White Velvet Cake with Cream Cheese Frosting Recipe

I am absolutely thrilled to share with you my favorite White Velvet Cake with Cream Cheese Frosting Recipe. This cake is truly something special—the delicate, tender crumb of the white velvet pairs perfectly with the rich and tangy cream cheese frosting, making every bite feel like a celebration. I love how elegant the cake looks with its pristine white layers, yet it’s surprisingly simple to make at home. If you’re after a cake that tastes amazing and looks stunning, this is the recipe you’ll want to keep close.

Why You’ll Love This White Velvet Cake with Cream Cheese Frosting Recipe

From the first time I made this White Velvet Cake with Cream Cheese Frosting Recipe, I knew it stood apart from typical cakes I’d tried. The flavor is a wonderful balance of sweet and silky, with a subtle tang from the cream cheese frosting that elevates the whole experience. It’s not too heavy or overly sweet, which means you can enjoy it any time without feeling weighed down. The cake’s soft crumb melts in your mouth, while the frosting adds just the right amount of creamy richness.

What makes this recipe especially delightful for me is how approachable it is. The ingredients are everyday kitchen staples, and the steps are straightforward enough that even if you’re not a seasoned baker, you’ll feel confident the moment you start. Personally, I love making this cake for special occasions like birthdays, holidays, or family gatherings because it always impresses guests with its delicate beauty and delicious flavor. Plus, it’s versatile enough for casual tea time or a fancy dinner party alike.

Ingredients You’ll Need

This image shows several baking ingredients arranged on a white marbled surface. There are three white eggs placed in front of a white stick of unsalted butter wrapped in yellow paper. Behind the eggs and butter, there is a white bowl filled with white flour and another white bowl filled with white granulated sugar. A small brown bottle of vanilla extract is placed next to a small white bowl containing a mix of white powdery ingredients, likely baking powder and salt. On the right side of the image, there is a clear glass bottle filled with white milk. The arrangement is neat and the colors are soft, with mostly white tones except for the yellow butter wrapping and brown vanilla bottle. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this White Velvet Cake with Cream Cheese Frosting Recipe are simple but absolutely essential to achieving the perfect texture, taste, and appearance. Each one plays a critical role, whether it’s the cake flour that gives a tender crumb or the buttermilk that adds moistness and subtle tang.

1/2 cup butter, softened: For richness and moisture, perfectly creamed with sugar.
1-1/2 cups sugar: Sweetness, balanced to complement the creamy frosting.
4 large egg whites, room temperature: These lighten the cake and create that signature white color.
1-1/2 teaspoons vanilla extract: Adds warm, aromatic depth.
2-1/4 cups cake flour: Ensures a delicate, soft crumb.
1-1/2 teaspoons baking powder: Leavening for a perfect rise.
1/2 teaspoon baking soda: Reacts with buttermilk to add tenderness.
1 teaspoon salt: Balances the sweetness and highlights flavors.
1-1/2 cups buttermilk, room temperature: Moisturizes with a tangy hint that brightens the cake.
1 package (8 ounces) cream cheese, softened: The star of the frosting, creamy and tangy.
3/4 cup butter, softened: Adds body and smoothness to the frosting.
3 tablespoons 2% milk: Thins the frosting to perfect spreadability.
6-1/2 cups confectioners’ sugar: Sweetness and structure for the frosting.

Directions

Step 1: Preheat your oven to 350°F. Prepare two 8-inch round cake pans by greasing the insides thoroughly with butter, dusting with flour, and lining the bottoms with parchment circles. This ensures your cakes will release perfectly once baked.

Step 2: In a stand mixer fitted with a paddle attachment, beat together the softened butter and sugar on medium speed until the mixture becomes soft and fluffy, about three to four minutes. This step is key for a light texture.

Step 3: Add the egg whites one at a time, beating well after each addition, then pour in the vanilla extract. Continue beating for another one to two minutes until the batter is light and airy.

Step 4: In a separate large bowl, whisk together the cake flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.

Step 5: Add half the flour mixture and half the buttermilk to the wet ingredients alternately, beating on low speed just until combined after each addition. Repeat with the remaining flour mixture and buttermilk, being careful to avoid overmixing.

Step 6: Divide the batter evenly between the prepared pans, smoothing the tops gently. Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Remove the cakes from the oven, and let them cool completely in the pans on a wire rack. This usually takes about 30 minutes. Cooling thoroughly is crucial before frosting to avoid melting the frosting.

Step 8: To make the frosting, beat together the softened cream cheese and butter using a hand or stand mixer until fluffy, about three to four minutes. Add the milk and vanilla extract, beating until smooth, then gradually add the confectioners’ sugar, beating on low speed until creamy and spreadable.

Step 9: To assemble, place one cake layer on a serving plate or cake stand. Evenly spread a generous layer of cream cheese frosting on top. Place the second cake layer on top, aligning it carefully, and cover the entire cake with frosting. Use an offset spatula or piping bag to smooth or decorate as you like.

Servings and Timing

This White Velvet Cake with Cream Cheese Frosting Recipe makes approximately 16 generous servings, perfect for parties or gatherings. Prep time takes about 15 minutes, while baking requires 24 to 26 minutes. Don’t forget to allow around 30 minutes for cooling before frosting. Altogether, you’re looking at about 50 minutes from start to finish, making it manageable for both a well-planned occasion or an impromptu dessert treat.

How to Serve This White Velvet Cake with Cream Cheese Frosting Recipe

A round, white frosted cake with two thick layers of light yellow sponge separated by a thin layer of white frosting, and covered smoothly in the same white frosting all over its sides and top. The top edge is decorated with small white pearl-like beads. A slice of cake is being lifted by a gold-colored spatula showing the inside layers clearly. The cake sits on a white cake stand placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this white velvet cake at room temperature to fully enjoy the silky softness of the cake and the luscious cream cheese frosting. Room temperature really allows the flavors to bloom and the frosting’s tanginess to be perfectly balanced with the cake’s sweetness. For special occasions, I often garnish the cake with fresh berries—such as raspberries or blueberries—or a sprinkle of edible flowers to add a pop of color and a fresh contrast.

When it comes to pairing, this cake goes wonderfully with both tea and coffee, but for a more festive option, a light sparkling rosé or a fruity white wine complements it beautifully. For non-alcoholic options, sparkling water infused with mint or citrus slices works wonderfully to refresh the palate. I also find that serving it alongside a simple fruit salad or a bowl of whipped cream amps up the experience without overwhelming the cake’s delicate flavor.

This cake feels right at home for a wide variety of gatherings—whether it’s a family dinner, a bridal shower, or a celebratory holiday meal. I recommend slicing it into 16 manageable portions, ensuring everyone gets a beautifully sized piece without feeling like they’re overindulging. Presentation-wise, a clean white plate highlights the cake’s pristine layers perfectly, and using a sharp serrated knife helps maintain neat slices every time.

Variations

I often experiment with this White Velvet Cake with Cream Cheese Frosting Recipe to suit different tastes or dietary needs. For instance, if you want a gluten-free twist, swapping the cake flour for a trusted gluten-free blend works well, just be sure it contains xanthan gum or another binder for structure. You might need to adjust the liquid slightly, but the cake remains tender and flavorful.

If you’re interested in a vegan adaptation, I recommend using plant-based butter and cream cheese alternatives, along with a flax egg in place of the egg whites. While the texture will be a bit different, you’ll still get a moist and delicious cake with the tangy frosting. For a flavor variation, adding a teaspoon of almond extract or a hint of lemon zest into the batter can add a delightful twist that refreshes the classic recipe in a fun way.

For a slightly different texture, I’ve also tried baking this as cupcakes, which work wonderfully for parties or casual gatherings. Just reduce baking time to around 18 minutes and check doneness with a toothpick. You can also try adding a thin layer of fruit preserves between the cake layers for an extra surprise inside.

Storage and Reheating

Storing Leftovers

To keep your leftover white velvet cake fresh, I recommend storing it in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cool, but the cake itself stays wonderfully moist. It will keep well for about 3 to 4 days without losing quality. If you don’t have a container large enough, tightly covering the cake with plastic wrap also works fine.

Freezing

This cake freezes nicely, which is perfect if you want to make it ahead of time. To freeze, wrap individual cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container to prevent freezer burn. You can also freeze a fully frosted cake by wrapping it thoroughly. Frozen cake will maintain its best quality for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.

Reheating

I generally don’t recommend reheating this cake with cream cheese frosting since it’s best enjoyed chilled or at room temperature. If you want to refresh slightly chilled leftovers, letting the slice sit out for 30 minutes before eating softens everything back to perfection. Avoid microwaving as that can cause the frosting to separate and the texture to become gummy. If you’ve frozen the cake, thaw in the refrigerator and then bring to room temperature as described for the best flavor experience.

FAQs

Can I substitute whole eggs for the egg whites in this recipe?

While this recipe specifically uses egg whites to keep the cake bright white and light, using whole eggs will still produce a tasty cake but with a slightly denser texture and a yellower tint. If you do substitute, consider reducing the butter slightly and expect a richer flavor.

What’s the best way to ensure my cake layers bake evenly?

I always recommend leveling your cake pans with parchment and greasing thoroughly to prevent sticking. Also, make sure your oven temperature is accurate—an oven thermometer helps! Placing pans in the center rack and avoiding opening the oven door early ensures even baking.

Can I make this cake without buttermilk?

Buttermilk is important here because it tenderizes the crumb and reacts with the baking soda for lift. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1-1/2 cups of milk and letting it sit for 5-10 minutes before using.

Is it okay to use a hand mixer instead of a stand mixer for this recipe?

Absolutely! A hand mixer works fine for both the cake batter and the frosting. Just make sure to beat the butter and sugar thoroughly for the best texture, and take your time to incorporate the ingredients evenly without overmixing.

How can I get smooth edges when frosting the cake?

To achieve smooth edges, I like to use an offset spatula and turntable if available. Applying a thin crumb coat first helps seal in crumbs. Chill the cake for 15-20 minutes after the crumb coat before applying the final layer of frosting. Take your time and use a bench scraper held at a slight angle while spinning the cake for that polished look.

Conclusion

I truly hope you give this White Velvet Cake with Cream Cheese Frosting Recipe a try because it’s one of those cakes that never fails to bring joy to any table. Whether you’re baking for a big celebration or simply treating yourself on a cozy afternoon, the tender crumb and luscious frosting will delight everyone who tastes it. I can’t wait for you to experience how special this cake feels—happy baking!