White Velvet Cake with Whipped Cream Frosting

Introduction

The White Velvet Cake is known for its luxurious texture and pure, snowy color. Unlike the traditional red velvet cake, this version uses only white ingredients to maintain its creamy white hue. It’s a soft, moist, and velvety cake with a delicate crumb that melts in your mouth. Topped with a fluffy whipped cream frosting, it’s the perfect dessert for weddings, birthdays, and celebrations of love and elegance.

Ingredients

For the Cake:

• All-purpose flour – 3 cups (375g)
• Granulated sugar – 2 cups (400g)
• Baking powder – 1 tablespoon
• Salt – ½ teaspoon
• Unsalted butter – 1 cup (225g), softened
• Egg whites – 5 large
• Whole milk – 1¼ cups (310ml)
• Sour cream – ½ cup (120ml)
• Vegetable oil – ¼ cup (60ml)
• Pure vanilla extract – 2 teaspoons
• White vinegar – 1 teaspoon (helps activate baking powder for fluffiness)

For the Whipped Cream Frosting:

• Heavy whipping cream – 3 cups (720ml), chilled
• Powdered sugar – 1 cup (120g)
• Cream cheese – 4 oz (115g), softened (optional for extra stability)
• Pure vanilla extract – 2 teaspoons

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans or one large 9×13-inch pan. Line the bottoms with parchment paper for easy removal.

Step 2: Make the Batter

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
2. Add softened butter and beat until the mixture looks like fine crumbs.
3. In another bowl, whisk milk, egg whites, oil, sour cream, vinegar, and vanilla until smooth.
4. Gradually add the wet mixture to the dry ingredients. Beat on medium speed for 2–3 minutes until smooth and velvety.

Step 3: Bake

Pour the batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on wire racks before frosting.

Step 4: Make the Whipped Cream Frosting

1. Beat chilled heavy cream with an electric mixer until soft peaks form.
2. Add powdered sugar and vanilla, then beat until stiff peaks form.
3. (Optional) Beat in softened cream cheese for a thicker, pipeable frosting.

Step 5: Frost the Cake

Spread the frosting generously over the cooled cake. For a more elegant look, use a spatula or piping bag to make swirls on top.

Methods

• Creaming Method ensures air is incorporated, making the cake light.
• Egg White Technique maintains the cake’s white color and soft texture.
• Cold Whipping Method keeps the frosting stable and airy.

History

The concept of “velvet cake” dates back to the 1800s, referring to cakes made with fine-textured flour for a smooth, velvety crumb. White velvet became a symbol of purity and elegance, often served at weddings or royal gatherings.

Benefits

• Low in food coloring – all-natural ingredients.
• Light and moist – perfect for hot-weather celebrations.
• Customizable – pairs beautifully with fruits, white chocolate, or coconut.

Formation

This cake forms its tender crumb from the combination of egg whites, sour cream, and butter, which together create moisture and structure without heaviness.

Lovers of This Cake

This cake is adored by brides, vanilla enthusiasts, and dessert lovers who enjoy subtle, creamy flavors rather than overly sweet treats.

Nutrition (per slice, approx.)

• Calories: 390
• Fat: 22g
• Carbohydrates: 42g
• Protein: 5g
• Sugar: 30g

Conclusion

The White Velvet Cake is the ultimate showstopper for those who appreciate beauty in simplicity. Every bite delivers creamy, cloud-like perfection — making it ideal for celebrations of love, peace, and joy. Whether you serve it plain, with berries, or layered with coconut, it never fails to impress.