Step 1: Prepare Your Workspace
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Combine the Wet and Dry Ingredients
- Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk and sour cream.
- Start and end with the dry ingredients (dry-wet-dry).
- Mix until just combined. Do not overmix, as it can affect the cake’s texture.
Step 5: Bake the Cakes
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
- In a large bowl, beat the butter and cream cheese on medium speed until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Beat in the vanilla extract and heavy cream until the frosting reaches your desired consistency.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Add the second cake layer and spread frosting over the top and sides. Smooth the surface with an offset spatula.
- Decorate as desired with sprinkles, white chocolate shavings, or fresh flowers.
Tips for the Perfect White Velvet Cake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth batter.
- Sift for Success: Sifting the dry ingredients ensures a lighter, airier cake.
- Cake Flour Substitute: If you don’t have cake flour, substitute 2 ¾ cups all-purpose flour with 2 ½ cups AP flour + ¼ cup cornstarch.
Serving Suggestions
- Serve with a side of fresh berries or a drizzle of fruit compote for a pop of color and flavor.
- Pair with tea or champagne for a refined touch.
Why This Recipe Stands Out
The White Velvet Cake is a timeless dessert that combines simplicity and sophistication. Its buttery flavor, velvety crumb, and creamy frosting make it an instant crowd-pleaser. Whether it’s a formal occasion or a cozy gathering, this cake will leave everyone asking for seconds!