Description
Vanilla Velvet Cake is a luxurious twist on the classic vanilla cake, known for its incredibly soft crumb, rich buttery flavor, and velvety texture that practically melts in your mouth. Unlike ordinary vanilla cakes, this version is extra moist and tender thanks to the perfect balance of butter, oil, buttermilk, and carefully whipped ingredients. The result is a bakery-style dessert that feels elegant yet comforting at the same time.
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup sour cream
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
Step 1:
Preheat your oven to 175°C (350°F). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy, about 4–5 minutes. This step is important for creating the cake’s velvety texture.
Step 4:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5:
Gradually add the dry ingredients alternately with the buttermilk and sour cream, beginning and ending with the flour mixture. Mix until just combined without overmixing.
Step 6:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 7:
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8:
Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, then mix in heavy cream and vanilla extract until light and fluffy.
Step 9:
Frost the cooled cake layers generously and decorate as desired.
Notes
Avoid overmixing the batter once the flour is added, as this can make the cake dense instead of soft and velvety. Use room temperature ingredients for smoother mixing and even baking. If using dark cake pans, reduce the baking temperature slightly to prevent over-browning.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 540
- Sodium: 250mg
- Protein: 6g