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White Velvet Cake

(21 Votes)
SERVES
10
COOK TIME
40 Min

Our from-scratch White Velvet Cake is such a cinch to bake up, everyone will think it came from the best bakery in town. Take all the credit though, and tell them you made it yourself!

What You'll Need:
  • 1 (6-ounce) package white chocolate baking bars, broken up
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup sour cream
What To Do:
  1. Preheat oven to 350 degrees F. Coat two (8-inch) round baking pans with cooking spray, then line bottoms with waxed paper.
  2. In a medium saucepan, combine baking bars and milk over low heat, stirring constantly until chocolate is melted and mixture is smooth; set aside.
  3. In a medium bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, beat butter and sugar until light and fluffy. Blend in melted baking bars and vanilla extract. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour into prepared pans.
  4. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes, then remove from pans and remove waxed paper. Cool completely.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Very dense, solid cake without much flavor

Could I make this recipe for an Easter lamb cake using a lamb mold?

Yes, you could certainly make this into an Easter lamb cake. However, since we're not sure what size your mold is, please be aware that the cooking time may be a little different!

I made this exactly how it stated. The flavor was good, but it was very dry.

Wondering if the receipe would be altered if you use Cake Flour instead of All Purpose?

Cake flour produces a more tender cake because it contains less protein. You can use cake flour, just use 1 cups cake flour instead of 2 cups all purpose flour. Enjoy!

I've seen white velvet, red velvet, and black velvet cake recipes. What makes a cake a "velvet" cake?

wouldn't you have to leave the yolk out for a truly "white" cake?

The "white" in the recipe title refers to the chocolate. Not the color. :-)

This cake is amazing, ive made it as a trial for a 'white' battered cake for a 1st holy communion, used (as per usual) my work mates as my crash test dummies and didnt bring any home, everyone thought i had actually bought it from a bakery. It does not taste like sour cream, it does not come out dry either. I have no idea what could have gone wrong for the viewer who said it was dry, it could have simply been overcooked. Loved it and will be making a three tier cake out of it today...

family hates sour cream.....what can I do for a substitute? cake looks great in picture

The cake doesn't taste like sour cream at all. I have family that doesn't care for sour cream either but eat this cake like no tomorrow.

You can't taste the sour cream. Don't even tell the family that it's in the cake.

How long would this cake take to bake in a bundt pan? Is there anything else I should do to the recipe to convert to a bundt pan?

No need to change anything in ingredients for a bundt. It might take a little longer to cook through. Start checking at the 35 min. mark.

I made this cake today and its very good. I frosted it with Cool Whip cream cheese icing and it was awesome! Also, I used white chocolate chips instead of the bars. Will make again.

I have not made this cake yet was just wondering if you thought the batter would do ok as minni cupcakes or even regular ones? My church is having a womens retreat and I am in charge of desserts. Let me know what you think please any help would be very much appreciated!!! Thank you

You can use any cake batter in mini or reg muffin tins too, just cook according to the size of the pan you use.

This cake came out so smooth, I made a whipped creme frosting and added strawberry jam in between the 2 layers needless to say it didn't last long..will make this one again and again

Made this cake and am sorry to say that it came out dry. The batter was like velvet and tasted great. Don't know if I overbaked and/or overmixed. The cake itself is delicious and I frosted it with my favorite white chocolate buttercream. Disappointed, but it was probably my own fault.

Thank you for your honesty! It sounds like you enjoyed this so much that you would be willing to try again! I am sure next time will be better! Enjoy!

I'm from New England and I've never seen white chocolate baking squares. Any ideas as to where I might find this product (online, etc.). I'd love to make this cake, but the only thing I can think of to use as a substitute would be the vanilla morsels (Toll House brand?). Any suggestions will be greatly appreciated!!

The product we have used in the Test Kitchen is Baker's chocolate. Here is a link to their site, http://www.kraftbrands.com/bakerschocolate/bakersbrands.aspx. You can either contact them to find out where they sell the product in your area or speak to the manager at your local grocery store and find out if they can order it for you. Thank you and enjoy!

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