There’s something special about birthday cakes. Each one has its own beauty and unique flavor. For those who love classic birthday cakes, the white or yellow cake is an all-time favorite. But if you’re looking to take it up a notch, I have just the recipe for you – White Velvet Cake.

Unlike red velvet cake, which has food coloring and a touch of cocoa, this white velvet cake is all about the delightful combination of vanilla and buttermilk. It’s a simple but unforgettable flavor that will make your taste buds dance with joy.

What sets this cake apart is the method of mixing. Unlike other cakes, where you keep dry and wet ingredients apart until the end, this recipe starts with a crumbly butter-flour mixture. It’s important to beat it with a mixer for a full 2 minutes, giving the cake its tender and moist texture.

Once the butter is incorporated, you add the remaining wet ingredients to the batter. Bake the batter in two 8″ greased and lined cake pans until the centers are done. While the cakes cool, you can prepare the amazing icing, which is a combination of simple flavors.

This cooked icing recipe creates a rich and creamy texture that pairs perfectly with the cake. It’s important to let both the icing and the cake cool before frosting, a professional trick that ensures the icing sets perfectly on the cake.

If you prefer a plain vanilla buttercream, I have a recipe for that as well. Another great option is a smooth and tangy sour cream frosting. Whichever icing you choose, make sure to ice the cake when both the cake and icing are cold to ensure the perfect texture.

Now, it’s time to get creative with the decoration. You can add sprinkles on top or garnish with white chocolate shavings or berries for an extra touch of elegance. Just remember, no matter how you choose to decorate this cake, it will be a hit with vanilla cake connoisseurs!

White Velvet Cake Recipe

• Serves: 12-16
• Preparation Time: 2 hours
• Cook Time: 40 minutes
• 676 calories per serving
• Diet: Vegetarian

Ingredients

For the cake:

• 1 3/4 cups cake flour
• 1 1/2 cups plus 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 egg whites, at room temperature
• 1 1/4 cups buttermilk, at room temperature, divided
• 1/2 cup vegetable oil, divided
• 1 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

For the frosting:

• 1 3/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3 sticks unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Instructions

For the cake:

1. Preheat the oven to 335˚F. Using an electric mixer, combine the dry ingredients for the cake. In another bowl, combine the egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.
2. Add the butter to the flour mixture and mix with the mixer until a crumbly mixture forms. Combine the remaining buttermilk with oil. Add the oil mixture to the flour mixture and mix for a full 2 minutes.
3. Add the egg white mixture to the batter in 3 additions, mixing well between each addition.
4. Pour the batter into greased and lined 8″ cake pans. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Tap the cake pans onto a cutting board as soon as they are out of the oven to help even out the cakes. Allow them to cool for 10 minutes before running a knife along the edges and removing from the pans. Cool for at least 30 minutes in the refrigerator before frosting.

For the frosting and assembly:

1. Add the flour and sugar to a small saucepan. Whisk together and cook over medium heat for 2 minutes to cook the flour.
2. Add the milk and raise the heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.
3. Use a clean electric mixer to cream the butter for 1 minute. Add one spoonful of the milk mixture at a time, blending between each addition. Add the remaining ingredients and whip until smooth and creamy.
4. Once the cakes are cooled, cut off any uneven tops. Place one cake on a serving dish and spread a layer of frosting on top. Place the other cake on top and spread a thin layer of frosting all over the cakes to seal the crumbs in. Then, use the remaining frosting to frost the top and sides of the cake.
5. Cut into slices to serve and garnish with sprinkles, white chocolate shavings, or berries if desired.

Enjoy your delectable White Velvet Cake, and make your birthdays extra special with this heavenly treat!