Fluffy White Velvet Cake with Vanilla Buttercream

This Fluffy White Velvet Cake with Vanilla Buttercream is the very definition of elegance and indulgence. Picture delicate, snow-white layers of pillowy-soft cake that melt in your mouth, all wrapped in a luscious, silky-smooth vanilla buttercream. Each bite is like a cloud of sweetness with just the right hint of vanilla — light, airy, and utterly luxurious. Trust me, this one’s a showstopper that’s worth every bite.

Behind the Recipe

The inspiration for this cake came from a longing for something timeless — a cake that feels like a celebration in every slice, but without the heaviness of traditional butter cakes. I wanted something lighter, fluffier, yet rich and velvety. The result was this white velvet variation — made with buttermilk and egg whites for that dreamy texture — and finished with a buttercream that’s pure vanilla bliss. Whether for birthdays, weddings, or a Sunday afternoon tea, this cake never fails to impress.

Recipe Origin or Trivia

White velvet cake is the sister of red velvet — minus the cocoa and the color. Popular in Southern baking traditions, it’s known for its soft crumb and delicate flavor. The “velvet” term refers to the ultra-smooth texture, a result of buttermilk and careful mixing. Unlike yellow or butter cakes, white velvet uses only egg whites to maintain that pristine white hue. Paired with a classic American vanilla buttercream, this cake is a nod to tradition with a modern, cloud-like twist.

Why You’ll Love Fluffy White Velvet Cake with Vanilla Buttercream

This cake is more than just a pretty dessert — it’s pure joy on a plate. Here’s why:

Versatile: Dress it up for weddings or keep it simple for casual gatherings.

Budget-Friendly: Uses pantry staples, no specialty ingredients needed.

Quick and Easy: Straightforward steps and no complicated techniques.

Customizable: Add berries, jams, or citrus zest to make it your own.

Crowd-Pleasing: Its light texture and classic flavor appeal to all ages.

Make-Ahead Friendly: Layers can be baked and frozen ahead of time.

Great for Leftovers: Stays moist for days — if it lasts that long!

Chef’s Pro Tips for Perfect Results

White velvet cake is all about finesse. Follow these tips for the fluffiest results:

1. Use room temperature ingredients for smooth mixing and even texture.
2. Sift the dry ingredients to prevent clumps and promote lightness.
3. Beat egg whites to soft peaks before folding for extra lift.
4. Don’t overmix the batter once the flour goes in — gentle folding keeps it tender.
5. Chill the cake layers before frosting to reduce crumbs and help the buttercream set beautifully.

Kitchen Tools You’ll Need

To create this cloud-like cake, gather the following tools:

Stand mixer or hand mixer: For creaming butter and whipping egg whites.

Mixing bowls: Separate bowls for wet, dry, and egg whites.

Sifter: To aerate the flour and sugar.

Cake pans (8-inch round): Two or three, depending on how tall you want your cake.

Offset spatula: For smooth frosting application.

Cooling rack: Essential for setting the cake layers evenly.

Ingredients in Fluffy White Velvet Cake with Vanilla Buttercream

Each ingredient in this recipe is chosen to create a soft, moist cake with a rich vanilla flavor and a buttercream that’s dreamy and smooth:

1. All-purpose flour: 2 1/2 cups – Creates a sturdy yet tender crumb.
2. Granulated sugar: 1 3/4 cups – Sweetens the cake and adds structure.
3. Baking powder: 2 1/2 teaspoons – Gives the cake its rise.
4. Salt: 1/2 teaspoon – Balances sweetness and enhances flavor.
5. Unsalted butter: 3/4 cup (room temp) – Adds richness and moisture.
6. Buttermilk: 1 cup – Keeps the cake soft and adds subtle tang.
7. Egg whites: 6 large – Lightens the cake and gives it its signature white color.
8. Vanilla extract: 2 teaspoons – Infuses both the cake and buttercream with sweet aroma.
9. Vegetable oil: 1/4 cup – Ensures the cake stays moist even after chilling.

For the Vanilla Buttercream:

10. Unsalted butter: 1 cup (room temp) – Base of the buttercream for a smooth finish.
11. Powdered sugar: 4 cups – Sweetens and stabilizes the frosting.
12. Vanilla extract: 1 tablespoon – Enhances the sweet cream flavor.
13. Heavy cream: 2–4 tablespoons – Adjusts the frosting to the perfect creamy consistency.
14. Pinch of salt: Balances the sweetness.

Ingredient Substitutions

Looking to tweak the recipe? Try these simple swaps:

Buttermilk: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.

Vegetable oil: Use canola oil or light olive oil.

Egg whites: Use liquid egg whites or aquafaba for an egg-free version.

Butter: Use plant-based margarine for a dairy-free alternative.

Ingredient Spotlight

Buttermilk: Adds a subtle tang that reacts with baking powder for a light, airy texture. It’s key to achieving that velvet crumb.

Egg Whites: Their lightness helps give the cake structure without adding color, keeping the crumb pale and delicate.

Instructions for Making Fluffy White Velvet Cake with Vanilla Buttercream

Ready to create this cloud-like masterpiece? Here’s how to make it happen:

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Combine Ingredients:
In a large bowl, sift together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Mix in the oil and vanilla. Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry.

3. Prepare Your Cooking Vessel:
In a separate clean bowl, beat the egg whites to soft peaks. Gently fold them into the batter until just incorporated.

4. Assemble the Dish:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

5. Cook to Perfection:
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

6. Finishing Touches:
To make the buttercream, beat butter until creamy. Gradually add powdered sugar, then vanilla and cream until fluffy. Frost the cooled cake layers.

7. Serve and Enjoy:
Slice and serve your fluffy, vanilla-kissed creation — perfect with tea, coffee, or on its own!

Texture & Flavor Secrets

The cake is soft, tender, and impossibly light, thanks to whipped egg whites and buttermilk. It’s sweet without being cloying, and the buttercream is smooth, creamy, and gently fragrant with vanilla. Every bite offers a balance of airiness and richness, making it melt on your tongue like whipped cream on sponge.

Cooking Tips & Tricks

Here’s how to take it from good to bakery-perfect:

• Weigh ingredients for accuracy to keep the crumb consistent.
• Don’t skip the sifting — it keeps the batter light.
• Frost a crumb coat first and chill before final frosting for a clean finish.

What to Avoid

Watch out for these common missteps:

• Cold butter or eggs: Can cause curdling and poor rise.
• Overbeating the egg whites: Can make folding difficult and deflate the batter.
• Uneven oven temp: Rotate pans halfway through for even baking.

Nutrition Facts

Servings: 12 slices
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

Bake cake layers a day ahead, wrap tightly, and store at room temp or freeze up to 2 months. Buttercream can be made ahead and kept refrigerated for 3 days. Let both come to room temperature before assembling. Once frosted, the cake keeps well for 3–4 days in an airtight container in the fridge.

How to Serve Fluffy White Velvet Cake with Vanilla Buttercream

Serve this elegant cake on a pretty cake stand with a side of fresh berries or a drizzle of raspberry sauce. It’s perfect for celebrations, bridal showers, or a sweet weekend indulgence. For extra flair, decorate with edible flowers or a dusting of white chocolate curls.

Creative Leftover Transformations

• Cake truffles: Crumble with a bit of frosting, roll into balls, and dip in chocolate.
• Parfait layers: Alternate cake cubes with whipped cream and fruit.
• Cake French toast: Dip slices in egg mixture and griddle for a decadent brunch.

Additional Tips

• Chill cake layers before stacking to prevent sliding.
• Use a bench scraper for ultra-smooth frosting sides.
• Pipe rosettes or borders for a professional finish.

Make It a Showstopper

For a stunning presentation, frost in a rustic swirl pattern or smooth sides with a gradient “ombre” effect. Top with white chocolate shards, sugared flowers, or delicate piped designs to impress any guest.

Variations to Try

1. Lemon White Velvet Cake: Add lemon zest and a lemon curd filling between layers.
2. Berry-Filled Cake: Spread a layer of raspberry or strawberry jam before frosting.
3. Almond White Cake: Add almond extract and top with slivered almonds.
4. Coconut Velvet Cake: Add shredded coconut to the batter and frosting.
5. White Chocolate Ganache Drip: Drizzle ganache over the frosted cake for a luxe look.

FAQ’s

Q1: Can I use this recipe for cupcakes?
A1: Yes! Bake for 18–20 minutes — it makes about 24 cupcakes.

Q2: Can I use cake flour instead of all-purpose?
A2: Yes, use 2 3/4 cups cake flour for a softer texture.

Q3: How do I store the cake after frosting?
A3: Cover and refrigerate for up to 4 days. Let come to room temp before serving.

Q4: Can I freeze the frosted cake?
A4: Yes, freeze slices individually or whole cake well-wrapped for up to 2 months.

Q5: What if I don’t have buttermilk?
A5: Make your own by adding 1 tablespoon lemon juice to 1 cup of milk.

Q6: Can I make this gluten-free?
A6: Yes, use a 1:1 gluten-free flour blend.

Q7: Can I color the cake or frosting?
A7: Absolutely — gel food coloring works best.

Q8: Can I make the buttercream less sweet?
A8: Reduce powdered sugar slightly and increase the butter or cream.

Q9: What kind of vanilla should I use?
A9: Pure vanilla extract or vanilla bean paste gives the best flavor.

Q10: Can I stack this cake for tiers?
A10: Yes, it’s sturdy enough for stacking — use supports for tall tiers.

Conclusion

Fluffy White Velvet Cake with Vanilla Buttercream is the kind of dessert that makes hearts swoon and forks dive in for seconds. It’s soft, light, and subtly sweet with the dreamiest frosting — the kind of cake that turns moments into memories. Whether you’re celebrating something big or just indulging in a slice of joy, this one’s a keeper.

Print