Irresistible White Velvet Cake with Vanilla Buttercream Frosting

There's something magical about slicing into a perfect white velvet cake – that cloud-like crumb, the delicate vanilla aroma, and the way it practically melts on your tongue. This isn't just any cake; it's my go-to celebration dessert, the one I've made for countless birthdays, anniversaries, and "just because" days when life calls for something extra special.

I'll never forget the first time I baked this white velvet cake with vanilla buttercream frosting for my niece's christening. The way the layers stayed impossibly moist yet light had everyone asking for seconds (and the recipe!). What makes it so good? The secret's in the cream cheese – it gives the cake its signature velvety texture while keeping it tender. And that buttercream? Smooth as silk with just the right balance of sweetness. Trust me, once you try this version, you'll understand why it's become my most requested recipe.

Why You’ll Love This White Velvet Cake with Vanilla Buttercream Frosting

This cake isn't just pretty – it's downright irresistible! Here's why it's become my absolute favorite (and probably will be yours too):

• That cloud-like texture – thanks to the perfect ratio of cream cheese to butter, every bite practically dissolves on your tongue
• Not too sweet – the buttermilk adds just enough tang to balance the vanilla buttercream
• Easy to dress up – leave it classic white or add sprinkles, fresh berries, or even edible flowers for special occasions
• Always a crowd-pleaser – I've never brought this to a party without getting recipe requests (and empty plates!)

Ingredients for White Velvet Cake with Vanilla Buttercream Frosting

Gathering the right ingredients makes all the difference between a good cake and a wow cake. I learned this hard way when I once tried substituting margarine for butter – never again! Here's exactly what you'll need, measured and prepped just right.

For the Cake

These ingredients create that signature velvety texture we're after:

• 8 oz (226g) full-fat cream cheese, softened (trust me, low-fat won't give you the same luxurious texture)
• 1½ sticks (168g) unsalted butter, softened (leave it out for about 30 minutes - you want it soft but not melty)
• 2 cups (400g) granulated sugar (yes, the full amount - this balances the tang from the cream cheese)
• 6 large egg whites, room temperature (save the yolks for custard!)
• 3 cups (342g) cake flour, sifted (this makes it lighter than all-purpose)
• 2 teaspoon (8g) baking powder (check the date - old powder won't rise properly)
• ½ teaspoon (3g) baking soda
• ½ teaspoon (3g) salt (I use fine sea salt)
• 1 cup (242g) buttermilk (shake the carton well before measuring)
• ¼ cup (54g) vegetable oil (I prefer canola for its neutral flavor)
• 2 teaspoon (8g) clear vanilla extract (or pure vanilla if you don't mind a slight color change)

For the Vanilla Buttercream Frosting

This frosting is like edible silk - here's how we get there:

• 2 sticks (226g) unsalted butter, slightly softened (cool to the touch but gives when pressed)
• 6 cups (690g) powdered sugar, sifted (prevents lumps in your smooth frosting)
• 2 teaspoon (8g) vanilla extract (clear keeps it snowy white)
• ⅓ cup (72g) milk or heavy cream (start with less - you can always add more)
• ½ teaspoon (3g) salt (cuts the sweetness perfectly)

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for this cake, just a few trusty tools I swear by:

• Stand mixer (or hand mixer in a pinch – your arms will get a workout!)
• Two 9-inch round cake pans – light-colored metal gives the best results
• Parchment paper – no more stuck cake disasters
• Sifter – for that ultra-fine flour texture
• Wire rack – cooling is just as important as baking

How to Make White Velvet Cake with Vanilla Buttercream Frosting

Okay, let's make cake magic happen! I've baked this white velvet beauty so many times I could do it in my sleep - but don't worry, I'll walk you through each step. The key is taking your time and enjoying the process. That heavenly texture is worth every minute!

Preparing the Cake Batter

First things first - preheat that oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This little trick has saved me from so many cake-stuck-to-the-pan disasters!

Now for the fun part:

1. In your stand mixer bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy - about 2 minutes. Scrape down the sides as needed. This is your foundation, so don't rush it!
2. Gradually add the sugar while mixing on medium-low. Once all added, crank it up to medium-high and beat for 3 minutes until light and fluffy. You'll see the color lighten - that's when you know it's ready.
3. Add egg whites one at a time, mixing well after each addition. I usually crack them into a small bowl first to avoid shell surprises. The batter might look slightly curdled at this point - totally normal!
4. In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, oil, and vanilla.
5. Now the alternating dance: With mixer on low, add about ⅓ of the dry ingredients, then half the wet, another ⅓ dry, remaining wet, and finish with the last of the dry. Mix until just combined after each addition. Overmixing = tough cake, and we want clouds, not bricks!

Baking and Cooling

Divide the batter evenly between your prepared pans (I use a kitchen scale for precision). Smooth the tops with an offset spatula.

Bake for 28-32 minutes. Start checking at 28 - the cakes are done when they spring back lightly when touched and a toothpick comes out with moist crumbs (not wet batter).

Let cakes cool in pans for 10 minutes - this patience prevents crumbling. Then run a knife around edges and invert onto wire racks. Peel off parchment and let cool completely before frosting. I sometimes pop them in the fridge to speed things up - cold cakes are easier to frost!

Making the Vanilla Buttercream Frosting

While cakes cool, make that dreamy frosting:

1. Beat the softened butter in your clean mixer bowl on medium speed until smooth and creamy - about 2 minutes.
2. With mixer on low, gradually add powdered sugar about 1 cup at a time. It'll look crumbly at first - that's okay!
3. Add vanilla and salt. Then drizzle in milk 1 tablespoon at a time until you reach your perfect spreading consistency. Too thick? Add more milk. Too thin? More powdered sugar.
4. Once all ingredients are in, beat on medium-high for 2-3 minutes until light and fluffy. This is when the magic happens - watch it transform into silky perfection!

Now assemble your masterpiece and get ready for the compliments to roll in!

Tips for the Perfect White Velvet Cake

After making this cake more times than I can count (and learning from a few disasters along the way), here are my absolute must-know tips for white velvet cake success:

• Room temp is non-negotiable - Cold ingredients don't blend properly. Take everything out at least 30 minutes before baking. I set a timer so I don't forget!
• Don't peek while baking - That oven light is tempting, but opening the door too early can cause sinking. Wait until at least the 25-minute mark.
• The toothpick lie - Pull cakes when the tester shows moist crumbs, not clean. They'll continue cooking as they cool, and this keeps them ultra-moist.
• Level with care - Use a serrated knife to gently saw off domed tops after cooling. Those scraps? Chef's privilege - my favorite "quality control" snack!
• Chill before frosting - 30 minutes in the fridge firms up the crumb so your layers won't slide or crumble when assembling.

One last secret? I always make extra frosting - because let's be honest, no one ever complains about a little extra buttercream!

Variations for White Velvet Cake

This white velvet cake is like a blank canvas for creativity! My favorite tweaks? Swap vanilla for almond extract in the frosting - it adds this dreamy marzipan flavor. For birthdays, I fold rainbow sprinkles into the batter (kids go wild for the confetti surprise!). Feeling fancy? Top with fresh berries or edible gold leaf for special occasions. The best part? The base recipe is so solid, you can play without worry!

Serving and Storing White Velvet Cake

This cake shines brightest at room temperature - the flavors bloom and the texture becomes even more tender. For storing, pop any leftovers (if you're lucky enough to have some!) in an airtight container at room temp for up to 3 days. The frosting actually helps keep it moist - isn't that brilliant? For longer storage, wrap unfrosted layers tightly and freeze for up to a month. Just thaw at room temp before frosting and serving.

White Velvet Cake with Vanilla Buttercream Frosting FAQs

Over the years, I've gotten so many questions about this white velvet cake - and I love helping bakers troubleshoot! Here are the answers to the ones I hear most often:

Q1. Can I use all-purpose flour instead of cake flour?
You can, but the texture won't be quite as tender. Cake flour has less protein, which gives that signature velvety crumb. If you must substitute, use this trick: For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift it together three times to mimic cake flour's lightness.

Q2. My frosting turned out too runny - how do I fix it?
Oh, I've been there! First, chill the bowl in the fridge for 15 minutes. Then beat in more powdered sugar ¼ cup at a time until it firms up. If it's really loose, you can add a tablespoon of cornstarch (just don't tell my pastry chef friends I suggested that!).

Q3. Why does my cake sometimes sink in the middle?
Usually this means either the oven door was opened too early (resist peeking before 25 minutes!) or the batter was overmixed after adding the flour. Also check your baking powder's freshness - old powder won't give proper lift.

Q4. Can I make this cake ahead of time?
Absolutely! The unfrosted layers freeze beautifully for up to a month. Wrap them tightly in plastic wrap, then foil. Thaw at room temperature before frosting. The frosted cake keeps at room temperature for 3 days - just cover it with a cake dome.

Q5. How do I get super white frosting?
Three secrets: 1) Use clear vanilla extract, 2) Beat the butter until it's almost white before adding sugar, and 3) A tiny drop of violet food coloring neutralizes any yellow tones (sounds weird but works!).

Nutritional Information

Now, I'm no nutritionist (just a cake enthusiast!), but here's the general breakdown per slice of this heavenly white velvet cake with vanilla buttercream frosting. Keep in mind these are estimates - actual values can vary based on your specific ingredients and brands. My philosophy? Life's too short not to enjoy good cake in moderation!

• Calories: 480 kcal
• Fat: 22g (12g saturated)
• Carbohydrates: 65g
• Sugar: 45g
• Protein: 5g
• Sodium: 200mg

Remember, this is celebration food - that's why we make it extra special! I always say one perfect slice beats a dozen mediocre ones. And hey, those egg whites count as protein, right? (That's my story and I'm sticking to it!)

Share Your White Velvet Cake Creation!

I'd love to see your masterpiece! Tag me on Instagram with your gorgeous cake photos - nothing makes me happier than seeing bakers fall in love with this recipe like I have. Don't forget to leave a star rating if you tried it!

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