Name: Classic White Velvet Celebration Cake with Cloud-Like Vanilla Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 5 large egg whites; 3/4 cup whole milk; 1/2 cup sour cream; 1 tbsp vanilla extract; 1/2 tsp almond extract (optional); For the Buttercream:; 1 1/2 cups unsalted butter, room temperature; 5 cups powdered sugar; 1/4 cup heavy cream; 1 tbsp vanilla extract; Pinch of salt

This classic white velvet celebration cake is soft, fluffy, and tender, layered with a cloud-like vanilla buttercream that melts in my mouth. It’s the perfect centerpiece for birthdays, anniversaries, or any occasion that calls for something timeless and elegant. I love how this cake feels both nostalgic and luxurious, with a delicate crumb and a silky-smooth frosting that pairs beautifully with the subtly sweet cake layers. Classic White Velvet Celebration Cake with Cloud-Like Vanilla Buttercream

Why You’ll Love This Recipe

I love how this cake combines simplicity with a touch of sophistication. It’s not just another white cake—it has that velvety texture that feels special with every bite. The buttercream is incredibly light and whipped to perfection, making it easy to spread and even easier to devour. It’s a reliable showstopper that I can always count on to impress, whether I’m celebrating something big or just baking for fun. The cake also holds up beautifully for layering and decorating.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg whites
Whole milk
Sour cream
Vanilla extract
Almond extract (optional)

For the Cloud-Like Vanilla Buttercream:

Unsalted butter, room temperature
Powdered sugar
Heavy cream
Vanilla extract
Pinch of salt

directions

I preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large bowl, I whisk together the cake flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I add in the egg whites one at a time, beating well after each addition.
I combine the milk, sour cream, and vanilla (and almond extract, if using) in a small bowl.
I alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry.
I divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Once baked, I cool the cakes in the pans for 10 minutes before turning them out onto wire racks to cool completely.
For the buttercream, I beat the butter until smooth, then slowly add in the powdered sugar.
I add the cream, vanilla, and salt, and whip until the frosting becomes light and fluffy.
I assemble the cooled cake layers with the buttercream, then frost the outside of the cake and decorate as desired.

Servings and timing

This recipe makes about 12 servings. It takes approximately 20 minutes to prepare the batter and frosting, and 25–30 minutes to bake. Cooling and assembling the cake adds another 1 to 1.5 hours, making the total time around 2 hours.

Variations

I sometimes like to add a raspberry or lemon curd filling between the layers for a fruity twist. For a more festive look, I fold in rainbow sprinkles to make it a white velvet funfetti cake. If I’m going for a more sophisticated flavor, I replace the vanilla in the buttercream with a splash of champagne extract or a hint of rosewater. The base is versatile and can handle many flavor adaptations without compromising its texture.

storage/reheating

I store the assembled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I let the refrigerated cake come to room temperature to bring back its soft texture. I don’t recommend microwaving slices, but if I really want a slightly warm slice, I gently heat it in the microwave for just 5–8 seconds.

FAQs

What makes this a “velvet” cake?

The term “velvet” refers to the soft, plush texture that comes from using cake flour and incorporating the ingredients carefully to keep the batter light and airy.

Can I use whole eggs instead of just egg whites?

I recommend sticking to egg whites to keep the cake color pure white and to maintain its delicate texture. Using whole eggs would make the cake denser and give it a yellow tint.

How do I get my buttercream to be truly cloud-like?

I make sure the butter is at room temperature and beat it thoroughly before adding sugar. Then I add cream and whip it for a few minutes until the texture is super light and smooth.

Can this cake be made ahead?

Yes, I often bake the cake layers a day in advance and store them tightly wrapped at room temperature. I make the buttercream fresh before assembling, but the whole cake can be assembled a day ahead and kept in the fridge.

Can I freeze this cake?

Absolutely. I freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them at room temperature before frosting. Leftover slices can also be frozen for future treats.

Conclusion

This classic white velvet celebration cake with cloud-like vanilla buttercream is a timeless dessert that never fails to impress. Whether I’m baking it for a birthday or just because I feel like indulging in something special, I always come back to this recipe for its tender crumb, heavenly frosting, and undeniable charm. It’s the kind of cake that feels as good to bake as it does to eat.