White Velvet Cake

Mastering the Art of White Velvet Cake: A Divine Dessert Experience

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White velvet cake, with its delicate crumb and heavenly flavor, is a dessert fit for royalty. In this ultimate guide, we’ll delve deep into the intricacies of creating this masterpiece from scratch. From selecting the finest ingredients to mastering the art of frosting, you’ll learn everything you need to know to create a white velvet cake that will dazzle your taste buds and impress your guests. So put on your apron, preheat your oven, and let’s embark on a journey to dessert perfection.



  • 14 ounces of cake flour
  • 10 ounces of buttermilk, room temperature or slightly warm
  • 5 ounces of room temperature egg whites
  • 13 ounces of granulated sugar
  • 1 teaspoon of salt
  • 1 tablespoon of baking powder
  • 4 ounces of vegetable oil
  • 6 ounces of unsalted, softened butter
  • 2 teaspoons of vanilla
  • ½ teaspoon of baking soda

For the Frosting:

  • 3 ounces of flour
  • 14 ounces of granulated sugar
  • 16 ounces of whole milk
  • 16 ounces of room temperature unsalted butter
  • 2 teaspoons of vanilla extract
  • ¼ teaspoon of salt


  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, vegetable oil, and vanilla extract. Set aside.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Gradually add the egg whites to the butter mixture, beating well after each addition.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  10. While the cakes are cooling, prepare the frosting. In a saucepan, whisk together the flour, granulated sugar, and salt. Gradually whisk in the milk until smooth.
  11. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and let it cool to room temperature.
  12. In a mixing bowl, beat the room temperature butter until creamy. Gradually add the cooled flour mixture, beating until light and fluffy. Stir in the vanilla extract.
  13. Once the cakes are completely cool, frost each layer with the prepared frosting, stacking them on top of each other.
  14. Decorate the top and sides of the cake as desired, then slice and serve.

Cook Notes and Variations

  • For a lighter texture, you can substitute part of the cake flour with sifted cake flour or cake flour blend.
  • Experiment with different flavor extracts such as almond or lemon for a unique twist on the classic white velvet cake.
  • Add a layer of fruit preserves or lemon curd between the cake layers for extra flavor and moisture.

FAQs (Frequently Asked Questions)

Q: Can I use all-purpose flour instead of cake flour? A: While you can use all-purpose flour, cake flour will yield a lighter, more tender crumb.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cakes in advance and store them in an airtight container at room temperature for up to two days. Frost the cake just before serving for best results.

Q: Can I freeze the frosted cake? A: Yes, you can freeze the frosted cake for up to one month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, you can make a few simple substitutions to create a version of white velvet cake that fits your dietary needs:

  • Replace the granulated sugar with a keto-friendly sweetener such as erythritol or stevia.
  • Use almond flour or coconut flour instead of cake flour to reduce the carb content.
  • Substitute full-fat coconut milk for the whole milk in the frosting to make it dairy-free and keto-friendly.

With these substitutions, you can enjoy a delicious white velvet cake while staying within your dietary goals.

White velvet cake is a timeless classic that never fails to impress. With this ultimate guide, you have all the tools you need to create a stunning masterpiece that will dazzle your taste buds and delight your guests. So roll up your sleeves, preheat your oven, and get ready to embark on a culinary adventure that’s sure to end with sweet success. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this white velvet cake is sure to steal the show.



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