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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds; set aside.
  3. Combine Wet Ingredients (Except Eggs): In a separate bowl, mix buttermilk, vegetable oil, and vanilla extract; set aside.
  4. Cream Butter and Cream Cheese: In a mixer bowl, beat softened butter and cream cheese on medium speed until smooth and creamy.
  5. Add Sugar: Gradually add sugar to the butter and cream cheese mixture, beating on medium for 2-3 minutes until well combined.
  6. Incorporate Eggs: Add eggs one at a time, beating until each is fully incorporated and the yolk color disappears.
  7. 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.
  8. Divide Batter: Spoon batter evenly into prepared pans.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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