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Fluffy White Velvet Cake with Vanilla Buttercream

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Fluffy White Velvet Cake with Vanilla Buttercream is a soft, airy, and elegant dessert made with whipped egg whites and buttermilk. Topped with creamy vanilla buttercream, it’s perfect for any celebration.

Ingredients

  • All-purpose flour: 2 1/2 cups – Creates a sturdy yet tender crumb.
  • Granulated sugar: 1 3/4 cups – Sweetens the cake and adds structure.
  • Baking powder: 2 1/2 teaspoons – Gives the cake its rise.
  • Salt: 1/2 teaspoon – Balances sweetness and enhances flavor.
  • Unsalted butter: 3/4 cup (room temp) – Adds richness and moisture.
  • Buttermilk: 1 cup – Keeps the cake soft and adds subtle tang.
  • Egg whites: 6 large – Lightens the cake and gives it its signature white color.
  • Vanilla extract: 2 teaspoons – Infuses both the cake and buttercream with sweet aroma.
  • Vegetable oil: 1/4 cup – Ensures the cake stays moist even after chilling.
  • Unsalted butter (for frosting): 1 cup (room temp) – Base of the buttercream for a smooth finish.
  • Powdered sugar: 4 cups – Sweetens and stabilizes the frosting.
  • Vanilla extract (for frosting): 1 tablespoon – Enhances the sweet cream flavor.
  • Heavy cream: 2–4 tablespoons – Adjusts the frosting to the perfect creamy consistency.
  • Salt (pinch): Balances the sweetness.

Instructions

  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!

Notes

  • 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.

Nutrition

Find it online: https://tastyze.com/fluffy-white-velvet-cake-with-vanilla-buttercream/