Quick N Easy White Velvet Cake Recipe

Quick N Easy White Velvet Cake Recipe 

This white cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake. white cake is moist, flavorful, and velvety soft! It’s the only white cake recipe you’ll ever need.

Prep Time: 30minutes 

Cook Time: 30minutes 

Additional Time: 45minutes 

Total Time: 1hour  45minutes  

Servings: 15 servings 

Ingredients for Quick N Easy White Velvet Cake Recipe 

⭐8 oz (226g) cream cheese, softened (we used one 8 oz package, full fat.)

⭐1 ½ sticks (168g) unsalted butter, softened

⭐2 cups (400g) sugar

⭐6 egg whites room temperature

⭐3 cups (342g) cake flour See notes if substitution is needed.

⭐2 teaspoons (8g) baking powder

⭐½ teaspoon (3g) baking soda

⭐½ teaspoon (3g) salt

⭐1 cup (242g) buttermilk (See Notes for substitution)

⭐¼ cup (54g) vegetable oil (We use canola oil)

⭐2 teaspoons (8g) Clear Vanilla Extract (You can use real vanilla extract if you would rather but the cake will not be quite as light in color)

Whipped Cream Filling

⭐1 cup (240g) heavy cream

⭐¼ (29g) cup powdered sugar

⭐1 (4g) teaspoon vanilla extract

Classic Vanilla Buttercream

⭐2 sticks (226g) unsalted butter, softened. slightly softened but cool to the touch and holding it’s shape

⭐6 cups (690 grams) powdered sugar You can adjust the sugar amount up or down based on your consistency preferences.

⭐2 tsp. (8g) vanilla extract (use clear imitation vanilla if you like a whiter frosting)

⭐⅓ cup (72g) milk or cream, more if needed

⭐½ teaspoon (3g) salt

Instructions for Quick N Easy White Velvet Cake Recipe 

⭐Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.

⭐Go ahead and separate your eggs, saving only the 6 egg whites for this recipe. Set them in a bowl to the side.

⭐In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.

⭐In another bowl, add the buttermilk, vegetable oil, and vanilla extract. Set aside.

⭐In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

⭐Gradually add the sugar and mix at medium speed for 2-3 minutes.

⭐Mixing on low speed, add the 6 egg whites one at a time (it’s fine to estimate), mixing to incorporate after each addition.

⭐With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)

⭐Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.

⭐Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out. *Baking times may vary slightly.

⭐This recipe makes 7 ½ cups of batter.

⭐Can be used for cupcakes but they have no dome. Our recipe for Homemade White Cake or Vanilla Cupcakes will bake up slightly fuller (with small dome).

For the Whipped Cream Filling

⭐Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

⭐Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.

⭐The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- be careful not to overmix. This happens fairly quickly! At “stiff peak” stage, peaks form and hold their shape when beaters are lifted. This is when it’s ready.

For the Vanilla Buttercream

⭐Cream the (slightly softened) butter until smooth. Blend in the vanilla.

⭐Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

⭐Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

⭐This recipe can be doubled or halved.

Yields approximately 4 ½ cups of frosting.

⭐If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

To Assemble the Cake

⭐Place the first cake layer on your cake plate or pedestal. Pipe a dam of buttercream about ¼ -½ inch from the edge of the cake using a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).

⭐Spread the whipped cream within the dam and repeat for the second layer. Then top with the third cake layer. Fill in any gaps between the cake layers with buttercream.

⭐Next, I like to apply a crumb coat (thin coat) of frosting and chill for 15-20 minutes in the freezer (or longer in the refrigerator) to firm things up. This makes it easier to apply the final coat of frosting without the layers shifting.

⭐I applied the final coat of frosting and added texture with an offset spatula. I piped a bead border using a round tip 3 to the base of the cake, and then made a simple piped daisy design around the top edge.

NOTES:

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend

Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 cup mark, stir. Wait 5 minutes and it is ready to use.

Refrigeration: Because of the whipped cream filling, this cake should be refrigerated. Remove from the refrigerator about 2 hours before serving so that it has plenty of time to warm to room temperature for best texture and flavor.