Description
This Fantastic Vanilla Velvet Cake with Creamy Frosting is a delightfully moist and tender cake layered with a silky smooth vanilla buttercream. Perfect for celebrations or any special occasion, this classic vanilla cake features a balanced sweetness and a rich, velvety texture that melts in your mouth.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup vegetable oil
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt to combine and aerate the mixture.
- Cream Butter: In a separate bowl, beat the softened butter until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and create a smooth batter.
- Combine Wet Ingredients: Mix buttermilk, vanilla extract, and sour cream into the creamed butter and eggs until uniformly combined for a moist batter.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Then, fold in the vegetable oil to enhance the cake’s tenderness.
- Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool: Let the cakes cool in their pans for about 10 minutes. Then remove them and transfer to wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened butter for the frosting until smooth and creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and spreadable.
- Frost Cake: Once cooled, frost the top of one cake layer with the creamy frosting. Stack the second layer and frost again. Repeat with the last layer, then frost the top and sides of the entire cake for a beautiful finish.
Notes
- Ensure all ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Chill the cake layers briefly if you find the frosting too soft to spread easily.
- This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 5 days.
