Vanilla Velvet Cake Recipe
There is something truly magical about the Vanilla Velvet Cake that makes it a standout in any dessert lineup. This cake is wonderfully moist, with a tender crumb that melts in your mouth, paired with a luscious and silky vanilla buttercream that perfectly complements its delicate flavor. Whether you’re celebrating a special occasion or simply craving an extraordinary treat, this Vanilla Velvet Cake brings an irresistible charm that will win hearts every time. Let me take you through everything you need and how to make this unforgettable cake experience.
Ingredients You’ll Need
The ingredients for Vanilla Velvet Cake are delightfully straightforward yet work harmoniously to create a cake that’s soft, flavorful, and beautifully textured. Each item plays a vital role, from the cream cheese adding richness to the cake flour providing that signature velvet crumb.
- Cream cheese (8 oz, softened): Adds tangy richness and ensures a moist, tender crumb.
- Unsalted butter (1 1/2 sticks, softened): Contributes to the cake’s fluffiness and buttery flavor.
- Sugar (2 cups): Sweetens the cake perfectly without overpowering the vanilla.
- Large eggs (4, room temperature): Help with structure and add richness; warming them briefly if cold improves mixing.
- Cake flour (3 cups): Delivers that delicate, light texture essential for a velvet cake.
- Baking powder (2 teaspoons): Leavens the cake, keeping it light and spongy.
- Baking soda (1/2 teaspoon): Works with the buttermilk to help the cake rise beautifully.
- Salt (1/2 teaspoon): Enhances the vanilla flavor and balances sweetness.
- Buttermilk (1 cup): Adds moisture and tenderizes the crumb with acidity.
- Vegetable oil (1/4 cup): Keeps the cake incredibly moist and soft.
- Vanilla extract (1 tbsp for cake, plus 2 tsp for frosting): The star flavor that makes this cake so aromatic and comforting.
- Butter (3 sticks, softened for frosting): The base for a silky, rich buttercream that complements the cake layers.
- Powdered sugar (7 cups, for frosting): Sweetens and thickens the buttercream to the ideal consistency.
- Whole milk or cream (1/3 cup): Adds creaminess to the frosting and smooths the texture.
How to Make Vanilla Velvet Cake
Step 1: Prepare Your Baking Pans and Oven
This step sets the foundation for perfectly baked layers. Grease and flour three 8-inch cake pans for a smooth release, then line the bottom with parchment or wax paper circles to avoid sticking. Preheat your oven to 325 degrees F, so it’s ready to bake once your batter is mixed. These small preparations make a big difference in your cake’s final presentation.
Step 2: Combine Dry Ingredients
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Pre-mixing these ingredients ensures that the leavening agents are evenly distributed, which means your Vanilla Velvet Cake will rise evenly with an airy texture that everyone loves.
Step 3: Mix Wet Ingredients Separately
In another bowl, blend together buttermilk, vegetable oil, and 1 tablespoon of vanilla extract. These combine to add moisture, fat, and flavor into the batter, guaranteeing a tender crumb and that signature vanilla aroma that defines this cake.
Step 4: Cream Butter and Cream Cheese
Using your mixer, beat the softened butter and cream cheese together at medium speed until the texture is perfectly smooth. This ensures no lumps disrupt the cake’s velvety texture, giving it richness and moisture from the very first step of the batter.
Step 5: Incorporate Sugar and Eggs
Gradually add sugar to the butter and cream cheese mixture, beating for about 2 to 3 minutes until light and fluffy. Then add in eggs one at a time, mixing each until the yolk is fully incorporated, creating a smooth, pale batter that will bake into a beautifully even cake.
Step 6: Alternately Add Dry and Wet Mixes
On low mixer speed, alternate adding your dry flour mixture and wet buttermilk mixture, starting and ending with the flour. This gentle mixing prevents overworking the batter, which could lead to a tough cake, while ensuring all the components blend harmoniously for that classic Vanilla Velvet Cake crumb.
Step 7: Bake to Perfection
Divide the batter evenly into your prepared pans and bake at 325 degrees F for 25 to 28 minutes. Knowing your cake is done when a toothpick comes out clean or with a few moist crumbs is key. Let the layers cool slightly in the pans before transferring to a wire rack, giving them time to set for easy frosting.
Step 8: Whip Up the Vanilla Buttercream
Cream softened butter until smooth, then mix in 2 teaspoons of vanilla extract. Gradually beat in powdered sugar alternating with milk or cream, blending on medium speed until light and creamy. A final slow mix eliminates air pockets, resulting in an ultra-smooth frosting that is both decadent and luscious.
Step 9: Assemble Your Vanilla Velvet Cake
Start by spreading a generous layer of buttercream on your first cake layer. Repeat with the remaining layers, then crumb coat the whole cake with a thin frosting layer. Chill briefly to firm up the crumbs, then add a second smooth coat of frosting. Finish with piping details like bead borders or delicate ribbon roses for a professional, yet heartfelt touch.
How to Serve Vanilla Velvet Cake
Garnishes
Simple garnishes such as fresh vanilla bean pods, edible flowers, or a sprinkle of finely chopped toasted almonds elevate the Vanilla Velvet Cake beautifully. They add a visual appeal and complementary textures or hints of flavor without overshadowing the cake’s signature vanilla silkiness.
Side Dishes
Pair your Vanilla Velvet Cake with lightly whipped cream or a scoop of vanilla bean ice cream. Fresh berries also make an excellent side, balancing the cake’s sweetness with bright, tangy notes. Each of these pairings enhances the cake while providing refreshing contrasts to its richness.
Creative Ways to Present
Try stacking cupcakes using the same batter, or turning the layers into cake pops coated with vanilla glaze for gatherings or special treats. Decorating the cake with a matching vanilla buttercream drizzle or subtle pastel colors can also create a stunning centerpiece that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Keep your Vanilla Velvet Cake covered and refrigerated to maintain freshness, ideally under a cake dome or wrapped in plastic wrap. This ensures that every bite stays moist and flavorful for several days, so you can savor your creation slowly without worry.
Freezing
This cake freezes beautifully. Wrap individual layers tightly in plastic wrap and then foil before freezing. Frosting can also be frozen in an airtight container. When ready to enjoy, thaw layers overnight in the refrigerator for easy assembly or reheating.
Reheating
Allow frozen cake to thaw fully before serving. For a slight warmth, microwave individual slices for 10-15 seconds or let them come to room temperature. This method revives the cake’s soft, velvety texture and lets the buttercream shine once again.
FAQs
Can I substitute cake flour for all-purpose flour in this Vanilla Velvet Cake?
Yes, you can. Just replace 1 cup of all-purpose flour with 2 tablespoons of cornstarch to get a similar light texture, but cake flour provides the best, most tender crumb for this recipe.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the batter for that essential tang and moist crumb.
Is it necessary to use room temperature eggs?
Room temperature eggs incorporate more easily into the batter, creating a smoother mix and better rise. If you’re short on time, place eggs in warm water for 5 minutes to quickly bring them up to temperature.
Can I make the frosting ahead of time?
Absolutely! Make the vanilla buttercream a day ahead and store it in an airtight container in the refrigerator. Bring to room temperature and re-whip before frosting for the best texture and ease.
How do I avoid air pockets in the buttercream?
Slowing your mixer speed to a very low setting for a couple of minutes towards the end of beating helps eliminate air bubbles, ensuring your frosting is silky and smooth without pesky holes.
Final Thoughts
Making this Vanilla Velvet Cake is like wrapping yourself in a comforting hug of sweet vanilla bliss. Its tender crumb and creamy vanilla buttercream truly make it a signature dessert worth returning to time and again. I encourage you to try this recipe—once you taste this cake, it will surely become one of your favorite go-to delights for any celebration or cozy afternoon treat.
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Vanilla Velvet Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12–16 servings (three 8-inch cake layers) 1x
- Diet: Vegetarian
Description
A rich and moist Vanilla Velvet Cake featuring a tender crumb with a smooth, creamy vanilla buttercream frosting. Perfect for celebrations or a special dessert, this three-layer cake combines cream cheese, buttermilk, and vanilla extract to create a luscious, velvety texture and classic flavor.
Ingredients
For the Cake
- 8 oz (226g) cream cheese, softened
- 1 1/2 sticks (168g) unsalted butter, softened (3/4 cup)
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1 cup (242g) buttermilk
- 1/4 cup (54g) vegetable oil (canola oil preferred)
- 1 tablespoon (12g) vanilla extract
For the Vanilla Buttercream Frosting
- 3 sticks (339g) unsalted butter, softened
- 7 cups (690-805g) powdered sugar, sifted
- 2 teaspoons (8g) vanilla extract (clear imitation vanilla for whiter frosting)
- 1/3 cup (72g) whole milk or cream, plus more if needed
- 1/2 teaspoon (3g) salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, and line each pan with a circle of parchment or wax paper on the bottom to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- Mix Wet Ingredients (Except Eggs and Buttercream): In a separate bowl, combine the buttermilk, vegetable oil, and vanilla extract. Set aside.
- Cream Butter and Cream Cheese: In the mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and well combined.
- Add Sugar: Gradually add the sugar to the butter and cream cheese mixture, beating at medium speed for 2 to 3 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time at medium speed, mixing well after each addition until the yolk color is fully incorporated.
- Combine Mixtures: With the mixer on low speed, alternately add the dry flour mixture and the wet buttermilk mixture in three additions of dry and two of wet, starting and ending with the flour mixture. Mix until just combined—do not overmix.
- Divide Batter and Bake: Evenly divide the batter among the three prepared pans. Bake at 325°F for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 5 to 10 minutes, then turn out onto wire racks to cool completely.
- Prepare Buttercream Frosting: Cream the softened butter until smooth. Blend in the vanilla extract. Add half the powdered sugar and most of the milk, beating at medium speed until incorporated. Add the remaining powdered sugar and milk and continue beating for 3 to 4 minutes. Reduce mixer speed to low for 1 to 2 minutes to eliminate air pockets and achieve a smooth texture. Adjust consistency with additional powdered sugar or milk as needed.
- Assemble the Cake: Place the first cake layer on your cake plate or pedestal. Spread an even layer of buttercream on top, then repeat with the second and third layers.
- Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill the crumb-coated cake in the freezer for 10 to 15 minutes or in the refrigerator until firm; this step is optional but recommended for easier decorating.
- Final Frosting and Decoration: Apply a second, thicker coat of frosting using a bench scraper or spatula, rotating the cake on a turntable for smoothness. Decorate with borders using a small round piping tip (tip 3) for bead borders and create ribbon roses with a piping tip 104 on a rose nail. Chill if desired before serving.
Notes
- For cake flour substitution, you can use all-purpose flour with cornstarch: replace 2 tablespoons of flour with 2 tablespoons of cornstarch per cup of flour, sifted together.
- If buttermilk is unavailable, substitute with 1 cup of whole milk plus 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes to curdle.
- Use room temperature eggs for better incorporation; to warm quickly, place in warm water for 5 minutes.
- This recipe yields approximately 7 1/2 cups of batter, suitable for cupcakes (though domes may be minimal).
- Buttercream can be doubled or halved depending on the size of the frosting required.
- Adjust buttercream consistency by adding powdered sugar for thickness or milk for thinning.
- For a whiter buttercream, use clear imitation vanilla extract.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 490 kcal
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 57 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: vanilla velvet cake, moist vanilla cake, cream cheese cake, vanilla buttercream frosting, three-layer cake, classic birthday cake, creamy frosting, homemade cake
