White Velvet Layer Cake Recipe – Soft, Moist & Beautifully White

If you have been searching for a white cake that is genuinely soft, moist, and fine-crumbed rather than just pale and dry, White Velvet Layer Cake is the answer. Built on buttermilk, egg whites, and a touch of oil, this three-layer cake has a tender, velvety crumb that holds up beautifully under frosting and looks stunning at any celebration.

A three-layer white velvet cake with smooth white frosting on a pedestal stand decorated with small flowers — *A stunning three-layer white velvet cake with silky boiled milk frosting*

What is it

White Velvet Layer Cake is a celebration-style cake made using egg whites instead of whole eggs, which keeps the crumb pure white and gives it a delicate, silky texture. The combination of buttermilk and vegetable oil alongside butter creates a cake that is moist without being dense.

It is paired here with a boiled milk frosting, also known as ermine frosting, which is less sweet and more silky than traditional buttercream. Together, they make a cake that looks like it came from a patisserie window. If you enjoy velvet-style cakes, you will also love White Velvet Cake and Yellow Velvet Cake from this same family of recipes.

Why you’ll love it

Pure white, fine crumb thanks to egg whites and buttermilk.
Three generous layers that make a dramatic, impressive presentation.

Less sweet than a standard birthday cake thanks to boiled milk frosting.
Works beautifully for weddings, celebrations, and special occasions.
Can be baked ahead and chilled for easier assembly.

Pairs well with any filling — from fresh berries to White Chocolate Ganache or Cream Cheese Frosting.

Ingredients

For the White Velvet Cake (Three 8-inch layers)

350 g (2⅔ cups) cake and pastry flour

350 g (1¾ cups) granulated sugar
9 g (1 tbsp) baking powder
½ tsp baking soda

½ tsp fine salt
175 g (¾ cup) unsalted butter, room temperature, cut into pieces
310 ml (1¼ cups) buttermilk, room temperature, divided

125 ml (½ cup) vegetable oil
5 large egg whites, room temperature
15 ml (1 tbsp) vanilla extract

For the Boiled Milk Frosting

500 ml (2 cups) 2% milk
100 g (⅔ cup) all-purpose flour

400 g (2 cups) granulated sugar
½ tsp fine salt
450 g (2 cups) unsalted butter, at just below room temperature (65°F / 18°C)

2 tsp vanilla extract
Food colouring gel or paste (optional)
Sprinkles, for decoration (optional)

Macarons, for decoration (optional)

Ingredients for white velvet layer cake including buttermilk, egg whites, butter, and flour — *Buttermilk and egg whites are the secret to a perfectly white, velvety crumb*

How to make

Step 1: Prepare the pans

Preheat oven to 180°C / 350°F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and dust the sides with flour.

Step 2: Work butter into dry ingredients

Sift together the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer. Add the butter and mix on medium-low speed until no visible pieces of butter remain, about 2 minutes.

Step 3: Add the liquids

Whisk ¾ cup (175 ml) of the buttermilk with the oil and add to the flour mixture on low speed. Whisk the remaining ½ cup (125 ml) buttermilk with the egg whites and vanilla, then add all at once. Mix on low until combined, then increase to medium-high and beat for about 3 minutes until the batter is thick and fluffy.

Step 4: Bake

Divide the batter evenly among the three pans. Smooth the tops and tap the pans on the counter to remove air bubbles. Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean. Cool in pans on a wire rack for 20 minutes, then turn out and cool completely. Chill the cakes for at least 2 hours before assembling.

Step 5: Make the boiled milk frosting

Whisk together the milk and flour in a saucepan over medium heat until it thickens and just starts to bubble, about 4 minutes. Whisk in the sugar and salt and continue cooking until it bubbles again, about 3 more minutes. Pour into a shallow dish and cool to room temperature, 68–70°F / 20–21°C.

Step 6: Mix the frosting

Beat the butter on medium-high speed until fluffy. Add the cooled milk paste in three additions, beating well after each. Add vanilla and food colouring if using. Use immediately.

Step 7: Assemble and decorate

Place the first cake layer on a cake stand. Spread a generous layer of frosting on top. Add the second layer, frost, then add the third. Frost the outside of the cake, smoothing with an offset spatula. Decorate with sprinkles on the lower third, pipe rosettes on top, and arrange macarons if desired. Chill for at least 2 hours before serving.

Smooth white frosting being spread on a white velvet layer cake on a cake stand — *Apply boiled milk frosting generously between each layer for a silky finish*

How To Serve

White Velvet Layer Cake is best served at cool room temperature. Remove it from the refrigerator 1 to 2 hours before serving so the frosting softens slightly and the crumb relaxes back to its natural tenderness.

Slice with a clean, warm knife for the neatest layers. It makes a stunning centerpiece for birthdays, bridal showers, and weddings. For an elevated dessert table, serve alongside French Macarons or a light fruit compote.

How To Store

Refrigerator: Store covered in an airtight cake box for up to 4 days. Keep the cut portion covered with plastic wrap to prevent the crumb from drying out.

Room temperature: Can sit out for up to 2 to 3 hours during serving.
Freezer (unfrosted layers): Wrap each cooled layer tightly in plastic wrap then foil. Freeze for up to 2 months. Thaw at room temperature before assembling.
Freezer (assembled cake): Possible, but best consumed fresh for optimal crumb and frosting texture.

A slice of white velvet layer cake showing soft white layers and creamy frosting — *Every slice reveals a pure white, fine-crumbed velvet interior*

FAQs

Why use egg whites and not whole eggs?

Whole eggs add yellow pigment from the yolk, which gives cakes a warm color. Egg whites keep the crumb pure white and silky.

Can I use a different frosting?

Yes. Boiled milk frosting is delicious and less sweet, but Swiss Meringue Buttercream, Mascarpone Frosting, or American Buttercream all work well here.

Why chill the cake layers before assembling?

Chilling firms the layers so they are easier to stack and frost without sliding. It also helps the crumb hold its shape under the weight of the frosting.

Can this recipe be made as cupcakes?

Yes. Bake at 180°C / 350°F for about 18 to 20 minutes for standard-size cupcakes.

What is boiled milk frosting?

Boiled milk frosting (ermine frosting) is made by cooking milk, flour, and sugar into a paste, then beating it into butter. It is lighter and less sweet than traditional buttercream.

Note

Make sure the boiled milk paste is fully cooled to room temperature before adding to the butter. If the paste is too warm, it will melt the butter and the frosting will break. If the frosting looks curdled, increase mixer speed to high and continue whipping — the warmth from the friction usually brings it back together.

Nutrition information

Approximate per slice, based on 14 servings:

Calories: 665 kcal
Carbohydrates: 82 g
Fat: 35 g (Saturated: 20 g)

Protein: 6 g
Sugar: 63 g
Cholesterol: 85 mg

Tips and Tricks

Use cake and pastry flour for the finest, most delicate crumb.
All ingredients, especially butter, egg whites, and buttermilk, must be at room temperature.
Do not overmix after adding the egg whites — mix until just combined, then beat at medium-high for exactly 3 minutes.

Weigh ingredients in grams for the most accurate results.
Chill the assembled cake for at least 2 hours before slicing for the cleanest cuts.
If you love white cakes in other forms, White Cupcakes and White Layer Cake with Fudgy Brownie are both worth exploring.

For a more colorful party version, tint sections of the frosting with gel food coloring for an ombre or color-block finish.