Why You’ll Love Vanilla Velvet Cake Recipe

Vanilla Velvet Cake Recipe is everything you want in a cake—soft, tender, and rich in flavor. The unique addition of buttermilk and a touch of baking soda creates a soft, airy texture, giving it a melt-in-your-mouth feel. The vanilla flavor is light but present, making it versatile enough to pair with different types of frostings, from classic buttercream to cream cheese frosting. It’s perfect for both beginners and seasoned bakers, and it’s a great cake to impress guests with its delicate crumb and gorgeous flavor.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tbsp vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup vegetable oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Add the sour cream and vegetable oil, and gently fold until incorporated. The batter should be smooth and thick.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely before frosting.

Servings and Timing

Servings: 12-14
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 50 minutes – 1 hour

Variations

Add flavoring: You can enhance the flavor by adding a bit of almond extract, lemon zest, or even a few tablespoons of coffee for a deeper richness.
Chocolate version: For a chocolate twist, replace 1/2 cup of the flour with unsweetened cocoa powder and bake as directed.
Fruit-filling: Add a layer of fresh berries or fruit preserves between the cake layers for a fruity surprise inside.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week if you’ve frosted it.
Reheating: If you prefer to serve the cake warm, you can reheat individual slices in the microwave for 10–15 seconds.

FAQs

1. Can I use regular milk instead of buttermilk?

Buttermilk adds moisture and tenderness to the cake, but if you don’t have it, you can substitute with regular milk and add 1 tablespoon of white vinegar or lemon juice for each cup of milk to mimic the acidity of buttermilk.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure to add xanthan gum if your blend doesn’t already contain it to help with texture.

3. Can I use a different frosting on this cake?

Yes, this Vanilla Velvet Cake pairs well with many types of frosting, including buttercream, cream cheese frosting, or even whipped cream.

4. Can I make this cake in advance?

Yes, you can bake the cake a day or two ahead of time. Once cooled, wrap the cake layers tightly in plastic wrap and store them in the fridge.

5. Can I freeze this cake?

Yes, you can freeze the cake layers before frosting. Once completely cooled, wrap the layers in plastic wrap and foil, and store them in a freezer-safe bag for up to 3 months. Thaw them in the fridge before frosting and serving.

6. Why does this cake have sour cream in it?

The sour cream helps keep the cake moist and adds a slight tanginess, which balances out the sweetness.

7. Can I use egg substitutes for this recipe?

Yes, you can use egg substitutes like flax eggs or commercial egg replacers if you need a vegan or egg-free option.

8. How can I make this cake more flavorful?

Try adding some finely grated citrus zest (like lemon or orange) to the batter or a splash of almond extract for a richer flavor.

9. Why does the cake need to cool before frosting?

Allowing the cake to cool completely prevents the frosting from melting when spread over the warm cake and ensures a neat and clean finish.

10. Can I double this recipe for a larger cake?

Yes, you can double the ingredients and bake the batter in a larger pan, adjusting the baking time as needed. For a larger cake, it’s best to use a 9×13-inch pan or make a multi-layer cake with more pans.

Conclusion

The Vanilla Velvet Cake Recipe is a classic, soft, and moist cake that’s sure to impress. Whether you’re making it for a special occasion or just a treat for yourself, this cake’s tender crumb and versatile flavor make it perfect for any celebration. Pair it with your favorite frosting, and you’ve got a showstopping dessert that everyone will love.

Vanilla Velvet Cake Recipe

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This Vanilla Velvet Cake is a rich, soft, and moist cake with a velvety texture and delicate vanilla flavor. Perfect for any occasion, it’s ideal for layering with frosting or serving on its own. This recipe guarantees a melt-in-your-mouth experience, making it a favorite for both casual and special celebrations.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

For the Cake:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 4-5 minutes).
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
Beat the butter: In a large bowl, beat the softened butter until smooth and creamy using an electric mixer.
Add powdered sugar: Gradually add powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud.
Add vanilla and cream: Add the vanilla extract and 2 tablespoons of heavy cream (or milk). Beat on medium-high for 2-3 minutes until the frosting is smooth, fluffy, and spreadable. If it’s too thick, add the remaining tablespoon of cream.
Frost the cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

For added flavor, you can fill the cake with fresh berries, jam, or whipped cream between layers.
If you prefer a different frosting, cream cheese frosting is a great alternative.
Make sure the cake layers are completely cooled before frosting to prevent melting.