White Velvet Cake with Cream Cheese Frosting
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If you’re up for a tasty dessert journey, the White Velvet Cake with Cream Cheese Frosting is the recipe for you. This simple recipe brings together moist cake layers and a smooth cream cheese frosting for a heavenly combo. Whether you’re throwing a birthday party or testing new dessert recipes, this cake is for you!
Why You’ll Love White Velvet Cake with Cream Cheese Frosting
- Easy and Quick: With simple instructions and common ingredients, this recipe is a breeze, even for newbie bakers.
- Deliciously Sweet: The white velvet cake layers are a perfect balance of sweetness, ensuring each bite is a decadent treat.
- Versatile for Recipes: Whether you’re crafting a celebration cake or experimenting with dessert recipes, this white velvet base is your blank canvas.
- Perfect for Any Occasion: Birthdays, anniversaries, or just a sweet craving – this cake suits every moment that deserves a touch of sweetness.
- Creamy Cream Cheese Frosting: The velvety cream cheese frosting crowns the cake with a rich and luscious finish, taking it to another level.
What You Need To Make White Velvet Cake with Cream Cheese Frosting
- Two 8″ round cake pans
- Mixing bowls
- Mixer
- Whisk
- Toothpick
- Measuring cups/spoon
Ingredients You Need To Make White Velvet Cake with Cream Cheese Frosting
- GF flour
- Kosher salt
- Butter, room temp
- Buttermilk
- Vanilla extract
- Baking powder
- Baking soda
- Sugar
- Egg whites
How To Make White Velvet Cake with Cream Cheese Frosting
- Preheat the oven to 350 degrees. Spray two 8″ round cake pans with nonstick baking spray.
- In a mixing bowl, combine butter and sugar. Mix for 5 minutes.
3. Mix in egg whites and vanilla.
4. In another bowl, whisk together all dry ingredients. Add the wet ingredients (add the buttermilk here) and mix until just incorporated.
5. Separate the batter between the two pans and bake for 20-25 minutes or until a toothpick comes out clean.
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The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
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6. Allow it to cool before frosting the cake.
Commonly Asked Questions
Can I substitute whole eggs for egg whites?
While it may alter the texture slightly, you can use whole eggs if you prefer.
How do I know when the cake is done baking?
Insert a toothpick into the center, and if it comes out clean, your cake is ready.
Can I make cupcakes with this recipe?
Certainly! Adjust the baking time to around 15-20 minutes for delightful White Velvet cupcakes.
White Velvet Cake with Cream Cheese Frosting Recipe
Equipment
- Mixer
- toothpick
- Measuring cups/spoon
Ingredients
Cake
- 2 cups 1.1 GF flour
- ½ tsp kosher salt
- 8 tbsp butter room temp
- 1 ⅓ cups buttermilk
- 2 tsp vanilla extract
- 1 ½ tbsp baking powder
- ½ tsp baking soda
- 1 ½ cups sugar
- ¾ cup egg whites
Frosting
- 12 oz cream cheese room temp
- 8 tbsp butter room temp
- 4-5 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Cake Instructions
- Preheat the oven to 350 degrees. Spray two 8″ round cake pans with nonstick baking spray.
- In a mixing bowl, combine butter and sugar. Mix for 5 minutes.
- Mix in egg whites and vanilla.
- In another bowl, whisk together all dry ingredients. Add the wet ingredients (including the buttermilk) and mix until just incorporated.
- Separate the batter between the two pans and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow it to cool before frosting the cake.
Frosting Instructions
- In a mixing bowl, combine all ingredients, starting with 4 cups of powdered sugar.
- If the frosting is not firm enough to frost the cake, add more.
Video
Nutrition
This White Velvet Cake with Cream Cheese Frosting is a heavenly taste of moist cake layers and velvety cream cheese frosting, where every bite is a moment of pure bliss. It’s the kind of cake that begs to be shared, the perfect centerpiece for any celebration (or your Tuesday night, because why not?)
I made this white velvet cake for Christmas and there is one word to describe this cake. WOW!
My celiac family was shocked it was not a flour cake. Instead, it was a moist GF cake. The salty cooker recipes are amazing. They are moist and they do not fall apart when you serve them. The icing on this cake was so delicious. No ice cream required. Perfect on its own. Loved it! Another great cake 12/10😀
Thank Makes me so happy!!!
do you need to use GF flour?
no, you can use all purpose flour with no recipe modifications
I assumed the buttermilk should be added to the egg white and vanilla mixture and so did that.
I made this today and it was moist and delicious! Thanks so much!
Yes.. this is considered a wet ingredient 🙂
Made this yesterday for a birthday cake. I added the buttermilk to the egg mixture. I’m assuming that’s right as the recipe doesn’t specify. I did use all purpose flour and the cake was very moist and lovely. I just noticed that it had a bit of a floury taste though. Did I not use enough vanilla, or is that a flour issue? Thanks so much for your wonderful recipes!!
Thank you for your reviews. The Buttermilk is added with the wet ingredients. Typically if it has a flour taste: it could be not mixed enough, under baking, and not fresh flour (been open for a while)
Thanks for your thoughts – just wanted to let you know that the cake was in the fridge overnight. We had some again this evening and there was no floury taste! Maybe it just needed to sits and thinks. 😀 Sooooo good!