This White Velvet Cake with Strawberry Buttercream Frosting is a dreamy dessert that combines velvety softness with vibrant sweetness. The cake’s tender crumb melts in your mouth, while the luscious strawberry frosting adds a burst of fruity freshness. Perfect for celebrations or a cozy treat, it’s a feast for the eyes and the palate.
In just over an hour, you can create this stunning masterpiece that’s as delightful to make as it is to devour. The smooth, creamy frosting pairs beautifully with the cake’s delicate flavor, creating a harmony of textures and tastes. Every bite feels like a celebration, making it a dessert you’ll want to savor and share.
Ingredients for White Velvet Cake with Strawberry Buttercream Frosting
- 2 ¾ cups (14oz/415g) cake flour (sifted for best results)
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups (12oz/355g) sugar
- 1 cup (8oz/240g) flavorless oil (vegetable or coconut oil works well)
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 4 egg whites
- 1½ cups (12oz/360g) buttermilk (or substitute with 1½ cups milk + 1½ tablespoons lemon juice or vinegar)
- Strawberry Buttercream Frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease and line three 6-inch cake tins (or two 8-inch tins) with parchment paper.
- Sift together the cake flour, baking soda, baking powder, salt, and sugar in a large bowl. Set aside.
- In a separate jug or bowl, beat together the egg whites, vegetable oil, buttermilk, almond extract, and vanilla extract until well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently. Do not overmix—stop as soon as the batter is smooth and lump-free.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
- Bake for 40-45 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely. (Tip: You can freeze the cakes for up to 4 weeks if not using immediately.)
- Prepare the frosting: Mix strawberry puree with buttercream frosting until smooth and well combined.
- Decorate the cake: Once the cakes are completely cool, frost and assemble the layers. (Tip: Day-old cakes are less crumbly and easier to decorate.)
- Add finishing touches: Before serving, decorate with chocolate butterflies or other toppings of your choice.
- Store the cake in the refrigerator. It can be assembled up to 24 hours in advance and stays fresh for 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the Strawberry Buttercream Frosting is a star on its own, consider adding a drizzle of white chocolate ganache for extra decadence. For a fresh twist, top the cake with sliced strawberries or a handful of edible flowers for a pop of color. If you’re feeling adventurous, a dollop of whipped cream on each slice adds a light, airy finish.
Storage and Serving Tips for Maximum Freshness
This cake can be assembled up to 24 hours in advance and stored in the fridge. To keep it fresh, cover it with a cake dome or plastic wrap. If you’ve frozen the cake layers, let them thaw in the fridge overnight before decorating. For serving, bring the cake to room temperature for about 20 minutes to let the flavors shine.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cake layers a day ahead and freeze them—they’ll be easier to frost and less crumbly. Use a store-bought strawberry puree for the frosting if you’re short on time. For quicker assembly, consider using a piping bag to apply the frosting evenly and efficiently.
Recipe Variations to Suit Your Taste
Swap the almond extract for lemon zest for a citrusy twist, or use coconut milk instead of buttermilk for a tropical flavor. If strawberries aren’t your favorite, try raspberry or blueberry puree in the frosting. For a nut-free version, simply omit the almond extract and stick with vanilla.
Essential Equipment for Flawless Decorating
For best results, use 6-inch cake tins for tall, elegant layers or 8-inch tins for a more traditional look. A rotating cake stand makes frosting easier, and an offset spatula helps achieve smooth, professional edges. Don’t forget a cake leveler to ensure even layers for stacking.
White Velvet Cake with Strawberry Buttercream Frosting
Ingredients
Cake Ingredients
- 2 3/4 cup cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup sugar
- 1 cup flavorless oil (vegetable, coconut)
- 2 teaspoon almond extract
- 2 teaspoon vanilla extract
- 4 egg whites
- 1 1/2 cup 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.
