Description
This Fantastic Vanilla Velvet Cake with Creamy Frosting is a beautifully moist and fluffy homemade vanilla cake layered with a rich, creamy vanilla frosting. Perfect for celebrations or any occasion where a decadent dessert is desired, this classic American cake delivers a velvety texture with a smooth, buttery cream cheese finish for a truly delightful treat.
Ingredients
Scale
For the Vanilla Velvet Cake:
- 2½ cups cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup buttermilk (room temperature)
- ¼ cup sour cream
For the Creamy Vanilla Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together for about 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them. Then mix in the vanilla extract thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and sour cream to create a smooth mixture.
- Incorporate Dry and Wet Mixtures: Add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk and sour cream mixture. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the frosting from melting when applied.
- Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud. Add vanilla extract, a pinch of salt, and enough heavy cream or milk to achieve a smooth, spreadable consistency. Beat on medium-high for 2 to 3 minutes until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread an even layer of frosting over the top. Place the second cake layer on top and frost the sides and top evenly. Decorate as desired, then slice and serve.
Notes
- For an extra hint of flavor, add a teaspoon of almond extract to either the cake batter or the frosting.
- Store the cake covered at room temperature for up to 2 days to keep it fresh and moist.
- For longer storage, refrigerate the cake; bring it to room temperature before serving for best texture and taste.
