Cakes

White Velvet Cake with Strawberry Buttercream Frosting

4.6 from 52 votes
Make this beautiful White Velvet Cake with Strawberry Buttercream Frosting for any special occasion!
White Velvet Cake w/Strawberry Buttercream and Chocolate Butterflies - The most perfect cake for any celebration

Hi Bold Bakers!

Most of you are familiar with a Red Velvet Cake, but do you know it comes in different colors? You can make Blue, Green and even White Velvet. A White Velvet Cake is moist like Red Velvet but it’s flavored with almond and vanilla. It is really delicious and will work any time you need a white cake recipe.

I covered my cake with a Strawberry Buttercream to give a lovely contrast of color, and of course added flavor from the strawberries. To flavor a buttercream with strawberry or any fruit just add a puree straight into your frosting. My Master Recipe for Buttercream Frosting is tried and tested by a lot of you already so make sure to SAVE this recipe for later. If, like me, your buttercream never turned out the same each time then this is the recipe for you. If you follow my tips you will always be successful.

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So if you think the Chocolate Butterflies  look beautiful but difficult to make, believe me they are not! I hope you agree they take this cake over the top. They are fantastic for cupcakes, Baby Showers, or any event. Just make them ahead of time and once you put them on the cake it’s transformed. All you need to make them is chocolate and my Butterfly Stencil.

To make this White Velvet Cake you need Almond Extract. Luckily, if you cannot buy these you can make them easily at home. The Almond Extract recipe can be found here. Also, Cake Flour is used to make the cake very soft; you can make that at home as well. Find the Cake Flour recipe here.

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Lastly, you can even make your own Homemade Buttermilk Substitute so anyone can make this cake no matter where you live!

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Although this cake seems like a lot of components, it can be made in advance and you can bring it all together on the day you want to serve it.

Watch The Recipe Video!

White Velvet Cake with Strawberry Buttercream Frosting and Chocolate Butterflies

4.6 from 52 votes
Learn how to make this beautiful White Velvet Cake with Strawberry Buttercream Frosting. It's an impressive cake for any occasion!
Author: Gemma Stafford
Servings: 12 servings
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Learn how to make this beautiful White Velvet Cake with Strawberry Buttercream Frosting. It's an impressive cake for any occasion!
Author: Gemma Stafford
Servings: 12 servings

Ingredients

  • 2 ¾ cup (14oz/415g) cake flour*
  • ½ teaspoon baking soda
  • tsp baking powder
  • 1 teaspoon salt
  • cups (12oz/355g) sugar
  • 1 cup (8oz/240g) flavorless oil (vegetable, coconut)
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • cups (12oz/360g) buttermilk*
  • Strawberry Buttercream Frosting

Instructions

  • Sift together the flour, baking soda, baking powder, salt and sugar. Set aside.
  • Grease and line three 6 inch cake tins. You can also use two 8 inch tins.
  • In a separate jug beat together the egg whites, vegetable oil, buttermilk, almond extract and vanilla extracts.
  • Stir the wet ingredients into the dry. Do not overmix the batter. As soon as it has no lumps in the batter, pour into the three prepared cake pans.
  • Bake at 350oF (180oC) for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. (at this point you can save the cakes in the freezer for up to 4 weeks)
  • Once cold, decorate the cake with the Strawberry Buttercream frosting. To make the strawberry frosting mix together the puree with the buttercream.I find it’s best to decorate day old cake, they are not as crumbly. Follow the tips in the video for easy decorating tips
  • Before serving, add the chocolate Butterflies to your cake. I like to add them on the top and bring them down the side.
  • Store the cake in the fridge until you are ready for it. It can be assembled 24 hours in advance and will keep fresh for 3 days.

Recipe Notes

The butterflies are best kept in the fridge until ready to serve.
Cake Flour: You can make your own flour easily. Here's the recipe
Buttermilk: You can make your own buttermilk easily. Here's the recipe

 

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TriveraMLO
7 months ago

What a hit for my daughter’s 6th birthday! I only used 1 teaspoon of almond flavoring and whipped my egg whites to peaks and folded them in the batter as a last step. The cake was super moist and delicious! I also, used a homemade cream cheese frosting and colored it for a unicorn design. 8″ pans used and it filled them perfectly!

Valerie Vorpi
Valerie Vorpi
8 months ago

I’m so disappointed, I made this for my Moms Birthday, and followed the directions closely. It turned out tough, with bread like texture. I’d read the comments and was so careful, not to over mix, but adding the liquid to the dry, I kept pulling flour up from the bottom.

Cia lakhanpaul
Cia lakhanpaul
2 months ago

I want to make this cake of 2 layers so how much quantity of ingredients should i use.

megan kuskie
2 months ago

Hello! I’m hoping to use this recipe for my son’s birthday but wanted to make cupcakes instead. Would this work and if so how long should I bake them for? Thanks so much!

By the way, I did use this recipe for my daughter’s birthday cake and it was awesome! Thank you!!!

5 months ago

Hi Gemma, I loved how the cake turned out. Trully moist! I just have a question, inside my cake are air pockets so there are holes inside the cake layer. I followed all the steps and mixed by hand. I usually use the mixer. I plan to use this recipie to make a rainbow cake for my sister’s friend. Hope I can get some advice from you. Thank you! I’m not sure how to post a picture tho so I can show you but Thanks.

Suki
Suki
6 months ago

Hi my name is suki, living in canada. I couldnt find cake flour. So I am going to try making my own cake flour for this recipe. How do I work out the ratio because it requires 2 and 3/4 cup of cale flour. Plus I don’t have almond extract. Can i take that out and just add the vanilla extract. Would it make a big difference?

Gabby
Gabby
7 months ago

Hey Gemma, I want to make this recipe in four 8 inch pans would I need to double the recipe? How much strawberry puree can I add inside the cake batter? And how many times do I need to double your original buttercream frosting recipe to cover, layer and decorate with?

Robin L Stover
9 months ago

Thank you for tried and true recipes with clear directions that never fail! With that being said, I need to ask for your valued opinion. Which cake recipe is better for a wedding cake, this White Velvet one or your Vanilla Birthday Cake recipe? What are the differences in the two recipes outcomes?

Wit1019
10 months ago

This is the FIRST white cake recipe I’ve made with success. I’ve been baking for almost 18 years now and I’ve failed at every white cake recipe I’ve tried. I halved the recipe and it made 12 perfect little cupcakes. In my opinion they taste even better than the local bakery cakes. The tops of them came out a tad crispy, but that was easily fixed with buttercream 🙂 I love how all of your recipes are easily halved or doubled! Thank you for yet another delicious recipe!

Emily
Emily
11 months ago

The cake was a little to sweet for my liking but still yummy!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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