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Velvet Vanilla Cake (White Chocolate Is The Secret!)

Zoha Malik

by Zoha Malik

Published:

Rated 5.00 out of 5

117 Comments
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Your search for the *perfect* vanilla cake recipe ends right here – and I don’t say that lightly! I call this my “velvet” vanilla cake for a reason: it is as rich and moist as a chocolate cake, and as plush and velvety as a red velvet cake. It isn’t dry or dense or crumbly, doesn’t taste like sugar, doesn’t require complicated steps (you don’t even need a mixer for the batter), and actually stays moist for a week (even in the fridge). The secret? My hot batter technique and white chocolate! Slathered in a classic cream cheese frosting, it is, hands down, the best vanilla cake you’ll ever have.

A slice of three-layer vanilla cake with white frosting sits on a white plate. A fork rests nearby. The cake looks moist and fluffy, with smooth, creamy icing between the layers and on the outside.

What makes this recipe *truly unique*

I know there are thousands of vanilla cake recipes out there and I’ve tried pretty much every variation: creaming, reverse creaming, Japanese whipping, hot milk, white cake, yellow cake – you name it. But no vanilla cake has ever been truly perfect for me.

My goal with this recipe was simple: a vanilla cake that was as rich and moist and indulgent as my easy chocolate cake, but tasted like vanilla. Getting there, however, was not very simple!

It took me four (!) years of testing to nail this recipe, and here’s what makes it truly unique:

  • White chocolate in the batter! This was the unlock I needed. White chocolate has cocoa butter and milk solids, and helps this cake achieve the rich, moist, melt-in-the-mouth texture of a chocolate cake
  • Hot batter technique. This is the same technique I use in my red velvet cake and Texas sheet cake, both of which have the best texture. You bring a mixture of butter, oil, water and white chocolate to a simmer, and mix it directly into the dry ingredients. The hot water gelatinizes the flour (aka breaks down the starch) and creates a gel like structure. This is just a fancy way of saying it locks in the moisture, and results in an unusually tender, plush and velvety crumb (hence the “velvet” in the name!)
  • Stays moist for a week! Yes, you read that right. The combination of butter, oil, water, milk and vinegar results in a cake that doesn’t dry out, even in the fridge (as long as it’s covered!)
  • No cake flour needed. Most well-rated vanilla cake recipes require cake flour. But because of my technique, this cake turns out perfect with all purpose flour
  • Simple and fuss free method. The cake batter comes together by hand in just 10 minutes – no mixer, no complicated or technical steps
A round white frosted vanilla cake with a slice being lifted out. The cake is topped with piped frosting and white chocolate shavings.

You don’t taste the white chocolate!

Don’t worry – the white chocolate doesn’t overpower the vanilla. There’s just enough to add a subtle flavor depth and complement the vanilla flavor. It tastes really, really good (even if you’re not a white chocolate fan). If you want a stronger white chocolate flavor, try a whipped white chocolate ganache frosting!

Cream cheese frosting over buttercream!

I have to be honest – I am not the biggest fan of buttercream. It’s usually too sweet and heavy for me. So for this cake, I tested 3 options: Chantilly whipped cream, whipped white chocolate ganache, and cream cheese frosting. The cream cheese frosting was an easy winner: it’s quick and easy, and adds a delicious tangy flavor that complements the vanilla flavor of the cake.

Step by step photos

Let’s go over the steps with photos to help you visualize this recipe.

A glass bowl filled with dry ingredients and a wire whisk is resting inside. The bowl sits on a wooden surface
Mix together the dry ingredients and make sure there are no lumps in them.
A hand whisking a thick yellow mixture in a stainless steel pot on a stovetop,
Add the butter, oil, water and white chocolate to a saucepan. Cook and stir until the chocolate and butter have melted, and the mixture comes to a boil. Cook for one more minute.
A glass bowl contains flour and a yellow batter mixture being mixed with a whisk, placed on a dark wooden surface.
Pour the hot liquid mixture onto the dry ingredients.
A glass bowl filled with thick cake batter being mixed with a metal whisk, sitting on a dark wooden surface.
Gently whisk until just combined. Do not over mix!
A glass bowl with a whisk mixing wet and dry ingredients, eggs and buttermilk, on a wooden surface.
Add the milk mixed with vinegar, eggs and vanilla.
A metal whisk rests in a glass bowl filled with smooth, pale yellow batter. The bowls rim has batter smeared on it, and the surface below is a dark wooden countertop.
Gently whisk into a smooth cake batter.
Three round cake pans filled with vanilla cake batter sit on a wooden surface, viewed from above.
Divide the batter evenly between 3 cake pans.
Three round, golden-brown vanilla cakes in metal pans are arranged closely together on a wooden surface, viewed from above. The cakes have smooth, even tops and are freshly baked, ready for cooling or decorating.
Bake until the cakes are just done (check with a toothpick!)
A round, golden-brown vanilla cake with a lightly textured top sits on a white surface. The cake appears freshly baked, with small holes and an even edge visible around its circumference.
Let the cakes cool down, then trim off their domes.
A round cake with smooth cream cheese frosting on top, set on a white marble plate. The frosting has a slight swirl pattern in the center.
Frost and layer with cream cheese frosting!

Then serve and enjoy!

Don’t worry about the holes!

Because of the reaction of baking soda and vinegar, the cake might develop some holes in it (especially if your oven runs hot). Don’t worry about them – they are only visible from the top when you trim off the domes from the cakes, and don’t impact the texture of the cake whatsoever.

A sliced white layer cake with creamy white frosting sits on a marble cake stand, revealing its soft, fluffy interior.

Scaling this recipe

Some notes on pans and scaling:

  • Instead of 8″ pans, you may also use 9″ cake pans for this recipe, and the baking time will be closer to 18 minutes
  • For a smaller cake, you can divide all quantities by 2, and use 3 6″ pans instead (resulting in a smaller, 6″ cake). You can also divide the quantities by 2 and bake 2 8″ layers (reducing baking time by 2-3 minutes) for a shorter cake
  • For a larger cake, you can either add more layers, or make a sheet cake. These quantities can be used to make a thick 9×13″ sheet cake – the baking time will be higher (roughly ~30 minutes)

Pro tips before you make it

  • Measure with a weighing scale for accuracy. This is especially important for the flour, as it’s easy to stuff too much into a measuring cup. If you do need to use a measuring cup, fluff up the flour first and transfer to the cup with a spoon, then level it off
  • Use vanilla bean paste! This gives you the best, strongest vanilla flavor and specks of vanilla. However, if you can’t find it, regular vanilla extract will work
  • Use good quality white chocolate. I recommend either Lindt, Ghirardelli or Tony’s Chocolonely bars, or this Callebaut white chocolate from Amazon
  • Avoid over-mixing the batter. At every step, you only need to whisk until the ingredients are just combined and there aren’t any lumps. Overmixing can result in gluten formation, which means a rubbery, dense texture
  • Use light colored baking pans. These dissipate heat more evenly and allow your cakes to rise better without getting too dark on the edges and bottom
  • Bake in 3 layers! I highly recommend baking the cake in layers, instead of one thick cake that you divide into layers after baking. Thinner layers bake quickly and more evenly, resulting in softer cakes. If you only have 2 pans, you may do 2 layers – but I do not recommend one!
  • Do not overbake. The cakes are done when a toothpick inserted in the middle has light, moist crumbs (no wet batter). Over baking can dry them out
  • Use good quality cream cheese for the frosting. Full fat cream cheese that comes in blocks, such as Philadelphia, is always a solid choice
Print
A slice of three-layer vanilla cake with white frosting sits on a white plate. A gold fork rests beside the cake. The background is a light marble surface.

Velvet Vanilla Cake (SO Moist!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 52 reviews

A delicious vanilla cake that is as rich and moist as a chocolate cake, and as soft and plush as a red velvet cake! Made with white chocolate in the batter, and covered in cream cheese frosting.

Yield:12 servings

Prep Time:
30 mins
Cook Time:
20 mins
Chilling Time:
40 mins
Total Time:
1 hr, 30 mins

Video Tutorial

Ingredients

Vanilla cake

  • 2 1/2 cups all purpose flour (325g)
  • 1 2/3 cups granulated sugar (330g)
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (113g)
  • 1/3 cup vegetable oil (75g)
  • 3/4 cup water (180g)
  • 120g white chocolate (a little over 4 oz, or about 1/2 cup of white chocolate chips)
  • 1/2 cup whole milk (120g)
  • 1 tbsp white vinegar
  • 2 large eggs
  • 1 tbsp vanilla bean paste

Cream cheese frosting

  • 16 oz cream cheese, room temperature (2 8 oz blocks or 453g)
  • 1 cup unsalted butter, room temperature (2 sticks or 226g)
  • 2 tsp vanilla bean paste
  • ½ tsp salt
  • 3 cups powdered sugar, sifted (360g)

Instructions

Vanilla Cake:

  1. Pre-heat oven to 325F (conventional, no fan) and line 3 8″ cake pans with parchment paper and oil/butter
  2. In a large bowl, sift in the flour, and add the sugar, baking powder, baking soda and salt. Whisk the ingredients together thoroughly and ensure there aren’t any lumps
  3. In a saucepan, add the butter, vegetable oil, water, and white chocolate (chopped or chips). Place on the stove on medium low heat, and stir until the butter and white chocolate have melted. Once the mixture starts to simmer, cook and stir it for one more minute
  4. Pour the hot liquid mixture onto the dry ingredients from step 2. Use a hand whisk to slowly and gently mix until the ingredients are just combined and no streaks of flour remain. Do not over-mix
  5. In a glass, mix together the whole milk and vinegar. Add the milk and vinegar mixture, the eggs and vanilla bean paste to the cake batter. Slowly and gently fold until the ingredients are just combined. You should have a smooth vanilla cake batter now!
  6. Divide the cake batter evenly between the 3 8″ cake pans. I like using a scale to do this so all cakes bake at the exact same time. Tap the pans on your counter hard 3-5 times to release any large air bubbles
  7. Bake in the pre-heated oven for 18-20 minutes, or until a toothpick inserted in the middle of the cakes comes out with light, moist crumbs on it (no wet batter, but not completely clean either)
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully turn them out and let them fully cool down on wire racks. Don’t leave the cakes inside the pans after 10 minutes as they might develop crusts on the sides and bottom

Cream Cheese Frosting:

  1. Add the room temperature butter, cream cheese, vanilla, salt and sifted powdered sugar to the bowl of a stand mixer. Use the paddle attachment to whisk on medium speed for 2-3 minutes until the mixture looks smooth, fluffy and spreadable. Scrape the bottom and edges of the bowl once halfway through. Do not over-mix, as that can cause the frosting to become runny
  2. If the frosting is too soft / runny, refrigerate for a few minutes until it reaches a spreadable consistency

Assembly:

  1. Working one cake layer at time, carefully trim off the dome to level them. You may notice some holes in the cakes – don’t worry, this is totally normal!
  2. Place the first layer on your cake stand or turntable. Slather with a generous amount of the cream cheese frosting and spread it evenly. Repeat until all three layers are stacked on top of each other
  3. Cover the cake with a thin layer of the frosting (crumb coat), spreading it as smoothly as possible. Refrigerate for 15 minutes
  4. Add the remaining frosting and decorate the cake however you like. I piped some dollops and garnished with white chocolate flakesServe & enjoy!

Notes

Make ahead: If preparing ahead of time, you can wrap the individual cakes in cling wrap and keep them in the fridge for up to 2 days. Then make the cream cheese frosting fresh, and frost the cake fresh. You can also keep the frosted cake, covered in a cloche, at room temperature for 1 day, or in the fridge for up to 2 days, before serving (you can even keep it longer, but this is the ideal window!)

Storage: Store leftovers in an airtight container in the fridge for up to a week, and let the cake sit at room temperature for 15 minutes before eating.

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Comments

  1. Rose P.

    Hi Zoha, would it be possible to use this recipe for a 3 layer 6″ cake? I imagine there would be extra batter but would you be able to recommend how much cups of batter to use for each layer & how long to bake them?
    Would really love to make this for my son’s birthday this weekend. Thank you!

    1. Zoha Malik

      Hi Rosie, it will become a very tall cake and I never recommend baking such thick cakes as they end up over/underbaking easily. If you want to make a 6″ cake I recommend doing half all quantities and doing a smaller cake for the best results 🙂

  2. Harshdeep

    Hi Zoha,
    Loved this recipe 😍 Very easy to make and the taste and texture is just wow😍
    Is there any substitute of egg?

    1. Zoha Malik

      YAYY thank youuu! You can try flax seed eggs

  3. Harshdeep Kaur

    Hey Zoha,
    Amazing amazing recipe!! It was so melt in mouth. I have used candy melts instead of callebaut as I don’t had it. But the results are damn satisfying.
    I have one question, can you tell me the substitute of egg? As my many Indian friends don’t eat eggs.

    1. Zoha Malik

      Aww thank youuu!! try flax seed eggs 🙂

  4. RUKIYA

    Hey zoha how are you?
    Do we wrap the cakes in cling film when they are complete cool or ?

    1. Zoha Malik

      HI there! you can do it to slightly warm cakes too (wait at least 10 min after baking to take out of the pans), it helps lock in the steam and keeps them moist. Just be gentle 🙂

  5. Sadia

    This cake was amazing and worth the wait. The recipe was not like my usual go-to recipes. I would not have tried it, but I only did it because you said it was good. It was so light, moist, tasty, and overall YUMMY. The only thing I changed was that I made it with your Chantilly cream because the birthday girl said she likes fresh cream. At the party, people kept saying, “It’s homemade?” So I said, “Yes, it’s Zoha,” and people were like, “Yes, Zoha, she’s the best.” My reputation as a baker has improved since I started following your recipes. Thank you

    1. Zoha Malik

      WOOOO I am so so so happy to read this! And how kind of everyone :’) Sending you a big hug!!

  6. Linda Mays

    Two questions. Can I use my stand mixer instead of a whisk?
    Can I use buttermilk instead of “whole milk and vinegar? The combination will make buttermilk.

    1. Zoha Malik

      Yes, ok to use stand mixer but low speed and avoid overmixing. And no, please use milk and vinegar because this has a higher vinegar amount than regular buttermilk would account for 🙂

  7. Favina

    Hello Zoha. Thanks for the recipe.
    I have a question tho. Is it okay to level flour and sugar or just measure to form a cone?
    Also, can I use whipped cream for frosting?

    1. Zoha Malik

      For flour, first fluff it up with a fork and transfer into your measuring cup 1 spoon at a time, then level off the top. Sugar also level, yes. And sure, but I preferred this frosting the most 🙂

  8. Victoria Sem

    Hi Zoha, can I use butter milk instead of whole milk?

    1. Zoha Malik

      Hi Victoria! Please use the recipe as written for the best results 🙂 My recipe has extra vinegar which you won’t get from th ebuttermilk

  9. SarahG

    Zoha! Can I use half and half milk instead of whole milk?

    1. Zoha Malik

      Hi Sarah! I have only tested this recipe with whole milk – half and half might add too much fat.

  10. Rafiq

    Hi
    Can I put black food colouring in the frosting as I need to make a black base birthday cake, thanks

    1. Zoha Malik

      Hi Rafiq, yes you can add gel food color to the frosting

  11. Oma

    Hello Zoha, can I leave out the chocolate chips?

    1. Zoha Malik

      No, the white chocolate is an important part of this recipe! Won’t be the same without it.

  12. Hena

    Hi Zoha, can I make this vanilla velvet cake with chocolate fudge frosting from Matilda cake ? Does it get along well? Please need suggestions

    1. Zoha Malik

      Yes, it will be like a vanilla cake with chocolate frosting! Should be yum. Similar to a yellow cake

  13. Keely Selby

    I can’t wait to try this recipe. I’m new to baking and have a question. Do I measure and then sift the flour or sift and then measure? Does it make a difference? TIA!

    1. Zoha Malik

      Hi Keely! If you’re using a scale, it doesn’t matter as the weight won’t change. If you’re using measuring cups, sifting first will aerate the flour and help ensure you don’t pack too much into the cup 🙂 Make sure to level it off, too!

      1. Keely Selby

        Makes sense! Thank you!

  14. Dani C

    If making into cupcakes, how long do you bake them?

    1. Zoha Malik

      Hi Dani, it depends on the size of the cupcakes. Mine were standard size, filled generously, and baked for around 16-18 minutes.

  15. Steffina Fernandes

    Hi. The cake turned out so good 😋 best vanilla cake I ever had.
    Just one question…. Can I add blueberries and make it into a blueberry vanilla muffins?

    1. Zoha Malik

      So happy to hear that! Yes, that should work – but it will also add some more moisture to the cake. Up to you!

  16. Carly Thomas

    Another day, another slay from you, Zoha! 🤌🏻

    Delicious, moist, vanilla-y (maybe because I measured it with the heart ❤️) perfection!

    I did mine in 2 x 20cm cake tins and they took about 28mins at 165⁰c for reference

    1. Zoha Malik

      WOOO thank you Carly! This makes me so so happy.

  17. Aja N

    Could I make this recipe into cupcakes ? Im thinking of using it to try the mini melted candle cakes but with this delicious sounding vanilla cake !

    1. Zoha Malik

      Yes! I’ve made cupcakes with it and they were 10/10!

  18. mariam ren

    does this frosting ice like a regular cake? I wanted to make it for my birthday and decorate it with buttercream but this icing looks sooooo much better

    1. Zoha Malik

      Hi Mariam! It’s a cream cheese frosting so it tends to be a bit softer than a traditional buttercream. I still love using it because it tastes so much better!

  19. Hibo

    I made this cake in a loaf pan. DELICIOUS!

    1. Zoha Malik

      Made my day! Thank you!

  20. Sarah Rogers

    This sounds delicious, can’t wait to tame it! Would I be able to add some vanilla simple syrup on the cake or would that be too much?

    1. Zoha Malik

      I personally don’t think syrup is needed in this cake! But you’re welcome to try it

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