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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.

Ingredients

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk (or whole milk)
  • ¼ cup sour cream (for extra moisture)
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

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.

Find it online: https://yumfamilyrecipes.com/vanilla-velvet-cake-recipe/