Description
This Fantastic Vanilla Velvet Cake with Creamy Frosting is a delightfully moist and tender cake perfect for any celebration or special occasion. Featuring a classic vanilla flavor enhanced with buttermilk and sour cream, it offers a velvety crumb texture complemented by a rich, creamy vanilla buttercream frosting. Easy to bake and beautifully decorated, this homemade cake is sure to impress.
Ingredients
Scale
Cake Ingredients
- 2½ cups all-purpose flour
- 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 pure vanilla extract
- 1 cup buttermilk (room temperature)
- ¼ cup sour cream
Frosting Ingredients
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the flour.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This step incorporates air, helping to create a light texture for the cake.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to create a smooth batter. Stir in the pure vanilla extract for flavor.
- Incorporate sour cream: Mix in the sour cream until fully combined to add moisture and richness to the cake batter.
- Alternate dry and wet ingredients: Add the flour mixture and buttermilk alternately to the batter, starting and finishing with the dry ingredients. Mix each addition just until combined to prevent overmixing which can toughen the cake.
- Divide and bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean, indicating that the cake is done.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the frosting: Beat the softened butter until creamy. Gradually incorporate the powdered sugar, vanilla extract, salt, and 3 tablespoons of heavy cream or milk. Beat until fluffy. Adjust the consistency by adding more cream or milk as needed to make it spreadable.
- Frost the cake: Once the cakes are completely cooled, frost the top of one cake layer, add any desired decorations or layers such as berries or jam, then top with the second layer and frost the entire cake smoothly.
Notes
- For an extra tender crumb, sift the flour before measuring to aerate it and remove lumps.
- Enhance the flavor by adding fresh berries or a fruit jam layer between the cake layers before frosting.
- Store the frosted cake in the refrigerator to keep it fresh, but bring it to room temperature before serving to enjoy the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 110mg
