the batter rich and creamy and adds a tangy flavor similar to buttermilk and vinegar in red velvet cake. Make sure it's room temperature so it's easy to mix, pull out of the fridge with the butter and eggs.
- Milk- Whole or 2% milk thin out the batter while keeping the cake rich. I opted for regular milk in this recipe because buttermilk made the cake too sour.
- Oil- Keeps the cake moist and tender! Choose a neutral oil like vegetable or canola oil to avoid affecting the flavor.
- Eggs- Large eggs help bind the ingredients and provide lift. Make sure they're room temperature so they mix well. Pull out of the fridge with the butter.
- Egg whites- Egg whites help give the cake a bright white crumb.
- Vanilla extract- Pure vanilla extract deepens the cake's and adds richness. Pure vanilla always tastes best! You can also add ยฝ teaspoon almond extract for a nutty, sweet flavor.
White Chocolate Cream Cheese Frosting Ingredients
- Cream cheese- Always use full-fat cream cheese in a block form. Avoid low-fat or cream cheese spread because they're too thin.
- Unsalted butter- Adds richness and gives the cream cheese more stability. I prefer unsalted butter to control the saltiness. Let the butter sit out for 1-2 hours to soften with the cream cheese.
- White chocolate- Opt for high-quality white chocolate. White chocolate bars melt more smoothly than chocolate chips and provide a creamier texture. I recommend Ghirardelli or Valrhona for a splurge.
- Powdered sugar- Also known as icing sugar or confectioners' sugar, this dissolves easily into the butter and cream cheese, creating a smooth, sweet frosting. No need to sift it since most US powdered sugar has cornstarch to prevent clumping.
- Vanilla extract- Pure vanilla extract or vanilla bean paste gives the frosting a rich flavor.
- Salt- A pinch of Kosher or sea salt balances the sweetness of the white chocolate, enhancing the overall flavor.
Substitutions and Variations
- Cake flour substitute- You can't substitute all purpose flour for the cake flour, but you can make a homemade substitute! Mix 255 grams of all purpose flour with 45 grams cornstarch, and you're ready to bake.
- Sour cream substitute- Use plain full-fat Greek yogurt instead of sour cream. It has the same creamy texture and tang.
- Add food coloring- You can use white gel food coloring to enhance the brightness, or add a few drops of purple food coloring to offset the yellow tones. To make blue velvet cake, add in 1 tablespoon of blue food coloring to the base cake recipe. It can be any hue! I recommend gel color because it won't impact the cake's texture.
- Use different cream cheese frosting- This cake is delicious with classic cream cheese frosting, but you can also try Oreo cream cheese frosting, strawberry cream cheese frosting, or cinnamon cream cheese frosting.
Step by Step Instructions
Before you start, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line 3 6-inch round cake pans with parchment paper and set aside. Use non-stick metal pans for the best results!
Make the Cake
Step 1: Add cake flour, sugar, baking powder, baking soda, and salt to the bowl of a hand mixer or stand mixer fitted with the paddle attachment. Mix on low.
Then beat in the butter on medium speed for 3-5 minutes until the dry ingredients are coated with butter. The mixture should look like wet sand.
Step 2: In a separate large bowl, whisk sour cream and milk together. Then whisk in the oil, whole eggs, egg whites, and vanilla.
Step 3: Pour the wet ingredients into the bowl of dry ingredients and butter. Beat on low speed until combined. It's ok if the batter is a little lumpy.
Step 4: Evenly distribute the cake batter between the prepared pans. I use a kitchen scale to weigh each one to make sure they're even.
Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Step 5: Take the cakes out of the oven and let them cool in the pans for 10 minutes. Then turn the cakes over onto a wire rack to cool completely while you make the frosting.
Make the Frosting
Step 6: Add chopped white chocolate to a microwave-safe bowl. Microwave in 20 second intervals, stirring after each until the chocolate is melted and smooth. Set aside.
Step 7: Cream room temperature cream cheese and butter in the bowl of a stand mixer with the paddle attachment or electric hand mixer. Cream on medium-high speed until smooth.
Then beat in the powdered sugar on low speed 1 cup at a time until combined.
Step 8: Mix in the cooled melted chocolate, vanilla, and salt on low. Then increase the speed to medium-high until light and fluffy. You can add a few drops of white gel food coloring to make the frosting brighter.
Assemble the Cake
Step 9: Place one cake layer on a cake board or cake stand and spread ยฝ cup frosting on it. Repeat with the second layer.
Step 10: Place the last cake layer with the flat side up for clean edges. Next, apply a thin coat of frosting on top and around the sides of the cake (this is the crumb coat that keeps loose crumbs from mixing in the final layer or frosting).
Gently run a bench scraper around the sides to smooth it out, but this coat doesn't need to be perfect.
Refrigerate the cake until the frosting feels dry to the touch
Step 11: Spread the rest of the frosting on top of the cake and work it down the sides with an offset spatula. Clean up the top with your offset spatula and gently smooth out the sides with the icing scraper.
Once the cake is frosted, add a white chocolate ganache drip, festive sprinkles, or pipe swirls on top using leftover frosting.
Expert Baking Tips
- Use room temperature ingredients. Baking with room temperature ingredients, like butter, sour cream, milk, and eggs, ensures they mix together evenly. When ingredients are cold, they don't blend as smoothly, which can lead to uneven textures in your white velvet cake. To bring ingredients to room temperature quickly, place eggs in a bowl of warm water for 10 minutes and cut butter into small cubes to soften faster.
- Check for doneness. Overbaking or underbaking can ruin your cake's texture. Start checking your cake a few minutes before the suggested bake time. Insert a toothpick into the center-if it comes out clean or with just a few crumbs, it's done. The top of the cake should also spring back lightly when touched.
- Let the cake layers cool completely. Before assembling, make sure the cake layers are completely cool to the touch. Any warmth can cause the frosting to melt and slide off. You can also cool the layers in the refrigerator since cold cake is even easier to frost than room temp.
Storage and Freezing
Keep the white velvet cake in an airtight container in the fridge for up to 5 days.
For a whole cake, use a large container like a cake carrier to keep in fresh. Cover the cut section with a bit of frosting to prevent it from drying out.
You can store individual slices in zip-top bags, but keep in mind that slices tend to dry out faster than a whole cake.
Freezing Instructions
Freezing a whole cake- Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to protect from freezer burn. Place it in a large freezer-safe container and freeze for up to 3 months.
To serve, thaw it in the fridge overnight and bring it to room temperature before slicing.
Freezing slices- Wrap each slice individually in plastic wrap, then place them together in a freezer-safe bag. Freeze for up to 3 months. Thaw slices overnight in the fridge or leave them at room temperature for 1-2 hours before serving.
Frequently Asked Questions
This recipe works great in 2 8-inch cake pans or 9-inch cake pans!
Yes! Fill the cupcake liners ยฝ full and bake for 15-20 minutes, keeping an eye on them so they don't overcook.
Definitely! I recommend making the cake layers ahead of time. Once they're completely cool, wrap in plastic wrap and then freeze for up to 3 months. Defrost the cakes in the refrigerator overnight. Make the frosting, assemble, and decorate right before serving. You can also frost the frozen cake layers and then let the whole thing defrost in the fridge.
If your cake is dry, you may have over-measured the flour. For the most accuracy, measure it in grams with a kitchen scale. Your oven could also run too hot. I use an oven thermometer to make sure it's spot on!
More Cake Recipes to Try
๐ Recipe
Moist White Velvet Cake with Cream Cheese Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 offset spatula
- 1 bench scraper
- 1 cake turntable optional for decorating
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
White Velvet Cake
- 300 grams cake flour
- 280 grams granulated sugar
- 1 ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 114 grams unsalted butter room temperature
- 140 grams sour cream room temperature
- 120 grams milk whole or 2%
- 114 grams oil
- 2 large eggs room temperature
- 2 egg whites room temperature
- 2 teaspoons vanilla extract
White Chocolate Cream Cheese Frosting
- 114 grams white chocolate chopped
- 227 grams cream cheese room temperature
- 114 grams unsalted butter room temperature
- 480 grams powdered sugar
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
Instructions
White Velvet Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 3 metal 6-inch round cake pans with parchment paper and set aside.
- Add cake flour, granulated sugar, baking powder, baking soda, and salt to the bowl of a hand mixer or stand mixer fitted with the paddle attachment. Mix on low until combined.300 grams cake flour, 280 grams granulated sugar, 1 ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon salt
- Beat in the butter on medium speed for 3-5 minutes until the dry ingredients are coated with butter. The mixture should look like wet sand.114 grams unsalted butter
- In a separate bowl, whisk sour cream and milk together. Then whisk in the oil, whole eggs, egg whites, and vanilla.140 grams sour cream, 120 grams milk, 114 grams oil, 2 large eggs, 2 egg whites, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and butter. Beat on low speed until combined with a few lumps. Don't overmix.
- Evenly distribute the cake batter between the prepared pans using a cookie scoop. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Take the cakes out of the oven. Let cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
White Chocolate Cream Cheese Frosting
- Add white chocolate to a microwave-safe bowl. Microwave in 20 second intervals, stirring after each until smooth. Set aside.114 grams white chocolate
- Cream softened cream cheese and butter in the bowl of a stand mixer with the paddle attachment or electric hand mixer on medium-high speed until smooth. Then beat in the powdered sugar on low 1 cup at a time.227 grams cream cheese, 114 grams unsalted butter, 480 grams powdered sugar
- Mix in the melted chocolate, vanilla, and salt on low. Increase the speed to medium-high until light and fluffy.1 teaspoon vanilla extract, ยฝ teaspoon salt
Assembly
- Place the first cake layer on a cake stand. Evenly spread ยฝ cup frosting on it. Repeat with the second layer.
- Place the last cake layer on top with the flat side up. Apply a thin coat of frosting on top and around the sides of the cake. Chill for 20 minutes or until dry to the touch.
- Spread the rest of the frosting on top of the cake and work it down the sides with an offset spatula. Gently smooth out the sides with the icing scraper.
- Once the cake is frosted, add white chocolate ganache, festive sprinkles, or pipe buttercream swirls on top. Slice and enjoy!
Megan Weimer
This cake is so soft and tender! Plus the frosting is divine.