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White Velvet Cake Recipe


White velvet cake is a tender, moist, and delicious cake that’s perfect for any occasion. This cake is known for its smooth, velvety texture and delicate flavor. The combination of all-purpose flour and cake flour, along with the buttermilk, gives this cake its signature crumb. Whether you’re making it for a birthday, a wedding, or just because, this white velvet cake is sure to impress.



For the Cake:

  • 1 1/4 cups all-purpose flour, sifted
  • 1 1/2 cups cake flour, sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening, at room temperature
  • 3 tablespoons high-quality vanilla extract (use clear vanilla extract for a pure white color)
  • 3 large eggs
  • 1 1/2 cups buttermilk


Step 1: Preheat and Prepare Pans

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare Pans:
    • Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

Step 2: Mix Dry Ingredients

  1. Combine Flours:
    • In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream Sugar and Fats

  1. Cream Sugar and Oil:
    • In a separate large mixing bowl, combine the sugar, vegetable oil, and vegetable shortening. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.

Step 4: Add Eggs and Vanilla

  1. Add Eggs:
    • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  2. Add Vanilla:
    • Mix in the vanilla extract until well combined.

Step 5: Alternate Dry Ingredients and Buttermilk

  1. Add Dry Ingredients and Buttermilk:
    • With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6: Bake the Cakes

  1. Divide Batter:
    • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  2. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  3. Cool:
    • Let the cakes cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Step 7: Frost the Cake

  1. Prepare Frosting:
    • While the cakes are cooling, prepare your favorite frosting. Cream cheese frosting or buttercream frosting pairs beautifully with white velvet cake.
  2. Assemble and Frost:
    • Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Optional Garnishes

  • Decorate: Decorate with white chocolate shavings, fresh berries, or edible flowers for a stunning presentation.

Cooking Notes and Tips

  • Room Temperature Ingredients: Ensure that all your ingredients are at room temperature before starting. This helps to create a smooth and even batter.
  • Clear Vanilla Extract: Use clear vanilla extract to keep the cake’s color pure white.
  • Don’t Overmix: Be careful not to overmix the batter once the flour is added. Overmixing can result in a dense cake.


Lemon Velvet Cake

  • Ingredients: Add the zest of 2 lemons and 2 tablespoons of lemon juice to the batter.
  • Instructions: Follow the same steps, adding the lemon zest and juice along with the vanilla extract.

Almond Velvet Cake

  • Ingredients: Substitute 1 teaspoon of vanilla extract with 1 teaspoon of almond extract.
  • Instructions: Follow the same steps, using almond extract.

Coconut Velvet Cake

  • Ingredients: Add 1 cup of shredded coconut to the batter.
  • Instructions: Follow the same steps, folding in the shredded coconut at the end.


Q: Can I make this cake ahead of time? A: Yes, you can make the cake layers ahead of time. Wrap them tightly in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 1 month.


Q: Can I use this recipe for cupcakes? A: Absolutely! This recipe makes about 24 cupcakes. Adjust the baking time to 18-22 minutes.


Q: What type of frosting pairs best with white velvet cake? A: Cream cheese frosting, buttercream frosting, or even a light whipped cream frosting pairs beautifully with this cake.


Q: How do I ensure my cake layers are even? A: Use a kitchen scale to divide the batter evenly between the cake pans. You can also use cake strips around the pans to help the cakes bake more evenly.


Q: Can I use a different type of oil? A: Yes, you can use any neutral oil like canola or grapeseed oil.


This white velvet cake is a classic and versatile dessert that’s perfect for any occasion. Its tender crumb and delicate flavor make it a favorite among cake lovers. Whether you stick to the original recipe or try one of the delicious variations, this cake is sure to impress. Happy baking!