Name: Vanilla Velvet Cake
Prep time: 15 min
Cook time: PT-485654H47M55S
Total time: PT-485654H47M55S
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 tablespoon vanilla extract; 1 cup buttermilk, at room temperature; ½ cup sour cream, at room temperature; 1 tablespoon vegetable oil

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A soft, moist Vanilla Velvet Cake that melts in my mouth, perfect for any celebration or special occasion. Its light texture and buttery flavor make it the ultimate treat that I love to share with family and friends.

Ingredients

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 cup buttermilk, at room temperature

½ cup sour cream, at room temperature

1 tablespoon vegetable oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined.

Stir in the sour cream and vegetable oil until the batter is smooth.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Servings and timing

This recipe makes 12 generous servings. It takes about 15 minutes to prepare and 30 minutes to bake, with a total time of roughly 45 minutes. It’s a great recipe to fit into any baking schedule without too much fuss.

Variations

I sometimes like to add a pinch of cinnamon or nutmeg for a subtle spice twist. For an extra touch of decadence, I swap the vanilla extract for almond extract. Another favorite variation of mine is layering the cake with fresh berries or a flavored cream cheese frosting. I’ve also experimented with substituting half the all-purpose flour for cake flour to make the texture even more tender.

Storage/reheating

I usually store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the cake layers separately, wrapped well in plastic wrap and aluminum foil, for up to 2 months. When I want to enjoy it again, I thaw the cake layers in the refrigerator overnight and bring them to room temperature before frosting. If reheating, I gently warm slices in the microwave for about 10-15 seconds to bring back that freshly baked softness.

FAQs

What can I use if I don’t have buttermilk?

I usually substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using.

Can I make this cake gluten-free?

Yes, I’ve had success swapping the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for the right texture.

How do I know when the cake is fully baked?

I rely on the toothpick test — if a toothpick inserted into the center comes out clean or with just a few moist crumbs, the cake is done.

Can I prepare the batter ahead of time?

I prefer to bake the cake batter immediately for best results. If necessary, I refrigerate the batter for up to 24 hours, but I gently bring it back to room temperature and mix lightly before baking.

What frosting pairs best with this cake?

I love a classic vanilla buttercream or cream cheese frosting with this cake. Both complement the moist texture and vanilla flavor beautifully.

Conclusion

This Vanilla Velvet Cake has become one of my favorite go-to recipes for any occasion. Its delicate crumb, moist texture, and buttery vanilla flavor make it a true crowd-pleaser. Whether I’m baking for a special event or simply indulging in a sweet treat, this cake always delivers. I hope you find as much joy making and enjoying it as I do!

Recipe:

Vanilla Velvet Cake

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Author: Cheryl
Total Time: 40-45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A soft, moist, and velvety vanilla cake that melts in your mouth, perfect for any celebration or special occasion. Its light texture and buttery flavor make it an ultimate treat to share with family and friends.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream and vegetable oil until the batter is smooth.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.