Buttermilk white velvet cake

mary hendricks


This is a great moist white cake. Nice flavor and not to sweet . light and fluffy especially if cake flour is used. All purposes will work it will just not be as fluffy. Still good thou!
You don't have to use clear vanilla extract. That is only to keep it a cleaner white color. The one pictured I made during quarantine and clear wasn't available luckily I had my big bottle of pure lol
THis is a great one for a wedding cake. Mmm with a French butter cream!


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 3 c
    flour (cake is best but can use all purpose
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 2 tsp
  • 2
    vanilla extract (clear is best to maintain whiteness )
  • 1 c
  • 6
    egg whites

How to Make Buttermilk white velvet cake


  1. Mix flour ,baking powder and salt
  2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
  3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
  4. Separate bowl .... beat egg whites until stiff peaks form
  5. Place whipped egg into batter and gently fold in .. Fold well.
  6. Pour into prepared butter and floured pans
    2 - 9 inch
    3- 8 inch
  7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
  8. Allow to cool before removing. Ice with favorite icing.

Printable Recipe Card

About Buttermilk white velvet cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #Party #Wedding

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