Introduction

Vanilla Velvet Cake is a rich, moist, and tender cake layered with creamy vanilla buttercream. Perfect for celebrations or a special treat, this cake combines classic flavors with a smooth, velvety texture that delights every bite.

Vanilla Velvet Cake Recipe - Recipe Image

Ingredients

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 (or warm in a bowl of warm water for 5 minutes)
3 cups (342g) cake flour (see Notes for substitution)
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 cup (242g) buttermilk (see Notes for substitution)
1/4 cup (54g) vegetable oil (canola oil recommended)
1 Tablespoon (12g) vanilla extract
3 sticks (339g) unsalted butter, softened (for frosting)
7 cups (690-805g) powdered sugar (adjust for desired consistency)
2 teaspoons (8g) vanilla extract (use clear imitation vanilla for whiter frosting)
1/3 cup (72g) whole milk or cream, plus more if needed
1/2 teaspoon (3g) salt (for frosting)

Instructions

Step 1: Preheat the oven to 325°F. Grease and flour three 8-inch cake pans, then place a circle of parchment or wax paper on the bottom of each pan.
Step 2: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
Step 3: In another bowl, combine the buttermilk, vegetable oil, and vanilla extract. Set aside.
Step 4: In a mixer bowl, beat the softened butter and cream cheese at medium speed until smooth and creamy.
Step 5: Gradually add sugar and mix at medium speed for 2 to 3 minutes until well combined.
Step 6: Add eggs one at a time, mixing after each addition until the yolk color disappears.
Step 7: With the mixer on low, alternately add the flour mixture and milk mixture, starting and ending with the flour mixture. (Three additions of dry, two additions of wet.) Mix just until combined—do not overmix.
Step 8: Divide the batter evenly between the prepared pans.
Step 9: Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs. Cool in pans on a wire rack for 5–10 minutes before removing.
Step 10: To make the vanilla buttercream, beat softened butter until smooth. Blend in vanilla extract.
Step 11: Add half the powdered sugar and most of the milk. Beat at medium speed until sugar is incorporated.
Step 12: Add the remaining powdered sugar and milk. Mix at medium speed for 3–4 minutes, occasionally scraping the bowl. Slow mixer speed for the last 1–2 minutes to eliminate air pockets and create a smooth texture.
Step 13: Assemble the cake by placing the first layer on a plate or pedestal. Spread buttercream on top, then repeat with remaining layers.
Step 14: Fill any gaps with buttercream, then apply a thin crumb coat. Chill the cake in the freezer for 10–15 minutes or refrigerate until firm (optional but helpful).
Step 15: Apply a second coat of frosting. Use a turntable and spatula or bench scraper to smooth the sides. Decorate with piping if desired.

Tips & Variations

For a lighter cake, sift the cake flour before measuring and mixing.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Use clear imitation vanilla in the frosting for a pure white appearance.
Add a teaspoon of almond extract to the buttercream for a flavor twist.
Chilling the crumb-coated cake makes decorating easier and yields a smoother finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. The frosting may firm up when chilled—allow a little time to soften after removing from the fridge. You can freeze the cake layers (wrapped well) for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour by replacing 2 tablespoons of flour per cup with cornstarch to mimic cake flour’s texture. This helps keep the cake tender.

How do I prevent my cake from drying out?

Be careful not to over-bake the cake and avoid overmixing the batter. Also, store the cake properly covered in the fridge or freezer to maintain moisture.

Vanilla Velvet Cake Recipe

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★★★★★

4.9 from 126 reviews

This Vanilla Velvet Cake recipe features a moist and tender cake made with a blend of cream cheese, butter, and buttermilk, layered with a smooth and creamy vanilla buttercream frosting. Perfect for celebrations, this cake produces light, fluffy layers with a delicate vanilla flavor, complemented by a luscious homemade buttercream that is easy to spread and decorate.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 53 minutes
Yield: Three 8-inch cake layers or 24 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 recommended)
1 tablespoon (12g) vanilla extract

Vanilla Buttercream Frosting

3 sticks (339g) unsalted butter, softened
7 cups (690-805g) powdered sugar
2 teaspoons (8g) vanilla extract (clear imitation vanilla for whiter frosting optional)
1/3 cup (72g) whole milk or cream, more as needed
1/2 teaspoon (3g) salt

Instructions

Prepare Pans: Preheat oven to 325°F. Grease and flour three 8-inch pans, then place a parchment or wax paper circle on each pan’s bottom to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds; set aside.
Combine Wet Ingredients (Except Eggs): In a separate bowl, mix buttermilk, vegetable oil, and vanilla extract; set aside.
Cream Butter and Cream Cheese: In a mixer bowl, beat softened butter and cream cheese on medium speed until smooth and creamy.
Add Sugar: Gradually add sugar to the butter and cream cheese mixture, beating on medium for 2-3 minutes until well combined.
Incorporate Eggs: Add eggs one at a time, beating until each is fully incorporated and the yolk color disappears.
Alternate Adding Dry and Wet Mixtures: With mixer on low, add the flour mixture and buttermilk mixture alternately, starting and ending with the flour mixture. Do 3 additions of dry and 2 additions of wet, mixing just until combined to avoid over-mixing.
Divide Batter: Spoon batter evenly into prepared pans.
Bake: Bake at 325°F for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Cool 5-10 minutes in pans on a wire rack, then remove cakes to cool completely.
Prepare Buttercream: Beat softened butter until smooth, then blend in vanilla extract. Add half of the powdered sugar and most of the milk, beating on medium until incorporated. Add remaining powdered sugar and milk, mix at medium speed for 3-4 minutes. Reduce speed to low for 1-2 minutes to smooth out air bubbles and achieve a creamy texture. Adjust consistency by adding powdered sugar or milk as needed.
Assemble Cake: Place first cake layer on plate, spread buttercream evenly over the top. Repeat with remaining layers. Fill any gaps and apply a thin crumb coat over the entire cake. Chill in freezer for 10-15 minutes to firm up frosting if desired.
Finish Frosting: Apply a second coat of buttercream, smoothing with a bench scraper or spatula while rotating cake. Decorate with borders or piped designs using piping tips as preferred.

Notes

For cake flour substitution: measure all-purpose flour, remove 2 tablespoons per cup, and replace with cornstarch. Sift together before using.
Buttermilk can be substituted by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let sit for 5 minutes before using.
Eggs should be at room temperature for better incorporation; if short on time, place eggs in warm water for 5 minutes.
This recipe yields approximately 7 1/2 cups of batter and can be used to make cupcakes, though they will have little to no dome.
Buttercream quantity is enough to frost a 3-layer 8-inch cake or two-layer 9-inch cake.
For a whiter frosting, use clear imitation vanilla extract.
Adjust buttercream thickness as needed: add powdered sugar to thicken or milk to thin.

Keywords: vanilla velvet cake, cream cheese cake, homemade vanilla cake, vanilla buttercream, layered cake, celebration cake