Ingredients
For the Cake:
- 2½ cups (312 g) cake flour, sifted
- 1½ cups (300 g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 4 large egg whites, room temperature
- ¾ cup (180 ml) sour cream, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 2 tsp vanilla extract
- Optional: 1 tsp almond extract (for extra flavor)
For the Frosting (Cream Cheese Buttercream):
- 1 cup (226 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 4 cups (480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or using a hand mixer, beat butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.
- Add egg whites one at a time, beating well after each addition.
- Mix in vanilla and optional almond extract.
- In a small bowl, whisk together sour cream and milk.
- Add flour mixture to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake!
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: In a large bowl, beat butter and cream cheese until creamy and smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost the cooled cake layers with the cream cheese buttercream and decorate as desired.
Enjoy your elegant and soft White Velvet Cake! Let me know if you’d like a chocolate version or one with fruit layers.